LAMB LOIN CHOPS WITH MINT PESTO
Steps:
- Preheat grill on high.
- Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
- While chops are resting, prepare the Mint Pesto.
- Grill the lamb chops 2 to 3 minutes per side, for medium rare.
- Serve the lamb chops with the Mint Pesto.
- Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.
RACK OF LAMB WITH MINT-BASIL PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
- Preheat the oven to 400 degrees F.
- Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
- Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
- Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
- Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
- RECOMMENDED WINE #1: Boroli Barolo 1998
- REGION/ORIGIN: Barolo, Piedmont
- GRAPE/VARIETAL: Nebbiolo
- RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
- REGION/ORIGIN: Montepulciano, Tuscany
- GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)
LAMB CHOPS WITH MINT PESTO
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a grill pan over medium-high heat. Brush both sides of the lamb chops with olive oil and sprinkle with salt and black pepper.
- Grill the chops 3 to 4 minutes per side, or until desired doneness is reached. Remove the chops to a plate and let rest 3 to 5 minutes before serving.
- Place the chops on a platter and pour any juices that accumulated back over the chops. Spoon the Mint Pesto over and serve.
- Add the mint, basil, walnuts, garlic, red pepper and Parmesan to a food processor. Pulse until the herbs are finely chopped. With the motor running, add the olive oil in a steady stream. Add the salt, pepper and lemon zest and pulse until combined. Set aside with plastic wrap set directly over the surface.
GRILLED LAMB CHOPS WITH MINT
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams
GRILLED BUTTERFLIED LEG OF LAMB WITH PESTO
Provided by Robert Farrar Capon
Categories dinner, main course
Time 40m
Yield 6 or more servings
Number Of Ingredients 6
Steps:
- Place lamb in roasting pan. Mix olive oil, lemon juice, garlic, salt and pepper together and pour over lamb. Turn lamb in the pan several times to coat it with the mixture and allow it to marinate several hours at room temperature. Turn occasionally.
- Preheat broiler. Broil the lamb (in the same pan) 10 minutes on one side and 10 minutes on the other, adding a little water to the pan from time to time to keep the bottom from scorching. Remove the pan from the broiler and brush the lamb on both sides with pesto.
- Before returning the pan to the broiler, insert a meat thermometer. Continue broiling until the thermometer reads 140 degrees.
- When lamb is done, remove the pan from the broiler. Brush the serving platter with a little pesto, place the lamb on it and sprinkle the lamb with lemon juice and salt to taste. Let rest in a warm place 5 minutes, slice thin and serve with some of the juices in the platter.
Nutrition Facts : @context http, Calories 1224, UnsaturatedFat 45 grams, Carbohydrate 3 grams, Fat 88 grams, Fiber 1 gram, Protein 98 grams, SaturatedFat 35 grams, Sodium 1290 milligrams, Sugar 0 grams
GRILLED LEG OF LAMB WITH ZINFANDEL MARINADE AND MINT PESTO
This is my absolute favorite way to cook lamb. Adapted from "The Sutter Home Napa Valley Cookbook", the lamb is marinated in a combination of herbs, olive oil, brown sugar, dijon mustard, soy sauce and olive oil for 48 hours and then grilled. TO DIE FOR! And so easy. Great for company because you do this way ahead and then have time for your guests...but still have an impressive, restaurant-quality meal.
Provided by Epi Curious
Categories Lamb/Sheep
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 17
Steps:
- Quickly rinse the lamb under cold running water and pat dry with paper towels. Trim off any excess fat. With a small, sharp knife, make 1/2 inch deep slits every 2 inches around the entire surface of the meat and insert a garlic sliver into each slit. Transfer to a nonreactive container.
- For the marinade: In a bowl, combine the wine, sugar, mustard, soy sauce, shallots, rosemary and black pepper. Whisk in the olive oil. Pour the mixture over the lamb. Cover and refrigerate for 48 hours, turning the meat at least 3 times.
