Red Wine Glazed Lamb Chops With Asparagus Pea Salad
Elevate your spring and summer hosting with these Red Wine Glazed Lamb Chops with Asparagus and Pea Salad, a dish that feels both elegant and effortlessly seasonal. Juicy, herb-marinated lamb chops are seared to perfection, then finished in a rich red wine glaze that adds depth and a subtle sweetness. The bold flavors of garlic, rosemary, thyme, and paprika create a beautifully seasoned crust, while the glaze brings everything together with a glossy, restaurant-quality finish.
To balance the richness of the lamb, this dish is paired with a bright and refreshing asparagus and pea salad. Crisp asparagus tips and tender English peas are lightly blanched and tossed with olive oil, balsamic vinegar, and garlic, then finished with creamy feta for a salty, tangy contrast.
Perfect for dinner parties, date nights, or a special weekend meal, this recipe highlights the best of warm-weather ingredients while delivering bold, satisfying flavor. It’s a complete plate that feels elevated without being overly complicated—ideal for impressing guests or treating yourself.
Red Wine Glazed Lamb Chops With Asparagus Pea Salad
Celebrate spring with these succulent red wine glazed lamb chops and a fresh asparagus and pea salad. Herb-marinated lamb is seared and finished with a rich red wine reduction, while the crisp, feta-topped salad balances the plate. Perfect for holiday dinners or special weekend meals.
Ingredients
- 1 trimmed rack of lamb (6–8 small chops, about 1 lb / 450 g)
- 1 tbsp seasoned salt
- 1 tsp black pepper
- 1 tsp cracked black pepper
- 1 tbsp paprika
- 2 tbsp olive oil
- 1/4 cup lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp dried mint
- 2 tbsp dried thyme
- 3 sprigs fresh rosemary
- 3 garlic cloves, minced
- 1 cup red wine (bold red recommended)
- 2 tbsp butter
- 1/4 cup mushroom gravy
- Mint sauce (optional, for serving)
- 1 cup asparagus tips
- 1 cup peas
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/3 cup feta cheese
Instructions
- In a bowl, combine seasoned salt, black pepper, cracked pepper, paprika, olive oil, lemon juice, Worcestershire sauce, dried mint, thyme, rosemary, and garlic. Coat the lamb thoroughly and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
- Preheat oven to 350°F (175°C).
- Heat 1–2 tablespoons of cooking oil in a large skillet over medium-high heat. Pat the marinated lamb dry to remove excess moisture, then add it to the hot pan.
- Sear each side for 2–3 minutes in a preheated skillet with a small drizzle of oil added just before the lamb. Use a heavy-bottomed or cast-iron pan for even heat, avoid overcrowding, and don’t move the lamb too much so each side develops a deep, golden-brown crust.
- Pour in the red wine to deglaze the pan, scraping up any browned bits, then transfer the skillet to the oven and roast for about 12–15 minutes for medium (135°F / 57°C) or about 15 minutes for medium-well (145°F / 63°C). Remove the lamb and let it rest for 10 minutes before slicing to keep it juicy and flavorful.
- Bring a pot of salted water to a boil. Blanch the asparagus and peas separately for about 3–6 minutes, until tender but still vibrant. Drain and let cool.
- Toss the vegetables with the olive oil, balsamic vinegar, salt, pepper, and garlic. Top with feta cheese just before serving.
- Return skillet to medium heat. Add mushroom gravy, butter, and additional red wine if needed. Stir until slightly thickened and glossy.
- Slice lamb, spoon over red wine glaze, and serve alongside the asparagus pea salad. Add mint sauce if desired.
Notes
- Marinating enhances both flavor and tenderness, don’t skip it.
- A bold red wine (like Cabernet or Merlot) gives the best depth for the glaze.
- Blanching keeps vegetables bright, crisp, and fresh, not mushy.
- Feta adds saltiness, adjust seasoning accordingly.
- Mint sauce adds a classic, refreshing contrast to rich lamb.
- Letting the lamb rest ensures juicy, tender slices.
