Seven Spiced Lamb with Minty Asparagus

Mar 19th, 2014 Jayne Pearce Consume & Educate

This recipe started with a gift. I was given a bottle of Lebanese Chateau Musar 2005 (tasting note to follow) and it seemed only right to prop it up with something seasoned, seasonal and close to as local as I could get for Lebanese food. Some deliciously seasonal New Zealand lamb chops were lavishly coated with a Lebanese seven spice seasoning. A lemony cilantro mint puree sealed asparagus and a tabbouleh side finished off this full-flavored dish.

This recipe does involve some preparation and forward planning but this advance prep is definitely worth it.


Wash down this amazing recipe with a bottle of Chateau Musar and use this tasting note to help you!

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