LAMB CHOPS WITH MINT PESTO
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a grill pan over medium-high heat. Brush both sides of the lamb chops with olive oil and sprinkle with salt and black pepper.
- Grill the chops 3 to 4 minutes per side, or until desired doneness is reached. Remove the chops to a plate and let rest 3 to 5 minutes before serving.
- Place the chops on a platter and pour any juices that accumulated back over the chops. Spoon the Mint Pesto over and serve.
- Add the mint, basil, walnuts, garlic, red pepper and Parmesan to a food processor. Pulse until the herbs are finely chopped. With the motor running, add the olive oil in a steady stream. Add the salt, pepper and lemon zest and pulse until combined. Set aside with plastic wrap set directly over the surface.
LAMB LOIN CHOPS WITH MINT PESTO
Steps:
- Preheat grill on high.
- Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
- While chops are resting, prepare the Mint Pesto.
- Grill the lamb chops 2 to 3 minutes per side, for medium rare.
- Serve the lamb chops with the Mint Pesto.
- Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.
PAN-GRILLED LAMB WITH WALNUT-MINT PESTO
Lamb shoulder chops are widely available and are less expensive than lamb rib chops.
Provided by Dave Lieberman
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients in large bowl; turn lamb to coat with oil. Let stand at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before cooking.
- Blend first 5 ingredients in processor to coarse puree, occasionally scraping down sides of processor. Mix in lemon juice. Season with salt and pepper. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Heat large griddle or large skillet over high heat. Add lamb chops with rosemary-garlic mixture. Cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates; top with pesto.
RACK OF LAMB WITH MINT-BASIL PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
- Preheat the oven to 400 degrees F.
- Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
- Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
- Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
- Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
- RECOMMENDED WINE #1: Boroli Barolo 1998
- REGION/ORIGIN: Barolo, Piedmont
- GRAPE/VARIETAL: Nebbiolo
- RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
- REGION/ORIGIN: Montepulciano, Tuscany
- GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)
LAMB CHOPS WITH MINT-WALNUT PESTO
Steps:
- Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes.
- Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
- Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool.
- In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.
Nutrition Facts : Calories 441, Fat 29.5 grams, SaturatedFat 7 grams, Cholesterol 126 milligrams, Sodium 509 milligrams, Carbohydrate 2 grams, Protein 40 grams
LAMB CHOPS WITH MINT-WALNUT PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 24m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes.
- Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
- Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool.
- In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.
Nutrition Facts : Calories 449 calorie, Fat 20 grams, SaturatedFat 7 grams, Carbohydrate 2 grams, Fiber 1 grams
ROASTED RACK OF LAMB WITH MINT PESTO
Steps:
- Let the lamb come to room temperature for about 30 minutes before you are ready to roast. Season the lamb on all sides with salt and pepper, to taste.
- Preheat the oven to 350 degrees F.
- Heat the oil in a large, heavy-bottomed skillet with a heatproof handle over medium-high heat. Put the rack into the pan, fat side down, and sear it until it is browned, about 2 to 3 minutes. Turn the rack over and sear the other side for 2 minutes. Put the pan into the oven, and roast the lamb until it is medium-rare, or until the internal temperature reaches 125 to 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing into chops. Serve with the Mint Pesto.
- Combine all of the ingredients in the bowl of a food processor. Process until the mixture is almost smooth. Taste and adjust the seasonings with salt and pepper, to taste. The pesto may be made 1 day ahead, covered and refrigerated. Bring the pesto to room temperature before serving.
