GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE
This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.
Provided by Expat in Holland
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
- Add the oil to the skillet. Add chops to the pan cook 4 minutes.
- Turn chops over and cook 3 minutes longer.
- Remove chops from the skillet and set aside in a warm place.
- Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
- Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
- Simmer over high heat until syrupy. That will take about 3 minutes.
- Add the chicken broth and continue to simmer until sauce is reduced by about half.
- Combine butter and flour in a cup (beurre manie).
- Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
- Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
- Remove sauce from heat.
- Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
- Serve Immediately.
LAMB NOISETTES WITH RED WINE SAUCE AND MINTED DUMPLINGS
This has to be one of my all time favourite recipes.I have cooked this endlessly for dinner parties,and used it many a time on my Christmas menus at the pub (due to popular demand!).I never get fed up of cooking (or eating) this.The sauce is fantastic with just a hint of rosemary and garlic and the delicious sweetness of redcurrant.I like to serve this with dauphinoise potatoes.I hope you enjoy it as much as me,and all of my customers that used to craze me for it.
Provided by Noo8820
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dumplings:.
- Sift the flour into a large bowl.Rub the butter into the flour to resemble breadcrumbs,then stir in the mint.
- Add about 4 tsp of cold water to form a soft dough.Knead lightly,then with floured hands,shape into 12 small balls.Set aside.
- Sauce:.
- Melt 1 oz butter in a large pan and fry the shallots until browned.Add the garlic,rosemary and bay leaf,then pour in the wine and the stock.
- Bring to the boil,then reduce the heat to a gentle simmer and carefully place in the dumplings.Cover tightly and simmer for 10-12 mins until dumplings are fluffy,but still firm.
- Dumplings:.
- Sift the flour into a large bowl. Rub the butter into the flour to resemble breadcrumbs, and then stir in the mint.
- Add about 4 tsp of cold water to form a soft dough. Knead lightly, then with floured hands, shape into 12 small balls. Set aside.
- Sauce:.
- Melt 1 oz butter in a large pan and fry the shallots until browned. Add the garlic, rosemary and bay leaf, and then pour in the wine and the stock.
- Bring to the boil, then reduce the heat to a gentle simmer and carefully place in the dumplings. Cover tightly and simmer for 10-12 minutes until dumplings are fluffy, but still firm.
- Season the lamb. Melt remaining butter in a large fry pan and fry the noisettes for 3-5 minutes on each side until browned and cooked to your liking.
- Using a slotted spoon, place the dumplings and shallots on a plate and keep warm with the noisettes.
- Strain the red wine sauce into the pan in which the lamb was cooked. Add the redcurrant jelly and stir to incorporate any of the lamb cooking juices.
- Simmer gently until the jelly melts.
- You can reduce the sauce down a little at this stage until it becomes slightly thick and sticky, but it's not essential-just a matter of preference.
- Pour a little sauce over each serving of lamb, shallot and dumpling and serve the rest separately.
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