Cookbook author Klancy Miller rounds out this springtime dish with more spring produce — seared endives and asparagus — and a fresh mint garnish.

Ingredient

• 4 lamb chops (about 1/2 pound)

• 1 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 4 teaspoons extra-virgin olive oil, divided

• 2 tablespoons tahini

• 1 1/2 tablespoons fresh lemon juice 

• 2 teaspoons water

• 1 endive, cut in half lengthwise

• 10 to 12 green asparagus spears, trimmed

• 1 tablespoon fresh baby mint leaves 

Direction

1. Lightly season both sides of lamb chops with 1 teaspoon salt and black pepper. In a large skillet, heat 2 teaspoons oil over medium-high, tilting pan to coat the bottom. Cook lamb, turning once, until exterior is browned and crisp and interior is cooked to your liking—about 3 minutes per side for medium-rare or 4 to 5 minutes per side for medium-well. Set lamb aside.

2. While lamb cooks, combine tahini, lemon juice, 2 teaspoons water, and remaining 1/2 teaspoon salt in a small bowl, and whisk until smooth and dressing is the consistency of a thick syrup (thin with additional water, if needed).

3. In same skillet used to cook lamb, heat remaining 2 teaspoons oil over medium-high, tilting pan to coat the bottom. Place endive halves, cut sides down, in skillet. Place asparagus in the skillet. Cook, turning occasionally, until asparagus is bright green, 3 to 4 minutes. Remove asparagus from pan, and set aside. Cook endive until slightly charred around edges, 3 to 4 minutes. Flip and cook 2 minutes.

4. Arrange lamb chops, endive halves, and asparagus on 2 plates. Drizzle with tahini dressing, and garnish with mint.