Marinated Lamb Chops With Fennel And Black Olives Recipes

LAMB CHOPS WITH FENNEL, ARUGULA, RED ONION AND BLACK OLIVE SALAD

Steps:

• For the lamb chops: Preheat the oven to 375 degrees F.
• Combine the rosemary, garlic, crushed red pepper and lemon zest in a small bowl. Add 1/4 cup olive oil to the mix. Reserve.
• Remove 2 rib bones from each rack of lamb and cut the remaining racks into 6 equal, thicker chops (instead of 8 thinner chops).
• Sprinkle the lamb chops with salt and reserve at room temperature. Brush both sides of the chops with the rosemary mixture.
• Coat a large saute pan with olive oil and bring to a medium-high heat. Working in batches, brown the lamb chops on all sides, including the fat edge. (Remember: Brown food tastes good! If your pan gets too hot, lower the heat. Ditch the oil in between the batches and start off with fresh oil. It is really important not to crowd the pan while browning the chops. If the pan is crowded, the chops will steam instead of browning and getting crispy.) When all the chops are browned, arrange them neatly on a sheet tray (with sides, you don't want any juices or fat to run off). Brush the browned chops with the rosemary mixture. Roast the chops for 8 to 10 minutes for medium-rare, 12 to 15 minutes for medium.
• For the salad: Meanwhile, toss together the fennel, arugula, radicchio, red onion and olives with the olive oil, lemon juice and a generous sprinkle of salt in a large bowl. Taste to make sure it is delicious. Arrange the salad on a large serving platter and top the salad with the hot lamb chops to wilt the salad a little bit. Brush the chops with any remaining rosemary oil and drizzle any juice from the baking sheet over the lamb.
• Chop chop!

SEARED LAMB CHOPS WITH ROASTED RADISHES AND HARICOTS VERTS, BLACK OLIVES, PINE NUTS, FENNEL AND SCALLOPED POTATO CAKE WITH GOAT CHEESE AND DILL

Steps:

• Preheat the oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray.
• Add the goat cheese and dill into a small bowl and mix to combine. Place roughly a teaspoon of olive oil into the bottom of each muffin tin. Add 2 slices of the potato into the bottom of the muffin tin and season with kosher salt. Add a few crumbles of the dill goat cheese, another layer of potato and drizzle of olive oil. Repeat this process with potato, kosher salt, dill goat cheese and olive oil until the muffin tins are filled to the top. Place into the oven and bake until golden brown, about 45 minutes, turning the pan halfway through.
• Add the golden raisins, white wine vinegar and sugar to a small bowl. Stir to combine, then let steep for 20 minutes to plump the raisins. Drain and set aside.
• Set up a pot of boiling water and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the haricots verts to the boiling water and cook for 2 to 3 minutes, until bright green and tender, but still slightly crisp. Remove the haricots verts and immediately plunge into the ice bath and set aside.
• Add the radishes to a large bowl with a large drizzle of olive oil and kosher salt to taste. Spread the radishes onto a sheet tray, arranging them flat side down. Transfer into the oven and roast for 20 minutes.
• Mix the cumin and fennel pollen in a small bowl. Sprinkle the lamb chops liberally with the seasoning mix (reserving a small amount) and kosher salt on both sides. Heat a large sauté pan with 2 tablespoons of olive oil over medium-high heat. Sear the lamb chops, in batches, until browned on all sides, 3 to 4 minutes per side. Transfer the lamb chops onto a sheet tray and place into the oven to finish cooking for 5 to 6 minutes, or until they reach an internal temperature of 135 degrees F for medium-rare.
• Add 2 tablespoons of olive oil and the smashed garlic to a large high-sided pan. Turn on the heat to medium and swirl the pan to infuse the oil with the garlic. Add the fennel, anchovies, shallot, lemon segments, kalamata olives and kosher salt to taste. Cook for 5 minutes, then remove the garlic. Cook for another 2 to 3 minutes, until the fennel begins to soften. Then add the white wine and cook until reduced by half. Add 1/4 cup of the chicken stock and a pinch of the reserved seasoning mix. Stir to combine, then add the plumped raisins and cook for 2 to 3 minutes. Add the remaining 1/4 cup chicken stock and 1 tablespoon of the butter. Swirl to melt, then add the remaining tablespoon butter. Stir in half of the pine nuts.
• Heat a large sauté pan with 2 tablespoons of olive oil. Add the blanched haricots verts, roasted radishes and kosher salt to taste. Toss to warm through, 2 to 3 minutes.
• Set up a fryer with vegetable oil and heat the oil to 350 degrees F. Fry the capers until crispy, 1 to 2 minutes. Be careful because they will pop in the oil. Remove the capers onto a paper-towel-lined sheet tray.
• To serve, plate the scalloped potato cakes, followed by the haricots verts and radishes. Lay the lamb chops over the top, and then the sauce. Garnish with the fried capers, micro fines herbs, micro thyme, a dusting of fennel pollen and fennel fronds and the remaining pine nuts.

