Lamb Chops With Blackberry Pan Sauce And Arugula Food

LAMB WITH ARUGULA DIPPING SAUCE

Steps:

• Preheat grill pan over high heat.
• Combine arugula, almonds and shallot in food processor. Pulse-grind mixture. Turn processor on and stream in extra-virgin olive oil. Transfer mixture to a small bowl.
• Drizzle chops with extra-virgin olive oil. Season with grill seasoning or salt and pepper and grill 3 minutes on each side. Transfer chops to a platter and serve with dipping sauce and mint jelly.

LAMB CHOPS WITH FENNEL, ARUGULA, RED ONION AND BLACK OLIVE SALAD

Steps:

• For the lamb chops: Preheat the oven to 375 degrees F.
• Combine the rosemary, garlic, crushed red pepper and lemon zest in a small bowl. Add 1/4 cup olive oil to the mix. Reserve.
• Remove 2 rib bones from each rack of lamb and cut the remaining racks into 6 equal, thicker chops (instead of 8 thinner chops).
• Sprinkle the lamb chops with salt and reserve at room temperature. Brush both sides of the chops with the rosemary mixture.
• Coat a large saute pan with olive oil and bring to a medium-high heat. Working in batches, brown the lamb chops on all sides, including the fat edge. (Remember: Brown food tastes good! If your pan gets too hot, lower the heat. Ditch the oil in between the batches and start off with fresh oil. It is really important not to crowd the pan while browning the chops. If the pan is crowded, the chops will steam instead of browning and getting crispy.) When all the chops are browned, arrange them neatly on a sheet tray (with sides, you don't want any juices or fat to run off). Brush the browned chops with the rosemary mixture. Roast the chops for 8 to 10 minutes for medium-rare, 12 to 15 minutes for medium.
• For the salad: Meanwhile, toss together the fennel, arugula, radicchio, red onion and olives with the olive oil, lemon juice and a generous sprinkle of salt in a large bowl. Taste to make sure it is delicious. Arrange the salad on a large serving platter and top the salad with the hot lamb chops to wilt the salad a little bit. Brush the chops with any remaining rosemary oil and drizzle any juice from the baking sheet over the lamb.
• Chop chop!

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.

MARINATED LAMB SHOULDER CHOPS WITH TZATZIKI, ARUGULA AND FETA

Steps:

• For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
• For the tzatziki: Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving.
• Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
• If the lamb was in the refrigerator, let it come to room temperature before grilling.
• Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
• For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki.

PAN-SEARED LAMB CHOPS

Steps:

• Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.

LAMB WITH BLACKBERRY SAUCE

Steps:

• Sauté the chopped shallots and garlic in hot olive oil until translucent.
• Mix the blackberry pulp, honey, clove, cardamom, and jalapeño; then add the port.
• Reduce to half, then add the add remaining ingredients.
• Grill the lamb chops for about 4 minutes each side for medium.
• Serve with sauce.

BALSAMIC LAMB CHOPS WITH STONE FRUIT AND ARUGULA

Steps:

• Whisk together vinegar, oil, and sugar in a bowl. Reserve 1/4 cup mixture; transfer remaining marinade to a resealable plastic bag. Season lamb with salt and pepper and add to bag, turning to coat. Let marinate in refrigerator, turning occasionally, at least 1 hour and up to 4 hours.
• Let chops stand at room temperature 30 minutes. Heat a large skillet over medium heat. Working in batches, remove lamb from marinade and add to pan. Cook, flipping once, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 125 degrees, about 8 minutes. Transfer to a plate and let stand 10 minutes.
• Whisk reserved marinade to combine. Divide arugula, fruit, pepitas, and mint among plates. Season with salt and pepper; drizzle with reserved marinade. Top with lamb; serve immediately.

SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)

Steps:

• Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
• Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
• Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
• Add chops and reduce heat to medium.
• Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
• Transfer each chop to a serving plate.
• Divide arugula between plates and drizzle with the remaining teaspoons of oil.