Balsamic Lamb Chops With Stone Fruit And Arugula Food

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HONEY-BALSAMIC LAMB CHOPS



Honey-Balsamic Lamb Chops image

Provided by Giada De Laurentiis

Categories     main-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 8

1/3 cup balsamic vinegar
1 garlic clove
2 tablespoons honey
3/4 cup vegetable or canola oil
Kosher salt and freshly ground black pepper
8 small lamb chops
2 tablespoons olive oil
1/2 tablespoon chopped fresh rosemary leaves

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
  • Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
  • Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

GRILLED LAMB CHOPS WITH ARUGULA, AGED GOAT CHEESE, CALIFORNIA PEACHES AND TOASTED ALMONDS



Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 12 servings

Number Of Ingredients 19

24 lamb chops (2 chops per person)
12 cloves garlic, smashed
4 large fresh sprigs thyme
1 tablespoon freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 peeled shallot
1/2 cup sherry vinegar
1 tablespoon Dijon mustard
Salt
Freshly ground black pepper
1 cup extra-virgin olive oil
4 tablespoons freshly chopped chives, divided
6 California peaches (Freestone), split, stone removed, skin on
1 tablespoon brandy
4 tablespoons dark brown sugar
10 cups baby arugula
1 pound aged goat cheese, cut into 1/8-inch thick slices or rounds
1/2 cup slivered almonds, toasted and salted

Steps:

  • For the lamb chops:
  • Lightly pound each chop and place them in a re-sealable bag. Add the rest of the ingredients and let marinate for a minimum of 3 hours
  • For the vinaigrette:
  • Puree the shallots, vinegar and mustard in a blender or food processor for 30 seconds, then pulse in olive oil. Whisk in 3 tablespoons of chopped chives. Don't worry about arugula burning from vinaigrette - it is hardy and meant to be wilted. Set the vinaigrette aside.
  • Toss peach halves with the brandy and sugar. Allow to macerate for 1 hour. Grill quickly, just allowing for peaches to get charred.
  • Toss arugula with the vinaigrette, then top with the goat cheese. Garnish with remaining chives and the toasted the almonds. Serve immediately.
  • Remove lamb chops from marinade. Grill quickly over high heat until nicely charred and rare. Serve at room temperature.

ROSEMARY BALSAMIC LAMB WITH VEGETABLE MASH



Rosemary balsamic lamb with vegetable mash image

Enjoy all five of your 5-a-day in this healthy Sunday roast. It's a good source of energising vitamin C and iron, needed for healthy nails and hair

Provided by Sara Buenfeld

Categories     Dinner

Time 50m

Number Of Ingredients 12

320g celeriac , peeled and diced
320g swede , peeled and diced
320g potato , peeled and diced
1 tbsp rapeseed oil
3 red onions , thinly sliced
550g lean, trimmed lamb steak , diced
1 tsp finely chopped rosemary
1 tbsp vegetable bouillon powder
2 tbsp balsamic vinegar
1 tbsp chopped parsley
320g spinach , to serve
320g frozen peas , to serve

Steps:

  • Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.
  • Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle - try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.
  • Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.

Nutrition Facts : Calories 450 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

LAMB CHOPS WITH BALSAMIC REDUCTION



Lamb Chops with Balsamic Reduction image

This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.

Provided by PGRAYMENDOZA

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 40m

Yield 4

Number Of Ingredients 10

¾ teaspoon dried rosemary
¼ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
¼ cup minced shallots
⅓ cup aged balsamic vinegar
¾ cup chicken broth
1 tablespoon butter

Steps:

  • In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  • Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g

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