Grilled Spiced Lamb Chops With Saffron Vegetables And Red Bell Pepper Sauce Food

SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS

Steps:

• Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
• Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
• Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
• Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
• Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

GRILLED RED CURRY LAMB CHOPS

Steps:

• In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
• Preheat an outdoor grill or grill pan to medium-high.
• Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
• Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
• Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
• Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.

GRILLED SPICED LAMB CHOPS WITH SAFFRON VEGETABLES AND RED BELL PEPPER SAUCE

Steps:

• For lamb:
• Whisk first 6 ingredients in medium bowl. Place chops on large rimmed baking sheet. Pour marinade over, turning to coat. Cover and refrigerate at least 1 hour and up to 3 hours.
• For vegetables:
• Melt butter with oil in heavy large skillet over medium heat. Add shallots, leeks, saffron, and turmeric; sauté 5 minutes. Add 1 1/2 cups water, turnips, carrots, and rutabagas. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Season generously with salt and pepper.
• Meanwhile, prepare barbecue (medium heat). Brush grill with oil. Remove lamb from marinade, scraping off some of excess marinade. Sprinkle lamb with salt and pepper. Grill to desired doneness, about 3 minutes per side for medium-rare.
• Divide grilled lamb chops among 6 plates. Serve with saffron vegetables and Red Bell Pepper Sauce.

SPICY GRILLED LAMB CHOPS

Steps:

• place all ingredients, except lamb chops in sauce pan. boil 10 minutes.
• place lamb chops in deep glass dish and pour sauce over them. marinate 1 hour.
• preheat barbecue at med-high.
• oil grill and add lamb chops. cover and cook 6 to 7 minutes on each side. after meat is seared, season well and baste with marinade durning cooking.

GRILLED SPICED LAMB CHOPS WITH CUCUMBER-MINT SAUCE

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
• Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
• Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.

GRILLED SPICED LAMB CHOPS

Steps:

• mix spices together, set aside.
• preheat grill to high, then lower to medium.
• season lamb chops with salt, rub it in. use 1 tsp of spice mix on each lamb chop, rub it in.
• let the chops sit for 15 minutes.
• brush with olive oil and grill 6-8 minutes per side for medium-rare.
• meanwhile toss tomatoes with the rest of the spice mix.
• heat butter in a skillet, add tomatoes, season with salt, cook stirring for 1-2 minutes.
• serve tomatoes alongside lamb chops.

GRILLED LAMB WITH VEGGIES

Steps:

• In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cut each potato into 16 wedges. Divide potatoes and peppers between two pieces of heavy-duty foil (about 18 in. squares). Top each with 1/2 cup sauce; set remaining sauce aside. seal foil tightly. Grill vegetable packets and lamb chops, covered, over medium-hot heat for 5 minutes. Turn chops; baste with remaining sauce. Grill 5 minutes longer. Turn and baste again. Grill for 2 minutes or until a meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with vegetables.