Lamb Chops With Sun Dried Tomato Walnut Butter Recipes

LAMB CHOPS WITH SUN-DRIED TOMATO BUTTER

Lamb Chops with Sun-Dried Tomato Butter image

Provided by Ruth Cousineau

Categories Food Processor Tomato Broil Quick & Easy Dinner Lamb Chop Walnut Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 garlic clove
1/4 cup chopped sun-dried tomatoes packed in oil, drained
1/2 cup walnuts
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
1 tablespoon chopped flat-leaf parsley
1/2 stick unsalted butter
1/2 teaspoon fresh lemon juice
8 rib lamb chops (3/4 inch thick; 2 pounds)
Garnish: lemon wedges

Steps:

Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
Preheat broiler. Lightly oil rack of a broiler pan.
Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.

LAMB CHOPS WITH MINT SAUCE

Lamb Chops with Mint Sauce image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 18

Ingredients

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Four 4-ounce lamb chops
1 bunch fresh mint
1/4 cup fresh parsley
2 anchovy fillets
1 clove garlic
Red pepper flakes, as needed
Extra-virgin olive oil, as needed
Kosher salt, as needed
Neutral oil, for oiling the grill
Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
1 sweet potato
2 tablespoons sour cream
Fresh mint leaves, for garnish

Steps:

For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

LAMB CHOPS WITH MINT-WALNUT PESTO

Lamb Chops with Mint-Walnut Pesto image

Provided by Food Network Kitchen

Categories main-dish

Time 24m

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 (6-ounce) loin lamb chops
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons Mint Walnut Pesto, recipe follows
2 tablespoons walnuts
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh flat-leaf parsley
1 ounce crumbled feta cheese, about 1/4 cup
1/2 clove garlic, smashed
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

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 SUN-DRIED TOMATO & WALNUT BUTTER

LAMB CHOPS WITH SUN-DRIED TOMATO & WALNUT BUTTER image

Categories Lamb

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 garlic clove
¼ cup chopped sun-dried tomatoes, packed in oil, drained
½ cup walnuts
¼ teaspoon ground coriander
¼ teaspoon cayenne
1 tablespoon chopped parsley
½ stick unsalted butter
½ teaspoon fresh lemon juice
8 rib lamb chops (3/4 inch thick; 2 lbs)

Steps:

Mince and mash garlic to a paste with ¼ teaspoon salt. Transfer to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and a pinch of black pepper until finely chopped. Blend in butter and lemon juice, then season with salt to taste. Preheat broiler. Pat lamb chops dry and sprinkle with salt and pepper. Broil 4-5 inches from heat, turning once, 6-7 minutes until medium-rare. Spread tomato butter over chops and serve.

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