Ingredients

• 4 Jumbo Lamb Chops, roughly 200g each
• 1 Lemon
• 2 Sprigs of rosemary
• 2 tbsp Extra virgin olive oil
• 2 Cloves of garlic
• 1 Can of Mutti Polpa or any good quality chopped tomatoes
• 1 handful of wild garlic
• 1 bunch of asparagus
• 150g Good quality spaghetti or make your own
• 4 tbsp extra virgin olive oil
• Sea salt and cracked black pepper
• Parmesan or Pecorino for serving

Tools

• Titanium Chef XL
• Spaghetti Cutter

Method

1. Grab the lamb chops and pop them onto a plate. Using the fine side of a grater remove the zest from the lemon and sprinkle it over the lamb. Cut the lemon in half - setting one half aside – and sprinkle half the juice over the lamb. Pull the leaf’s from the rosemary and add these to the lamb along with a sprinkle of salt, pepper and the 2 tbsp of olive oil. Message this in and leave it to one side for 10 or so minutes.
2. Place a large pot of salted water onto the boil.
3. Remove the skin from the garlic and finally chop, set aside. Wash the wild garlic under cold running water and roughly chop. Grab the asparagus and break off the hard wooden bits – this should be the bottom 10% of the asparagus – and set aside.
4. Place a cast-iron pan or any good frying pan on a high heat. Once hot carefully add the lamb chops along with the marinade ingredients and cook evenly on each side flipping every minute until brown and crispy. Remove from the pan and set aside to rest.
5. Reduce the heat of the skillet to a medium to low heat. Once cooled down slightly add the chopped garlic, stir this around the pan until its fragrant. Add the chopped tomatoes followed by a pinch of salt and pepper. Bring to a simmer and cook for 5 minutes. Add the lamb back to the pan and simmer in the sauce for 2 minutes. Turn off the heat and allow the lamb the rest in the sauce while you prepare you spaghetti.
6. Add the spaghetti to the boiling water and cook for 6 minutes or until al dente. Start heating a pan on a medium heat and when the spaghetti is nearly cooked add 2 tbsp of olive oil followed by the asparagus. Keep tossing the pan for 2 minutes, add the chopped wild garlic followed by the spaghetti and a dash of the pasta water. Toss the pan, season with salt and pepper, lemon juice and a drizzle in the remaining olive oil.
7. Serve the lamb on a sharing platter in the centre of the table and plate up everyone’s spaghetti. Pop the parmesan in the centre of the table with a grater and let everyone help themselves.