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.
BABY LAMB CHOPS WITH MINT YOGURT DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 15 to 20 people
Number Of Ingredients 11
Steps:
- For the lamb chops:
- Preheat oven to 350 degrees F.
- Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.
- After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually.
- For the yogurt:
- Place the yogurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly incorporate the mint and season with salt, cayenne, and cumin.
- For assembly:
- Liberally cover a nice serving platter with the yogurt sauce. Arrange the chops on the platter and decorate with extra mint leaves and pinches of paprika.
GRILLED LAMB CHOPS WITH MINT PESTO
Make and share this Grilled Lamb Chops With Mint Pesto recipe from Food.com.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- MINT PESTO:.
- In a blender or food processor add all the ingredients except the oil for the pesto, Puree this mixture while gradually adding the oil through the feeding tube, and continue mixing until an even, smooth consistency is reached. Reserve 1/2 cup for basting and dipping and set aside for later.
- Place the cut chops in a resealable plastic bag and pour the pesto sauce overtop. Seal the bag and toss gently to coat the lamb chops evenly. Place in the refrigerator and marinate for 5 hours.
- When ready, preheat the barbecue to medium high heat, 375°F.
- Remove lamb from marinade, wipe off the excess marinade from the bones to avoid them burning, but leave the marinade on the meat. Brush each chop with a small amount of olive il to help prevent the meat from sticking on the grill and season both sides of the meat with salt and pepper.
- Rub or spray your grill with oil to again help prevent the meat from sticking to the grates. Place chops directly on the grill and cook for approximately 4-5 minutes per side, basting every two minutes for medium rare, or adjust length to personal desired doneness.
- Remove the meat from the grill, place on a plate/platter and loosely cover with foil. Allow the meat to rest for 10 minutes eefore serving with remaining pesto as a dipping sauce.
- TIP: When grilling lamb on the bone you can cover the bones with foil to prevent burning.
Nutrition Facts : Calories 153.3, Fat 16, SaturatedFat 2, Sodium 6.3, Carbohydrate 2.8, Fiber 1.1, Sugar 0.4, Protein 1.3
LAMB CHOPS WITH PARSLEY PESTO
Steps:
- Heat a large skillet over medium. Pat-dry lamb with paper towels. Season chops on both sides with salt and pepper. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Serve immediately, topped with pesto.
- Parsley Pesto
- In a food processor, finely chop parsley, cheese, and garlic. With the motor running, add oil in a slow, steady stream; season with pepper. Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months.
LAMB CHOPS WITH MINT OIL
Homemade lamb chops with mint sauce. Very easy to make and full of flavor!
Provided by Lari K
Categories Meat and Poultry Recipes Lamb Chops
Time 39m
Yield 4
Number Of Ingredients 8
Steps:
- Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
- Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.
Nutrition Facts : Calories 508.4 calories, Carbohydrate 0.5 g, Cholesterol 112.5 mg, Fat 42.9 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 13.4 g, Sodium 125.7 mg, Sugar 0.1 g
MINT-PESTO LAMB CHOPS
I adore the taste and richness of lamb. But it takes bold flavors to complement the lamb, and this recipe definitely does that. The simple mint-cilantro pesto marries well with the lamb flavor, while the pomegranate-balsamic reduction adds the perfect balance to finish off the dish. This easy-to-prepare entree is delicious and gourmet, and is sure to impress.-Melanie Stevenson, Reading, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup. , Meanwhile, for pesto, place the mint, cilantro, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream. , Coat chops with pesto. In a large cast-iron or other ovenproof skillet, brown lamb in oil on all sides., In a 450° oven, bake, uncovered, for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Drizzle with pomegranate sauce and, if desired, sprinkle with pomegranate seeds and mint leaves.
Nutrition Facts : Calories 238 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 352mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
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