SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
- Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
- Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
- Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
- Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.
LAMB CHOPS ON SPICED TOMATOES AND ONIONS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small bowl combine well the cumin, the cardamom, the salt, and the pepper. In a large non-stick skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it cook the tomato and the onion in one layer for 3 minutes. Turn the vegetables, sprinkle them with the spice mixture, and cook them for 3 minutes more, or until they are just tender. Divide the vegetables between 2 heated plates, arranging them in one layer. Add the remaining 1 tablespoon oil to the skillet, in it sauté the chops, patted dry, over moderately high heat for 5 minutes on each side for medium-rare meat, and arrange them on top of the vegetables.
LAMB CHOPS ON A BED OF PEPPERS AND ONIONS
Provided by Marian Burros
Categories dinner, easy, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Thinly slice the peppers and onions. Separate onions into rings.
- Mince the garlic.
- Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper.
- Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer.
- Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once.
- Sprinkle each chop with 1/2 teaspoon vinegar.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 28 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 19 grams, Sodium 81 milligrams, Sugar 13 grams
LAMB CHOPS
When you think of finger foods, thoughts generally gravitate toward something small and wrapped in bacon. For a more elegant approach, roasted meat is the way to go. If you can get small lamb chops (teeny-tiny but not fussy), cover the bones in scallion ''sleeves" for a whimsical look and a practical touch. If your guests don't mind, they'll have a built-in utensil - something like a lamb lollipop.
Provided by Jonathan Reynolds
Categories easy, quick, appetizer, main course
Time 30m
Yield 8 appetizer servings, 4 dinner servings
Number Of Ingredients 5
Steps:
- Preheat a grill or grill pan until very hot. Preheat the oven to 350 degrees. Season the lamb with the salt and pepper.
- Mix the oil, garlic and rosemary. Spoon half on the lamb and grill 1 minute per side. Place on a sheet pan and cover with the rest of the marinade. Roast in the oven until an instant-read thermometer reaches 125 degrees for rare, 130 degrees for medium rare.
- Cool for 5 minutes, then slice off individual chops and serve with sea salt for dipping. (S.R.O. uses tiny lamb chops, which fit into scallion ''sleeves.'' The racks generally sold by your butcher will be too big for this touch.)
STUFFED ONIONS WITH SPICED LAMB AND POMEGRANATE
Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.
Provided by Ori Menashe
Categories Onion Side Rosh Hashanah/Yom Kippur Ground Lamb Pomegranate Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Dinner Lamb Casserole/Gratin
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Boil the onions:
- Fill a medium pot with enough water to cover the onions and bring to a boil. Add whole onions, return to a boil, and cook until tender, 20 to 25 minutes. Using a slotted spoon, remove onions to a colander, drain, and let stand until cool enough to handle. Cut a 1/2-inch wedge from the outside to the core of each onion, then carefully peel 5 outer layers from each onion and reserve; chop the onion wedges and core, and reserve separately.
- Make the stuffing:
- In a medium skillet, heat the oil over medium-high. Add the chopped onion and cook, stirring, until golden, 4 to 5 minutes. Add the lamb, anchovies, salt, and pepper and cook, breaking meat up with a wooden spoon, until lamb is no longer pink, 5 to 6 minutes. Add the rice and cook, stirring, until translucent, 2 to 3 minutes. Add the spices and 1 cup broth; cook, stirring, until evaporated, 4 to 5 minutes. Transfer lamb mixture to a rimmed baking sheet and cool slightly; cover and refrigerate for 30 minutes. Remove from the refrigerator, transfer to a bowl, and add parsley, cilantro, and 1 tablespoon pomegranate molasses.
- Stuff and bake the onions:
- Preheat the oven to 250°F. In a small bowl, whisk together the remaining broth and pomegranate molasses with the tomato paste. Wrap one onion layer around about 2 to 3 tablespoons filling and arrange seam-side down in a 2-quart shallow baking dish. Repeat with remaining onion layers and filling.
- Pour liquid over stuffed onions, cover with foil, and roast until tender and some of the liquid is absorbed, 2 hours (you can roast for up to 3 additional hours for softer, more savory onions). Remove from oven and uncover. Preheat broiler and broil until golden brown, 1 to 2 minutes. Let cool for 10 minutes. To serve, drizzle with oil, and garnish with pomegranate seeds, parsley, and cilantro.
SPICED LAMB SKEWERS WITH LEMONY ONIONS
This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up.
Provided by Alison Roman
Categories dinner, easy, lunch, weekday, meat, skewers and kebabs, appetizer, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)
- If you're using a charcoal grill, build the fire so it's screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you're using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.
- Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.
- Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.
- Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.
- Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you've trimmed most of the fat away from the lamb, the flare-ups shouldn't be too bad.)
- Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.
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5/5 (5)Author Carla Lalli MusicServings 8Estimated Reading Time 4 mins
- Lay lamb shoulder, cut side up, on a work surface. You will notice it’s made up of a few muscle groups, separated by thin strips of fat and gaps where the bones have been removed. Use a sharp knife to separate the shoulder into smaller pieces along these natural seams—you should end up with 5 or 6 pieces of various sizes. Transfer lamb to a glass baking dish and season generously on all sides with salt and pepper.
- Pulse onions, rosemary leaves, and oregano leaves in a food processor until finely chopped; set remaining rosemary sprigs aside. Add vinegar and oil and pulse until a coarse purée forms. Season marinade with salt and pepper, then pour over lamb, turning to coat. Cover and let sit at room temperature 2–3 hours.
- Mix yogurt, lemon juice, and garlic in a medium bowl. Season sauce with salt and pepper; cover and chill until ready to use.
- Do Ahead: Lamb can be seasoned 1 day ahead; cover and chill. Sauce can be made 8 hours ahead; keep chilled.
LAMB CHOPS WITH RED ONION, GRAPE TOMATOES, AND FETA
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4.4/5 (5)Total Time 1 minServings 4
- Whisk 1/2 cup olive oil, red wine vinegar, lemon juice, minced garlic, 2 tablespoons oregano, and ground cumin in medium bowl; season to taste with salt and pepper. Transfer 1/2 cup dressing to large bowl; add lamb chops and stir to coat. Let marinate 30 minutes, stirring occasionally. Add grape tomatoes to remaining dressing in medium bowl; toss to coat.
- Sprinkle lamb chops with salt and pepper. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Sauté lamb chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium, depending on thickness. Transfer lamb chops to 4 plates (reserve skillet).
- Using slotted spoon, transfer tomatoes to same skillet (reserve dressing from tomatoes in bowl). Sauté tomatoes until skins begin to wrinkle, about 2 minutes. Top lamb chops with tomatoes, then feta, red onion, and remaining 1 tablespoon oregano. Drizzle with reserved dressing.
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