Charlie Abowd: Spring lamb chops (recipe)

As we find ourselves diving headlong into spring, I invite all of you to The Greenhouse Project's Mother's Day Plant Sale, Saturday, May 11 from 8 a.m. until 2 p.m. at Green Central, with online sales already underway.

This event is anticipated each year and is one of TGPs two annual fundraisers. Now in its 15th year, the plant sale has grown and features vendors with an array of garden-related items, a raffle and the popular “Build Your Own Basket for Mom” option.

The Monarch Society will be there with invaluable information about how to turn your yard into a haven for butterflies and pollinators, and your children can have their faces painted.

I will be there signing copies of my book, "Recipes and Rambles that made Adele's a Nevada hot spot." If you've purchased a book elsewhere and would like it signed, now is your opportunity.

Book proceeds after expenses support TGPs important work of agriculture education and providing fresh produce for our community's food insecure. When you support The Mother's Day Plant Sale, you directly help your community with your purchase.

The array of plants has also become more extensive over time and TGP offers an array of choices for your gardening and landscaping needs. And they are all grown at the greenhouse with help for Carson High students.

Green Central is located at 1111 N. Saliman Road. Directional signs will be posted. You can also shop online now at www.ccgreenhouseproject.myshopify.com. Be sure to check back as stock will be updated as plants are ready to go.

For information about TGP, visit www.carsoncitygreenhouse.org for the latest updates, volunteer opportunities and more. I always enjoy seeing all the smiling faces and the fun vibe of everyone having a good time.

Afterall, what is life about if not these special moments of making memories. I look forward to visiting with you all. Until then, let's get cooking! Enjoy, enjoy, enjoy!

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

Serves 6

Lamb chop 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

Sea salt, pepper and pure powdered garlic to taste

Asparagus, as many bundles as needed (one bundle typically serves two to four people)

Chimichurri sauce ingredients

1 head of garlic; six cloves or eight is OK, too

1/2 cup extra virgin olive oil

2 cups 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.

Rub lamb chops on both sides with sea salt, pepper and pure garlic powder. Lamb chops can be cooked on the grill or broiled. For the sake of this recipe, each chop should be about 11/2-inch thick. My rule of thumb to achieve perfect results is 4-5 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 sea 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 pinot noir.

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