Posts Tagged ‘lamb chops’
Lamb with smoked garlic and Provencal vegetables
Sunday, April 1st, 2012
Ingredients
For the lamb
4 lamb chops
few sprigs thyme
1-2 tbsp olive oil
3 smoked garlic, skin on and crushed
4 tomatoes
For the vegetables
2 tbsp olive oil
1 aubergine
1 courgette, sliced
2 cloves smoked garlic, skin on and crushed
1 tsp thyme, leaves only
For the sauce vierge
4 tomatoes, on the vine, cut into quaters
1 lemon, juice only
small bunch basil, chopped
olive oil
Method
1. For the lamb: season the lamb chops with salt and pepper and sprinkle with thyme leaves.
2. Heat the oil in a non-stick frying pan and cook the lamb, with the whole smoked garlic cloves and tomatoes, for 2-3 minutes on each side. Set aside to rest.
3. For the vegetables: in a separate pan, heat the olive oil and sauté the aubergine, courgette and smoked garlic cloves for 3-4 minutes. Stir in the thyme leaves, season with salt and pepper and continue to cook for a further 4-5 minutes or until the vegetables are softened.
4. For the sauce vierge: put the chopped tomatoes, lemon juice, basil and a generous glug of olive oil in to a pan. Season with salt and pepper. Heat gently for 3-4 minutes, until warmed through.
5. Add the lamb chops to the pan with the vegetables to warm through. Serve topped with the sauce vierge and roasted tomatoes.
Tags: aubergine, basil, courgette, garlic, lamb chops, lemon, thyme, tomato
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Speedy peppered lamb chops
Friday, March 30th, 2012
Ingredients
4 lean lamb chops or lamb cutlets
2 tsp whole black peppercorns, crushed
1 tsp dried thyme
salt
1 tbsp sunflower oil
1 small onion, peeled and finely chopped
1/4 pint of good lamb stock
1 tbsp redcurrant jelly
knob of unsalted butter
Method
1. In a small bowl mix together the peppercorns and thyme. Transfer to a large, shallow plate.
2. Place the chops on a chopping board, season with salt and coat on both sides with the peppercorn mix.
3. Heat the oil in a non-stick frying pan and cook the chops for 6-8 minutes on each side. Transfer to a warm plate, cover and keep warm.
4. Add the onions to the frying pan and cook for 3-4 minutes, until soft and slightly coloured.
5. Add the stock and redcurrant jelly, bring to the boil and cook for 5-6 minutes, or until reduced by half. Remove from the heat and whisk in the butter.
6. Serve the chops with the sauce, Parmesan mash and seasonal vegetables.
Tags: lamb chops, lamb stock, onion, peppercorns, redcurrant jelly, thyme
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Lamb cutlets with chilli and black olives
Thursday, January 13th, 2011
Layer the rib chops between cling film and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer. Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, then turn the rib chops in the marinade so that both sides are coated.
Ingredients
* 12 lamb rib chops
* 4 x 15ml tablespoons olive oil, plus 2 tablespoons for frying
* 3 cloves garlic, peeled and sliced
* 1 teaspoon dried chilli flakes
* 1 teaspoon dried oregano
* Zest and juice of 1 small lemon
* 1 teaspoon Maldon salt or 1/2 teaspoon table salt
* 15 black olives, pitted and sliced
* 1 long red chilli, deseeded and finely chopped (optional)
Method
1. Layer the rib chops between clingfilm and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer.
2. Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, then turn the rib chops in the marinade so that both sides are coated.
3. Cover and leave the lamb to marinate for 20 minutes at room temperature.
4. Heat the 2 tablespoons of oil in a large heavy-based frying pan, and add the chops, scraping off the marinade before you put them in the pan. (Reserve the marinade.) Fry them for a couple of minutes a side on quite a high heat so that they take on some colour.
5. Turn the heat down to medium and pour the reserved marinade into the pan over the now coloured chops. Add 2 tablespoons or so of water and cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well done (this will also depend on the thickness of the chops).
6. Transfer the chops to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chilli, should you feel like enhancing the dried chilli with the pep of fresh.
Serves: 4
Tags: black olives, chilli flakes, garlic, lamb chops, lemon, oregano, red chilli
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