Lambwithbellpeppersagnelloconpeperoni Recipes

Steps:

• Combine the parsley, lemon peel and garlic and set aside for later as a garnish for the lamb chops.
• In a large skillet heat the olive oil. Add onions and cook gently until golden and brown (be sure not to burn them). Add peppers and continue to cook for about 10 minutes or until tender, but still with some crispness left. Season with salt and pepper.
• When onions and pepper are tender, cook the lamb chops. Dry them, season at last minute with salt and pepper and either grill or broil them for 3 to 4 minutes a side or not beyond medium rare.
• Spoon peppers and onions on plate; top with lamb chops and sprinkle lemon parsley mixture over lamb. You'll have "planned leftover" peppers and onions for the following night.

Steps:

• Whisk together oil and wine. Mix in juniper berries, peppercorns, garlic, and bay leaf in a bowl. Add lemon wedges and mix well. Marinate lamb chops for at least 12 hours, turning the pieces occasionally.
• Heat a grill or grill pan.
• Remove lamb from marinade and pat dry. Sprinkle with salt and pepper.
• When the grill is very hot, grill the lamb chops about 3 minutes on each side, basting occasionally with marinade. Remove from the pan and keep warm.
• Meanwhile, cook the bacon in a saute pan. When crispy, remove the bacon from the pan. Deglaze pan with wine, scraping up tiny bits. Add the shallots and cook until aromatic. Add cranberry beans and chicken stock and cook until stock is reduced. Whisk in butter and bacon, and season with salt and pepper. Serve with lamb chops.

Steps:

• Slice tops from tomatoes and peppers and clean, save them.
• Remove pulp from tomatoes and reserve.
• Put tops in baking dish and place veggies on top of them (keeps them from burning).
• Sprinkle 1/4 teaspoon sugar in each.
• Heat 1/2 cup butter in large frying pan and saute onion till transparent.
• Add meat and stir.
• Add rice, spices**, and 1 cup tomato pulp (mashed).
• Cover and cook 15 mins, allow to cool.
• Mix breadcrumbs into meat mixture.
• Fill vegs and remainder of tomato pulp (mashed) on top of stuffing.
• Pour tomato sauce and enough water to bring fluid level to 1/2.
• Bake in oven at 350 deg for 2-1/2 hours.
• Check periodically to see that water hasn't dried up in pan, add more water if needed.
• ** If you don't have Greek spices combine 1 tablespoon plus 1 teaspoon oregano, 1 teaspoon parsley, and 1 teaspoon mint. This will be close, adjust the parsley and mint to taste.

Steps:

• Put the kettle on to boil and tip both packets of couscous into a heatproof bowl. Melt the garlic butter in a frying pan over a medium heat with a tablespoon of the oil. Add the lamb steaks and fry for 4 minutes on each side. Pour 400ml/14fl oz boiling water over the couscous, stir in the remaining oil and set aside to absorb.
• Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
• Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.

Steps:

• Heat 2 tablespoons olive oil for agrodolce in a pan over medium-high heat. Saute onion with a pinch of salt in the hot oil until they start to soften up and take on some color, 4 to 5 minutes. Drizzle in more olive oil if the onions look dry. Add chile peppers and garlic; cook until peppers just start to soften, 2 to 3 minutes. Add dried mint and 1 tablespoon balsamic vinegar; cook, stirring, for exactly 1 minute. Turn off the heat. Transfer to a small bowl and let cool to room temperature, about 10 minutes.
• Meanwhile, cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about 1/8-inch thick medallions. Trim any easy-to-cut silver skin off if you like. Transfer to a Silpat®-lined baking sheet and season generously with kosher salt and pepper. Dust both sides of the meat generously with flour using a sifter and let sit for at least 10 minutes before frying.
• While lamb rests, stir salt and pepper to taste, cayenne, remaining 2 tablespoons balsamic vinegar, remaining 2 tablespoons olive oil, rosemary, and parsley into the agrodolce mixture. Taste and adjust, adding more salt, oil, and/or vinegar as you see fit. Reserve until needed; keep in fridge if making ahead, but let come to room temperature before serving.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking. Pan-fry the lamb medallions until browned, about 2 minutes per side. They are very thin, so be careful not to overcook. Serve immediately topped with the agrodolce.

Steps:

• Pre-heat oven to 425°F.
• When the oven has reached temperature, cut peppers in quarters and lay them skin side up on a foil-covered baking sheet; place in the oven and roast until the skins are blackened, about 15-20 minutes (see step 9 for continuing with pepper preparation).
• Meanwhile, heat the oil in a large heavy-bottomed pot over moderate heat.
• Add garlic cloves and saute until they turn golden; remove them and discard.
• Increase the heat slightly, then add the lamb to the pot and saute until all the pieces are well browned (stirring as needed).
• Add the white wine and continue to cook until the alcohol has cooked off, about 5 minutes (the raw alcohol smell will disappear).
• Add the tomatoes, salt and pepper and cook for 10 minutes at a strong simmer (adjust heat if need be) and stirring often; your liquid should be cooking down, but not completely disappearing.
• At this point, add enough boiling water just to cover the mixture; cover the pot, and simmer for 20 minutes, or until the meat becomes tender.
• Remove peppers from the oven and place in a paper bag, or a bowl covered by a plate and allow to rest 10-15 minutes.
• After this time, carefully remove the skins from the peppers, as well as seeds and stems.
• Cut each quarter into three strips, and set aside.
• When the lamb is cooked, add the pepper strips to the pot and continue to cook (lid off) only just until the peppers are warmed through and the sauce has considerably reduced (you don't want it to completely disappear, but you don't want it too liquid).
• Check seasoning (salt and pepper) and add more if desired.
• Serve and enjoy.