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Trust us and read through the entire recipe before you start cooking— you’ll be so happy you did.
Grilled Lamb with Pan-roasted Asparagus,
Olives + Tomatoes
lamb loin, smoky tender asparagus, black olives, cherry tomatoes + parmesan
Serves 2 | Time to Table 30 minutes | Calories 398 | Allergens Contains Milk (Parmesan Cheese)
Excellent Source of Potassium Protein, Vitamin A, Vitamin C + Iron | Good Source of Fiber + Calcium
Equipment
What to do:
–Chef ’s Knife
–Cast iron skillet
–Measuring spoons
–Tongs
–Foil
–Spatula
–Small mixing bowl
From Your Home Pantry
–2 tablespoons plus 1½ teaspoons
Olive oil
–Kosher or flake sea salt
–Coarsely ground black pepper
1. Prep The Good Stuff: Halve lemon.
Halve tomatoes. Chop olives. Chop basil.
What you need
–1 lemon
–6.5 ounces mixed cherry tomatoes
–.7 ounces black olives
–.5 ounces basil
–10 ounces lamb loin
–.3 ounce minced garlic
–12 ounces asparagus spears
–.5 ounce shredded Parmesan
Wine Pairings
Sure you can do a Pinot Noir with this
dish and feel good about yourself, but
how about giving a deep dark Syrah
a shot.
2. Cook Lamb: Liberally salt and
pepper lamb. In a skillet (preferably
cast iron) over medium-high heat add
1½ teaspoons oil. When oil begins to
shimmer, add lamb loin and cook,
turning once, until gorgeously browned
all over (about 2-3 minutes per side).
Transfer the loin to a carving board and
tent with foil.
Beer Pairings
4. Pan-Roast Asparagus: Place the
skillet over medium-high heat. Add 2
teaspoons olive oil and the asparagus
(spreading out in single layer). Cover
(foil works great here if you don’t have
a lid) and cook until asparagus is bright
green (about 4 minutes). Uncover and
increase heat to high. Season with salt
and pepper and cook, turning with tongs
until browned on the edges and tender.
Remove to a plate and squeeze half of the
lemon over (use other half to brighten
your nails). Top with tomato mixture,
basil and half of the cheese.
To Serve: Slice Lamb and serve with
asparagus mixture on the side. Sprinkle
remaining cheese over.
H Pro Tip:
Leftover pan-roasted asparagus mixture?
Toss it with pasta for a delish lunch!!
TK Table Talk:
Finish this sentence: “I wish the
world…”
We like a silky Stout –its smoothness
doesn’t overpower the protein.
3. Cook Tomatoes and Olives: In the
same skillet over medium heat, add
1 tablespoon olive oil and garlic. Cook,
stirring, for 30 seconds. Stir in tomatoes
and olives and cook, stirring, for 2
minutes (tomatoes will begin to release
juices). Transfer to a small mixing bowl
and cover. Rinse skillet and wipe clean.
terraskitchen.com
Sure, our TK food containers are recyclable,
but we’d rather you upcycle them first. We’re
partial to using them to sprout our garden
seeds, but we’d love to see how creative
you are! Tag us in your photos. #tklife