Baby Lamb Chops With Artichoke And Tarragon Dip Recipes

BABY LAMB CHOPS SCOTTADITTO

Steps:

• For the lamb: Mix together the oil, garlic, peppercorns, shallots, rosemary and thyme in a large bowl and add the chops. Marinate, covered and refrigerated, at least 2 full days but no longer than 4 days.
• Prepare a grill for cooking over medium-high heat. Remove the chops from the marinade and scrape off any solids. Grill the chops to medium-rare, turning once, about 10 minutes total.
• For the vinaigrette: Put the olive oil, lemon juice, mustard, shallots, garlic and mint in a bowl; whisk to combine. Stir in the anchovies and season to taste with salt and pepper. Drizzle the vinaigrette over the lamb chops before serving.

BABY LAMB CHOPS WITH LEMON

Steps:

• Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
• Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.

LAMB CHOPS WITH ARTICHOKE HEARTS

Steps:

• Rinse chops; pat dry. Season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot but not smoking. Cook lamb in two batches, turning once, 4 to 5 minutes per side for medium-rare. Transfer to a platter; loosely cover with foil.
• Add onion and artichoke hearts to same skillet (add 1 tablespoon oil if skillet is dry). Cook over medium heat until softened and golden (do not brown), 3 to 5 minutes. Add wine; cook until almost all liquid is evaporated, about 3 minutes. Add stock and tomatoes; cover, and cook 3 minutes. Uncover; cook until sauce is reduced by half, 3 to 5 minutes. Stir in olives and zest. Season with salt and pepper.
• Spoon vegetables and sauce over lamb, and serve.

BABY LAMB CHOPS WITH PARSLEY AND MINT PESTO DIPPING SAUCE

Steps:

• Preheat grill pan or large heavy skillet over medium high to high heat.
• In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander and pulse until mixture is finely chopped. Add a little salt and pepper and vinegar to the processor and turn it back on. Stream in extra-virgin olive oil until a sauce forms. Stop processor, taste and adjust seasonings. Transfer to a small bowl using a rubber spatula.
• Drizzle chops with extra virgin olive oil, season with salt and pepper and grill for 3 to 5 minutes on each side for medium rare to medium well doneness. Arrange chops around the dipping sauce and serve.

TARRAGON-MARINATED LAMB CHOPS WITH PINEAPPLE PECAN SALSA

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.

BABY LAMB CHOPS WITH MADEIRA SAUCE

Steps:

• Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
• Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.

BABY LAMB CHOPS WITH ARTICHOKE AND TARRAGON DIP

Steps:

• Preheat the broiler or grill pan to high.
• In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 cup of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop.
• Drizzle chops with a few teaspoons of evoo and season with salt and pepper. Grill or broil 2 minutes on each side and remove to rest.
• To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping. Garnish platter with additional sprigs of tarragon.

HOT ARTICHOKE AND TARRAGON DIP

Steps:

• Preheat oven to 350°F Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof soufflé dish or small casserole. Bake dip until heated through, about 30 minutes.

LAMB - BABY LAMB CHOPS WITH ARTICHOKES AND EGG-LEMON SAUCE RECIPE

Steps:

• In a small bowl, whisk together the eggs and lemon juice. Season the chops with salt and pepper. Just before you are ready to cook, dip the chops in the flour to coat both sides lightly. Shake off the excess. Heat a heavy 14-inch skillet over high heat. When the skillet is very hot, add 2 tablespoons of the olive oil and swirl to coat, then add the chops. Sear them on one side until you see bloody juices rising, 3 to 4 minutes, then turn and cook for about 30 seconds on the second side. Transfer to a platter and keep warm in a low oven. Pour off the excess fat in the skillet. Return the skillet to high heat, add the wine, and stir with a wooden spoon to release any flavorful bits stuck to the skillet. Add the stock or broth and simmer until reduced by one-third. Pour the reduced liquid into a bowl and wipe out the skillet with a paper towel. Return the skillet to moderately high heat and add the remaining 2 tablespoons olive oil. When hot, add the parsley and garlic and sauté briefly to release their fragrance. Add the artichokes and stir to coat with the seasonings, then return the liquid to the pan. Bring to a simmer, then remove the skillet from the heat and add the egg-lemon mixture. Swirl the pan constantly until the eggs thicken the sauce, which will happen quickly. Spoon the artichokes and sauce onto a warmed platter. Top with the lamb chops and serve immediately.