LAMB CHOPS WITH GARLIC AND ROSEMARY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings (1/2 cup sauce)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
- Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
- Serve 2 chops per person with the sauce.
Nutrition Facts : Calories 488 calorie, Fat 27 grams, SaturatedFat 11 grams, Carbohydrate 2 grams, Protein 48 grams
RACK OF LAMB PROVENCALE WITH GARLIC CONFIT
Yet another Lamb Recipe from my Toolbelt. LCBO, featured the Flavours of France and share with you. Succulent rack of lamb, heady with the fragrance of garlic and herbs. The garlic loses all its strong aromas and becomes a mellow vegetable when it is cooked. Its flavour beautifully complements the lamb. As an ideal match for the rich savour of lamb, herbs and garlic, Wine Tidings magazine chooses these robust full bodied reds from Southern France. - Fortant de France Cabernet Sauvignon. - Rigal Cahors. - Chateau de Gourgazaud. - Rasteau Cote du Rhone Villages (my third choice). - Calvet Reserve Bordeaux. - Guigal Cotes du Rhone (my second choice). - Jaboulet Crozes Hermitage. - Chateau Montlabert. - Mommessin Chateauneuf-du-Pape (my first choice).
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To Make Garlic Confit:.
- Separate garlic into cloves. Slice root end off each clove but do not peel.
- Place in saucepan, cover with water and bring to boil.
- Boil 5 minutes. Drain and slip garlic out of its skin; it will come out easily.
- Heat butter in skillet on low heat, add garlic cloves, cover and cook, shaking pan occasionally, until garlic is golden (about 10 minutes). Reserve garlic and skillet for sauce.
- To Pepare the Lamb Racks:.
- Cut away last 2 inches of fat and meat from bones. Trim remaining fat; cut racks in half.
- In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, oil, salt and pepper. Pat over lamb racks.
- Preheat oven to 400 deg. F.
- Place lamb on a rack over roasting pan and bake for 35 to 40 minutes or until juices are slightly pink. Let rest for 10 minutes before carving.
- To Make Sauce:.
- In the reserved skillet, add red wine, vinegar and sugar. Reduce until glazed (about 3 minutes). Add stock and butter and boil until slightly thickened. Scatter in garlic confit and parsley.
- To Serve:.
- Slice lamb down into chops, spoon on a little sauce and garnish with garlic confit.
- Serve with roasted potatoes and vegetables.
- Open your bottle(s) of wine, pour liberally, and enjoy!
GRILLED LEMON AND ROSEMARY LAMB CHOPS
These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g
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