Mediterranean Baked Lamb Chops With Root Vegetables Food

MEDITERRANEAN BAKED LAMB CHOPS WITH ROOT VEGETABLES

Steps:

• Season lamb chops with Kosher salt on both sides. Set aside at room temperature while you prepare the remaining ingredients.
• Preheat oven to 400 degrees F.
• Microwave the acorn squash for 1 to 2 minutes (this helps soften it a bit for cutting.) Handle carefully. When cool enough to handle, place acorn squash on a cutting board. Cut stem off, and trim both ends about 1/4 inch. Cut acorn squash in half crosswise, and scoop out the seeds. Now, take each half and cut into 1/2-inch thick rings.
• In a large bowl, combine minced garlic, extra virgin olive oil, 1 tsp allspice, 1 tsp black pepper, 3/4 tsp paprika, and 1/2 tsp ground nutmeg. Mix well. (leave rest of spices for later.)
• Add the vegetables (sliced acorn squash, onions, sweet potatoes, and carrots) to the marinade bowl with the garlic marinade (you may need to do this in stages.) Give them a quick toss, then transfer vegetables to a large sheet pan. Season with kosher salt.
• To the marinade bowl, add more extra virgin olive oil. Add white wine vinegar, and the remaining spices. Mix well. Add lamb chops in and toss to coat. Set aside to marinate.
• Place vegetables in heated oven and bake for 15 minutes or so.
• When 15 minutes have passed, remove the vegetables from oven and set near you (leave oven on.) Heat a little bit of extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add lamb and brown on both sides (about 3 minutes per side.) Transfer lamb to the vegetable pan, and return to heated oven to bake for 10 minutes (lamb will be medium-rare to medium. Bake a little longer for medium-well.)
• When ready, remove pan from oven and immediately drizzle honey all over the lamb and vegetables. Garnish with parsley.
• Serve with a side of tahini sauce, if you like.

MEDITERRANEAN LAMB CHOPS

Steps:

• Preheat the oven to 350°F.
• Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil.
• Smear over four lamb chops or cutlets.
• Place the eggplant, zucchini and red bell pepper on to a baking sheet.
• Drizzle with 1 tbsp olive oil and place the lamb chops on top.
• Bake in the oven for 20-25 minutes.
• Top the chops with feta cheese and add the cherry tomatoes to the pan.
• Cook for a further 10 minutes until the cheese just starts to brown.
• Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.

LAMB CHOPS WITH ROASTED VEGETABLES

Steps:

• Pre-heat the oven to gas mark 7/425°F/220°C.
• Pat dry the lamb chops and place them onto an oiled tray.
• Season the lamb with salt and pepper and drizzle with olive oil and sprinkle half of the chopped herbs and give it all a good toss.
• Pop the tray on the middle shelf of the oven for about 10-15 minutes, till you prepare the vegetables.
• To prepare the vegetables - peel and chop the carrots and parsnips in half lengthways.
• Peel and chop the potatoes in half lengthways and then cut each half into 4 wedges.
• With the onions, peel the skin off but do not slice them. Make cuts not all the way down to the roots but about 3/4 way - make cuts into eighths so what you have are onions slightly opened up like water lilies.
• Leave the garlic cloves whole with their skin on.
• Put all the chopped vegetables, onions and garlic cloves in a bowl.
• Add in the rest of the chopped herbs, season with salt and pepper and sprinkle in the oil and toss them well.
• Remove the chops from the oven, arrange the vegetables all around the meat and return the tray to high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.
• Remove them from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes.
• Transfer the chops and vegetables onto a serving plate.
• Scrape and pour the remaining juices from the tray into a saucepan.
• Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes.
• Pour the gravy into a jug and serve along with the lamb chops and vegetables.

MEDITERRANEAN VEGETABLES WITH LAMB

Steps:

• Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.
• Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.
• Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.