Recipes Herb-and-Spice Lamb Chops with Minted Asparagus 5.0 (2,700) Add your rating & review "When I lived in Singapore, I really learned how to use spices in different ways," says chef Jason Wilson of Crush restaurant. After he marinates the lamb in an oil scented with marjoram, cumin and fennel seed, he grills the meat until slightly crusty, then serves it with asparagus drizzled with mint vinaigrette. More Grilled Lamb Recipes By Jason Wilson Jason Wilson Why he won Because his French-inspired American dishes are informed by the cooking he's done around the world.Born Stillwater, Minnesota; 1971.Education California Culinary Academy, San Francisco.Experience Flying Saucer, Aqua and Stars, all in San Francisco; Stars in Singapore; Ladurée in Paris. Most memorable cooking experience "When I was a caterer, I went to Alaska to cook on an 86-foot yacht. I brought truffles and a pasta machine. We pulled crabs right from the water. I remember standing on the end of the boat, grilling lamb chops and looking at the mountains."What he'd be if he wasn't a chef "Broke on a beach with a surfboard. Or I'd be an architect. But the beach scenario is more realistic."Favorite cheap eat The Double Everythang Burger at Seattle's CC's Burgers. "It's two patties with mushrooms, sautéed onions, cheese, sweet pickles, special sauce, bacon and a hot sausage link. It's ridiculous. A contractor introduced me to it; he used a hacksaw to cut it up."Dream restaurant "I'd open a place with mixologist Ryan Magarian. We'd have a food kitchen and a liquid kitchen." WEB EXCLUSIVE! Read more of our interview with Jason Wilson Food & Wine's Editorial Guidelines Updated on April 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Total Time: 50 mins Yield: 6 Ingredients Lamb 1 cup extra-virgin olive oil 4 garlic cloves, thickly sliced 1/4 cup rosemary leaves 3 tablespoons flat-leaf parsley leaves 2 tablespoons marjoram or oregano leaves 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon ground fennel 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground cardamom 1 teaspoon balsamic vinegar 12 lamb loin chops, 1 1/2 inches thick Asparagus 1/4 cup extra-virgin olive oil 2 large garlic cloves, minced 1 shallot, minced 1 teaspoon finely grated lemon zest 1/4 cup mint leaves Salt and freshly ground pepper 1 1/2 pounds pencil-thin asparagus Directions In a saucepan, combine 1/4 cup of the oil with the garlic and cook over moderate heat, stirring frequently, until golden, 4 minutes. Transfer the garlic oil to a blender. Add the rosemary, parsley, marjoram, salt, pepper, fennel, cumin, cardamom, vinegar and the remaining 3/4 cup of oil and puree until smooth. Arrange the lamb chops in a shallow baking dish. Pour the marinade on top, turn to coat and refrigerate overnight. Return to room temperature before grilling. In a small saucepan, heat the olive oil. Add the garlic and shallot and simmer over moderate heat until fragrant and softened, about 3 minutes. Transfer to a blender, add the lemon zest and let cool. Add the mint and a generous pinch of salt and pepper and puree to a chunky paste. In a large skillet of boiling salted water, cook the asparagus until crisp-tender, about 4 minutes. Drain the asparagus and run under cold water to cool; pat dry. Transfer the asparagus to a platter and drizzle with the mint dressing. Light a grill. Remove the lamb chops from the marinade and grill over high heat, turning occasionally, until browned, about 10 minutes for medium-rare meat. Serve the lamb chops with the asparagus. Suggested Pairing An herbaceous Provençal red is delicious with the crusty lamb. Rate it Print