Nutrition Facts
Calories
380Carbs (grams)
9 gProtein (grams)
29 gFat (grams)
24 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Asparagus, Snap Pea, and Blue Cheese Galette
Another galette just in time for spring! Coming out of a snow-filled, bitterly cold winter, the change in weather and daylight hours could not have come at a better time. This isn't just because I prefer the sun and greenery, but because the season welcomes a new set of ingredients that brighten up your plates and make people more aware of what they are eating in some ways. Winter has a lot to offer, but I'm excited for this new chapter and recipes we can make together!
Galettes, which I have praised for many reasons before, are a perfect way to celebrate the slew of returning vegetables and fruits. I have several across the seasons on this website you can try out, including the Tomato, Thyme and Cheese, the Pumpkin, Caramelized Onion, the Blackberry, Mint and Ricotta, and the Cheesy Mushroom Galette with Ricotta and Gruyere.
This galette, like the others, is a quick, easy, and ideal solution if you have extra greens lying around - although fresh is king!
I used asparagus stalks and snap peas for this recipe, both of which offer texture and substance. I combined the (non-dairy) parmesan cheese mixed with the tofu ricotta, fresh herbs, and seasoning for the cheesy filling.
Before adding it to the pie crust plate, season to taste to make sure it’s good before baking!
Ingredients
1 pie crust, thawed in the fridge
1 handful snap peas
1/3 cup ricotta cheese (I used a vegan brand)
1/3 cup parmesan cheese, grated finely
About 20 stalks of green asparagus (woody, thick part cut off)
1/4 cup fresh parsley, finely chopped
1/4 cup fresh tarragon leaves, finely chopped + extra for topping and garnish
1 tablespoon fresh garlic, minced
1 teaspoon lemon juice
2 tablespoons biltong seasoning (optional - I used Freddy Hirsch Biltong Spice)
1 spring onion, finely chopped - mostly the green part)
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
Pinch of hot chilli flakes
2 tablespoons crumbled blue cheese
1 tablespoon parmesan cheese, grated
1 egg + 1 teaspoon water
Sesame seeds
Instructions
Take your pie crust out of the fridge to get it to room temperature, this should take about 20 minutes.
Get a medium-sized bowl, and mix the parmesan cheese, ricotta, tarragon, fresh garlic, parsley, olive oil, biltong seasoning, salt, dried thyme, black pepper, lemon juice, and garlic powder until evenly incorporated. Season to taste!
Spread the mixture over the unrolled pie crust gently with a spoon, making sure not to 'overfill' the inside and leaving at least a 1/2 inch border.
In a large bowl, toss the asparagus and snap peas in a little olive oil, salt and pepper. Lay the stalks over the cheese mix, followed by the snap peas, some additional tarragon leaves, the blue cheese and some parmesan cheese to garnish.
Fold the border edges over to make an open-faced frame, making sure both ends of the asparagus are tucked in or not visible.
Brush with the pie crust edges with the egg wash and sprinkle the sesame seeds on top.
Bake at 400F for 35-40 minutes on a parchment-lined baking tray, then remove from the oven.
Allow for the bubbling to stop and set the galette aside to cool for about 10 minutes. Garnish with additional tarragon leaves and scallions.
Mushroom and Asparagus Mini Quiches
Most people are huge fans of quiche, and in the past, I have made them regular size with crust and coconut cream. However, if you are looking for a quick and easy savory breakfast dish and don’t feel like fried eggs or a plate of omelets, these mini quiches with asparagus and mushroom fit the bill. Quiches are flexible and a great way to make use of straddling vegetables in your fridge.
What you need 🛒🛒🛒:
7 large asparagus spears, stems chopped half way
5 eggs
1/4 cup milk
1/2 cup mushrooms, sliced
1 tablespoon soy sauce
1 teaspoon chill flakes
1 tablespoon garlic, minced
1 tablespoon scallions
2/3 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon onion powder
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon black pepper
What you do 🍳🍳🍳:
Step 1
Chop the asparagus and mushrooms. In a pan, heat butter and olive oil and sauté the garlic, seasonings, and scallions until fragrant. Add the vegetables and soy sauce and cook for 3 minutes on medium-high. Remove from heat when softened.
Step 2
In a separate bowl, beat the eggs, cheese, and milk together. Once the vegetables have cooled, mix with the egg mix.
Step 3
Pour the quiche mix into greased muffin pan and top with more vegetables if you wish. Bake at 350F for 12 minutes, check regularly to ensure they do not burn.
Makes about 10 - 12 mini quiches.