Peppery Lamb With Shell Beans And Cherry Tomatoes Recipes

Steps:

• Season the lamb on all sides with salt. Place in a roasting pan and coat with crushed peppercorns and coriander. Set aside for 10 to 15 minutes to allow meat to absorb seasoning. (You may do this up to 2 hours ahead.)
• Put shell beans in a small saucepan and cover with 1 inch of water. Add a teaspoon of salt, bring to a boil, then lower heat and simmer gently for 20 to 25 minutes, until tender. Leave to cool in their cooking liquid.
• Bring a larger pot of well-salted water to a boil and cook green beans until firm-tender, 3 to 4 minutes, then remove and spread out on a baking sheet to cool. (If using an assortment of beans, cook each type separately in the same pot. Taste a bean after 2 minutes to gauge doneness. They should be firm but not crunchy.)
• Heat oven to 400 degrees, or prepare a grill. Roast lamb, uncovered, for about 30 minutes, until medium-rare or until an internal thermometer reads 125 degrees. If grilling, brown meat over hot coals, then move to the side, cover grill and finish cooking with indirect heat. Remove from heat and let rest for at least 10 minutes before carving.
• As lamb cooks, make the vinaigrette: In a small bowl, combine garlic, a pinch of salt and pepper, anchovy (if using), mustard, vinegar and thyme. Whisk in oil. Taste and adjust seasoning.
• Put shell beans, green beans and cherry tomatoes in a large bowl, sprinkle lightly with salt and add vinaigrette. Toss well to coat, then transfer mixture to a serving platter.
• Cut lamb into 1/8-inch slices and arrange over the top. Garnish with basil leaves and cilantro sprigs. Serve at room temperature.

Steps:

• Preheat oven to 425°F. Rub lamb with 1 tablespoon oil; sprinkle with 1 1/2 teaspoons rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tablespoons oil, 1 1/2 teaspoons rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around lamb. Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. Arrange on platter with tomatoes. cover recipe

Steps:

• Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag.
• Add lamb, then seal bag, pressing out excess air and turning to distribute marinade.
• Marinate lamb, chilled, turning occasionally, 1 hour.
• Bring lamb to room temperature.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Remove lamb from marinade, reserving marinade.
• When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare.
• Transfer to a platter and keep warm, covered.
• Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes.
• Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes.
• Remove from grill.
• Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
• Drizzle lamb with marinade and serve with tomatoes.
• Cooks' note:
• Lamb and tomatoes can also be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat (tomatoes will take less time to soften, about 3 minutes).

Steps:

• Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
• Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
• Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
• Drizzle lamb with marinade and serve with tomatoes.