Mary Morans Rosemary Lamb Chops With Seasonal Fig Compote Recipes

Steps:

• Preheat the broiler. In a small bowl stir together the zest, the garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb chops with the marinade, and let them marinate on a plate for 20 minutes. Broil the lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.

Steps:

• Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
• Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.

Steps:

• Trim any excess fat from the lamb chops. Place them in a single layer in a dish.
• Mix the vinegar, oil, anchovy paste, rosemary and garlic together and season to taste with salt and pepper. Spread this mixture over the lamb chops, turning them over in the dish, then turning them back again so both sides become lightly coated with marinade. Cover and allow to marinate at room temperature for one hour.
• Preheat a grill or broiler to very hot.
• Grill or broil the lamb chops as close as possible to the source of heat so they become seared and brown on the outside but still pink in the middle - six to 10 minutes, depending on the heat of the grill. Serve at once, garnished with sprigs of rosemary.

Steps:

• For lamb:
• Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
• Preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs.
• For figs:
• Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.
• Cut lamb racks into individual chops; arrange on plates and place figs alongside.

Steps:

• Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• In a large bag or bowl mix together 1/4 cup red wine, 2 tablespoons olive oil, and 2 sprigs of both rosemary and mint lightly chopped and 1 1/2 shallots roughly chopped. Mix everything together well and set aside. Rinse and dry the lamb. Add it to the marinade and let stand for 1 to 3 hours, for best result. Make sure the marinade is spread over each lamb chop. Wash the figs and remove the stems. Cut the figs into a small dice and set aside. Mince the remaining shallots and sauté them in a pan with 2 teaspoons olive oil until they begin to caramelize. Add the figs and water to the saucepot, season with salt. Cook the figs down until they begin to turn into a paste. Deglaze with a ¼ cup of red wine and the red wine vinegar. Cook on medium low heat until the sauce has reduced and thickened. Set aside. Bring the lamb chops out 30-45 minutes before you cook them and allow them to rise to room temperature for the best cooking results. Preheat oven to 325°F. In a large sauté pan add the remaining olive oil and once it is hot add the lamb chops presentation side down. Sear on medium high heat for 5-6 minutes or until a beautiful golden brown has formed on the presentation side of the lamb chop. You may need to use the back of the spoon to slightly press down on the meat to ensure an even browning. The bone can cause some areas to remain untouched by the pan, which leaves you with gray meat. Once they're brown, flip them and place them in the oven for a remaining 5-6 minutes or until the blood is rising to the top which means they have reached a medium rare. Let the lamb chops rest for a few minutes uncovered. Reheat the fig compote while the meat is resting and serve with the lamb chops. Garnish with sliced fresh figs, chopped rosemary and mint leaves. Enjoy.