Grilled Lamb Chops With Rhubarb Compote And Asparagus Food

GRILLED LAMB CHOPS

Steps:

• In a large bowl, combine the lemon zest, lemon juice, oil, oregano, and garlic powder. Generously season each side of the lamb chops with salt and pepper. Add to the lemon juice mixture and toss to combine. Cover and refrigerate for 1 hour. Remove from the refrigerator about 20 minutes before cooking.
• Preheat an outdoor grill to medium-high. Grill the lamb chops for 3 to 4 minutes, until slightly charred on one side. Flip and cook for 2 to 3 minutes longer for medium-rare to medium doneness. Serve hot.

ROASTED LEG OF LAMB WITH ASPARAGUS AND HERBS

Steps:

• Preheat oven to 425 degrees. Scatter lemons in bottom of a roasting pan. Season lamb with kosher salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in 3 batches, cook lamb until browned, about 5 minutes per side, removing as done and placing on top of lemons in roasting pan. Brush lamb with 6 tablespoons ramp pesto and roast until a thermometer inserted into thickest parts of flesh registers 130 degrees for medium-rare, 20 to 25 minutes. Transfer lamb and lemons to a plate, tented with foil; let stand 20 minutes. Pour pan juices into a small saucepan; keep warm.
• Meanwhile, toss asparagus and onions with remaining 2 tablespoons oil; season with kosher salt and pepper. Divide between two rimmed baking sheets and roast, tossing halfway through, until tender and lightly charred, 20 to 25 minutes.
• Transfer lamb, lemons, asparagus, and onions to a serving platter. Add any accumulated juices from lamb to saucepan with reserved juices. Brush lamb with remaining 2 tablespoons ramp pesto, pour some of reserved juices over it to moisten, and sprinkle with chopped dill and chives. Season with flaky salt, garnish with chives and mint, and serve.

GRILLED LAMB CHOPS

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

SIMPLE GRILLED LAMB CHOPS

Steps:

• Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
• Preheat an outdoor grill for medium-high heat.
• Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

GRILLED LAMB CHOPS WITH RHUBARB COMPOTE AND ASPARAGUS

Steps:

• In a mortar and pestle, coarsely crush fennel seeds (or place in a resealable bag and crush with the bottom of a skillet). Season chops generously with kosher salt, pepper, and fennel seeds. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 1 day.
• In a medium skillet, combine sugar, vinegar, ginger, and garlic over medium-high heat, stirring until sugar has dissolved. Cook, stirring occasionally, until liquid is reduced by half, 4 to 5 minutes.
• Add rhubarb and star anise; cook, stirring, until rhubarb is tender but not falling apart (watch carefully, as this can happen quickly), about 3 minutes. Transfer to a heatproof bowl and let cool completely (you should have about 1/2 cup).
• Heat a grill over direct heat to medium-high. Drizzle asparagus with oil; season with kosher salt and pepper. Brush grates with oil and grill lamb until a golden-brown crust forms and chops are medium-rare, about 3 minutes a side. Transfer to a platter and tent with foil to keep warm.
• Grill asparagus, turning occasionally, until charred in places and crisp-tender, 3 to 4 minutes. Toss watercress with flaky salt and a squeeze of lime. Serve alongside lamb chops, asparagus, rhubarb compote, and more lime wedges.

GRILLED LAMB CHOPS

Steps:

• Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside.
• In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons olive oil; cover and refrigerate until ready to serve.
• Remove the lamb and olive mixture from the refrigerator 30 minutes before grilling. Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the lamb chops from the marinade and scrape off any excess marinade. Discard the remaining marinade.
• Grill the lamb chops uncovered until grill marks appear, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Cover cooked lamb chops with foil, and let rest 5 minutes.
• Stir the olive mixture to recombine the ingredients; spoon over the lamb just before serving.

GRILLED LAMB CHOPS WITH A BUTTERNUT SQUASH RING, COUSCOUS, ASPARAGUS

Steps:

• For the Lamb: Trim all fat from the lamb racks and cut each lamb rack into 4 pieces. Marinate the lamb in the olive oil, rosemary, and garlic for at least 1 day and up to 7 days, refrigerated. Remove the lamb from the marinade and remove all the rosemary and garlic sticking to the meat. Use 1 tablespoon of the spice rub to coat the racks. Grill the racks over high heat for 3 minutes on both sides. At this point lamb can be finished in a 400-degree oven in about 5 minutes for medium rare.
• For the Squash Rings: Preheat the oven to 350 degrees F. Peel the squash. Starting at the top of the squash cut horizontally through squash at 1-inch intervals until you have 4 pieces. Using a pastry ring cutter remove inside of each piece so that you have a ring. Place rings in a baking dish. In a bowl combine the butter, honey, 1 tablespoon of the spice rub, lemon juice, and lemon oil. Pour over the squash rings. Cover with foil and bake for about 20 minutes or until the rings are soft.
• For the Asparagus: In boiling water blanch asparagus for about 2 minutes or until al dente. Shock in an ice bath. Use the chives as string to tie bundles of 5 asparagus together. When ready to serve saute the bundles in butter just until warmed through.
• For the Couscous: In a small pot bring the vegetable stock, 1 teaspoon olive oil, lemon zest, 1 teaspoon salt, and 1 teaspoon of the spice rub to a boil. Add couscous, stir, cover, and remove from heat. Couscous will be ready in about 5 minutes.
• For the Red Wine Sauce: Reduce all ingredients to a nice consistency and strain through a chinois.
• Serve the lamb with the Squash Rings, Asparagus, Couscous and Red Wine Sauce.
• For the Moroccan Spice Rub: Toast the coriander, cumin, fennel and grind in a spice grinder to a powder and add to the other spices. Mix well.

GRILLED RAMPS WITH ASPARAGUS

Steps:

• Preheat a grill or grill pan to medium-high heat. Trim and discard the root hairs from ramps. Trim tough ends from asparagus.
• Place ramps and asparagus on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.
• Arrange ramps and asparagus on the hot grill in a single layer. Grill until hot and grill marks appear, about 1 minute per side. Transfer to platter, and serve hot or at room temperature.

ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS

Steps:

• For charmoula:
• Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
• For lamb:
• Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
• Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
• Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
• Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
• Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.

LAMB CHOPS WITH LEMONGRASS AND GINGER

Steps:

• Prepare marinade: Place the garlic, lemongrass, ginger, and salt in a mortar. Using a pestle, grind to a rough paste. Add cilantro and mint, and grind 1 minute more. Stir in oil.
• Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.
• Preheat a grill pan over high heat. Place lamb on grill and cook, turning once, about 2 minutes per side for medium-rare. Transfer to a plate, cover to keep warm, and let stand in a warm place, about 10 minutes.
• Divide lamb evenly between 4 plates. Pour any juices that have accumulated on the plate over lamb. Season with pepper and garnish each plate with a lemon wedge.

SIMPLE GRILLED LAMB CHOPS

Steps:

• Preheat a grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other - a "hot" side. If using a grill pan, preheat the oven to 400 degrees.
• Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.