Black Cherry And Black Pepper Lamb Chops With Sweet Pea Risotto Recipes

SWEET PEA AND BLACK PEPPER AGNOLOTTI

Steps:

• For the filling and sauce: Shred the Sartori Black Pepper BellaVitano® on the large holes of a box grater. Place 1/2 cup of the cheese in an airtight container in the refrigerator for serving. Reserve the remaining cheese for the filling.
• Melt 2 tablespoons of the butter in a medium saucepan over medium heat until foamy, but not brown. Add the leeks, shallots and 1 teaspoon salt and cook, stirring frequently, until softened and translucent, but not brown, about 5 minutes. Add the peas and cook until heated through and softened, but still bright green, about 1 minute. Transfer the mixture to a food processor and add the lemon zest, 1 tablespoon butter, 1/2 teaspoon salt and the reserved Sartori Black Pepper BellaVitano®. Process, scraping down the sides as needed, until smooth. Let cool to room temperature, then transfer to a pastry bag fitted with a 3/4-inch-wide plain tip.
• For the pasta dough: Whisk the oil, whole eggs and yolk with a fork in a large liquid measuring cup.
• Put the flour and a large pinch of salt in a food processor and pulse briefly to combine. With the motor running, slowly add the egg mixture through the feed tube and process until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
• Transfer the dough to a floured work surface and knead several times until it comes together in a smooth ball. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
• Anchor a pasta machine to your countertop or fit a stand mixer with the pasta attachment. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
• Flatten the dough piece into a rectangle and lightly dust with flour. Roll it through the pasta machine. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
• Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time. Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough to see your hand through. Cover the dough sheet with plastic wrap. Repeat the folding and rolling process with the 3 remaining pieces of dough, covering each dough sheet as you finish.
• Lightly dust a baking sheet with flour. Starting 1 inch from one end of a sheet of dough, pipe an even line of filling all the way down it, stopping 1 inch from the other end. Fold the dough over so that it extends about 1 inch past the filling and press to seal the long edge. Trim the excess dough from the sealed side with a fluted pasta wheel. Seal the ends by pinching them together. With your thumb and forefinger, pinch every inch along the dough sheet to make little pockets of filling (short fingernails work best here so the dough doesn't tear). Use the fluted pasta wheel to cut between each pocket, starting closest to you and pushing firmly away, creating little purses. Transfer to the baking sheet and repeat with the remaining dough and filling. Refrigerate until ready to cook.
• Bring a large pot of salted water to a boil over high heat.
• Combine the lemon juice, 1/2 teaspoon salt, 2 tablespoons water and remaining 5 tablespoons butter in a large skillet. Heat over medium heat, swirling often, until the butter is melted and the sauce is emulsified.
• Add the agnolotti to the boiling water and stir. Once they float to the surface, let them cook for about 1 minute. Use a spider or slotted spoon to transfer the agnolotti to the skillet and coat in the sauce. Gently transfer to a warm serving platter, top with the reserved 1/2 cup
• Sartori Black Pepper BellaVitano® and sprinkle with the mint and black pepper.

BLACK CHERRY-BLACK PEPPER LAMB CHOPS WITH SWEET PEA RISOTTO

Steps:

• Place the stock in a medium pot and warm it up over medium-low heat.
• Place an oven rack 8 inches from the broiler and preheat the broiler to high.
• In a medium skillet over medium to medium-high heat, melt a tablespoon of the butter with a tablespoon of the EVOO, once around the pan. When the pan is hot, add the onions and garlic and cook for 2 to 3 minutes, then add the Arborio and cook for a minute more. Add the wine and cook it all away, 1 minute. Add a few ladles of warm stock and let the rice absorb it, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth as each addition is absorbed, until the risotto is starchy, creamy, and cooked to al dente. Add the peas when the risotto is just about al dente, the last minute or two. Add the cheese, mint, and parsley just before serving.
• When the risotto is half cooked, 10 minutes from being done, drizzle the lamb chops with EVOO and arrange them on a slotted broiler pan. Place the chops under the hot broiler and cook for 8 to 10 minutes for medium rare. Place a tiny pan on the stove over medium heat. Add the remaining tablespoon of EVOO and the shallots to the pan. Cook the shallots for 2 minutes, then add the preserves and whisk them together with the balsamic vinegar and black pepper. Heat them to a bubble, then remove them from the heat and add the remaining tablespoon of butter. Whisk the butter into the sauce.
• Season the risotto with salt to taste. Place a generous serving of risotto into shallow dinner plates. Arrange 2 chops on each plate alongside the risotto and drizzle the black cherry-black pepper glaze over the chops. Garnish the plates with extra sprigs of mint.

CHERRY-GLAZED LAMB CHOPS

Steps:

• Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook until thickened, 2-4 minutes. Return chops to pan; turn to coat.

LAMB CHOPS WITH CHERRY GLAZE

Steps:

• To make the glaze:
• In a saucepan at medium-high heat, combine the cherries, 1/2 cup bone broth, apple cider vinegar, and honey. Bring to a boil, and then lower the heat to a simmer for 8 minutes, stirring occasionally. In a separate bowl, add 1/4 cup bone broth and tapioca starch. Whisk together. Once combined, pour into saucepan and stir until sauce thickens.
• To make the lamb chops:
• Turn the oven to broil. Brush the avocado oil on the chops. Combine seasonings and press evenly onto chops. Place chops in a baking dish and broil for 5 to 6 minutes on each side. Transfer lamb to a plate and let rest for 5 minutes. Top with cherry glaze and serve.

LAMB CHOPS WITH ROSEMARY AND CRACKED BLACK PEPPER

Steps:

• Place pepper on plate and press each chop firmly into pepper and press in with your hands.
• In a heavy frying pan (I use my cast-iron 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.
• Remove lamb chops from the oven.
• Add any lamb juices to the sauce.
• Spoon sauce over chops and serve.