Lamb Loin Chops With Warm Polenta And Arugula Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WARM SHREDDED LAMB SALAD WITH MINT AND POMEGRANATE

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 5h20m

Yield 6 to 8 servings

Number Of Ingredients 8



Warm Shredded Lamb Salad with Mint and Pomegranate image

Steps:

  • Preheat the oven to 250 degrees F.
  • On the stovetop, brown the lamp, fat-side down, in a large roasting pan. Remove when nicely browned across its middle (you won't get much more than this) and set aside while you fry the shallots, garlic and carrot briefly. Just tip them into the pan - you won't need to add any more fat - and cook them, sprinkled with the salt, gently for a couple of minutes. Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a boil, then tent with foil and put in the preheated oven.
  • Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it's perfect by lunchtime the next day. But the point is, at this temperature, nothing's going to go wrong with the lamb if you cook it for a little less or a little more.
  • If you want to cook the lamb the day you're going to eat it, heat the oven to 325 degrees F and give it 5 hours or so. The point is to find a way of cooking that suits you: you know what sort of pottering relaxes you and what makes you feel constrained; how much time you've got, and how you want to use it. Don't let the food, the kitchen or the imagined expectations of other people bully you.
  • With the homily over, about 1 hour before you want to eat, remove the lamb from the pan to a large plate or carving board - not that it needs carving; the deal here is that it's unfashionably overcooked, falling to tender shreds a the touch of a fork. This is the best way to deal with shoulder of lamb: it's cheaper than leg, and the flavor it deeper, better, truer, but even good carvers, which I most definitely am not, can get unstuck trying to slice it.
  • To finish the lamb salad, simply pull it into pieces with a couple of forks on a large plate. Sprinkle with more sea salt and some freshly chopped mint, then cut the pomegranate in 1/2 and dot with the seeds from 1 of the halves. This is easily done; there's a simple trick, which means you never have to think of winkling out the jeweled pips with a safety pin ever again. Simply hold the pomegranate 1/2 above the plate, take a wooden spoon and start bashing the curved skin side with it. Nothing will happen for a few seconds, but have faith. In a short while the glassy red, juicy beads will start raining down.
  • Take the other 1/2 and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve.
  • What I do with the leftovers is warm a pita bread in the microwave, and then spread it with a greedy dollop of hummus, then take the chill off the refrigerated lamb in the microwave and stuff the already gooey pita with it. Add freshly chopped mint, black pepper and whatever else you like; raw, finely chopped red onion goes dangerously well.

1 lamb shoulder (approximately 5 1/2 pounds)
4 shallots, halved but not peeled
6 cloves garlic
1 carrot, peeled and halved
Maldon or other sea salt
2 1/4 cups boiling water
Small handful freshly chopped mint
1 pomegranate

PEPPER CRUSTED LAMB LOIN, BABY ARUGULA, ROASTED PINE NUT POLENTA AND WHITE TRUFFLE TOMATO DEMI

Provided by Food Network

Categories     main-dish

Time P1DT12h30m

Yield Yield: 4 servings

Number Of Ingredients 25



Pepper Crusted Lamb Loin, Baby Arugula, Roasted Pine Nut Polenta and White Truffle Tomato Demi image

Steps:

  • Preheat oven to 450 degrees F. Marinate lamb for several hours in the olive oil, rosemary and garlic. Heat an ovenproof saute pan over medium high heat until hot. Add 1 tablespoon of the olive oil from the marinade. Sear the meat on all sides. Cook until just shy of medium rare with an internal temperature of 107 degrees F.
  • To make the sauce, add shallots to a small pot over medium heat with the white truffle oil. Stir until shallots begin to brown. Add tomato juice and reduce by half. Add lamb stock and reduce by 1/2. Lamb stock: Preheat oven to 450 degrees F. Put trimmings and meat in a shallow roasting pan and roast for 30 minutes, or until browned. Bring water to a boil over high heat. Add the trimmings and meat to the water and reduce heat to medium. When the water comes back to a boil, skim frequently until the scum stops rising, then add the remaining ingredients and simmer, uncovered for at least 6 hours. Add additional water if the stock falls below the level of the ingredients. Strain and discard the solids. Let the stock cool to room temperature then refrigerate. Remove and discard the congealed fat layer from the top. Store in the refrigerator for up to 3 days. To keep longer, bring to a boil every 3 days. Polenta: Place the pine nuts on a sheet pan and roast in a 350 degree oven until brown. Remove from pan and roughly chop in a food processor and set aside. Bring the milk to a boil in a small pot. Add the polenta to the milk stirring constantly. Add the pine nuts and season with salt ands pepper. Pour polenta into a 2-inch half pan and cool. When cool use a 3-inch circular cutter to portion the polenta.