MARINATED LAMB CHOPS WITH FENNEL AND BLACK OLIVES

Steps:

• Combine the olive oil, garlic and pepper in a shallow baking dish large enough to hold the lamb chops. Place the lamb chops in the dish and coat well with the marinade. Cover and refrigerate overnight. Let stand at room temperature for 1 hour.
• Wipe the oil off the lamb chops. Heat a large, nonstick skillet over medium-high heat, add the chops and sear until medium rare, about 30 seconds per side. Remove the chops from the skillet and wrap in foil to keep warm.
• Reduce the heat to very low. Add the shaved fennel, cover the skillet with a lid and cook until the fennel is soft, about 20 minutes. Remove the fennel from the skillet with a slotted spatula and divide among 4 warmed plates.
• Increase the heat and add the white wine and chicken broth. Cook, stirring occasionally, until reduced to 1/2 cup, about 15 minutes. Stir in the olives and season with salt and pepper to taste. Place 2 lamb chops over the fennel on each plate, spoon the sauce over the top, sprinkle with the fennel tops and serve immediately.

LAMB CHOPS WITH FENNEL AND TOMATOES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss the fennel and tomatoes with 2 tablespoons olive oil and season with salt and pepper. Spread the vegetables on the baking sheet, with the tomatoes cut-side up. Roast until the tomatoes are soft and the fennel is golden, about 30 minutes, turning halfway through.
• Meanwhile, cook the garlic in the remaining 1 teaspoon olive oil in a medium saucepan over medium heat until golden, about 3 minutes. Add the beans and 2 1/2 cups water and cook, stirring occasionally, until the liquid thickens, about 15 minutes. Stir in the oregano and parmesan, if desired.
• Heat a grill pan over medium-high heat. Season the lamb with salt and pepper and grill until marked on the bottom, about 4 minutes. Flip and cook until just firm to the touch, 4 to 5 more minutes for medium-rare. Divide the beans among plates and top with the lamb and roasted vegetables.

MARINATED LAMB CHOPS

Steps:

• Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
• Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
• Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
• Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
• Serve the chops with the reserved marinade.

LAMB CUTLETS/RIB CHOPS WITH CHILI AND BLACK OLIVES

Steps:

• Layer the rib chops between clingfilm/cling-wrap (plastic wrap) and flatten them gently with a rolling pin or mallet. Place the chops in a large dish so that they all fit in a single layer.
• Pour over the 4 tablespoons/1/4 cup of oil and add the garlic, chili, oregano, lemon zest and juice. Sprinkle over the salt and the olives and then turn the rib chops in the marinade so that both sides are coated.
• Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.
• Heat a large frying pan with the 2 tablespoons of oil, and add the chops scraping off the marinade before you put them in the pan. Fry them for a couple of minutes a side on quite a high heat so that they take on some color.
• Turn the heat back down to medium and pour the marinade into the pan over the colored chops. Add 2 tablespoons or so of water so that they cook in a little liquid.
• Cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well cooked, (this will also depend on the thickness of the chops).
• Transfer the lamb to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chile should you feel like enhancing the dried chili with the pep of fresh.

LAMB CHOPS WITH BLACK OLIVES

Steps:

• Spread chops between two layers of plastic wrap. Using rolling pin or kitchen mallet, pound them until they are all an even thickness. Place the chops in a single layer in a large glass dish.
• In small bowl, combine olive oil, garlic, chili flakes, oregano, zest, juice and olives. Pour mixture over chops. Season to taste with salt. Turn chops in the marinade to coat both sides. Cover with plastic wrap. Marinate for 1 to 2 hours at room temperature.
• Place large skillet over high heat, and add vegetable oil. Remove chops from marinade, scraping off excess, and place them in skillet; reserve marinade. Sear until browned, about 2 minutes a side. Reduce heat to medium, and add reserved marinade and 2 tablespoons water. Simmer until cooked to taste, about 5 minutes for rare chops.
• To serve, transfer chops to a platter. Top with pan juices and serve immediately.