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Recipes - Entrees/Side Dishes

Chef Parsons’ Ontario lamb chops with grilled peach, aged cheddar & fresh asparagus

Makes 8 portions

  • 2 whole racks of lamb (cut into 16 chops)
  • 6 cinnamon sticks
  • 6 cloves garlic (peeled)
  • 5 stalks basil (stems)
  • 5 stalks basil leaves
  • 1/4 cup soya bean oil
  • 4 whole fresh Ontario peaches
  • 1/8 cup shaved aged cheddar
  • 1/2 cup blanched spinach
  • 24 spears asparagus
  • 2 tbsp pomegranate molasses
  • 2 tsp cracked black pepper
  • 2 tsp sea salt
  1. Preheat grill to 500°F.
  2. Season the grill by placing the cinnamon sticks, stems of basil and cloves of garlic directly on the hot grill.
  3. Season the lamb chops with salt and pepper and place on the grill for approximately five minutes on each side.
  4. Cut the peaches in half removing the stones. Lightly grill cut side down and then place on the warming rack. Top with blanched spinach and warm through.
  5. Finish the peach by topping with fresh, ripped basil leaves and aged cheddar, which should be allowed to slightly melt.
  6. At the same time, grill the asparagus spears (don’t over cook), keeping them a little crunchy.
  7. Once finished remove from the grill and toss immediately in pomegranate molasses, cracked black pepper and sea salt.
  8. Present each portion with one grilled peach topped with spinach and melted cheddar, three spears of asparagus
    and two chops of lamb.

Suggested wine:
Andrew Peller
Cabernet Franc 2001

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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
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