Broiled Lamb Chops With A Mint Orange Liqueur Sauce And White Asparagus Recipes

Steps:

• Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
• Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

Steps:

• Cook chops:
• Preheat broiler.
• Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare.
• Meanwhile, make chimichurri and cook peas:
• With motor running, drop garlic into food processor and finely chop. Add remaining sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl.
• Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
• Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.

Steps:

• Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
• Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
• Brush the sauce over the chops and serve.

Steps:

• Heat grill to high. Brush chops with oil on both sides and season with salt and pepper. Grill the chops for 2 to 3 minutes on each side or until cooked to a medium-rare doneness. Brush the orange halves with oil and season with salt and pepper. Grill oranges, cut side down, until golden brown. Remove oranges from the grill and cut each half into quarters. Place bowl of yogurt sauce in the center of a platter and arrange chops around it with the orange quarters. Garnish with chopped mint.
• 8 ounces yogurt
• 1/4 cup freshly squeezed orange juice
• 2 teaspoons finely grated orange zest
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh mint leaves
• Salt and freshly ground pepper
• Place the yogurt in a medium strainer lined with cheesecloth and place over a bowl. Refrigerate for at least 8 hours or overnight. Alternatively, buy thick Greek yogurt, which does not need to be drained. Scrape the drained yogurt into a clean bowl and discard the liquid that has drained. Stir in the remaining ingredients and refrigerate for 30 minutes before serving.

Steps:

• For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
• For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
• Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
• Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
• Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

Steps:

• Preheat a grill or broiler to moderately hot; put the rack 4 to 6 inches from the heat source.
• Meanwhile, make the chutney: Combine the lime juice, garlic, ginger, chile, yogurt, and sugar in a food processor or blender and puree. Stir in the mint by hand, then add salt and pepper to taste.
• When the chutney is ready, grill the chops for 3 to 4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness. Serve the lamb chops with the chutney.

Steps:

• Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes.
• Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes.
• Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over.

Steps:

• In a small pan, sauté sliced mushrooms in 1 teaspoon of butter, until mushroom juices evaporate; then set aside (if using canned mushrooms, omit this step).
• Trim excess fat from chops.
• Combine orange peel, juice and thyme; spoon mixture over chops.
• Let chops marinate for 1 hour at room temperature (or about 3 hours in refrigerator), turn chops once or twice.
• Remove chops from marinade, and reserve.
• Brown chops on both sides in hot shortening; season with salt and pepper.
• Add reserved orange mixture and mushrooms.
• Cover pan and simmer for 40 minutes.
• Uncover pan and simmer about 5 minutes longer.

Steps:

• Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source.
• Sprinkle chops with salt and pepper.
• Cut clove of garlic and rub over meat if desired.
• If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack.
• Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.
• Single chops require only 2 or 3 minutes per side at most.
• For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops.
• Serve with lemon wedges, sauce or jelly.