GRILLED LAMB CHOPS WITH A BUTTERNUT SQUASH RING, COUSCOUS, ASPARAGUS
Steps:
- For the Lamb: Trim all fat from the lamb racks and cut each lamb rack into 4 pieces. Marinate the lamb in the olive oil, rosemary, and garlic for at least 1 day and up to 7 days, refrigerated. Remove the lamb from the marinade and remove all the rosemary and garlic sticking to the meat. Use 1 tablespoon of the spice rub to coat the racks. Grill the racks over high heat for 3 minutes on both sides. At this point lamb can be finished in a 400-degree oven in about 5 minutes for medium rare.
- For the Squash Rings: Preheat the oven to 350 degrees F. Peel the squash. Starting at the top of the squash cut horizontally through squash at 1-inch intervals until you have 4 pieces. Using a pastry ring cutter remove inside of each piece so that you have a ring. Place rings in a baking dish. In a bowl combine the butter, honey, 1 tablespoon of the spice rub, lemon juice, and lemon oil. Pour over the squash rings. Cover with foil and bake for about 20 minutes or until the rings are soft.
- For the Asparagus: In boiling water blanch asparagus for about 2 minutes or until al dente. Shock in an ice bath. Use the chives as string to tie bundles of 5 asparagus together. When ready to serve saute the bundles in butter just until warmed through.
- For the Couscous: In a small pot bring the vegetable stock, 1 teaspoon olive oil, lemon zest, 1 teaspoon salt, and 1 teaspoon of the spice rub to a boil. Add couscous, stir, cover, and remove from heat. Couscous will be ready in about 5 minutes.
- For the Red Wine Sauce: Reduce all ingredients to a nice consistency and strain through a chinois.
- Serve the lamb with the Squash Rings, Asparagus, Couscous and Red Wine Sauce.
- For the Moroccan Spice Rub: Toast the coriander, cumin, fennel and grind in a spice grinder to a powder and add to the other spices. Mix well.
GRILLED LAMB CHOPS SCOTTA DITA WITH MAPLE-ROASTED BUTTERNUT SQUASH
Chef Michael Romano's finger-licking lamb appetizer is served with a maple-roasted squash cube for a touch of sweetness.
Provided by Martha Stewart
Yield Makes 24
Number Of Ingredients 10
Steps:
- In a nonreactive bowl, combine mustard, vinegar, garlic, salt, and pepper with 2 teaspoons water. Slowly whisk in olive oil until mixture is emulsified; stir in basil. Add lamb chops and toss to coat. Cover bowl and transfer to refrigerator; let marinate for 1 to 3 hours.
- Preheat a grill pan over high heat. Remove excess marinade from lamb chops and place on grill. Cook, turning once, 4 to 5 minutes per side for medium rare.
- Place one butternut squash cube on each of 24 plates. Arrange one lamb chop on each plate, resting the bone of the chop on the squash cube. Garnish plates with arugula and serve.
GRILLED LAMB CHOPS
For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
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.
SIMPLE GRILLED LAMB CHOPS
This very tasty and easy marinade for lamb chops can also be used for steaks.
Provided by Noor
Categories Meat and Poultry Recipes Lamb Chops
Time 2h16m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g
MAPLE-ROASTED BUTTERNUT SQUASH
Cubes of seasonal butternut squash perfectly compliment meaty morsels in chef Michael Romano's Grilled Lamb Chops appetizer.
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Place butter in a 13-by 9-inch baking dish and transfer to oven; heat until butter is melted.
- Remove baking dish from oven. Add squash cubes and Aleppo pepper; toss to combine. Return baking dish to oven and roast, shaking dish occasionally, until squash is tender and browned, 15 to 20 minutes.
- Remove baking dish from oven. Gently stir in maple syrup and season with salt. Return to oven and roast 2 to 3 minutes more. Keep warm until ready to serve.
LAMB CHOPS SCOTTADITO WITH CRISPY KALE
The word scottadito means burned fingers in Italian; these lamb chops are best eaten with one's fingers soon after they come off the grill. The recipe comes from Rachael Ray, who serves these at her homes in upstate New York and Manhattan. The lamb chops are best if they marinate for several hours, but turn out just fine with an hour or two under the anchovy and garlic paste. Ms. Ray's method for preparing kale produces crispy leaves; key elements are the lightest spray of oil, and baking racks to get them really crisp. They need to be made in batches, but a hot oven makes the job quick, and they can also be done a little bit ahead of time and served at room temperature. Don't skip grilling the lemon: the slightly charred, acidic flavor adds an essential layer.
