Lamb Chops With Red Leicester Potato Cake Food

LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE

Steps:

• Preheat oven to 450°F.
• Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
• Roast until potatoes are almost tender, about 30 minutes.
• Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
• Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
• Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.

SEARED LAMB CHOPS WITH ROASTED RADISHES AND HARICOTS VERTS, BLACK OLIVES, PINE NUTS, FENNEL AND SCALLOPED POTATO CAKE WITH GOAT CHEESE AND DILL

Steps:

• Preheat the oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray.
• Add the goat cheese and dill into a small bowl and mix to combine. Place roughly a teaspoon of olive oil into the bottom of each muffin tin. Add 2 slices of the potato into the bottom of the muffin tin and season with kosher salt. Add a few crumbles of the dill goat cheese, another layer of potato and drizzle of olive oil. Repeat this process with potato, kosher salt, dill goat cheese and olive oil until the muffin tins are filled to the top. Place into the oven and bake until golden brown, about 45 minutes, turning the pan halfway through.
• Add the golden raisins, white wine vinegar and sugar to a small bowl. Stir to combine, then let steep for 20 minutes to plump the raisins. Drain and set aside.
• Set up a pot of boiling water and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the haricots verts to the boiling water and cook for 2 to 3 minutes, until bright green and tender, but still slightly crisp. Remove the haricots verts and immediately plunge into the ice bath and set aside.
• Add the radishes to a large bowl with a large drizzle of olive oil and kosher salt to taste. Spread the radishes onto a sheet tray, arranging them flat side down. Transfer into the oven and roast for 20 minutes.
• Mix the cumin and fennel pollen in a small bowl. Sprinkle the lamb chops liberally with the seasoning mix (reserving a small amount) and kosher salt on both sides. Heat a large sauté pan with 2 tablespoons of olive oil over medium-high heat. Sear the lamb chops, in batches, until browned on all sides, 3 to 4 minutes per side. Transfer the lamb chops onto a sheet tray and place into the oven to finish cooking for 5 to 6 minutes, or until they reach an internal temperature of 135 degrees F for medium-rare.
• Add 2 tablespoons of olive oil and the smashed garlic to a large high-sided pan. Turn on the heat to medium and swirl the pan to infuse the oil with the garlic. Add the fennel, anchovies, shallot, lemon segments, kalamata olives and kosher salt to taste. Cook for 5 minutes, then remove the garlic. Cook for another 2 to 3 minutes, until the fennel begins to soften. Then add the white wine and cook until reduced by half. Add 1/4 cup of the chicken stock and a pinch of the reserved seasoning mix. Stir to combine, then add the plumped raisins and cook for 2 to 3 minutes. Add the remaining 1/4 cup chicken stock and 1 tablespoon of the butter. Swirl to melt, then add the remaining tablespoon butter. Stir in half of the pine nuts.
• Heat a large sauté pan with 2 tablespoons of olive oil. Add the blanched haricots verts, roasted radishes and kosher salt to taste. Toss to warm through, 2 to 3 minutes.
• Set up a fryer with vegetable oil and heat the oil to 350 degrees F. Fry the capers until crispy, 1 to 2 minutes. Be careful because they will pop in the oil. Remove the capers onto a paper-towel-lined sheet tray.
• To serve, plate the scalloped potato cakes, followed by the haricots verts and radishes. Lay the lamb chops over the top, and then the sauce. Garnish with the fried capers, micro fines herbs, micro thyme, a dusting of fennel pollen and fennel fronds and the remaining pine nuts.

LAMB CHOPS, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES

Steps:

• Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1-1/2" squares.
• Sprinkle the chops on both sides with a little salt.
• Put the olive oil into a 12" skillet and turn on the heat to high. When oil is hot, slide in the lamb chops. Brown them throughly on one side, turn over, and brown thoroughly on the other side. Remove from the pan to a plate and set aside.
• Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a rich gold colour. Add tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes.
• Add the cut up peppers, parsley, olives, salt and generous grindings of black pepper. Turn heat down to medium; cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.
• Sprinkle the chops with pepper and return them to the pan with the sauce. Turn the chops over several times to coat well and after about a minute or so, empty the full contents of the skillet onto a warm serving platter and promptly serve to hungry diners.

