Lamb Chops With Fennel Arugula Red Onion And Black Olive Salad Food

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.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

LAMB CHOPS WITH OLIVE SALSA

Steps:

• Preheat broiler.
• On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
• In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
• Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
• Spoon olive salsa over lamb chops.
• In a saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes. In a colander, rinse potatoes under cold water to stop cooking and drain well.
• In a bowl, stir together yogurt, garlic paste, and mint. Add cucumbers and potatoes to yogurt mixture with salt and pepper to taste and toss well.