Lamb Chops With Olive Salsa Food

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.

ROASTED LEG OF LAMB WITH SAFFRON AND OLIVE SALSA

Steps:

• Make the salsa: In a small saucepan, bring the vinegar and saffron to a boil for 1 minute. Pour into a bowl and whisk in the olive oil slowly allowing it to incorporate and emulsify. Add the olives, lemon, and pepper. Set aside.
• Make the lamb: Preheat the oven to 500 degrees F.
• Using a knife, make 8 deep slits into the meatiest parts of the lamb. Rub the lamb all over with the oil, oregano, lemon, and salt. Tuck the rosemary and garlic into the slits.
• Place the lamb on a rack in a roasting pan and roast until well browned, about 30 minutes. Lower heat to 350 degrees F. and roast about 10 to 15 minutes more per pound. Alternatively, roast until an instant-read thermometer inserted into the thickest part (without touching the bone), reads 130 to 135 degrees F. for medium rare, 140 to 150 for medium. (Add about a cup water to the roasting pan to keep drippings moist, if desired.) Remove the lamb from the oven when it's about 5 degrees shy of preferred doneness. (The internal temperature will rise as the meat rests.)
• Transfer the lamb to a cutting board, cover with foil, and let rest for 5 to 10 minutes.
• Meanwhile, place the roasting pan over high heat. Pour in the wine, and cook, scraping up the bottom of the pan with a wooden spoon, until reduced slightly. Skim fat from the juices.
• Thinly slice the lamb and transfer to a warmed platter. Pour the juices over the lamb and top with the salsa. Serve immediately with orzo or white rice.

GRILLED LAMB CHOPS WITH OLIVE TAPENADE

Steps:

• For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
• For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper.
• For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest.
• To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.

LAMB CHOPS SCOTTADITA WITH SALSA VERDE

Steps:

• Salsa Verde, part 1: Use your fingers to split open the anchovies and remove the bones. Roughly chop the anchovies with the capers. Combine the anchovies, capers, grated garlic, lemon zest, and the salt in the mortar and pestle; grind them to a paste.
• Salsa Verde, part 2: Stirring constantly with the pestle, add the olive oil a few drops at a time to maintain a paste-like consistency. Thinly slice and add the parsley to the olive oil mixture. Continue to grind until the parsley is incorporated into the paste. Stir in lemon juice and salt to taste. Alternative method, with food processor: Combine the parsley, anchovies, capers, garlic, and salt in the bowl of a food processor fitted with a metal blade. Pulse to roughly chop the ingredients. Turn off the motor and scrape down the sides of the bowl. With the motor running, gradually add the olive oil, stopping after you've added half of the oil to scrape down the bowl again, and then slowly adding the rest. Add more olive oil as needed to achieve a loose paste. (Don't mix it any longer than necessary, as the blade will heat the garlic and give it a bitter flavor. Over-processing also incorporates too much air into the sauce, giving it an undesirable texture.) Taste for seasoning and add more salt or lemon juice if desired. Serve immediately, or refrigerate in an airtight container for up to 2 days. (After that, it will lose its green color and vibrant flavor.) Bring to room temperature before serving.
• Lamb Chops: Prepare a hot fire in a gas or charcoal grill, or preheat a grill pan or heavy-bottomed skillet over high heat. Season the lamb chops with salt and pepper on both sides. Place the lamb chops on the grill to cook, 2-4 minutes per side for medium rare.
• Assemble: Char the fresh rosemary sprigs in the fire and place them on the lamb chops. Remove the lamb chops from the grill and rest them for 10 minutes before serving alongside plenty of Salsa Verde.