LAMB LOIN CHOPS WITH MINT PESTO
Steps:
- Preheat grill on high.
- Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
- While chops are resting, prepare the Mint Pesto.
- Grill the lamb chops 2 to 3 minutes per side, for medium rare.
- Serve the lamb chops with the Mint Pesto.
- Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.
RACK OF LAMB WITH MINT-BASIL PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
- Preheat the oven to 400 degrees F.
- Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
- Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
- Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
- Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
- RECOMMENDED WINE #1: Boroli Barolo 1998
- REGION/ORIGIN: Barolo, Piedmont
- GRAPE/VARIETAL: Nebbiolo
- RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
- REGION/ORIGIN: Montepulciano, Tuscany
- GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)
GORGONZOLA CRUSTED GRILLED LAMB CHOPS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the grill over medium heat.
- In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well.
- In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently.
- Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve.
LAMB CHOPS WITH MINT PESTO
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a grill pan over medium-high heat. Brush both sides of the lamb chops with olive oil and sprinkle with salt and black pepper.
- Grill the chops 3 to 4 minutes per side, or until desired doneness is reached. Remove the chops to a plate and let rest 3 to 5 minutes before serving.
- Place the chops on a platter and pour any juices that accumulated back over the chops. Spoon the Mint Pesto over and serve.
- Add the mint, basil, walnuts, garlic, red pepper and Parmesan to a food processor. Pulse until the herbs are finely chopped. With the motor running, add the olive oil in a steady stream. Add the salt, pepper and lemon zest and pulse until combined. Set aside with plastic wrap set directly over the surface.
GRILLED DOUBLE LAMB CHOPS WITH POMEGRANATE-MINT PESTO
This recipe is perfect for two, but can also be doubled to feed more. You don't have to pay extra to get your lamb chops Frenched (that's when all of the meat and connective tissue around the bones is removed)-we think those charred bits of meat around the bone are a bonus!
Provided by Food Network Kitchen
Time 1h30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine 1 tablespoon olive oil, garlic, half the lemon zest and juice, 1/4 teaspoon salt and a few grinds of pepper in a quart-size resealable plastic bag. Crush the thyme sprigs in your hands and toss them in as well. Add the lamb chops and seal the bag. Squeeze the bag and move it around to coat the chops evenly with the marinade. Let sit at room temperature for 30 minutes.
- Preheat a grill for indirect and direct cooking over medium-high heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Stir together the pomegranate seeds, almonds, mint, honey, the remaining 2 tablespoons olive oil and remaining lemon zest and juice, a pinch of salt and a grind of black pepper in a small bowl. Reserve.
- Remove the lamb chops from the bag and pat dry. Season all over with salt and pepper. Place the lamb chops medallion-side down on the hot side of the grill and cook to develop dark grill marks, about 4 minutes. Flip the lamb chops and cook for another 4 minutes. Turn the chops fat-cap side down to start rendering the fat, 1 minute. Flip the chops bone-side down and move them to the indirect side of the grill. Cover and cook until an instant-read thermometer inserted in the middle of the chops reads 125 degrees F for medium-rare, 6 to 8 minutes.
- Remove the chops and let rest 5 minutes before serving. Spoon some pomegranate-mint pesto over each chop.
LAMB CHOPS WITH MINT PESTO, CAPELLINI AND GORGONZOLA
A recipe served at the famous Jekyll Island Club Hotel in Jekyll Island, Georgia. The recipe is adapted from Recipes from Historic America cookbook by Linda and Steve Bauer. A great book! And now for the history: Situated on a Georgia barrier island, Jekyll Island Club Hotel originally served as an exclusive hunting retreat for the nation's most powerful financiers and industrialists of the late 1800s and early 1900s. The hotel today is a unique modern resort with architectural character and a charming historic ambience. The main structures, built between 1887 and 1902, were designed by Charles Alexander of Chicago and Charles Alling Gifford of New York. Alexander designed the original clubhouse in the American Queen Anne style, incorporating extensive verandas, bay windows, extended chimneys, the turret that dominates the roofline and the overall asymmetrical design. Contemplating the ideal location for their hunting club, William K. Vanderbilt, J.P. Morgan, William Rockefeller, Joseph Pulitzer and 50 or so of their friends chose Jekyll Island. Its climate, abundant wildlife and natural beauty appealed to them. Once the decision was made, it took just two years to incorporate the club, purchase the island and have the clubhouse constructed. In January of 1888, the men gathered their families and boarded their yachts for the first "season" on Jekyll. A collection of sepia photographs captures the spirit of these families as they enjoyed the island's outdoor pleasures...hunting trips, lawn parties, carriage rides and leisurely afternoons at the beach. For years, there was unofficial competition among yachting members to see who would arrive in the longest, fastest, most beautifully appointed vessel. Dinner each evening, however, was the high point of the day. Women spent hours selecting the dresses they would wear, while the men had definite ideas about what they