Lamb Chops With Rosemary And Cracked Black Pepper Recipes

LAMB CHOPS WITH ROSEMARY AND CRACKED BLACK PEPPER

Steps:

• Place pepper on plate and press each chop firmly into pepper and press in with your hands.
• In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat.
• Add peppered lamb chops and sear on both sides.
• Sprinkle lamb chops with salt.
• Reduce heat to medium (do not degrease the pan).
• Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125°F.
• (use a meat thermometer to test for doneness).
• Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving).
• NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.
• Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce.
• Let the liquid boil until liquid is reduced to a shiny glaze.
• Remove from heat.
• Whisk in butter and fresh rosemary.
• Remove lamb chops from the oven.
• Add any lamb juices to the sauce.
• Spoon sauce over chops and serve.

CLASSIC ROSEMARY LAMB CHOPS

Steps:

• Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.
• Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.

OVEN-ROASTED LAMB CHOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
• Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

ROSEMARY ROAST LAMB CHOPS

Steps:

• Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
• Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.

ROSEMARY-THYME LAMB CHOPS

Steps:

• Sprinkle lamb chops with pepper and salt. In a small bowl, mix mustard, rosemary, thyme and garlic., Grill chops, covered, on an oiled rack over medium heat 6 minutes. Turn; spread herb mixture over chops. Grill 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

ROSEMARY LAMB CHOPS

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°).