1 pound boneless lamb loin, trimmed and cleaned
2 tablespoons olive oil
1 sprig rosemary, chopped
10 cloves garlic, peeled
Salt and fresh ground French-style peppercorns
3 cups baby arugula
1 tablespoon olive oil
Polenta, recipe follows
1 shallot, diced
1 teaspoon olive oil
4 cups tomato juice
4 cups lamb stock, recipe follows
3 tablespoons white truffle oil
3 pounds lamb trimmings (bones, skin, fat, meat, etc.)
4 quarts water
1 onion, halved
1 carrot, peeled and halved
2 celery stalks, including leaves, cut into sections
3 fresh thyme sprigs, or 1 teaspoon dried thyme
3 fresh parsley sprigs
6 black peppercorns
1 cup pine nuts
6 cups plus 1 teaspoon milk
1/2 pound polenta
Salt and pepper

LAMB CHOPS WITH POLENTA AND GRILLED SCALLION SAUCE

Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit of that sauce mixed with yogurt becomes an instant salad dressing for the accompanying salad of seasonal greens and cherries.

Provided by Anna Stockwell

Categories     Gluten-Free and Fresh     Wheat/Gluten-Free     Lamb     Summer     Grill     Grill/Barbecue     Hominy/Cornmeal/Masa     Green Onion/Scallion     Basil     Lemon Juice     Cherry     Jalapeño     Dinner

Yield 4 servings

Number Of Ingredients 12



Lamb Chops with Polenta and Grilled Scallion Sauce image

Steps:

  • Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.
  • Working in batches if needed, grill scallions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2-3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.
  • Finely chop scallions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining 1/8 tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated.
  • Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
  • Do Ahead
  • Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.

8 lamb rib or loin chops (about 2 pounds)
1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 pound prepared polenta, sliced into 1/2" rounds
1/2 cup olive oil, plus more for brushing
1 bunch of scallions, roots trimmed
1 jalapeño, halved lengthwise
1 cup basil leaves, finely chopped
1/4 cup fresh lemon juice
3 tablespoons plain yogurt
6 cups torn leafy lettuce, such as green leaf lettuce
1 cup cherries (about 6 ounces), pitted, halved

HONEY-ROASTED LAMB WITH ARUGULA AND PINE NUT SALAD

Here, lamb chops are presented atop a salad that was inspired by the flavors of Sardinia. A perfect first course or a light main course.

Yield Makes 4 first-course or 2 main-course servings

Number Of Ingredients 8



Honey-Roasted Lamb with Arugula and Pine Nut Salad image

Steps:

  • Preheat oven to 425°F. Combine honey, 1 tablespoon oil, and thyme in heavy small saucepan. Stir over low heat until just warm. Remove from heat. Pour 2/3 of honey mixture into small bowl. Place lamb on rack set in roasting pan; brush with half of honey mixture from bowl. Roast lamb 12 minutes; brush with remaining honey mixture from bowl. Continue to roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 10 minutes. Transfer lamb to cutting board.
  • Meanwhile, add vinegar, 1 tablespoon water, and remaining 3 tablespoons oil to honey mixture in saucepan. Stir over low heat until just warm. Mix in nuts; discard thyme sprigs. Season with salt and pepper.
  • Cut lamb between ribs into chops. Divide arugula among plates. Top each serving with lamb chops. Drizzle warm dressing over and serve warm.

