Lamb Chops With Mint Pesto And Mustard Mashed Potatoes Recipes

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.

Steps:

• Preheat broiler to high. Place garlic in a small saucepan and add 2/3 cup oil, to cover. Heat oil and garlic over low heat for 5 minutes. Remove oil from heat. Arrange lamb chops on broiler pan. Drizzle 3 teaspoonfuls of the garlic oil over the lamb and spread the oil over the chops with a brush to coat evenly. Season chops with salt and pepper, to taste. Set aside.
• To a food processor or blender, add mustard, vinegar, honey. Turn processor or blender on and stream in remaining garlic and oil. Turn the processor or blender off and add mint to the container. Pulse and grind the dipping sauce to incorporate the leaves.
• Broil chops 3 minutes on each side, then let them rest up to 10 minutes for the juices to distribute. The lamb will be cooked to medium. Serve 3 chops per person with dipping sauce portioned in radicchio leaves along side the chops. Garnish with sprigs of mint. Tabbouleh stuffed tomatoes and white beans with thyme make wonderful side dishes. See recipes below.

Steps:

• For lamb:
• Whisk 1/2 cup oil, garlic, and mustard in small bowl to blend. Transfer 1/3 cup mustard mixture to large bowl; add potatoes and toss to coat. Brush remaining mustard mixture over lamb. Transfer to large rimmed baking sheet.
• For pesto:
• Puree all ingredients except mint sprigs in processor.
• Preheat oven to 425°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 lamb rack, rounded side down, and cook until brown, about 3 minutes. Return to baking sheet. Repeat with remaining lamb rack. Let stand until cool enough to handle, about 10 minutes. Arrange racks facing each other, bone ends up and brown side out, about 2 inches apart on same baking sheet; tip toward each other, intertwining bones loosely. Scatter potatoes around lamb.
• Roast lamb and potatoes until thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Transfer lamb to platter and tent with foil. Continue roasting potatoes until cooked through and crisp, stirring once, about 15 minutes longer. Surround lamb with potatoes, garnish with mint sprigs, and serve with pesto.

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.

Steps:

• Preheat oven to 400 degrees F.
• In large saucepan, combine potatoes with salted water to cover by 3 inches. Place over high heat; bring to a boil, and cook until tender when pierced with a knife, about 30 minutes.
• When potatoes are cooking, make mint pesto: In food processor, combine mint, pine nuts, cheese, and lemon juice and process until roughly chopped. Add oil and puree until smooth. Transfer to a covered container and refrigerate until needed.
• Using dampened kitchen string, tie each lamb chop to hold tail in place, curled into the chop, pinwheel-like. Place chops in roasting pan just large enough to accommodate them in single layer and season with slat and pepper. Drizzle oil evenly over chops.
• Place lamb in oven and roast for 10 minutes. Reduce heat to 300 degrees F and conti8nue roasting until thermometer inserted into thickest part away from bone registers 150 degrees F for medium, about 10 minutes longer. Remove lamb to warmed platter, cover loosely with foil, and let rest for 5 minutes.
• When potatoes are ready, drain and, when just cool enough to handle, peel, place in bowl, and mash. Return potatoes to saucepan and add butter, cream, mustard, and garlic. Season with salt and pepper, place over medium heat and stir until mixture is heated through. Spoon bed of mashed potatoes on each warmed dinner plate, top with 2 lamb chops, and place a spoonful of mint pesto on the side.

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)

Steps:

• Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes.
• Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
• Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool.
• In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.

Steps:

• Sweet Potatoes:
• Preheat the oven to 365 degrees F.
• Combine the first 6 ingredients. Toss with the sweet potatoes. Place the sweet potatoes in a single layer on a sprayed baking sheet. Roast for 20 to 25 minutes until beginning to brown.
• Pesto:
• Combine all ingredients in a food processor or blender and puree.
• Goat Cheese Sauce:
• Combine the goat cheese and half-and-half in a small saucepan and heat over low heat until goat cheese is melted and sauce is warm.
• Lamb:
• Preheat a grill or grill pan over high heat.
• Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare.
• To serve, divide the sweet potatoes onto 4 plates, loosely stacking them towards the center. Position a lamb chop on each stack. Drizzle pesto around the potatoes. Spoon goat cheese sauce over lamb.

Steps:

• Place potatoes in a pot, cover with water, bring to a boil and cook until tender in salted water, 15 minutes.
• Preheat broiler to high.
• Arrange the chops on a slotted broiler pan and season with salt and pepper on both sides. Finely chop garlic with a handful each of the parsley and mint, then reserve. Combine salad of fennel, coarsely chopped remaining mint and parsley leaves, radishes, scallions, celery, romaine, radichio and ricotta salata, in large bowl. Combine the lemon zest, lemon juice and marmalade. Whisk in the olive oil and pour dressing over salad. Toss and season with salt and pepper, to taste.
• When potatoes are just about ready, broil lamb chops 2 minutes on each side for rare, up to 4 minutes on each side for well doneness.
• Drain potatoes and transfer back to the hot pot to dry. Add peas, milk and soft cheese then mash to desired consistency. Add in reserved garlic and mint mixture and salt and pepper, to taste.
• Serve chops alongside piles of salad and potatoes.

Steps:

• Season the lamb all over with salt and pepper, then rub with the ras el hanout. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until very tender, 12 to 15 minutes. Drain well.
• Combine the butter, lemon zest, all but 2 tablespoons scallions, the finely chopped dill and the chopped cilantro in a small bowl; stir to combine. Add to the drained potatoes and mash with a potato masher or large fork. Slowly add the milk, stirring to combine. Season with salt and pepper and cover to keep warm.
• Preheat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the lamb chops and cook until well browned, about 4 minutes per side for medium rare to medium.
• Divide the lamb chops and potatoes among plates. Top with the remaining scallions, roughly chopped dill and cilantro leaves. Serve with harissa.

Steps:

• First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor. Pulse until very finely chopped. While the processor is on, drizzle the olive oil in to make a paste. Tip the pesto into a small bowl and stir in the lemon juice.
• Heat oven to 200C/180C fan/gas 6. Put the scored lamb leg in a large roasting tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness. Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.
• Roast the lamb for 1 hr 45 mins. Check during cooking that it's not drying out - if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.
• Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like. Carve at the table and serve with the remaining pesto to drizzle over.