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Delicious Lamb Chops and Asparagus


6 lamb cutlets, French cut, leaved small portion of fat
2 bunches asparagus, cleaned
1/3 cup extra virgin olive oil
1 small red chilli, finely chopped
1/2 teaspoon sesame seeds
1 teaspoon rosemary leaves, chopped
1 onion, chopped
Salt and black pepper to taste

Mirin glaze:
1/4 cup kecap manis
1 tablespoon mirin seasoning
1 tablespoon Soy Sauce


Heat the water in a saucepan, add pinch of salt and cook asparagus for 3 minutes. Set aside.

In a small bowl mix rosemary, 3 tsp. olive oil,  black pepper pinch of salt and black pepper. Coat the lamb with mixture and let it marinade for 30 minutes in refrigerator. Heat remaining olive oil in a large skillet over medium high heat, add the lamb and cook for 3 - 5 minutes, turning 3 - 4 times. When done, remove the lamb ans leave on warm place.

For mirin glaze add all ingredients into a small saucepan, place on medium high heat, bring to boil and cook for 1 minute. stir constantly.

Heat one tablespoon of olive oil in a pan, add onion, chilli pepper and sesame seeds. Stir in half of mirin glaze and add in asparagus. Cook for 1 minute, stirring constantly.

Arrange lamb and asparagus on a serving plate and drizzle with remaining glaze. Serve while hot.


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