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.
SPICE RUBBED LAMB POPS
Steps:
- 12 skewers, if wooden soak in water for 10 minutes
- Preheat the grill or a grill pan.
- In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.
- Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.
Nutrition Facts : Calories 195 calorie, Fat 8 grams, SaturatedFat 2.7 grams, Cholesterol 92 milligrams, Sodium 385 milligrams, Carbohydrate 0.5 grams, Protein 29 grams
LAMB POPSICLES
Provided by Food Network
Categories main-dish
Time 25m
Yield 8 to 12 skewers
Number Of Ingredients 22
Steps:
- Place the lamb, garlic, ginger, onions, chili, mango, fenugreek, garam masala, cardamom, salt and pepper into a bowl and mix well. Press about 2 heaping tablespoons of the mixture onto one end of each skewer to make "popsicles." They can be oblong or round as long as they adhere to the skewers and don't fall off during grilling.
- Preheat a grill to medium-high and oil it. Grill the lamb popsicles until cooked through, 3 to 4 minutes per side. Serve with Cherry and Peach Chutney.
- Put the cherries, peaches, green onions, green chilies, lemon juice, cilantro, cumin, salt and pepper in a food processor and puree until smooth but still slightly chunky. Makes 2 cups.
LAMB LOLLIPOPS
Provided by Food Network
Categories appetizer
Time 23m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary.
- Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness.
MARINATED LAMB "POPSICLES" WITH FENUGREEK CREAM
This is the recipe of my friend Vikram Vij, whose Vancouver restaurant, Vij's, is among the best Indian restaurants in North America. Other cuts of meat you can use here: Beef tenderloin (filet mignon), cut into medallions. Pilaf (page 513), Dal (page 433), and other standard Indian accompaniments would do nicely here.
Yield makes 4 servings as main course, 8 as starter
Number Of Ingredients 12
Steps:
- Cut the racks into individual ribs; combine in a bowl with the wine, mustard, and a large pinch of salt. Cover and refrigerate for a couple of hours.
- When you're ready to cook, start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack 2 to 4 inches from the heat source (a little farther away if you're using the fattier shoulder chops). Put the oil in a small pot over medium heat and add the garlic. As the garlic turns golden, add the turmeric and cook, stirring constantly, for about a minute. Add the cream, fenugreek, cayenne, lemon juice, and paprika and turn the heat to low. Keep warm while you grill the ribs.
- Grill the ribs quickly, just a couple of minutes per side (3 or 4 minutes for shoulder chops). Serve, either doused with the cream sauce or with the sauce on the side for dipping.
LAMB POPSICLES
Steps:
- Lamb: Combine wine, mustard, salt and pepper in a large bowl. Add lamb and coat well with the marinade mixture. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours. Sauce:In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat 3 to 4 tablespoons oil in a medium pot on medium heat and saute garlic until golden. Stir in turmeric and cook for 1 minute. Stir in the cream mixture and cook on low to medium heat for about 5 minutes, or until it is gently boiling. Preheat a stove-top cast iron grill or barbecue to high heat. Place lamb on the grill and cook for 2 to 3 minutes per side. Serve lamb piping hot off the grill. Depending on their size, place 4 to 5 lamb popsicles on each plate. Pour the cream curry over the meat or ladle it into a small bowl and use it as a dripping sauce for the popsicles.
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