TARRAGON-MARINATED LAMB CHOPS WITH PINEAPPLE PECAN SALSA
This is a wonderful grilling recipe from Bobby Flay. The salsa is delicious and complements the lamb chops so well. This makes a lot of salsa, which is how I like it. Feel free to halve the salsa recipe if you prefer. Since baby lamb chops are used, the recipe allows for 4 chops per person. I'm sure the salsa would be delicious over grilled pork or chicken, as well. Enjoy! *Prep time includes marinating in the refrigerator*
Provided by LifeIsGood
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Salsa: Makes 2 - 2 1/2 cups.
- Combine the pineapple, onion, vinegar, olive oil and herbs in a bowl and season with salt and pepper.
- Just before serving, fold in the toasted pecans.
- May be refrigerated (without the pecans), covered for 1 day.
- Serve at room temperature.
- Lamb chops:.
- Combine olive oil, tarragon and garlic in a large shallow baking dish.
- Add the lamb chops and turn to coat very well.
- Refrigerate, covered for about 2 - 4 hours.
- Preheat your grill to medium high.
- Remove the chops from the marinade, shaking off excess. Discard the used marinade.
- Season the chops on both sides with salt and pepper.
- Grill the lamb chops until medium doneness, about 3-4 minutes per side.
- Place on a serving platter and serve the pineapple pecan salsa alongside.
Nutrition Facts : Calories 1628.9, Fat 135.3, SaturatedFat 48.9, Cholesterol 281.2, Sodium 223.3, Carbohydrate 38.3, Fiber 5.2, Sugar 25.4, Protein 66
MARINATED PORK CHOP WITH PINEAPPLE SALSA
Steps:
- For the marinade:
- Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
- For the salsa:
- Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
- Preheat grill to medium heat.
- Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.
LAMB IN SPICY PINEAPPLE MARINADE
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the pineapple juice, vinegar, onion, chipotle and coriander and cumin seeds. Bring to a boil, lower the heat and simmer until reduced by 1/3, about 25 minutes. Remove from the heat; cool. Stir in the lime juice and season with salt and pepper.
- Place the leg of lamb in a very large zip-lock bag and pour in the marinade. Shake the bag to distribute the marinade. Refrigerate 8 hours or overnight.
- When ready to cook, preheat the oven to 450 degrees. Transfer the lamb to a roasting pan fitted with a rack and reserve the marinade for basting. Roast the lamb for 15 minutes, baste with some of the reserved marinade and lower the temperature to 350 degrees.
- Continue to roast, basting occasionally, for another hour and a half or until the lamb reaches the desired doneness. Remove and allow to rest, covered, for 15 minutes. Slice and serve.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 26 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 11 grams, Sodium 712 milligrams, Sugar 6 grams
LAMB CHOPS WITH PINEAPPLE SALSA
Make and share this Lamb Chops with Pineapple Salsa recipe from Food.com.
Provided by Evie3234
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare and heat barbecue.
- Trim chops of excess fat and sinew.
- Brush chops with oil and season with pepper.
- Salsa--------.
- Peel onion and chop finely.
- Slit open chilli, scrape out seeds, chop finely.
- Combine pineapple, onion and chilli in medium bowl; mix lightly.
- Add vinegar, sugar, salt, pepper and mint; mix well.
- Place chops on lightly greased barbecue grill.
- Cook 4-5 minutes each side, turning once, cook until just tender.
- Serve with the salsa.
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#dietary #low-sodium #low-carb #low-in-something
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