Porcini Crusted Australian Lamb Rib Chops With Fresh Pea Mint And Feta Salad Recipes

Steps:

• Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
• Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

Steps:

• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Soak mushrooms in boiling-hot water (2 cups) until softened, about 20 minutes. Lift mushrooms out of water and strain liquid through a paper-towel-lined sieve set over a small saucepan. Coarsely chop mushrooms.
• Boil mushroom liquid in saucepan until reduced to about 1/4 cup, 13 to 15 minutes. Whisk in mustard, butter, and 1/8 teaspoon pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms. Transfer to a small bowl and cool slightly. Stir in 2 tablespoon parsley.
• Meanwhile, pulse rosemary, kosher salt, garlic, and 1/2 teaspoon pepper in a food processor to form a coarse paste, scraping down sides. Rub oil all over chops, then coat evenly with rosemary mixture.
• Oil grill rack, then grill chops in 2 batches, covered only if using a gas grill, turning once, 4 to 6 minutes per batch for medium-rare.
• Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb.
• What to drink:
• Avignonesi Rosso di Toscana '05

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:

• For the marinade: Purée the kiwi in a blender or small food processor. In a mixing bowl, combine the kiwi, olive oil, balsamic vinegar, honey and onion. Place ribs in an extra-large zip-lock plastic bag or other large container. Add marinade, and mix well to coat ribs. Seal or cover, and refrigerate for 2 hours.
• For the porcini rub: In a small mixing bowl, combine ground mushrooms, sugar, salt, red pepper flakes and black pepper. Mix well.
• Heat a grill or broiler. Pat ribs dry and slather with porcini rub, coating them well on all sides. Grill or broil for about 2 minutes on each side, or to taste. Transfer to a warm platter, garnish with scallion slices.

Steps:

• 1. To prepare the lamb, brush generously with olive oil and salt and pepper to taste. Place dried mushrooms, basil and bread in a food processor (or coffee grinder) and process to a fine crumb. Transfer to plate or bowl and press the lamb firmly into the crumb to form a crust. Cover and refrigerate 30 minutes (or overnight) to set crust. 2.Heat enough oil in a non-stick pan to cover the base. Sauté chops, a few at a time, over medium high heat until golden brown and medium rare, about 10 minutes total, or until cooked as desired. To test, press gently with finger. The meat should be firm but springy. Keep warm in a low oven. 3.To prepare the pea salad, while the lamb is cooking add peas to pan of boiling, salted water and cook for 30-40 seconds. Drain, rinse with cold water and transfer to a bowl. Add feta cheese, mint leaves, a squeeze of lemon, and 1 tablespoon of olive oil. Toss well, crushing peas slightly. Serve lamb chops and pea salad with additional lemon and olive oil on the side.