LAMB CHOPS, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES
One of my favourite cooking styles is Italian. Many years ago, I had the privilege of becoming acquainted with, and lived among Italians families from the region of Calabria. I was therefore delighted when, upon reading this recipe, (as it appeared in "Saveur Magazine"), I recognized it as one which was created by Marcella Hazen "the acknowledged godmother of Italian cooking in America". Marcella has very quickly become my personal "Maven of Italian Cuisine". I do confess, however to "tweeking" blends of seasonings and ingredients to suit personal taste, but that is the essence of proficient cooking, isn't it? I believe that is the goal to which we all aspire to achieve; I am sure Marcella would agree. Marcella says "This is a recipe that starts out as two before becoming one. The chops and sauce... are cooked separately. Small rib chops should be cooked very briefly to a moist, flaming pink. Cook them too long, and they will turn gray and lose all their juice." I concur.
Provided by TOOLBELT DIVA
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
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, TOMATO AND GARLIC SAUCE
This recipe is from Williams-Sonoma "Essentials of Roasting." DH and I really enjoyed it. Prep time does not include resting time for the meat.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Using a sharp knife, trim away as much of the surface fat from the lamb as possible. Brush or rub the chops on both sides with olive oil, and season generously with salt and pepper.
- Press the parsley and basil firmly into both sides of each chop. Let stand at room temperature for 20 to 30 minutes before roasting.
- Preheat an oven to 450 degrees F.
- Meanwhile, start making the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and saute until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute.
- Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes.
- Add the vinegar and season with salt and pepper. Cook until most of the liquid has evaporated, 3 to 4 minutes.
- Remove from heat, stir in the basil and mint, and set aside until the lamb chops are roasted.
- Preheat a large, heavy ovenproof fry pan over high heat until very hot. Add the 1 Tb olive oil, and then add the lamb chops and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side.
- Immediately transfer the pan to the oven and roast the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125 to 130 F for medium-rare, 5 to 6 minutes.
- Remove the pan from the oven, transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest while you finish the sauce.
- Pour off any excess fat from the pan. Set the pan over medium-high heat, pour in the wine and cook, stirring to scrape up the browned bits from the pan bottom.
- Add the tomato sauce and any juices that have accumulated on the platter and bring to a boil. Remove from the heat.
- Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately.
Nutrition Facts : Calories 684, Fat 57.6, SaturatedFat 23.3, Cholesterol 140.6, Sodium 113.6, Carbohydrate 5.3, Fiber 1.3, Sugar 2.5, Protein 32.1
TOMATO, ONION & PARSLEY SALAD
Make ahead & let marinate an hour or so at room temp to let flavors develop. Mmmmm, delicious!! We tend to increase the parsley &/or cilantro if that's all we've currently got in the garden. The more parsley the better!
Provided by Busters friend
Categories Onions
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and core tomatoes; cut into 1/2-inch-thick wedges.
- Peel and sliver onion. In a colander, rinse and drain onion.
- Combine tomatoes, onion, and parsley in a large bowl.
- Add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.
Nutrition Facts : Calories 161.5, Fat 12.6, SaturatedFat 1.8, Sodium 15.7, Carbohydrate 12.5, Fiber 3.3, Sugar 7.1, Protein 2.5
LAMB CHOPS WITH BARLEY SALAD AND TOMATO DRESSING
A satisfying meal, made healthier with the addition of barley. Barley is loaded with fiber. Serve salad with toasted flat bread ovals, or croutons.
Provided by threeovens
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare barley according to package directions; rinse, drain, and set aside.
- Meanwhile, in a blender or food processor, combine tomatoes, vinegar, garlic, cinnamon, 1 teaspoon pepper, and 1/2 teaspoon salt.
- Process until smooth, then drizzle in olive oil; set aside 1/4 cup to brush on lamb chops.
- Brush lamb chops with reserved dressing, then season with salt and pepper.
- Broil lamb 5 to 7 minutes per side until internal meat thermometer registers 160 degrees F.
- In a large bowl, combine barley, cucumber, red pepper rings, onion and parsley.
- Toss with 3/4 cup tomato vinaigrette.
- To serve, top flat breads with lettuce greens, barley salad, and lamb chop; pass remaining vinaigrette.
Nutrition Facts : Calories 561.9, Fat 36.4, SaturatedFat 12.8, Cholesterol 70.3, Sodium 70.8, Carbohydrate 39.6, Fiber 8.5, Sugar 6.6, Protein 21.8
LAMB, TOMATO AND PARSLEY SALAD
Make and share this Lamb, tomato and parsley salad recipe from Food.com.
Provided by JustJanS
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a chargrill or heavy based frypan over medium high heat.
- Spray lamb with oil.
- Season with salt and pepper.
- Cook the lamb for 10 minutes (medium), or until cooked to your liking, turning occasionally, then allow to rest for 10 minutes.
- Combine the oniions, parsley, tomatoes and olives in a large bowl.
- Slice the lamb and add to the salad mixture.
- Pour over the dressing and toss.
- Serve with the lavash and hommus.
- DRESSING: Whisk the ingredients together or combine in a screw-top jar.
Nutrition Facts : Calories 72.3, Fat 4.5, SaturatedFat 0.6, Sodium 169.7, Carbohydrate 8.2, Fiber 2.9, Sugar 2.9, Protein 2
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