FIRE ROASTED BABY LAMB CHOPS WITH SMOKED PAPRIKA-ORANGE BBQ SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the orange juice and cook until reduced by half, about 8 minutes. Then add the tomatoes, ketchup, paprika, coriander, sugar, honey and vinegar and cook until slightly reduced, about 10 minutes. Remove from the heat, season with salt and pepper and stir in the orange zest. Puree until smooth using an immersion blender. Remove 1/2 cup to serve with the cooked lamb. Let cool to room temperature.
- Heat the grill to high for direct grilling. Brush the lamb with canola oil and sprinkle with salt and pepper on both sides. Place the chops on the grill and cook for 2 to 3 minutes. Flip, brush with some of the sauce, and grill another 2 to 3 minutes. Remove to a platter and serve with the reserved sauce.
RACK OF LAMB WITH SMOKED PAPRIKA
Steps:
- Heat oven to 450. Trim fat but leave a scant layer over meat. Cut halfway down bones between chops to allow meat to crisp. Put oil, garlic, paprika and salt/pepper in food processor and puree. Add stuffing or bread and pulse to make rough crumbs. Rub mixture onto rack and salt/pepper again. Roast for 18-20 min until meat thermometer reads 125 degrees and remove lamb immediately. If lower temp reading, cook for 5 minutes more ONLY. Remove and let sit for 5 min
RACK OF LAMB WITH PIMENTóN, GARLIC AND OLIVE OIL
Provided by Mark Bittman
Categories dinner, easy, quick, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
- Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 39 grams, Carbohydrate 3 grams, Fat 71 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 27 grams, Sodium 572 milligrams, Sugar 0 grams
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