Colorado Lamb Medallions with Asparagus and Mushroom Hash

2 racks Colorado lamb, remove loin from bones (save them for another use)
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoon fresh rosemary, chopped fine and separated
2 tablespoon fresh parsley, chopped fine and separated
2 tablespoon fresh chives, chopped fine and separated
3 tablespoons olive oil
4 shallots, minced
1 pound shiitake mushrooms, sliced thin
1 bunch asparagus (about 1 pound), trimmed and cut in 1/4-1/2 inch pieces
2 garlic cloves, minced
2 tablespoons butter
Salt and pepper to taste

Preheat oven to 400 degrees and preheat a large sauté pan to medium high heat. Prepare the lamb loins by brushing with first olive oil and season with salt and pepper then take half the herbs, mix them together and roll loins in them.

Sear in pan until golden brown on all sides’ about 5-7 minutes, remove from pan and place on rack to finish roasting in oven until desired temperature (medium rare).

Take the same pan the lamb was seared in, and add second oil and quickly heat over medium high heat. Add shallots, stirring often until they’re golden about 3-5 minutes. Then add asparagus and mushrooms and continue cooking, stirring often until they are just cooked about 6-8 minutes.

Add garlic and butter and cook this out about another 2 minutes. Then add reserved half of mixed herbs, season to taste with salt and pepper, and then place on serving platter.

Slice lamb loins into four equal portions and place on top of hash and serve immediately.

NOTE: A nice balsamic syrup would be a great addition to this! Serves 4.