Lamb Chops With Charred Asparagus Food

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.

ZA'ATAR-SPICED LAMB CHOPS WITH CHARRED LEMON YOGURT

Steps:

• Pat the lamb dry with paper towels and season both sides with salt and the 1/4 cup za'atar. Set aside on a baking sheet.
• Cut one lemon half into 5 thin slices and set aside.
• Heat 2 tablespoons of the neutral oil in a large cast-iron or other heavy-bottomed skillet over high heat until almost smoking. Add the scallions, lemon slices and lemon halves cut-side down. Season with salt and cook, flipping the scallions and lemon slices, until charred and softened, 4 to 5 minutes. Set aside to cool. Wipe out the skillet with a paper towel.
• Add the remaining 4 tablespoons neutral oil to the same skillet and heat over high heat until shimmering, about 1 minute. Add the lamb chops and cook until browned, 3 to 4 minutes per side. Turn the chops so the fatty edge of each makes direct contact with the hot skillet and cook until seared, about 1 minute longer. Set the lamb aside to rest.
• Meanwhile, remove the seeds from the lemon slices and finely chop the lemon slices. Transfer to a medium bowl. Finely chop the scallions and add to the bowl along with the remaining 1 tablespoon za'atar, the juice of 1 charred lemon half, the yogurt and 1/2 cup olive oil. Season with salt and pepper and stir together. Taste and adjust the seasoning.
• Spoon the charred lemon yogurt onto a platter, top with the lamb chops, drizzle with olive oil and garnish with mint, if using. Serve with the remaining charred lemon halves and enjoy.

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.

BROILED LAMB CHOPS WITH A MINT-ORANGE LIQUEUR SAUCE AND WHITE ASPARAGUS

Steps:

• For the sauce: In saute pan add the orange liqueur. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the stove top over medium-high heat and gently swirl to reduce the flames. Add the mint and beef stock and reduce by half. Finish the sauce with the butter and season with salt and pepper. Hold warm. For the lamb: Preheat the oven to broil.
• Sprinkle the lamb with salt, pepper and rosemary. Broil the lamb 2 minutes per side for medium-rare. Remove and let rest 5 minutes under foil .
• While the lamb is resting, start the asparagus: Heat a saute pan over medium-high heat. Add the butter, olive oil and asparagus and saute until the asparagus is al dente, about 7 minutes. Season with salt and pepper.
• To serve, place 2 to 3 lamb chops per plate, drizzle with the sauce and garnish with the asparagus.

LAMB CHOPS WITH CHARRED ASPARAGUS

Steps:

• Heat oil in a 12-inch high-sided pan over high. Sprinkle both sides of lamb chops with 2 teaspoons salt. Add chops to pan; cook, flipping once, until browned and a thermometer inserted in thickest part registers 135°F, about 6 minutes per side for medium-rare. Transfer chops to a plate.
• Discard all but 1 tablespoon drippings from pan. Add asparagus; cook over medium-high, stirring occasionally, until crisp-tender, about 3 minutes. Remove from heat. Stir in cilantro, vinegar, lemon zest and juice, garlic, and remaining 1/4 teaspoon salt. Transfer mixture to a bowl.
• Return pan to medium-high (do not wipe clean). Add sliced bread; cook, flipping once, until lightly toasted, about 1 minute per side.
• Spread 3 tablespoons yogurt on each of 4 plates. Spoon asparagus mixture over yogurt and top with radishes. Place lamb chops alongside. Serve with toasted bread.

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
• Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
• In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
• In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.

ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS

Steps:

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

LAMB/SHOULDER CHOPS - AVEC CREAMY ASPARAGUS/RICOTTA/CURRY SAUCE

Steps:

