Lamb Loin Chops For The Grill With Cafe De Paris Butter Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Cut the top off the garlic head. Drizzle it with about 1 tablespoon olive oil, season with salt and pepper, to taste, and wrap in aluminum foil. Roast in the oven for 30 minutes, then remove and let cool.
• Once cool, squeeze the roasted garlic cloves from the skin into a small bowl. Add the 3 tablespoons of olive oil, the red pepper flakes, and fresh herbs. Adjust the seasoning with salt and pepper, if necessary. Mix well to make a paste.
• Season the lamb racks with salt and pepper, then rub the garlic-herb mixture evenly into the meat.
• Preheat a grill to medium-high heat. (see Cook's Note)
• Grill the lamb racks, meat side down, for about 3 minutes on the first side. Turn, then let the second side grill for 5 minutes total, for medium-rare doneness. Cook slightly longer for medium. (see Cook's Note)
• Transfer the lamb from the grill to a platter and tent the racks with foil. Let them rest for 10 minutes before slicing between each rib to separate the chops.

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Steps:

• Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
• Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
• Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
• Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.

Steps:

• Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
• Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
• Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

Steps:

• Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Steps:

• Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chops with salt and pepper.
• Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.

Steps:

• Blend or process all the Cafe De Paris butter ingredients till smooth. Refrigerate for 30 min to firm slightly.
• Using plastic wrap as a guide, roll butter mixture into a smooth log shape, transfer to lightly oiled foil, re-wrap & refrigerate overnite.
• 1 hr prior to your mealtime, put lamb loin chops + 1/3 cup Worcestershire sauce in a plastic bag & shake to get good coverage of all the meat surfaces. Refrigerate for 1 hours.
• Remove lamb loin chops from bag & cook on the grill till browned on both sides & cooked to desired doneness. Serve w/sliced chilled butter placed atop ea chop.
• NOTE: The nutritional facts are askewed here because the system assumes the entire amt will be eaten in 4 servings -- BUT you will in fact have an excess of the butter part of the recipe for future use. :-).

Steps:

• In a large bowl, combine the lemon zest, lemon juice, oil, oregano, and garlic powder. Generously season each side of the lamb chops with salt and pepper. Add to the lemon juice mixture and toss to combine. Cover and refrigerate for 1 hour. Remove from the refrigerator about 20 minutes before cooking.
• Preheat an outdoor grill to medium-high. Grill the lamb chops for 3 to 4 minutes, until slightly charred on one side. Flip and cook for 2 to 3 minutes longer for medium-rare to medium doneness. Serve hot.

Steps:

• Remove butter from refrigerator 30 minutes before using.
• Beat butter until very soft and aerated. Combine all remaining ingredients (except the butter) in food processor and process until well pureed.
• Add Puree to butter and combine well.
• Either on baking paper or cling film, roll butter into a log about 4-5cm in diameter, twist the ends to seal, if using baking paper I use rubber bands to make sure butter holds shape.
• Place in freezer until set, remove cut into slices and place on top of meat, either leave it like this, as the heat from the meat will melt it. I like to place my meat under the grill and melt butter over until slightly coloured.
• Remember.
• If your not going to be using the butter all at once you will want to make a few logs so you can freeze separately and take out as needed. Remove from freezer a couple of hours before needed and transfer to fridge. That way the butter will readily melt under the grill.
• For the Ostrich.
• Season steaks lightly with salt and pepper. Add steaks to a hot pan and sear each side. Either finish cooking in pan or under grill 4-5 minutes a side for medium rare/ medium or until cooked as desired.
• Note: Ostrich meat should not be overcooked as it is very lean meat and will become quite tough.
• Remove from oven or pan and allow to rest 5 minutes. Slice steaks into about 5-6 slices each steak place in oven proof pan, place a slice of butter on top and grill about 4 inches from heat until butter has melted.
• To serve arrange ostrich on plate pour butter over. I served this dish with fresh vegetables with hollandaise sauce and individual baked potato dauphinoise.

Steps:

• Place all dried ingredients into a spice grinder or a muddler and grind into a powder.
• Sprinkle each side of chop with a pinch of the dried rub.
• Add both mustards into a separate bowl, and combine remaining dry spice rub until well blended. (it should have a green color and rough texture).
• Apply mustard rub to both sides of each chop as well as along the sides. There should be enough mixture to coat all chops evenly.
• Cover chops in a shallow bowl and refrigerate for 30 minutes up to 4 hours. Remove chops from refrigerator 30 minutes prior to cooking.
• Heat cast iron skillet and add oil. When ready, add chops and cook for 3-4 minutes on each side. (3-4 for medium rare, 4-5 for medium well) Sear sides of each chop to seal in juices and lock in flavor.
• Remove chops from heat and place on a wire rack for 5 minutes. Serve with veggie of our choiec and enjoy!

Steps:

• Place the chops in a non-reactive container, add the remaining ingredients and mix and massage them into the chops with your hands.
• Set aside for about 1 hour to marinate.
• Heat your grill or broiler, and cook the chops to your liking-we find about 3 minutes on a hot grill is enough for the little frenched ones.

Steps:

• Mix together all of the marinade ingredients and place in a shallow casserole dish along with the lamb ensuring the marinade coats the lamb well. Refrigerate for at least two hours or up till 6 hours. Remove from the refrigerator 45 minutes before you are ready to cook to allow the meat to come to room temperature.
• Preheat the oven to 400°F Heat a heavy oven-proof frying pan at medium high heat. Sear the lamb very well one both sides until golden brown. Place the pan in the hot oven until the lamb is cooked to your desired doneness. We find 6 to 8 minutes will cook our 2 inch lamb chops to a nice warm rare. Serve hot.