Lamb Chops With Beans Corn And Zucchini Recipes

Steps:

• Sprinkle the lamb with 1/4 teaspoons each of the salt and pepper.
• In a large ovenproof skillet, heat 1 tablespoons of the oil over medium-high heat and brown the chops.
• Transfer to a plate.
• Drain the fat from the pan and add the remaining oil.
• Cook the onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until the onion is softened, about 3 minutes.
• Add the beans and the broth and bring to a boil.
• Place the chops on top of the beans and bake in a 425 degree F oven for 10 minutes.
• Add the tomatoes and bake for another 5 minutes.
• Sprinkle with parsley.

Steps:

• Preheat oven to 400°F.
• Pat lamb chops dry and season with salt and pepper. Lightly spray a large shallow flameproof casserole or heavy ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat over moderately high heat until hot but not smoking. In casserole brown lamb chops about 1 1/2 minute on each side and tranfer to a plate. Add onion to casserole and cook, stirring, over moderately low heat until softened. Add tomatoes, garlic, and rosemary and cook over moderate heat, stirring, 1 minute. Stir in broth and beans and simmer, stirring occasionally, 3 minutes.
• Arrange lamb chops on top of bean mixture and roast, uncovered, in middle of oven 5 minutes for medium-rare. Let lamb chops and bean mixture stand, loosely covered, 5 minutes. Transfer lamb chops to another plate and toss bean mixture with gremolata.
• Serve lamb chops with beans.

Steps:

• In a heavy skillet large enough to hold the lamb chops without touching heat the oil over moderately high heat until it is a hot but not smoking and in it sauté the potato, peeled and cut into 1/4-inch dice, turning the pieces constantly with a metal spatula, for 6 to 8 minutes, or until they are golden. Transfer the potato pieces with a slotted spoon to paper towels and let them drain. In the oil remaining in the skillet sauté the chops, patted dry and seasoned with salt and pepper, over moderately high heat for 5 minutes on each side for medium-rare meat and transfer them to a heated platter. Remove the skillet from the heat, pour off the fat, and add the zucchini. Cook the zucchini over moderate heat, stirring, for 1 minute, stir in the lemon juice and the water, and cook the mixture, for 1 minute. Stir in the potato pieces, the mint, and salt and pepper to taste and spoon the mixture around the lamb chops.

Steps:

• In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
• To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
• Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
• Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

Steps:

• Soak the beans or not according to package recommendations.
• Heat the butter in a kettle and add the onion, garlic and lamb shanks. Cook, stirring the onion and turning the shanks, about five minutes.
• Drain the beans and add them to the kettle. Add the water, tomatoes, bay leaf, parsley sprigs, thyme, cloves, peppercorns and salt to taste. Bring to the boil and let simmer two hours.
• Remove the shanks, bay leaf, parsley and thyme sprigs.
• Remove the skin from the shanks. Remove the meat from the bones and shred it or cut it into small bite-size pieces. Return the meat to the soup. Reheat and serve sprinkled with chopped parsley.

Steps:

• For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped. Transfer to a large bowl, and whisk in wine and olive oil. Add chops and turn until thoroughly coated. Cover and refrigerate overnight.
• For the sauce: Place a cast-iron or nonstick skillet over medium-high heat. Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter. Transfer to a medium saucepan. Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan. Add onion to skillet, again toss until lightly charred, then add to saucepan. Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock. Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes. Pour sauce through a fine-mesh strainer into a bowl, reserving solids.
• Remove chilies from strainer and discard any stems and seeds they contain. Place peppers in a food processor or blender with the rest of the reserved solids. Purée, adding just enough liquid to make a thick paste. In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste. Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce. Simmer 5 minutes. Season with salt and pepper to taste.
• For the beans: In a large skillet over medium heat, heat olive oil until shimmering. Add red onion, garlic and jalapeño, and sauté until lightly browned. Add beans and toss until heated through. Season with salt and pepper to taste. Cover and keep warm.
• To finish and serve: Prepare a grill or place a large skillet over medium-high heat. Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare. Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.

Steps:

• Generously season lamb chops with salt and pepper, garlic, rosemary and sage. Let marinate for at least 1 hour.
• In a large skillet over medium heat, gently pan-fry the chops in 1/4-inch olive oil, about 5 minutes per side, until lightly browned. For medium-rare, cook just until rising juices are visible on the surface of chops; for medium, cook for 2 minutes more. Remove chops and let rest on a warm platter.
• Meanwhile, add 2 tablespoons olive oil to a Dutch oven over medium heat. Add onions and cook, stirring, until translucent, 5 to 8 minutes. Add zucchini and squash, and cook, covered, stirring occasionally until soft, 8 to 10 minutes. Season lightly with salt. (This may be done up to several hours in advance.)
• To finish, raise heat to high. Add corn and beans and stir. Season with salt and pepper. Add about 1/2 cup water, cover, and cook for 5 minutes, until the mixture is soft and juicy. Taste and adjust seasoning. Sprinkle with the scallions, parsley and lemon zest.