Lamb Chops With Blackberry Red Wine Sauce Food

SKINNY LAMB CHOPS WITH BLACKBERRY-RED WINE SAUCE

Steps:

• For sauce: In a large skillet, heat oil over medium heat. Add pear, green onions, and cloves; cook about 3 minutes or just until pear is tender.
• Add blackberries; reduce heat. Cook for 3 minutes, stirring often; remove from heat. Stir in red wine vinegar. Set aside to cool.
• In a small bowl, stir together allspice, salt, and pepper. Sprinkle evenly over chops; rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare doneness (145°F) or 15 to 17 minutes for medium doneness (160°F).
• Serve lamb with sauce.

LAMB SHOULDER CHOPS WITH RED WINE

Steps:

• Put a 10-inch straight-sided saute pan over medium heat for 5 minutes. Toss the lamb with the vegetable oil in a medium mixing bowl. When the pan is hot, sear the lamb for 1 minute on each side. Remove to a plate and cool for 3 to 4 minutes. Add the meat to a 1-gallon resealable plastic bag, then pour in the 16 ounces of wine and 4 rosemary sprigs. Remove as much air as possible so that the wine is completely surrounding the meat. Put the bag in a container to prevent leaks and refrigerate for 3 hours.
• Heat the oven to 250 degrees F.
• Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover. Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours.
• Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce.
• Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan. Set the pan over medium-low heat and add the dried plums and apricots. Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes. Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted. Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary and continue to cook for another minute. Taste and adjust seasoning by adding salt and pepper, if needed.
• Pour the sauce over the meat and serve immediately.

GRILLED LAMB CHOPS WITH WINE SAUCE

Steps:

• In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.

RACK OF LAMB WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
• Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
• Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
• Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
• Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
• Remove lamb to a cutting board to rest about 5 minutes.
• Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
• Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.

LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE

Steps:

• Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
• Add the oil to the skillet. Add chops to the pan cook 4 minutes.
• Turn chops over and cook 3 minutes longer.
• Remove chops from the skillet and set aside in a warm place.
• Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
• Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
• Simmer over high heat until syrupy. That will take about 3 minutes.
• Add the chicken broth and continue to simmer until sauce is reduced by about half.
• Combine butter and flour in a cup (beurre manie).
• Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
• Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
• Remove sauce from heat.
• Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
• Serve Immediately.

LAMB CHOPS WITH BLACKBERRY PAN SAUCE AND ARUGULA

Steps:

• Preheat oven to 350°. Season lamb chops with a 5-finger pinch of salt on all sides as well as black pepper. Heat a large sauté pan (not non-stick) over high heat and add canola oil. Once the oil shimmers when you tilt the pan (this means it's sizzling hot), add the chops in a single layer (sear in 2 batches, if necessary, to avoid overcrowding the pan). Sear until chops are well browned, and beginning to char around edges, about 3 minutes. Flip and repeat on the other side. Transfer to a baking sheet (reserve pan and drippings) and continue to cook in oven until an instant-read thermometer inserted into thickest part of the chop registers 145° for medium-rare, about 5 minutes.
• If necessary, pour off excess fat from pan to equal about two tablespoons (this might not be necessary, depending on the fat content of the chops). Add shallot and rosemary to pan over medium-low heat and cook, frequently stirring to scrape up any brown bits on the bottom of the pan, until starting to soften, about 3 minutes. Add about 1 cup of the blackberries (reserving a few for the salad), and cook until softening and releasing their juice, about 3 minutes. Add wine and increase heat to medium. Cook until wine is reduced by half, about 4 minutes. Reduce heat to low and swirl in butter and season with scant 1/2-teaspoon salt.
• Arrange arugula on a large platter. Mix lemon juice with olive oil in a small bowl with the remaining 1/2-teaspoon salt. Drizzle over arugula and toss gently with reserved blackberries. Place lamb chop on top of the arugula and spoon the pan sauce over the chops and some of the arugula.
• Pair with a rich and full-bodied Cabernet Sauvignon from Tom Gore Vineyards.

LAMB CHOPS WITH ROSEMARY AND PORT WINE SAUCE

Steps:

• Preheat oven to 200°F.
• Season the both sides of the chops with salt, pepper and garlic. Press seasoning into the meat with your fingers.
• Heat a heavy skillet and heat olive oil and butter until the butter stops foaming. Add the rosemary leaves and the lamb chops to the hot pan.
• Pan sear the chops over high heat to brown on both sides, approximately 3 minutes per side. Remove the chops to an ovenproof dish, cover loosely with foil and place in the preheated oven for 5 to 10 minutes to keep warm.
• Keeping the skillet over medium high heat, deglaze with the port and scrape up any "crunchy bits". Reduce the wine by half and stir in the heavy cream. Return the sauce to a boil and reduce for a couple minutes, until the cream coats the back of your spoon.
• Serve the chops with rice, couscous or buttered noodles and spoon the sauce over.

LAMB CHOPS WITH DRIED CHERRIES AND PORT

Steps:

• Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.