Lamb Chops With Minted Meyer Lemon Compote Recipes

Steps:

• Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
• Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
• Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

Steps:

• Combine wine, sugar, and mint in heavy small saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat; let stand 30 minutes. Strain syrup into medium saucepan; discard mint.
• Using vegetable peeler, remove peel from lemons in strips. Place strips in mini processor. Cut away all white pith from lemons and discard. Working on plate to catch juice, quarter lemons; remove seeds. Add lemons and juice to mini processor; using on/off turns, chop coarsely. Add lemon mixture to mint syrup. Boil until mixture is reduced to 2/3 cup, about 10 minutes. Stir in salt. Cool.
• Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium-rare. Serve lamb with compote.

Steps:

• Preheat the oven to 425˚ F. Toss the potatoes and garlic with 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a microwave-safe dish. Spread in as even a layer as possible. Add the lemon juice and chicken broth, cover with plastic wrap and microwave 10 to 12 minutes. Transfer the potatoes and liquid to a 9-by-13-inch baking dish. Roast in the oven, uncovered, until the potatoes are light golden and much of the liquid has evaporated, about 20 minutes.
• Meanwhile, season the lamb chops with salt, pepper and the oregano. Heat the remaining 1 tablespoon olive oil with 2 tablespoons butter in a large skillet over medium-high heat. Working in 2 batches, add the lamb chops and cook, basting occasionally with a large spoon, about 4 minutes per side for medium doneness. Transfer the lamb chops to a plate to rest; tent with foil.
• Melt the remaining 1 tablespoon butter in another large skillet over medium heat and add the peas. Cook until heated through, about 4 minutes. Remove from the heat, season with salt and pepper and stir in the mint.
• Divide the lamb chops, potatoes and peas among plates. Serve with lemon wedges.

Steps:

• In a small bowl, whisk together the vinegar, 2 teaspoons of the oil, and the sugar. Add mint and stir to combine. Season with 1/2 teaspoon salt and pepper to taste and set aside.
• Heat a skillet over medium-high heat, and add the remaining olive oil.
• Season lamb with salt and pepper. Working in batches, cook chops in skillet until medium rare, about 2 minutes per side. Transfer to a cutting board and tent with foil. Let rest 5 minutes.
• Top with the mint mixture and serve immediately.

Steps:

• Grill chops until tender.
• While chops are under the grill, prepare the sauce:.
• Melt butter in pan; add finely chopped onion, saute until tender.
• Add lemon rind, lemon juice, sugar and mint, heat gently.
• Spoon over hot chops.
• Cheers, Doreen Doreen Randal, Wanganui, New Zealand.

Steps:

• Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
• Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

Steps:

• Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium. Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.