Lamb Chops With Peppercorn Garlic Paste Recipes

LAMB CHOPS WITH PEPPERCORN & GARLIC PASTE

Steps:

• Preheat oven to 375F and spray glass baking dish with cooking spray
• Combine ingredients in a mortar and pestle til you make a paste.
• Spread on both sides of chops and place in dish.
• Bake for 25 minutes.

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE

Steps:

• Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

GRILLED LAMB CHOPS WITH PINK PEPPERCORN SAUCE

Steps:

• Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
• Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
• Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
• To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.

LAMB CHOPS WITH MINT, TOMATO AND GARLIC SAUCE

Steps:

• Using a sharp knife, trim away as much of the surface fat from the lamb as possible. Brush or rub the chops on both sides with olive oil, and season generously with salt and pepper.
• Press the parsley and basil firmly into both sides of each chop. Let stand at room temperature for 20 to 30 minutes before roasting.
• Preheat an oven to 450 degrees F.
• Meanwhile, start making the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and saute until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute.
• Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes.
• Add the vinegar and season with salt and pepper. Cook until most of the liquid has evaporated, 3 to 4 minutes.
• Remove from heat, stir in the basil and mint, and set aside until the lamb chops are roasted.
• Preheat a large, heavy ovenproof fry pan over high heat until very hot. Add the 1 Tb olive oil, and then add the lamb chops and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side.
• Immediately transfer the pan to the oven and roast the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125 to 130 F for medium-rare, 5 to 6 minutes.
• Remove the pan from the oven, transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest while you finish the sauce.
• Pour off any excess fat from the pan. Set the pan over medium-high heat, pour in the wine and cook, stirring to scrape up the browned bits from the pan bottom.
• Add the tomato sauce and any juices that have accumulated on the platter and bring to a boil. Remove from the heat.
• Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately.

LAMB CHOPS WITH ROSEMARY-GARLIC PASTE

Steps:

• In a small bowl, combine rosemary,garlic, oil and pepper.
• Spread the paste over both sides of the chop; let stand 30 minutes.
• Prepare a charcoal or gas grill for direct grilling over high heat; oil the grate.
• Grill the chops over the hottest part of the grill, turning once, until both sides are nicely browned, about 2 minutes per side.
• Move the chops to the cooler side of the grill and cover.
• Continue cooking, turning once, until the chops are done to your liking, about 6 minutes more for medium rare.
• Let the chops rest for 3 to 5 minutes, then serve immediately on heated plates.