Charlie Abowd: Spring lamb chops and Chimichurri sauce (recipe)

Before we get into what's cooking at the Abowd home, I would like to remind everyone that The Greenhouse Project's petunia flower baskets are currently available for sponsorship for the 2024 season. The purchasing deadline is Feb. 28, and just 44 of 80 basket sponsorships remain.

TGP staff begins growing petunias from seed with the help of students as part of the education component TGP provides, in early February. The baskets add a colorful and inviting touch throughout Carson City's historic district June 1 through Oct. 1 each year, and they are a great way to commemorate a special event, honor a family member, or to give as a gift.

Businesses who have participated in the past will be grandfathered in to continue hanging their baskets at their location. New participants baskets will hang on posts along the downtown corridor and as always, will be accompanied with a placard.

Cost for one basket is $225 and two baskets are $400. To sponsor, fill out the form available at www.carsoncitygreenhouse.org and return to the mailing address included there.

For information, contact Karen Abowd at 775-232-8626. Now onto the cooking. Enjoy, enjoy, enjoy!

Spring lamb chops and Chimichurri sauce with a Lebanese twist and asparagus

Serves 6

Ingredients

18 lamb chops; allow three per person, adding three additional per serving as needed

1/2 cup pine nuts, for garnish

1 fresh lemon

Asparagus, as many bundles as needed; one bundle typically serves 2 to 4 people

Chimichurri sauce

Ingredients

1 head of garlic; six cloves or 8 is okay, too

1/2 cup extra virgin olive oil

2 cup mint leaves, removed from stems

1/2 cup cilantro leaves, removed from stems

4 tablespoons white wine vinegar

1/4 teaspoon red chili pepper

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Directions

Place peeled garlic and olive oil in food processor or blender and pulse until garlic is fine chopped. Add mint, cilantro and white wine vinegar and pulse until you have a nice, creamy puree. Add red chili pepper, salt, and pepper.

Pulse and taste to check spices, adding more if needed. Sauce should never be cooked or touched by heat as this will affect the brightness of the flavor profile.

Preheat oven to 400 degrees. When ready, place pine nuts lightly coated with olive oil in a baking pan, and lightly toast in oven, approximately 12 minutes. Remove and allow to cool. Set aside as these will be used for garnish.

Lamb chops can be cooked on the grill or broiled. For the sake of this recipe, each chop should be about 1 1/2-inch thick. My rule of thumb to achieve perfect results is 4 to 5 minutes per side for medium rare. Add 1 to 1 1/2 minutes per side for medium and an additional 1 to 1 1/2 minutes beyond that for medium well.

Grill or steam fresh local or California asparagus, seasoned with salt and pepper. Once the lamb chops are done, either plate family style on a large platter or on individual plates.

Put a squeeze of lemon juice on top of each chop. Then, using a teaspoon, top with a dollop of chimichurri sauce, and finish by sprinkling with one teaspoon toasted pine nuts. Serve with asparagus. A perfect pairing for this meal is a Meiomi wine.

Charlie Abowd is a fourth generation “cooker” who now spends his time traveling and cooking for the joy of it.