2 tablespoons honey
4 tablespoons extra-virgin olive oil
2 fresh thyme sprigs
1 1 1/2-pound rack of lamb, trimmed
2 tablespoons red wine vinegar
1 tablespoon water
1/4 cup pine nuts, lightly toasted
6 cups arugula (about 4 ounces)

More about "lamb loin chops with warm polenta and arugula salad recipes"

LAMB LOIN CHOPS WITH GREEK SALAD AND YOGURT-LEMON SAUCE …
Web Apr 23, 2019 Carefully flip and cook until medium-rare, about 3 minutes longer. Transfer chops to a plate and allow to rest for 5 minutes. Using a slotted spoon, divide the Greek …
From seriouseats.com


PAN SEARED LAMB LOIN CHOPS WITH ARUGULA MINT PESTO
Web Jun 2, 2015 Place a large cast iron skillet over medium-high heat. Add ghee, sprinkle salt on both sides of lamb loin chops and cook for 4-5 minutes per side. Set aside and cover with foil. While loin chops rest, …
From paleomg.com


HERB-MARINATED GRILLED LAMB WITH ARUGULA SALAD RECIPE - BON …
Web Aug 4, 2008 Preparation. Step 1. Place lamb in 15x10x2-inch glass dish. Drizzle with wine and sprinkle lightly with salt and pepper. Step 2. Press garlic into small bowl.
From bonappetit.com


LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD
Web Ingredients For the Lamb Chops: 4 Domestic loin lamb chops, 1 1/2 inches thick; 1 teaspoon chopped rosemary; 1 teaspoon chopped sage; 1 teaspoon chopped thyme
From recipebridge.com


HOW TO COOK LAMB LOIN CHOPS - FOOD & WINE
Web Apr 13, 2023 Directions. Season lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet over medium-high, heat olive oil until shimmering. Add lamb chops …
From foodandwine.com


LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD (PILAR …
Web Rate this Lamb Loin Chops with Warm Polenta and Arugula Salad (Pilar Sanchez) recipe with 4 domestic loin lamb chops, 1 1/2 inches thick, 1 tsp chopped rosemary, 1 …
From recipeofhealth.com


LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD
Web May 9, 2017 Combine herbs with a drizzle of olive oil and salt and pepper. Rub onto chops. Refrigerate for at least 4 hours or up to 24 hours. Step 2. For the Polenta …
From recipenet.org


BALSAMIC GLAZED LAMB CHOPS RECIPE WITH CREAMY …
Web Aug 22, 2022 1. Sauté the lamb chops. 2. Turn and sauté the other side. 3. Deglaze pan with balsamic vinegar. 4. Add the chicken stock and reduce by half.
From allourway.com


LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD
Web Grill or pan-roast the lamb chops to desired temperature, about 4 minutes on each side for medium-rare. Warm the polenta "croutons" in the oven in a nonstick, ovenproof saute …
From cookingindex.com


LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD RECIPE
Web 4 x domestic loin lamb chops, 1 1/2" thick; 1 tsp minced rosemary; 1 tsp minced sage; 1 tsp minced thyme Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to …
From cookeatshare.com


LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD RECIPE
Web Combine with the lamb stock, soy sauce and a few drops of lemon juice. Keep warm. Preheat the oven to 450 degrees To assemble the plate, invert the polenta onto a …
From recipenode.com


BEST LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD …
Web 1 lamb shoulder (approximately 5 1/2 pounds) 4 shallots, halved but not peeled: 6 cloves garlic: 1 carrot, peeled and halved: Maldon or other sea salt
From recipert.com


LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com


LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD RECIPES
Web Grill the lamb chops 2 to 3 minutes per side, for medium rare. Serve the lamb chops with the Mint Pesto. Add the garlic to a food processor and pulse until chopped.
From tfrecipes.com


LAMB CHOPS & FARRO, ARUGULA, & LEMON-THYME …
Web Drain and spread out on a baking sheet to cool slightly. Step 3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, rind, and next 6 ingredients (through thyme) in a small bowl. Step 4. Combine farro and …
From myrecipes.com


GRILLED LAMB LOIN CHOPS - AMANDA'S COOKIN' - LAMB
Web Aug 8, 2023 Combine all seasoning ingredients in a small bowl. Stir well. Using gloved hands, rub the seasoning mixture all over both sides of the lamb chops. Preheat your grill to 375 F. Place seasoned lamb chops …
From amandascookin.com


WHAT SALAD GOES WITH LAMB? (11 FLAVORFUL SALADS) – HANGRY HANNA
Web Oct 10, 2022 Here are 11 salads that go with lamb: 1. Classic Bacon Broccoli Salad. This salad is my husband’s favorite, and he always requests it when we have lamb for dinner. …
From hangryhanna.com


LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD
Web Summer Pasta with Grilled Eggplant Sauce. Skirt Steak Fajitas. Frozen Strawberry Lemonade Pie
From foodnetwork.cel02.sni.foodnetwork.com


Related Search