Spanish Lamb Chops Recipes

SPANISH LAMB WITH SHERRY, HONEY & PEPPERS

Steps:

• Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
• Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
• In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.

SPANISH LAMB CHOPS

Steps:

• Cook chops in a little oil for 3-4 minutes, turn & cook for a further 3-4 minutes, remove from pan while you prepare sauce.
• Add onion & capsicum to pan juices and cook gently until soft, approx 2 minutes.
• Add mushrooms and stir over a medium heat until they begin to soften.
• Add tomatoes, wine, & herbs & season to taste.
• Allow mixture to cook for 2-3 mins before returning chops to pan to heat through, then serve.

GRILLED LAMB CHOPS

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS

Steps:

• To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
• Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
• Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.

SPANISH-STYLE LAMB STEW

Steps:

• Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
• Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
• Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.

SPANISH-RUBBED LAMB CHOPS

Steps:

• Combine spices in a mortar and grind together and rub on both sides of lamb chops. Allow to stand about 40 min at room temperature. During the last 10-15 min, add port, turn once. Grill on med-high heat (about 12 min per side for med-well). Let stand about 2 min. Garnish with fresh oregano and serve warm.