Lamb Chops With A Curry Cream Sauce Or Rack Of Lamb Recipes

Steps:

• Cut chops from the racks of lamb and place in a large bowl. Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours.
• In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek flakes, and lemon juice. In a medium size heavy pot, heat the oil over medium heat. Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute. Add the cream mixture, stir, and cook over low to medium heat for a few minutes. Keep warm until ready to serve.
• Meanwhile, preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill. Grill on each side for a couple minutes or until medium-rare. Remove from the heat and either pour the cream curry over the grilled chops or use the cream curry as a dipping curry for the chops.

Steps:

• In a dish place chops in one layer.
• Whisk remaining ingredients till well blended.
• Pour over chops.
• Marinate for 6 hours turning a couple of times.
• Meanwhile make cream sauce.
• In a food processor or blender mix all sauce ingredients till blended and chill till ready to use. I've also used cream cheese in place of the ricotta.
• Grill about 6 minutes each side brushing with the left over marinate.
• Serve with 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.

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.

Steps:

• Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
• Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
• Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
• Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
• Serve the chops with the reserved marinade.

Steps:

• Sear rack of lamb all over in skillet that can be used in the oven.
• With food processor running, drop shallot and garlic into top tube and process until finely minced.
• Add parsley and process until finely chopped.
• Add pieces of fresh bread (about one slice) and process to fine crumbs.
• Remove from processor to a bowl and mix in melted butter.
• Pat bread crumb mixture onto top of rack of lamb.
• Roast at 450° for 15 to 20 minutes.
• If crumbs brown too quickly, turn oven down to 425°.
• Test with oven thermometer until done to your liking (My preference is to serve these medium with interior temperature to 160).

Steps:

• Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
• Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
• Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.

Steps:

• Preheat oven to 450°F.
• In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F, about 25 minutes, for medium-rare.
• While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
• Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
• Cut lamb into individual chops and pour sauce over them.

Steps:

• Preheat oven to 400 degrees.
• Mix breadcrumbs,herbs,salt and pepper to taste in processor.
• Rub lamb generously with mustard then coat with breadcrumb mixture, pressing to adhere.
• Arrange racks in roasting pan; roast until outside is crisp but inside is still pink, 20 to 25 minutes; do not overcook.
• Blend yolks,cheese,lemon juice,cornstarch and 1/4 t. salt in processor until smooth.
• With machine running, add butter through feed tube in thin stream.
• With machine running, add cream through feed tube in thin stream.
• Transfer to saucepan and keep warm in tempid water bath.
• Cut racks into ribs; arrange 4 ribs on each plate.
• Spoon sauce over and serve immediately.