LAMB CHOPS WITH PEANUT SAUCE
These Lamb Chops with Spicy Peanut Sauce are perfect for your next BBQ. Rich, smoky grilled lamb pairs perfectly with the creamy, tangy Thai-style spicy peanut sauce. It's a delicious, quick and easy dinner.
Provided by Platings and Pairings
Categories Main Dish
Time 30m
Number Of Ingredients 12
Steps:
- In a food processor or blender combine all peanut sauce ingredients and process until smooth.
- Light a grill or preheat a grill pan to medium-high heat. Grill the chops for 4 minutes per side, or until an instant-read thermometer inserted in the thickest part of a chop registers 125-130 degrees for medium-rare***.
- Transfer the chops to a platter. Sprinkle with cilantro and chopped peanuts, if desired. Serve with peanut sauce on the side.
Nutrition Facts : Calories 867 kcal, Carbohydrate 24 g, Protein 61 g, Fat 60 g, SaturatedFat 13 g, Cholesterol 149 mg, Sodium 1527 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
LAMB CHOPS WITH SPICY THAI PEANUT SAUCE
Make and share this Lamb Chops With Spicy Thai Peanut Sauce recipe from Food.com.
Provided by Oolala
Categories Lime
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In food processor, pulse the garlic and cilantro until finely chopped.
- Add all other ingredients except the lamb; pulse until a paste forms.
- Spread 1/4 cup of the paste over the chops.
- In a saucepan, whisk remaining paste with 1/3 cup of water.
- Warm the sauce over low heat; it should be pourable.
- Light a grill or preheat a grill pan.
- Grill the chops over a medium-high fire for 4 minutes per side, or until an instant read thermometer inserted in the thickest part of a chop registers 125 to 130 degrees for medium rare.
- Transfer the chops to a platter.
- Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side.
Nutrition Facts : Calories 793.9, Fat 68.2, SaturatedFat 25.7, Cholesterol 140.6, Sodium 791.7, Carbohydrate 8.4, Fiber 1.4, Sugar 5, Protein 37.4
SPICY LEG OF LAMB
There are so many ways to make things spicy. Here, we are going to use a two-pronged attack plan: dry spices and fresh chiles. I love the "cooked in" spices that meld seamlessly with the meat and the surprise of the fresh chiles and vinegar to finish. I also like taking a few minutes to make a sauce once the meat comes out of the oven. This allows a period for the meat to rest before carving.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- The objective: A nice, pink, juicy leg of lamb has a final temperature of about 120 degrees F. Use a shallow roasting pan or baking sheet with a fitted rack. Elevating the lamb slightly off the bottom of the roasting pan allows the hot air to better circulate around the meat as it cooks.
- Preheat the oven to 350 degrees F.
- Toast the spices: In a medium bowl, combine the cayenne, fennel seeds, dry mustard, paprika, red pepper flakes and cinnamon. Mix the spices and pour them out onto a baking sheet. Place the tray inside the oven for 1 minute to warm the spices and allow them to toast slightly. This will awaken their flavors. Remove the tray from the oven.
- Make the paste to coat the leg of lamb: In a small bowl, combine the olive oil, molasses and salt. Add the toasted spices and mix together to create a paste. Coat all sides of the leg in the seasoning paste. If you have time, allow the lamb to sit out for about an hour and come closer to room temperature. Alternatively, you can marinate the lamb like this for several hours (or overnight) in the refrigerator before cooking.
- Cook the lamb: Place the lamb leg in the center of the fitted rack on the roasting pan and place it in the center of the oven. Cook, undisturbed, for 30 minutes. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 85 degrees F. Cook for an additional 30 minutes. Ideally, the thickest part of the leg should come to about 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
- Make the sauce: In a medium bowl, whisk together vinegar and mustard. Place the fresh chiles on a flat surface and, with a small knife, cut them both into thin rounds, ribs, seeds and all.
- Pour off some of the drippings from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, add in the mustard, vinegar and fresh chiles. Taste for seasoning. Pour over the leg of lamb.
- Carve the meat: Begin carving at the loin end of the leg; you want to carve at a right-angle relative to the grain of the meat. Observe that this meat has lines almost like a piece of wood, aim the blade of your knife at a right-angle to the grain and slice thin pieces. Arrange the slices on a platter with the sauce.
SPICY STICKY LAMB CHOPS
Steps:
- Preheat the oven to 475 degrees F.
- Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
- Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
- Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.
- Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.
LAMB CHOPS WITH SPICY PEANUT SAUCE
Categories Lamb Nut Low Carb Lamb Chop Peanut Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.
SPICY LAMB AND PEANUT STEW
Provided by Sabine Broeck-Sallah
Categories Lamb Stew Bon Appétit Massachusetts
Yield Serves 8
Number Of Ingredients 13
Steps:
- Heat oil in heavy large saucepan or Dutch oven over medium-high heat. Add lamb and onions and cook until lamb is brown, stirring occasionally, about 6 minutes. Mix in tomato paste, bay leaves and cayenne pepper and cook 1 minute. Season with salt and pepper. Add beef stock and water and bring to boil. Simmer until lamb is tender, about 1 hour 20 minutes.
- Stir peanut butter, carrots and jalapeños into stew and cook until carrots are tender, about 30 minutes. Add peas and cook until heated through. Discard jalapeños. Serve stew over rice.
SPICY GRILLED LAMB CHOPS
My family loves these. However I don't make them as often as I'd like. Great served with mashed potatoes and green beans on the side. Pol Martin Cookbook
Provided by daisygrl64
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- place all ingredients, except lamb chops in sauce pan. boil 10 minutes.
- place lamb chops in deep glass dish and pour sauce over them. marinate 1 hour.
- preheat barbecue at med-high.
- oil grill and add lamb chops. cover and cook 6 to 7 minutes on each side. after meat is seared, season well and baste with marinade durning cooking.
Nutrition Facts : Calories 617, Fat 50.9, SaturatedFat 22.4, Cholesterol 140.6, Sodium 428.7, Carbohydrate 5.9, Fiber 1.2, Sugar 2.7, Protein 32
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- In a food processor, pulse the garlic and cilantro until finely chopped. Add all of the remaining ingredients except the lamb; pulse until a paste forms. Spread 1/4 cup of the paste over the lamb chops.
- In a saucepan, whisk remaining paste with 1/3 cup of water. Warm the sauce over low heat; it should be pourable.
- Light a grill or preheat a grill pan. Grill the chops over a medium-high fire for 4 minutes per side, or until an instant-read thermometer inserted in the thickest part of a chop registers 125° to 130° for medium rare. Transfer the chops to a platter. Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side.
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- Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.
- Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.
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