Emerald Isle Lamb Chops Food

EMERALD ISLE

Steps:

• For the sour mix: Combine the lemon juice and Simple Syrup in a glass and stir together.
• For the emerald isle: Fill a cocktail shaker halfway with ice. Add the vodka, rum, Irish whiskey, blue curacao, 3/4 ounce of the sour mix and the orange juice. Shake once and strain into a Collins glass filled with ice. Garnish with the lime wedge.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.

GRILLED LAMB CHOPS WITH PINK PEPPERCORN SAUCE

Steps:

• Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
• Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
• Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
• To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.

MINTY MANX LAMB CHOPS WITH ROSEMARY

Steps:

• Whizz all the above ingredients together except the lamb chops or mash them up using a mortar and pestel until its nice paste.
• In a large plastic bag or bowl, mix the lamb chops with the marinade and either seal or cover. Then place in the fridge for at least 4 hours up to 24 hours.
• Tip: Before you cook the lamb, remove it from the fridge and leave it to site for half an hour before cooking.
• Get a frying pan or griddle pan and get this really really hot, the hotter the better.
• Place lamb chops on the griddle pan and fry these for about 4-5 minutes each side or till they are to your required doneness (I like it a little pink in the middle, but not underdone.).
• Serve with potatoes of your choice and seasonal vegetables, I used roasted parsnip, roasted potatoes and some Kurly Kale.

HERB-ROASTED LAMB CHOPS

Steps:

• Mix first 4 ingredients and 1 Tb olive oil in a large bowl. Add lamb; turn to coat.
• Let marinate at room temperature at least 30 minutes and up to 1 hour.
• Preheat oven to 400°F.
• Heat remaining 1 Tb olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.
• Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
• Transfer lamb to platter, cover, and let rest 5 minutes.