Lamb Chops With Pineapple Salsa Recipes

Steps:

• Prepare and heat barbecue.
• Trim chops of excess fat and sinew.
• Brush chops with oil and season with pepper.
• Salsa--------.
• Peel onion and chop finely.
• Slit open chilli, scrape out seeds, chop finely.
• Combine pineapple, onion and chilli in medium bowl; mix lightly.
• Add vinegar, sugar, salt, pepper and mint; mix well.
• Place chops on lightly greased barbecue grill.
• Cook 4-5 minutes each side, turning once, cook until just tender.
• Serve with the salsa.

Steps:

• Salsa: Makes 2 - 2 1/2 cups.
• Combine the pineapple, onion, vinegar, olive oil and herbs in a bowl and season with salt and pepper.
• Just before serving, fold in the toasted pecans.
• May be refrigerated (without the pecans), covered for 1 day.
• Serve at room temperature.
• Lamb chops:.
• Combine olive oil, tarragon and garlic in a large shallow baking dish.
• Add the lamb chops and turn to coat very well.
• Refrigerate, covered for about 2 - 4 hours.
• Preheat your grill to medium high.
• Remove the chops from the marinade, shaking off excess. Discard the used marinade.
• Season the chops on both sides with salt and pepper.
• Grill the lamb chops until medium doneness, about 3-4 minutes per side.
• Place on a serving platter and serve the pineapple pecan salsa alongside.

Steps:

• Coat a large saute pan with oil and over medium heat, saute the onions until soft. Add the ground lamb and cook until browned, breaking up the chunks with a wooden spoon. Drain well and place in a serving bowl. Stir in the onion powder and black pepper. Allow to cool and then add pineapple, green pepper, tomatoes, cucumber, cilantro and feta cheese. Adjust the seasoning and serve with pita bread or crackers.

Steps:

• Preheat broiler.
• On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
• In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
• Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
• Spoon olive salsa over lamb chops.
• In a saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes. In a colander, rinse potatoes under cold water to stop cooking and drain well.
• In a bowl, stir together yogurt, garlic paste, and mint. Add cucumbers and potatoes to yogurt mixture with salt and pepper to taste and toss well.

Steps:

• Drain pineapple, reserving 1/4 cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup pineapple and reserved pineapple juice. (Refrigerate remaining pineapple for another use.), Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove pork chops and keep warm. In a small bowl, combine the cornstarch, salt and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Steps:

• Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, combine pineapple and salsa. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer until tender, 15-20 minutes. Sprinkle with cilantro.

Steps:

• In a medium saucepan, combine the pineapple juice, vinegar, onion, chipotle and coriander and cumin seeds. Bring to a boil, lower the heat and simmer until reduced by 1/3, about 25 minutes. Remove from the heat; cool. Stir in the lime juice and season with salt and pepper.
• Place the leg of lamb in a very large zip-lock bag and pour in the marinade. Shake the bag to distribute the marinade. Refrigerate 8 hours or overnight.
• When ready to cook, preheat the oven to 450 degrees. Transfer the lamb to a roasting pan fitted with a rack and reserve the marinade for basting. Roast the lamb for 15 minutes, baste with some of the reserved marinade and lower the temperature to 350 degrees.
• Continue to roast, basting occasionally, for another hour and a half or until the lamb reaches the desired doneness. Remove and allow to rest, covered, for 15 minutes. Slice and serve.