Lambchopswithspicypeanutsauce Recipes

Steps:

• Preheat the oven to 475 degrees F.
• Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
• Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
• Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.
• Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.

Steps:

• Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
• Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
• Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

Steps:

• Preheat a grill or grill pan until very hot. Preheat the oven to 350 degrees. Season the lamb with the salt and pepper.
• Mix the oil, garlic and rosemary. Spoon half on the lamb and grill 1 minute per side. Place on a sheet pan and cover with the rest of the marinade. Roast in the oven until an instant-read thermometer reaches 125 degrees for rare, 130 degrees for medium rare.
• Cool for 5 minutes, then slice off individual chops and serve with sea salt for dipping. (S.R.O. uses tiny lamb chops, which fit into scallion ''sleeves.'' The racks generally sold by your butcher will be too big for this touch.)

Steps:

• In food processor, pulse the garlic and cilantro until finely chopped.
• Add all other ingredients except the lamb; pulse until a paste forms.
• Spread 1/4 cup of the paste over the chops.
• In a saucepan, whisk remaining paste with 1/3 cup of water.
• Warm the sauce over low heat; it should be pourable.
• Light a grill or preheat a grill pan.
• Grill the chops over a medium-high fire for 4 minutes per side, or until an instant read thermometer inserted in the thickest part of a chop registers 125 to 130 degrees for medium rare.
• Transfer the chops to a platter.
• Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side.

Steps:

• Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.

Steps:

• Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
• Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
• Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
• Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
• Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

Steps:

• For the sauce, melt butter in a heavy large saucepan over medium-low heat. Add onion, then cover and cook until translucent, about 10 minutes, stirring occasionally. Add the garlic and vinegar. Boil until reduced to a glaze. Add 1/2 cup of the chicken broth and boil until reduced by half.
• Place the peas and remaining 1/2 cup chicken broth in a blender and blend until smooth. Add onion mixture and blend until smooth, stopping to scrape the sides of the jar. Strain through a fine sieve into a clean saucepan. (Can be prepared ahead, then covered and refrigerated.)
• For the lamb, preheat oven to 425 degrees. Place a heavy, large, oven-proof nonstick or cast-iron skillet over medium-high heat until hot. Coat skillet with olive oil. Add lamb chops and quickly brown on both sides. Place skillet in oven and bake until just firm to the touch, about 5 minutes for medium-rare. Season with salt and pepper.
• Meanwhile, rewarm sauce over medium heat. Add spinach and stir until wilted, about 3 minutes. Season with salt and pepper. Ladle some sauce into the center of 4 plates. Place 2 lamb chops in center of each plate. Serve immediately.

Steps:

• In a medium bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 teaspoon oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each lamb chop.
• In a medium skillet, heat remaining teaspoon oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn, and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm.
• Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve lamb with spinach and lemon wedge.

Steps:

• Preheat oven to 450°F. Combine potatoes, oil and half of rosemary on 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 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. Surround with lamb chops. Sprinkle with tomatoes, cheese and olives and serve.

Steps:

• Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.
• Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.