- About two hours before grilling, remove the lamb from the refrigerator.
- Prepare a covered grill for moderate indirect-heat cooking. Position a drip pan in the center of the fuel grate.
- Remove the lamb from the marinade and set aside. Pour the marinade into a saucepan; place over medium-high heat and bring to a boil, then set alongside the grill.
- When the fire is ready, lightly brush the grill rack with vegetable oil. Place the lamb in the center of the rack, cover the grill and cook, turning and brushing with the marinade every 10 minutes, until done to preference when cut into with a small, sharp knife (35 to 40 minutes for medium-rare).
- For the mint pesto: In a medium bowl, combine the mint, peanuts, sesame oil, soy sauce, rice vinegar, sugar and garlic. Add salt and pepper to taste. Transfer to a serving bowl and set aside. (Pesto can also be prepared in a food processor or blender, which is what I prefer to do).
- Remove the lamb to a cutting surface, cover loosely with aluminum foil and let stand for about 10 minutes before serving.
- To serve, thinly slice the lamb on the diagonal across the grain. Arrange the slices on a warmed serving platter and place the mint pesto alongside.
BROILED SPICED LAMB WITH GINGERED MINT PESTO
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Set rack about 6 inches from heat and preheat broiler.
- In a small bowl stir together cardamom, salt, and pepper to taste. Let lamb stand at room temperature 30 minutes.
- Pat lamb dry with paper towels and rub both sides with cardamom mixture. Broil lamb on rack of a broiler pan 14 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
- In a bowl whisk together pesto, vinegar, yogurt, and 2 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.
- Carve lamb against grain into 1/2-inch-thick slices and serve with pesto.
More about "broiled spiced lamb with gingered mint pesto recipes"
BUTTERFLIED LEG OF SPRING LAMB WITH MINT PESTO RECIPE
From deliciousmagazine.co.uk
5/5 (3)Total Time 1 hr 40 minsServings 6Calories 587 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. Lay out the leg of lamb, inside up, on a chopping board and spread the pesto all over the inside. Roll up and tie with string to secure.
- Put the lamb in a roasting tin and make 18 incisions all over it with a sharp knife. Insert a piece of anchovy into each incision. Drizzle the olive oil over the lamb and season with black pepper.
- Roast in the preheated oven for about 1½ hours for slightly pink lamb, and longer if you prefer it well cooked. Rest the lamb for 15 minutes, then serve.
GRILLED LAMB CHOPS WITH MINT PESTO | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
MOROCCAN GRILLED LAMB CHOPS WITH TAHINI MINT PESTO - A SPICY …
From aspicyperspective.com
INDIAN-SPICED LAMB LOLLIPOPS WITH MINT PESTO - CRUMB: A FOOD BLOG
From crumbblog.com
LAMB LOLLIPOPS WITH MINT PESTO - THE ENDLESS MEAL®
From theendlessmeal.com
BROILED SPICED LAMB WITH GINGERED MINT PESTO - BIGOVEN
From bigoven.com
SPICY MINT PESTO WITH GRILLED LAMB CHOPS - MJ'S KITCHEN
From mjskitchen.com
GRILLED GARLIC- AND MINT PESTO–STUFFED LEG OF LAMB RECIPE
From seriouseats.com
BROILED SPICED LAMB WITH GINGERED MINT PESTO RECIPE - EAT YOUR …
From eatyourbooks.com
MEDITERRANEAN GRILLED LAMB LEG WITH MINT PESTO
From themediterraneandish.com
ROASTED LAMB LONDON BROIL-STYLE - A FAMILY FEAST®
From afamilyfeast.com
BROILED SPICED LAMB WITH GINGERED MINT PESTO RECIPE
From cookeatshare.com
GRILLED LAMB CHOPS WITH PISTACHIO MINT PESTO
From noshingwiththenolands.com
MINT PESTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
You'll also love