Lamb Chops & Roasted Asparagus and Potatoes - Le Sauce & CO

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A gourmet meal experience in minutes

Lamb Chops & Roasted Asparagus and Potatoes


About 30 minutes

Feeds: 4
  • Lamb Chops: 8
  • Asparagus: 28 stalks or about 7 per person
  • Fingerling potatoes: 1 lb.
  • Fresh herbs: Thyme & Rosemary
  • Garlic: 3 cloves
  • Butter: 2 tablespoons
  • Olive Oil: 2 tablespoons
  • Classic Green Peppercorn finishing sauce by Le Sauce & Co: 1 Bottle
  1. Pre-heat oven to 350
  2. Season lamb: A pinch of Salt & Pepper for each both sides
  3. Potatoes: spread potatoes on microwave safe plate and cook on high for 3 minutes turning once then cook again for 2 minutes. Set potatoes aside and let cool.
  4. Asparagus prep: Trim the bottom of the stalks, wash and dry. On a plate drizzle olive oil and salt & pepper making sure all asparagus has been seasoned.  Add to sheet plan.
  5. Garlic: Chop garlic and set aside
  6. Preheat large skillet on high.
  7. When hot (smoking a little) add butter to the pan and add lamb chops without crowding the pan.
  8. Sear lamb chops for 2 min per side, on high
  9. When the second 2 minutes is up, place skillet in the oven along with asparagus
  10. Cook Lamb in the oven for 7 minutes for medium-rare lamb
  11. Take skillet with lamb out of the oven and place the lamb on a plate to rest for 8 minutes. Leave asparagus in the oven to continue cooking.
  12. In a saucepan warm Le Sauce Classic Green Peppercorn sauce on low
  13. In the same skillet, add potatoes, garlic and fresh herbs sautéing on low for 7 minutes.
  14. Remove asparagus from oven
  15. Plate and drizzle sauce over everything…..enjoy!
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