hoped to accomplish during dinner conversations. Decisions might be made that would literally determine the next President, the health of the nation's economy or the career of any of their peers. For example, when President McKinley was facing re-election, club member Cornelius Bliss was determined that "his man" would be successful. He and Marcus Hanna invited McKinley to Jekyll Island, and two days before he was to arrive, they learned Thomas B. Reed, Speaker of the House and McKinley's archrival, would be there at the same time. Bliss and Hanna arranged for the two men to meet, pressures were brought to bear and Reed ultimately did not oppose McKinley's re-election, even though he was adamantly opposed to the President's imperialistic policies regarding Cuba and the Philippines. Finance was also of paramount concern to many club members. J.P. Morgan could create or quell panics on Wall Street with the financial resources at his personal command. Club members George Baker, head of the First National Bank of New York, and James Stillman, head of the National City Bank of New York, were nearly as wealthy as Morgan. When an economic panic caused a run on the country's banks in 1907, one of these three men paved the way for a secret meeting on Jekyll. The purpose was to quickly and quietly develop a plan for a centralized banking structure, and the result was the creation of the plan for the Federal Reserve System. Communications was the field of Theodore Vail, president of the company that later became AT&T. When his company laid the telephone lines in 1915 for the first transcontinental telephone call, he was convalescing on the island. He had the linemen lay the lines to Jekyll so he could participate in this momentous event in communications history. World War I offered some club members the opportunity to give their yachts to the U.S. war effort and provide financial assistance. Although several of the men had had considerable influence in mitigating the force of economic panics throughout the last half of the 1800s and later, no one was powerful enough to prevent the Great Depression. Just two years into the Depression, half the club's membership dropped away. The final blow was World War II and the threat of enemy submarines off the coast. Members left in 1942 expecting to return another year, but few ever did. By 1947, the State of Georgia gained the ownership of the island and established it as a state park. Jekyll Development Associates leased the structures and grounds from the state, completely rejuvenated them and further prepared for the opening of Jekyll Island Club Hotel in 1986.
Provided by Sharon123
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For pesto, in a food processor, combine the pine nuts, garlic, mint, salt and pepper; blend until smooth.
- Gradually add oil and lemon juice. Set aside.
- Cook pasta according to package directions.
- Meanwhile, place lamb chops on a broiler pan. Broil 4 inches from the heat for 10 minutes, turning once, until light pink in center.
- In a saucepan, heat pesto and cream.
- Drain pasta; serve lamb chops over pasta with pesto sauce.
- Garnish with Gorgonzola, red flame grapes and fresh mint.
Nutrition Facts : Calories 829.8, Fat 51.5, SaturatedFat 20.6, Cholesterol 110.1, Sodium 399.5, Carbohydrate 60.2, Fiber 3.2, Sugar 1.7, Protein 30.6
LAMB CHOPS WITH MINT-WALNUT PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 24m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes.
- Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
- Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool.
- In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.
Nutrition Facts : Calories 449 calorie, Fat 20 grams, SaturatedFat 7 grams, Carbohydrate 2 grams, Fiber 1 grams
LAMB CHOPS WITH MINT ALMOND PESTO
Steps:
- Put the mint, almonds, zest, and a pinch of salt in the bowl of a food processor. Pulse until finely chopped. With the motor running, add the lemon juice and slowly drizzle in the oil until thick and smooth. Add about 2 tablespoons water until a thick but spreadable paste forms; continue adding water until desired consistency. Taste pesto and season with additional salt and pepper, to taste.
- Preheat a grill pan over medium-high heat. Generously drizzle the lamb chops with oil and season well with salt and pepper. Grill, turning once, 2 to 3 minutes per side for medium-rare; remove to a serving platter and let rest for 5 minutes before serving.
- Serve the grilled chops with mint pesto drizzled over the top.
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MEDITERRANEAN GRILLED LAMB LEG WITH MINT PESTO
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4.9/5 (14)Total Time 40 minsCategory EntreeCalories 815 per serving
- Make the marinade. In the bowl of a food processor, add the parsley, mint, onion garlic, spices, lemon juice and olive oil. Run processor until you have a smooth green marinade.
- Pound lamb. Place the lamb leg on a large cutting board, cover with heavy plastic wrap. Using the smooth side of a meat tenderizer or mallet like this one, pound lamb and make sure to even out any pieces that are too thick. But remember, the goal is NOT to achieve paper-thin lamb.
- Pat the lamb leg dry and sprinkle generously with salt on both sides. Place lamb in a large freezer bag and spread the marinade all over it. Zip the bag closed and work the marinade into the lamb to make sure every part of the lamb is well coated. Refrigerate for 2 hours or overnight.
- Remove lamb from fridge and let sit in room temperature for 20 minutes. (To make the lamb easier to turn on the grill you can insert a couple of metal skewers through the lamb, crosswise)
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