Provided by Kim Severson
Categories dinner, barbecues, main course
Time 4h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using a mallet, pound each rib chop to 1/4-inch thickness. Season the chops with salt and pepper.
- In the bowl of a food processor, combine the anchovy fillets, capers, lemon zest, garlic, sage and 1/2 cup olive oil, and pulse the mixture to form a marinade. Using a rubber spatula, transfer mixture to a large plastic food storage bag or shallow dish. Add the lamb and coat evenly in marinade. Seal the bag or cover the dish with plastic wrap, and refrigerate for 4 hours or overnight.
- Heat oven to 500 degrees and place a rack just above the center. Place the kale leaves in a large mixing bowl and add 2 tablespoons olive oil. With clean hands, toss the leaves, making sure both sides of each piece are lightly coated, adding more oil, about a teaspoon at a time, as necessary. (Alternatively, an oil mister can be used to lightly spray the kale on each side.) Place a large wire rack inside a rimmed baking sheet and arrange half the leaves on the rack in a single layer, not touching one another, and season with salt and pepper. Roast kale to brown and crispy, about 4 to 5 minutes, then repeat with remaining leaves. Loosely arrange a bed of crispy kale on a serving platter.
- Heat an outdoor grill to high and brush or spray with grapeseed oil. Add the lamb and cook over the high heat for about 4 minutes until charred, then flip and cook until chops are crisp at the edges, another 2 to 3 minutes. (The fire will flare as the fat cooks, so stay close to the grill and shuffle the chops as necessary.) After flipping the lamb to cook on the second side, place the lemon halves on the grill and char until caramelized and browned, about 2 to 4 minutes. (Chops can also be broiled in the oven, on high, about 5 minutes on each side. Lemons can be charred in a grill pan on the stove.)
- Allow the meat to rest on a plate for a few minutes. Arrange the chops on the bed of kale and douse them with the juice of the charred lemons.
More about "grilled lamb chops scotta dita with maple roasted butternut squash recipes"
ITALIAN GRILLED LAMB CHOPS RECIPE (AGNELLO ALLA SCOTTADITO)
From thespruceeats.com
4.2/5 (6)Total Time 12 hrs 45 minsCategory Entree, DinnerCalories 794 per serving
GARLIC & HERB GRILLED LAMB CHOPS - JUICY LAMB RECIPE!!
From youtube.com
Author Tatyana's Everyday FoodViews 195.5K
GRILLED LAMB CHOPS "SCOTTA DITA" - BIGOVEN.COM
From bigoven.com
LAMB SCOTTADITO RECIPE: HOW TO MAKE ROME-STYLE, GRILLED …
From mamalovesrome.com
- Brush them with a little bit of extra virgin olive oil, season with a little bit of black pepper, then add your crushed garlic and rosemary.
- Once this time has passed, take them out of the fridge, add salt to your cutlets and fire up your grill or pan.
MAPLE ROASTED BUTTERNUT SQUASH - SKINNYTASTE
From skinnytaste.com
EASY GRILLED LAMB CHOPS RECIPE - PINCH AND SWIRL
From pinchandswirl.com
PAN SEARED LAMB CHOPS | GIMME DELICIOUS
From gimmedelicious.com
5-MILE LAMB CHOPS WITH BUTTERNUT SQUASH AND ROASTED …
From ediblecapecod.ediblecommunities.com
BEST GRILLED LAMB CHOPS RECIPE - HOW TO MAKE GRILLED …
From thepioneerwoman.com
GRILLED LAMB CHOPS - MIA KOUPPA, TRADITIONAL GREEK RECIPES AND …
From miakouppa.com
GRILLED LAMB CHOPS & ROASTED SUMMER SQUASH & CHIMICHURRI …
From myrecipes.com
GRILLED LAMB CHOPS SCOTTA DITA WITH MAPLE-ROASTED …
From pinterest.com
MEDITERRANEAN BAKED LAMB CHOPS WITH ROOT VEGETABLES
From themediterraneandish.com
You'll also love