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Lamb
Recipes
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From Chef Robert's Kitchen |
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| Rack of Lamb with Rosemary and Artichokes | 1 rack of baby lamb, about 1 pound Freshly ground pepper 1 small sprig rosemary, plus 1/2 teaspoon chopped rosemary. 1 to 2 tablespoons extra-virgin olive oil 1 cup mirepoix (equal parts coarsely chopped onions, carrots and celery) 1/2 teaspoon whole black peppercorns 1/2 bay leaf Salt 4 cooked fresh artichoke bottoms 1 lemon, cut in half 4 tablespoons (2 oz) unsalted butter 1 sprig fresh thyme, leaves only 12 cloves garlic, peeled and blanched |
| Red Wine and
Rosemary Roasted Rack of Lamb |
2 Everyday Gourmet
Rcks of Lamb Salt and ground black pepper 2 Tablespoons vegetable oil Sauce: 2 medium shallots, minced 1 cup red wine 2-1/2 teaspoons minced rosemary leaves 1 cup low-sodium chicken broth 2 Tablespoons butter Salt and Black pepper to taste Preheat oven to 425 degrees and place a shallow pan in the oven to heat. Season lamb with salt and pepper. Heat oil in skillet over high heat. Place lamb in skillet, meat side down with ribs facing outward. Cook until well browned and crust has formed on the surface, probably about 4 to 5 minutes. Use tongs to stand ribs up against each other to brown bottoms. Transfer lamb to preheated roasting pan and roast 12 to 15 minutes. (Retain 2 Tablespoons fat for use in sauce.) Remove and cover meat loosely with foil and let rest for 10 to 12 minutes. Carve into individual chops and serve them immediately with sauce. Sauce: Pour off all but 2 Tablespoons of the fat from the skillet in which you browned the lamb. Saute shallots over medium heat until soft. Add red wine and rosemary. Increase heat to medium-high and simmer until dark and syrupy. Add chicken broth and reduce until about 3/4 cup. Remove from heat and add butter to blend. Season with salt and pepper to taste. |
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| Rack of Lamb with Rosemary and Balsamic Vinegar |
2 Everyday Gourmet Racks of Lamb, frenched Preheat oven to 400°. In a large saucepan heat the oil and melt the butter. Stir in the celery, onion, carrot, garlic and rosemary. Add the lamb bones and sauté 5 to 8 minutes, until the bones and vegetables have browned. Pour off excess fat. Add the half cup of vinegar to the bones and vegetables and cook down until the vinegar just coats the bottom of the pan with a thin film.. Add the wine and tomatoes and simmer slowly about 30 minutes. While the sauce is simmering, season the racks of lamb with salt and pepper, place in a roasting pan and roast 20 to 25 minutes for medium-rare to rare. Remove the racks from the oven and let rest 10 minutes. Force the sauce mixture through a fine sieve. Season with salt and pepper, and add the remaining tablespoon of balsamic vinegar. Place in a small saucepan to reheat. Carve the racks and serve with the warm sauce.
Garnish each portion with a sprig of rosemary. |
| Garlic Rosemary Lamb Chops | 4 (4oz) Everyday Gourmet Lamb
Chops 1 tsp grated lemon peal 1 garlic clove, minced and mashed to a paste adding 1/2 tsp salt 2-3 Tbsp Rosemary Olive Oil (Available from Everyday Gourmet) Pepper to taste Preheat the broiler. In a small bowl, stir together the lemon rind, garlic paste, rosemary olive oil and pepper to taste. Rub the Lamb Chops with the marinade mixture, place them on a plate and let them marinate for 20 minutes. Place the Lamb Chops on the rack of a broiler pan about 4 inches from the heat and broil for 4-5 minutes on each side for medium-rare meat. |
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| Grilled Lamb Chops with Spicy Chili-Cilantro Sauce | 8 (4oz) Everyday Gourmet Lamb Chops 2 Tbsp chili powder 3 Tbsp chopped fresh cilantro 1 Tbsp dried oregano 1 Tbsp cumin 1 1/2 tsp garlic powder 1 Tbsp Olive Oil 1/4 cup chopped shallots 1 Tbsp chopped garlic 2 cups dry red wine 2 cups beef stock or canned beef broth 4 Tbsp (1/2 stick) chilled butter, cut into 1/2-inch pieces Combine 1 tablespoon chili powder, cilantro, oregano, cumin and garlic powder in a small bowl. Coat lamb chops with spice mixture. Place lamb chops in a glass baking dish. Cover and refrigerate 8 hours or overnight. Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots and garlic and sauté for 2 minutes. Add red wine, beef stock and remaining tablespoon chili powder. Boil until sauce is reduced to 3/4 cup, about 30 minutes. Remove sauce from heat. Add butter 1 piece at a time, whisking until melted after each addition. Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium rare. Place Lamb Chops on the plates. Spoon the sauce over the Lamb Chops and serve immediately. |
| Lamb Chops with Mushroom Wine Sauce |
4 (4oz) Everyday Gourmet
Lamb Chops 1 Tbsp Olive Oil 2 large garlic cloves, minced 1/2 small onion, finely chopped 1/4 lb fresh mushrooms, sliced 1 Tbsp soy sauce 1 Tbsp red wine vinegar 1/2 cup dry red wine 1/4 tsp dried thyme, crushed 1 tsp cornstarch dissolved in 1/2 cup cold water 1 Tbsp minced fresh parsley leaves Salt and Pepper Rub a little salt and pepper onto all sides of the lamb chops. Heat the oil in a heavy skillet over moderately high heat until it is hot, but not smoking. Add the lamb chops and sauté on both side about 4 minutes each side for medium done. Remove with a slotted spoon to a small platter, covering loosely with foil to keep them warm. Pour off al but 1 Tbsp fat and in the remaining fat cook the garlic over moderate heat, stirring until it is a pale golden color. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and soy sauce and cook the mixture over moderately high heat until the liquid is evaporated. Add the vinegar, boiling the mixture until the liquid is evaporated. Add the wine and thyme and bring to a boil. Stir in the cornstarch mixture, add it to the skillet, stirring constantly and bringing the sauce to a boil. Season the sauce with salt and pepper to taste. Spoon the sauce over the lamb chops, sprinkle with a little chopped fresh parsley and serve. |
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1 1/2 Tbsp Olive Oil 2 tsp red wine vinegar 1 large clove garlic, minced 3/4 tsp ground cumin 1/2 tsp cayenne pepper 1/4 tsp salt 1 1/3 to 1 1/2 lbs lamb tenderloin, cut into 1-inch pieces 4 bamboo skewers, soaked in water for 10 minutes Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb, toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece. Grill or broil lamb until crusty brown outside but still ping inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve. |
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8 Everyday Gourmet (4oz) Lamb
chops 2 to 3 tablespoons coarsely crushed black pepper 1/2 tablespoon extra-virgin olive oil 1/2 teaspoon salt 1/2 cup beef broth 1/4 cup lemon juice 2 tablespoons butter 1 tablespoon freshly chopped rosemary leaves Place pepper on plate and press each chop firmly into pepper and press in with your hands. In a heavy frying pan over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125°F. (use a meat thermometer to test for doneness). Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute. Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary. |
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