Zip Sauce For Lamb Chops Food

ZIP SAUCE LIKE ANDIAMO'S

Steps:

• Combine the first 4 ingredients and stir into the butter that has been melted in a saucepan without letting it change color or getting brown. Then add everything else and warm gently a minute or so. Refrigerate tightly capped to use within a few weeks.
• To use: stir about 1/4 cup of this prepared sauce into about 1/4 cup of the steak drippings.
• (Makes about 2/3 cup).

LAMB CHOPS IN SAUCE

Steps:

• Mix marinade ingredients together, add chops and let marinate for at least 2 hours.
• Mix all sauce ingredients together well.
• Preheat broiler to 500°F.
• Remove chops from marinade, and dip them into the sauce mixture.
• Broil the chops for about 7-10 minutes.
• Dip chops into sauce mixture again, and broil the chops on the other side for about 7-10 more minutes, or until done.
• While the second side of the chops are broiling, heat the remaining sauce until it simmers.
• Simmer sauce for about 1 minute.
• Serve chops with additional sauce* if desired.
• *Note: If you would like additional sauce to serve on the side with the chops, make a second batch of the "sauce," thinning it a bit with 1/4 to 1/3 cup of water to prevent scorching when heated.

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE

Steps:

• Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

LAMB CHOPS WITH MINT SAUCE

Steps:

• For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
• For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
• Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
• Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
• Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

GLAZED LAMB CHOPS

Steps:

• In a small saucepan, combine the orange juice concentrate and barbecue sauce. Cook and stir over medium heat for 3-4 minutes or until heated through; set aside 1/3 cup for serving. Spread remaining sauce over both sides of lamb chops. Place on a broiler pan. , Broil 4-6 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved sauce.

ZESTY HERBED LAMB CHOPS

Steps:

• In a food processor, combine the first 9 ingredients; cover and pulse until blended. Set aside half of the sauce. Brush remaining sauce over chops; sprinkle with salt and pepper., In a large skillet coated with cooking spray, cook chops in oil over medium heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved mint sauce.

GRILLED LAMB WITH BROWN SUGAR GLAZE

Steps:

• In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
• Preheat grill for high heat.
• Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

LAMB CHOPS WITH BALSAMIC REDUCTION

Steps:

• In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
• Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
• Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

THIN-CUT LAMB SHOULDER CHOPS IN A SKILLET WITH SAUCE

Steps:

• Trim the fat from the outside edges of the chops. Salt them on both sides lightly, using 1/4 teaspoon. Spread the flour on a plate or on a piece of foil; dredge the chops in it on both sides to coat lightly, then shake off the excess flour.
• Put the oil and butter in the skillet, and set over medium-high heat. As the butter foams, lay the chops in the pan. Fry them on the first side for 2 minutes, then flip them over and fry for 2 more minutes-the meat should only be light brown; if chops are darkening too fast, lower the heat.
• Scatter the garlic in empty hot spots in the pan. Cook for a minute, stirring the slices until they're sizzling, then drop the anchovy bits into the hot spots and stir as they heat and melt away. Shake the skillet and sprinkle the peperoncino in the hot spots, and give them a minute of sizzling.
• Turn the meat over, so the first side is down again. Fry for 2 minutes-shaking the pan now and then-and flip over once more; by now there should be some nice caramelization on the meat.
• Spill the vinegar into the hot spots; shake the pan and tilt it to distribute the juices all around; sprinkle another 1/4 teaspoon salt all over. After about 2 minutes, turn the meat pieces again.
• Now plop the mustard into several different hot spots; shake and stir and caramelize it for a minute.
• Turn the meat one more time-it will be getting darker-and pour the broth into the skillet. It should come well up the sides of the meat, almost but not quite over the top. Get the juices boiling, then lower the heat to keep a lively bubbling simmer in the pan.
• Relax! Let the meat cook, the sauce thicken, and the flavors come together for 4 or 5 minutes. Taste the sauce-sprinkle in more salt if you like. Drizzle another tablespoon of olive oil all over to give the sauce more shine, if you want.
• When the sauce has become syrupy and looks the way you like it, sprinkle the parsley all over. Turn the meat once more, shake the skillet one last time, and take it off the heat.
• To serve, put a chop on a warm plate and spoon over some of the sauce.
• This intensely flavored dish beckons a mellow contorno, such as mashed or baked potatoes, or the Potato, Parsnip, and Scallion Mash (page 361).
• Polenta (page 215) would also be quite nice, or riso al salto (page 233), would be delicious to mop up the sauce.