• Prepare MARINADE the night before your dinner party.
• Of the MARINADE and SAUCE ingredients mix ONLY first seven in your Processor, or Blender.
• Reserve last four ingredients for future use.
• Remember to use only the first seven ingredients.
• Remove excess fat from around the outside of shoulder chops.
• Leave the bone in, if there is one.
• Place chops in a covered container large enough to accommodate all, even if you have to"double-row" them.
• Pour MARINADE over shoulder chops, cover and place in refrigerator.
• Allow to marinate 24 hours; be sure the chops are all well covered with the MARINADE.
• Baste chops periodically to ensure good saturation.
• Keep covered during the marinating process.
• Next day, when you are ready for cooking: Remove shoulder chops from MARINADE; pat dry with paper toweling and set aside.
• Reserve the MARINADE for later use in the sauce preparation.
• In a saucepan and 1/2 cup water, over medium heat,cook asparagus spears for 5-7 minutes.
• Because of the quantity, you may have to do this in a couple of batches.
• Remove asparagus spears from water and reserve for use in SAUCE preparation.
• Discard the water.
• Skin the Roma tomatoes by dipping in very hot water for a few minutes; the skin should slide off easily.
• Slice off the tops and discard; cut skinned tomatoes in half, lengthwise.
• Cover and set aside for later use.
• In a large skillet, heat 1 Tbsp of the olive oil; add the butter. (Watch it does not burn).
• Saute all the onions, stirring frequently; transfer to a small bowl.
• Mix in 1/2 Tbsp grated parmesan or Romano cheese. Cover and set aside for later use.
• In the same skillet, add a little more olive oil for browning.
• Lightly cook tomato halves, flat side only, until just brown.
• Transfer to a plate and sprinkle balance of grated parmesan or Romano cheese on the tomatoes; Cover and set aside for later use.
• Add water to two eggs and beat well with a hand mixer or rotary beater.
• At this point you should take out your shallow oven pan or a shallow pan large enough to accommodate all the chops at one time.
• PREHEAT OVEN TO 325°F.
• In four separate containers, place the milk, flour, well-beaten eggs, bread crumbs, Add more olive oil to the skillet, as needed.
• Prepare the chops in the following order: Soak in milk, dredge in flour, dip in beaten eggs, finally in bread crumbs.
• Brown both sides of chops quickly in skillet; remove to shallow oven pan.
• Give the onions and grated cheese an additional toss to coat well.
• Spoon onions over the breaded chops, dividing equally.
• Top-off with one tomato half, flat side down, on each chop.
• Use up all of the grated cheese bits, as well.
• Bake uncovered, in preheated oven for 35 minutes.
• Turn down oven to 275°F and continue cooking for an additional 10 minutes.
• While the meat is baking, prepare the Creamy, Asparagus/Ricotta/Curry Sauce SAUCE PREPARATION: In a saucepan, over medium heat, bring MARINADE/SAUCE mixture to a boil.
• Turn heat down and continue to simmer for about 10 minutes, mixing occasionally.
• Remove from heat and allow to cool for about 10 minutes.
• Add cooked asparagus, ricotta cheese and a little of the cooked MARINADE/SAUCE mixture to your food processor.
• Process on "pulse cycle" for a few minutes or until ricotta cheese and asparagus are well blended.
• Continue to gradually add all of the MARINADE/SAUCE mixture, through feed tube, until smooth.
• You now have the basis for the SAUCE.
• Transfer SAUCE to saucepan; bring to a boil, then simmer over low heat for about 5 minutes.
• Remove from heat and set aside.
• Put all of the cornstarch into a medium-sized bowl.
• Make a roux by gradually whisking 35% cream (or whipping cream) into the cornstarch, whisking continuously, until all of the cream has been used, and roux is very smooth.
• Gradually,and gently transfer about 1/4 cup of the SAUCE mixture to the roux.
• Continue whisking as you gradually add additional SAUCE to the roux.
• Remember you are working with very hot ingredients; please be careful; do not burn yourself.
• Pour the mixture back into the saucepan, whisking continuously.
• Turn down heat as low as possible.
• Allow to thicken while whisking.
• Whisk again, just before spooning onto chops.
• Turn off the oven.
• Transfer Lamb Chops from oven pan to dinner plates.
• Spoon the CREAMY ASPARAGUS RICOTTA/CURRY SAUCE over the Lamb Chops, and serve while still hot.

FANCY CURRIED LAMB CHOPS WITH ASPARAGUS SPEARS

Steps:

• Trim fat from meat, brown in butter and then remove from skillet.
• Add onion and garlic; cook till tender, do not brown.
• Return meat to skillet.
• Add curry powder, ground ginger, salt and tomatoes.
• Cover simmer 50 to 60 minutes,or until lamb chops are tender.
• Blend flour and water (I shake this in a jar until smooth). Add to meat mixture, cook until bubbly and then cook 1 to 2 minutes more.
• Transfer to fancy round casserole dish, form pinwheel of hot cooked asparagus on top.
• Serve with rice.
• This can be served with condiments such as sliced onions, shredded coconut, lemon slices, raisins, and peanuts.

WARM SALAD OF ASPARAGUS SPEARS AND SEARED LAMB CHOPS WITH FRESH

Steps:

• Directions:.
• Season the chops with salt, pepper, garlic and oregano. Heat a heavy skillet over high heat. Add 1 tablespoon oil. Sear each side of the chops for 3-4 minutes for medium rare. Remove chops from pan. Set aside. Cover loosely to keep warm. Pour off any fat left in skillet while keeping lamb juices in the pan. Add stock and scrape up any brown bits from the pan. Boil until the liquid reduces to 1-2 tablespoons. Remove the pan from the heat and add the vinegar. Whisk in the remaining 3 tablespoons olive oil. Add chopped mint. Season with salt and pepper. Set aside. Cut asparagus into 3 inch spears. Steam until tender. Arrange warm asparagus and lamb on serving plate. Pour warm vinaigrette all over. Top with feta, onions and olives. Serve immediately.
• Nutrients per serving:.
• Calories 314, fat 22 gms, calories from fat 194, saturated fat 9 gms, cholesterol 62 gms, sodium 300 mg, dietary fiber 8 gms, protein 25 gms.