Lamb Shoulder Chops With Tomatoes And Zaatar Food

PAN-GRILLED LAMB SHOULDER CHOPS

Steps:

• To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
• Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
• Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
• Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

ZA'ATAR-SPICED LAMB CHOPS WITH CHARRED LEMON YOGURT

Steps:

• Pat the lamb dry with paper towels and season both sides with salt and the 1/4 cup za'atar. Set aside on a baking sheet.
• Cut one lemon half into 5 thin slices and set aside.
• Heat 2 tablespoons of the neutral oil in a large cast-iron or other heavy-bottomed skillet over high heat until almost smoking. Add the scallions, lemon slices and lemon halves cut-side down. Season with salt and cook, flipping the scallions and lemon slices, until charred and softened, 4 to 5 minutes. Set aside to cool. Wipe out the skillet with a paper towel.
• Add the remaining 4 tablespoons neutral oil to the same skillet and heat over high heat until shimmering, about 1 minute. Add the lamb chops and cook until browned, 3 to 4 minutes per side. Turn the chops so the fatty edge of each makes direct contact with the hot skillet and cook until seared, about 1 minute longer. Set the lamb aside to rest.
• Meanwhile, remove the seeds from the lemon slices and finely chop the lemon slices. Transfer to a medium bowl. Finely chop the scallions and add to the bowl along with the remaining 1 tablespoon za'atar, the juice of 1 charred lemon half, the yogurt and 1/2 cup olive oil. Season with salt and pepper and stir together. Taste and adjust the seasoning.
• Spoon the charred lemon yogurt onto a platter, top with the lamb chops, drizzle with olive oil and garnish with mint, if using. Serve with the remaining charred lemon halves and enjoy.

LEBANESE LAMB CHOPS

Steps:

• Finely chop the parsley and add to large bowl
• Add the regular olive oil, black and white pepper, lemon juice, sumac, salt and dried oregano.
• Transfer the lamb chops and rub the marinade in well, using your hands to massage.
• Marinade for 24 hours or for as long as possible
• When you are ready to cook, take the marinated lamb chops out of the fridge for at least half an hour and allow to reach room temperature
• Preheat the oven to 180C/350F
• Heat up a non stick or skillet for at least five minutes until you can feel the heat when you hover your hand over
• Sear the lamb chops for 2 minutes on each side until browned. Then transfer to the oven and bake 15 mins for medium rare, 30 mins for well done
• Sprinkle with sumac before serving

ROSEMARY ROAST LAMB CHOPS

Steps:

• Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
• Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.

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 COOKED WITH TOMATOES & AROMATIC SPICES

Steps:

• Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
• Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
• Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
• If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.

LAMB SHOULDER CHOPS WITH TOMATOES AND MARJORAM

Steps:

• Season lamb chops with salt and pepper. Heat oil in heavy skillet over high heat. Add lamb and cook until brown, about 2 1/2 minutes per side. Transfer to plate. Reduce heat to medium-low. Add garlic and cook until beginning to color, about 30 seconds. Add wine and bring to boil, scraping up any browned bits. Add tomatoes and red pepper flakes. Return lamb to skillet. Cover and simmer until tender, turning occasionally, 30 minutes.
• Transfer lamb to plates and keep warm. Boil sauce until thickened, stirring occasionally and adding any juices accumulated on lamb plates, about 8 minutes. Season with salt and pepper. Spoon sauce over lamb chops. Sprinkle with marjoram and serve.