Rosemary Mint Lamb Chops With Seasonal Fig Compote Recipe 435 Food

GRILLED LAMB CHOPS WITH MINT

Steps:

• Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
• Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

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.

ROSEMARY MINT LAMB CHOPS WITH SEASONAL FIG COMPOTE RECIPE - (4.3/5)

Steps:

• In a large bag or bowl mix together 1/4 cup red wine, 2 tablespoons olive oil, and 2 sprigs of both rosemary and mint lightly chopped and 1 1/2 shallots roughly chopped. Mix everything together well and set aside. Rinse and dry the lamb. Add it to the marinade and let stand for 1 to 3 hours, for best result. Make sure the marinade is spread over each lamb chop. Wash the figs and remove the stems. Cut the figs into a small dice and set aside. Mince the remaining shallots and sauté them in a pan with 2 teaspoons olive oil until they begin to caramelize. Add the figs and water to the saucepot, season with salt. Cook the figs down until they begin to turn into a paste. Deglaze with a ¼ cup of red wine and the red wine vinegar. Cook on medium low heat until the sauce has reduced and thickened. Set aside. Bring the lamb chops out 30-45 minutes before you cook them and allow them to rise to room temperature for the best cooking results. Preheat oven to 325°F. In a large sauté pan add the remaining olive oil and once it is hot add the lamb chops presentation side down. Sear on medium high heat for 5-6 minutes or until a beautiful golden brown has formed on the presentation side of the lamb chop. You may need to use the back of the spoon to slightly press down on the meat to ensure an even browning. The bone can cause some areas to remain untouched by the pan, which leaves you with gray meat. Once they're brown, flip them and place them in the oven for a remaining 5-6 minutes or until the blood is rising to the top which means they have reached a medium rare. Let the lamb chops rest for a few minutes uncovered. Reheat the fig compote while the meat is resting and serve with the lamb chops. Garnish with sliced fresh figs, chopped rosemary and mint leaves. Enjoy.

MINT-ROSEMARY LAMB LOIN CHOPS

Steps:

• Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED.
• Pour the marinade into a sauce pan and heat well.
• In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops.
• Return all of the chops to the skillet browned side up and fry for 1-2 minutes.
• Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago).
• Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary.
• Cooking time includes marinating time.

CLASSIC ROSEMARY LAMB CHOPS

Steps:

• Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.
• Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.

GRILLED LAMB CHOPS WITH ROSEMARY SALT

Steps:

• Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
• Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.

BROILED LAMB CHOPS WITH ROSEMARY-MINT SAUCE

Steps:

• Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes.
• Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes.
• Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over.

ROSEMARY LAMB CHOPS

Steps:

• Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

SIMPLE ROSEMARY LAMB CHOPS

Steps:

• Heat the butter and olive oil together in a fry pan.
• Pepper the lamb chops well.
• Put them into the hot oil and then turn over after a minutes so that they are sealed and seared to keep the juices inches.
• On the top side only add 3/4 of the fresh rosemary. Cook for 7-8 minutes.
• Turn the chops over and cook for as long as you need to get the insides to the "doneness" that you prefer, add a small amount of salt once you have turned them over.
• If you like your chops to be cooked though, turn the heat down just a little at this point so that they don't burn.
• Drain off the excess fat and serve with the remaining rosemary sprinkled on top.

ROSEMARY-THYME LAMB CHOPS

Steps:

• Sprinkle lamb chops with pepper and salt. In a small bowl, mix mustard, rosemary, thyme and garlic., Grill chops, covered, on an oiled rack over medium heat 6 minutes. Turn; spread herb mixture over chops. Grill 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

MARY MORAN'S ROSEMARY LAMB CHOPS WITH SEASONAL FIG COMPOTE

Steps:

• In a large bag or bowl mix together ¼ cup of red wine, 2 tbsp olive oil, and 2 sprigs of both rosemary and mint lightly chopped and 1-½ shallots roughly chopped. Mix everything together well and set aside.
• Rinse and dry the lamb. Add it to the marinade and let stand for 1-3 hours for best result. Make sure the marinade is spread over each lamb chop.
• Wash the figs and remove the stems. Dice into a very small bits and set aside.
• Mince the remaining shallots and sauté them in a pan with 2 teaspoons olive oil until they begin to caramelize.
• Add the figs and water to the saucepot, season with salt. Cook the figs down until they're beginning to turn into a paste.
• Deglaze with ¼ cup of red wine and the red wine vinegar. Cook on medium low heat until the sauce has reduced and thickened. Set aside.
• Bring the lamb chops out 30-45 minutes before you cook, and allow them to rise to room temperature for the best cooking results.
• Preheat your oven to 325 degrees.
• In a large sauté pan add the remaining olive oil, and once it is hot add the lamb chops presentation side down. Sear on medium high heat for 5-6 minutes or until a beautiful golden brown has formed on the presentation side of the lamb chop. You may need to use the back of the spoon to slightly press down on the meat to ensure an even browning. The bone can cause some areas to remain untouched by the pan, which leaves you with gray meat.
• Once they're brown, flip the chops and place them in the oven for a remaining 5-6 minutes or until the blood is rising to the top for medium rare.
• Let rest for a few minutes uncovered.
• Reheat the fig compote while the meat is resting and serve with the lamb chops. Garnish with sliced fresh figs, chopped rosemary and mint leaves.
• Enjoy.