LAMB CHOPS WITH MINT PESTO, CAPELLINI AND GORGONZOLA
A recipe served at the famous Jekyll Island Club Hotel in Jekyll Island, Georgia. The recipe is adapted from Recipes from Historic America cookbook by Linda and Steve Bauer. A great book! And now for the history: Situated on a Georgia barrier island, Jekyll Island Club Hotel originally served as an exclusive hunting retreat for the nation's most powerful financiers and industrialists of the late 1800s and early 1900s. The hotel today is a unique modern resort with architectural character and a charming historic ambience. The main structures, built between 1887 and 1902, were designed by Charles Alexander of Chicago and Charles Alling Gifford of New York. Alexander designed the original clubhouse in the American Queen Anne style, incorporating extensive verandas, bay windows, extended chimneys, the turret that dominates the roofline and the overall asymmetrical design. Contemplating the ideal location for their hunting club, William K. Vanderbilt, J.P. Morgan, William Rockefeller, Joseph Pulitzer and 50 or so of their friends chose Jekyll Island. Its climate, abundant wildlife and natural beauty appealed to them. Once the decision was made, it took just two years to incorporate the club, purchase the island and have the clubhouse constructed. In January of 1888, the men gathered their families and boarded their yachts for the first "season" on Jekyll. A collection of sepia photographs captures the spirit of these families as they enjoyed the island's outdoor pleasures...hunting trips, lawn parties, carriage rides and leisurely afternoons at the beach. For years, there was unofficial competition among yachting members to see who would arrive in the longest, fastest, most beautifully appointed vessel. Dinner each evening, however, was the high point of the day. Women spent hours selecting the dresses they would wear, while the men had definite ideas about what they hoped to accomplish during dinner conversations. Decisions might be made that would literally determine the next President, the health of the nation's economy or the career of any of their peers. For example, when President McKinley was facing re-election, club member Cornelius Bliss was determined that "his man" would be successful. He and Marcus Hanna invited McKinley to Jekyll Island, and two days before he was to arrive, they learned Thomas B. Reed, Speaker of the House and McKinley's archrival, would be there at the same time. Bliss and Hanna arranged for the two men to meet, pressures were brought to bear and Reed ultimately did not oppose McKinley's re-election, even though he was adamantly opposed to the President's imperialistic policies regarding Cuba and the Philippines. Finance was also of paramount concern to many club members. J.P. Morgan could create or quell panics on Wall Street with the financial resources at his personal command. Club members George Baker, head of the First National Bank of New York, and James Stillman, head of the National City Bank of New York, were nearly as wealthy as Morgan. When an economic panic caused a run on the country's banks in 1907, one of these three men paved the way for a secret meeting on Jekyll. The purpose was to quickly and quietly develop a plan for a centralized banking structure, and the result was the creation of the plan for the Federal Reserve System. Communications was the field of Theodore Vail, president of the company that later became AT&T. When his company laid the telephone lines in 1915 for the first transcontinental telephone call, he was convalescing on the island. He had the linemen lay the lines to Jekyll so he could participate in this momentous event in communications history. World War I offered some club members the opportunity to give their yachts to the U.S. war effort and provide financial assistance. Although several of the men had had considerable influence in mitigating the force of economic panics throughout the last half of the 1800s and later, no one was powerful enough to prevent the Great Depression. Just two years into the Depression, half the club's membership dropped away. The final blow was World War II and the threat of enemy submarines off the coast. Members left in 1942 expecting to return another year, but few ever did. By 1947, the State of Georgia gained the ownership of the island and established it as a state park. Jekyll Development Associates leased the structures and grounds from the state, completely rejuvenated them and further prepared for the opening of Jekyll Island Club Hotel in 1986.
Provided by Sharon123
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For pesto, in a food processor, combine the pine nuts, garlic, mint, salt and pepper; blend until smooth.
- Gradually add oil and lemon juice. Set aside.
- Cook pasta according to package directions.
- Meanwhile, place lamb chops on a broiler pan. Broil 4 inches from the heat for 10 minutes, turning once, until light pink in center.
- In a saucepan, heat pesto and cream.
- Drain pasta; serve lamb chops over pasta with pesto sauce.
- Garnish with Gorgonzola, red flame grapes and fresh mint.
Nutrition Facts : Calories 829.8, Fat 51.5, SaturatedFat 20.6, Cholesterol 110.1, Sodium 399.5, Carbohydrate 60.2, Fiber 3.2, Sugar 1.7, Protein 30.6
GRILLED LAMB CHOPS WITH MINT PESTO
Make and share this Grilled Lamb Chops With Mint Pesto recipe from Food.com.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- MINT PESTO:.
- In a blender or food processor add all the ingredients except the oil for the pesto, Puree this mixture while gradually adding the oil through the feeding tube, and continue mixing until an even, smooth consistency is reached. Reserve 1/2 cup for basting and dipping and set aside for later.
- Place the cut chops in a resealable plastic bag and pour the pesto sauce overtop. Seal the bag and toss gently to coat the lamb chops evenly. Place in the refrigerator and marinate for 5 hours.
- When ready, preheat the barbecue to medium high heat, 375°F.
- Remove lamb from marinade, wipe off the excess marinade from the bones to avoid them burning, but leave the marinade on the meat. Brush each chop with a small amount of olive il to help prevent the meat from sticking on the grill and season both sides of the meat with salt and pepper.
- Rub or spray your grill with oil to again help prevent the meat from sticking to the grates. Place chops directly on the grill and cook for approximately 4-5 minutes per side, basting every two minutes for medium rare, or adjust length to personal desired doneness.
- Remove the meat from the grill, place on a plate/platter and loosely cover with foil. Allow the meat to rest for 10 minutes eefore serving with remaining pesto as a dipping sauce.
- TIP: When grilling lamb on the bone you can cover the bones with foil to prevent burning.
Nutrition Facts : Calories 153.3, Fat 16, SaturatedFat 2, Sodium 6.3, Carbohydrate 2.8, Fiber 1.1, Sugar 0.4, Protein 1.3
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