Lamb Chops With Sun Dried Tomato Butter Recipes

Steps:

• Preheat oven to 325 degrees F.
• Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

Steps:

• In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.

Steps:

• Season lamb chops with coriander, salt and pepper. If you have time, let meat rest at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
• Heat a very large skillet over medium-high heat. Add oil; once it thins and runs all over the pan, add lamb. Cook meat, without moving, until undersides are golden brown, about 2 minutes. Turn and cook other side until golden, about 2 minutes more. It should still be very rare inside. Transfer lamb to a plate.
• Return skillet to heat and lower flame to medium. Stir in shallots and anchovies. Cook, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes, garlic and a large pinch of salt. Increase heat to medium-high. Cook until tomatoes are almost softened, 7 to 10 minutes. Stir in honey. Taste and add more salt and pepper if needed.
• Push tomatoes to side of skillet. Place lamb back in center of skillet. Reduce heat to medium; cover and cook lamb to taste, about 2 to 3 minutes more for medium-rare (or longer if you like). To serve, spoon tomatoes over chops, garnish generously with basil and drizzle with more olive oil.

Steps:

• Preheat oven to 375 degrees F.
• Season the lamb rack with salt and pepper. Sear in olive oil on all sides in a hot pan. Brush and baste the lamb with the honey. In a small bowl, combine the brioche crumbs and the sun-dried tomatoes. Gently press the brioche crumb mixture on the lamb, to coat.
• Roast the lamb rack for approximately 10 minutes, or until medium rare. Remove from the oven and let rest for 5 minutes before slicing.
• Deglaze the pan with red wine and reduce until almost dry. Add the lamb or beef stock and reduce by 25 percent. Season, to taste, and strain to finish the lamb jus. For the Hoppin John: Have the stock lightly simmering on the stove. Saute the onion in butter in a deep heavy pot over medium high heat. Saute until the onion is translucent. Add the chourico and continue to saute.
• Add the rice all at once and stir well to coat it thoroughly with the onion and butter mixture. Add the tomato juice and stirring all the while let it evaporate. Begin adding the stock, a ladle at a time, stirring gently all along. Add additional stock when the previous ladle has been absorbed. Keep adding stock until all the rice is cooked but still al dente, approximately 16 minutes. Season with salt and pepper. Remove pot from the heat, add more butter and the Parmesan stirring well until both are absorbed.

Steps:

• Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
• Preheat broiler. Lightly oil rack of a broiler pan.
• Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.

Steps:

• In a large bowl, combine the first 11 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Combine butter and garlic powder; spread over cut side of buns. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns with lettuce leaves, tomato slices, sliced cucumber and additional feta., Freeze option: Cover and freeze uncooked burgers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, grill burgers as directed, increasing time to 6-8 minutes on each side or until a thermometer inserted in center reads 160°.

Steps:

• Preheat oven to 450°F.
• Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
• Roast until potatoes are almost tender, about 30 minutes.
• Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
• Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
• Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.

Steps:

• Sautee the garlic in the butter over medium heat for about 1 minute.
• Add the whole green beans and toss with the garlic. Cover and cook the beans until they are done.
• Add the artichoke hearts (I cut them into quarters)and sundried tomatoes. Cook until just heated through.
• Add the cream cheese (you may want to use only 1/2 the package, but I use it all).
• Heat until the cream cheese has melted and the dish is bubbling. Add salt and pepper to taste.