Chef Bobby Parrish of Flav City Spice Crusted Aussie Lamb Loin Chops with Insane Asparagus

  • Prep time 30Min
  • Cook time 10Min
  • Technique Grill
  • Meat Lamb
  • Cut Loin
  • Serves 8

by Bobby Parish of Flav City


8 Aussie lamb loin chops

Moroccan spice rub

Butter, rosemary, & smashed garlic for basting

1.5 pounds asparagus

¼ cup red onion, minced

2 cloves garlic, minced

¼ cup pecans, chopped

1/3 cup full fat sugar free mayo

1.5 tablespoons lemon juice

Tamari soy sauce

Toasted sesame oil

1 teaspoon sambal olek or sriracha sauce

1 teaspoon stone ground or Dijon mutard

Kosher salt & pepper

Avocado oil 


Season the lamb with a generous pinch of salt and spice rub, allow to sit at room temperature for 20 minutes. Preheat oven to 400F and a large cast iron pan over med-high heat. Add a shot of oil to pan and sear one side of the lamb chops until nice and crusty, toss a few rosemary sprigs in the pan, and roast in oven for 5 minutes. Remove from oven, add a few knobs of butter, smashed garlic, and set over medium heat.  Baste the lamb with melted butter for 1 minute. Remove from pan.  

Make the dressing for the asparagus by adding the mayo to a bowl along with the lemon juice, 1.5 teaspoons tamari, ½ teaspoon sesame oil, sambal, mustard, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning, you may want more spice or lemon juice.  Set aside.

For the asparagus, pre-heat a large non-stick pan just below high heat for 2 minutes with 2 teaspoons of oil. Add the asparagus and cook for 7-8 minutes, until blistered on outside, but still crunchy. Add the onions, garlic, pecans and cook for 1 minute. Turn the heat down to medium and add 1.5 tablespoons of tamari, ½ teaspoon of sesame oil, and a ¼ teaspoon of salt to the pan and cook for 30 seconds so the asparagus can steam. Remove from heat and transfer to a large bowl. Once the asparagus have cooled slightly add enough dressing to coat and enjoy!