LAMB CHOPS WITH MINT PESTO AND MUSTARD MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• In large saucepan, combine potatoes with salted water to cover by 3 inches. Place over high heat; bring to a boil, and cook until tender when pierced with a knife, about 30 minutes.
• When potatoes are cooking, make mint pesto: In food processor, combine mint, pine nuts, cheese, and lemon juice and process until roughly chopped. Add oil and puree until smooth. Transfer to a covered container and refrigerate until needed.
• Using dampened kitchen string, tie each lamb chop to hold tail in place, curled into the chop, pinwheel-like. Place chops in roasting pan just large enough to accommodate them in single layer and season with slat and pepper. Drizzle oil evenly over chops.
• Place lamb in oven and roast for 10 minutes. Reduce heat to 300 degrees F and conti8nue roasting until thermometer inserted into thickest part away from bone registers 150 degrees F for medium, about 10 minutes longer. Remove lamb to warmed platter, cover loosely with foil, and let rest for 5 minutes.
• When potatoes are ready, drain and, when just cool enough to handle, peel, place in bowl, and mash. Return potatoes to saucepan and add butter, cream, mustard, and garlic. Season with salt and pepper, place over medium heat and stir until mixture is heated through. Spoon bed of mashed potatoes on each warmed dinner plate, top with 2 lamb chops, and place a spoonful of mint pesto on the side.

SLOW COOKER LAMB CHOPS AND VEGETABLES

Steps:

• Put flour on a plate, season with pepper (and salt if you wish). Coat chops in flour, shake off excess and reserve flour for later use.
• Add oil to large heavy pan or wok and brown the chops in batches to seal them and place them in the bottom of the slow cooker/crock pot.
• Sauté bacon pieces, garlic and celery for 5 minutes over high heat then reduce heat to medium high, add the mushrooms and onions and sauté for for another 5 minutes or so.
• Add the rest of the vegetables and cook, stirring occasionally, for another 10 minutes or so and then add to the slow cooker on top of the chops.
• Melt the butter in the same pan and add the reserved flour. Cook over fairly high heat, stirring occasionally until dark brown.
• Pour in the stock and Worcestershire sauce and stir until mixture boils.
• Add packet of French onion soup, mix in and then pour the mixture over the ingredients in the slow cooker.
• Cook for 7 hours or more and serve over mashed potatoes.

LAMB CHOPS & MACARONI (TJOPS & MACARONI)

Steps:

• Preheat the oven to 180ºC.
• Grease an oven proof casserole dish with lid.
• Mix the flour and seasoning and dip the chops until well covered.
• Arrange chops in casserole dish.
• Mix the water, tomato sauce, worcestershire sauce and vinegar.
• Pour over chops.
• Sprinkle chops with sugar.
• Cover with lid (or foil) and bake for 1 hour.
• Bring 4L of water to the boil and add olive oil to prevent sticking.
• Add macaroni and onion stirring until boiling rapidly.
• Boil on high heat till soft.
• Spoon over chops.
• Sprinkle with cheese and grill till golden brown.

LEMON-PEPPER LAMB CHOPS

Steps:

• Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl. Spoon over both sides of lamb chops. Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
• Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.

LAMB CHOPS WITH A POMEGRANATE AND RED WINE SAUCE

Steps:

• Heat the oil in a pan.
• Season the lamb chops with salt and pepper.
• Add the lamb chops to the pan and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
• Set the lamb aside.
• Add the shallots and sauté for 1 minute.
• Add the red wine and deglaze the pan.
• Add the stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary, salt and pepper.
• Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
• Pour the sauce over the lamb.

LAMB CHOPS WITH RED-LEICESTER POTATO CAKE

Steps:

• Coarsely grate the potatoes and onions and place them in a large bowl. Heat the oil in a large, heavy-bottomed frying pan set over medium heat. Spread half the potatoes and onions across the bottom and season with salt, pepper and thyme. Layer the cheese evenly over the top. Add the rest of the potatoes and onions and press down to form a cake.
• Cook slowly on one side until golden and crisp, 10 to 12 minutes. (Lower the heat if it begins to brown too quickly.) Turn and cook on the other side.
• Meanwhile, preheat the broiler or prepare a charcoal grill. Season the lamb chops with salt and pepper and grill or broil to desired doneness, 10 to 15 minutes.
• Cut the potato cake into four wedges and place them on dinner plates. Lay three chops over each and serve.