Tuscan Lamb Chops Recipes

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.

Steps:

• Using a mallet, pound each rib chop to 1/4-inch thickness. Season the chops with salt and pepper.
• In the bowl of a food processor, combine the anchovy fillets, capers, lemon zest, garlic, sage and 1/2 cup olive oil, and pulse the mixture to form a marinade. Using a rubber spatula, transfer mixture to a large plastic food storage bag or shallow dish. Add the lamb and coat evenly in marinade. Seal the bag or cover the dish with plastic wrap, and refrigerate for 4 hours or overnight.
• Heat oven to 500 degrees and place a rack just above the center. Place the kale leaves in a large mixing bowl and add 2 tablespoons olive oil. With clean hands, toss the leaves, making sure both sides of each piece are lightly coated, adding more oil, about a teaspoon at a time, as necessary. (Alternatively, an oil mister can be used to lightly spray the kale on each side.) Place a large wire rack inside a rimmed baking sheet and arrange half the leaves on the rack in a single layer, not touching one another, and season with salt and pepper. Roast kale to brown and crispy, about 4 to 5 minutes, then repeat with remaining leaves. Loosely arrange a bed of crispy kale on a serving platter.
• Heat an outdoor grill to high and brush or spray with grapeseed oil. Add the lamb and cook over the high heat for about 4 minutes until charred, then flip and cook until chops are crisp at the edges, another 2 to 3 minutes. (The fire will flare as the fat cooks, so stay close to the grill and shuffle the chops as necessary.) After flipping the lamb to cook on the second side, place the lemon halves on the grill and char until caramelized and browned, about 2 to 4 minutes. (Chops can also be broiled in the oven, on high, about 5 minutes on each side. Lemons can be charred in a grill pan on the stove.)
• Allow the meat to rest on a plate for a few minutes. Arrange the chops on the bed of kale and douse them with the juice of the charred lemons.

Steps:

• Trim fat from chops.
• Cook chops in hot oil in a large frypan over medium heat about 8 minutes for medium doneness, turning once.
• Transfer chops to a serving plate, keep warm.
• Stir garlic into drippings in frypan.
• Cook and stir for 1 minute.
• Stir in beans, tomatoes, vinegar and snipped rosemary.
• Bring to boiling, reduce heat, simmer uncovered for 3 minutes.
• Spoon bean mixture onto four individual plates, arrange two chops on each serving of beans, If desired garnish with rosemary sprigs.

Steps:

• In a large skillet over medium-high temperature, heat olive oil until glistening.
• Meanwhile combine oregano, rosemary, basil, sage, garlic powder, salt and pepper in a small bowl.
• Sprinkle rub mixture evenly onto both sides of chops and gently rub/pat until it adheres to the chops.
• Fry chops for 5-8 minutes on each side for medium-rare or until desired doneness is reached.