GRILLED LAMB CHOPS WITH OLIVE TAPENADE
Provided by Guy Fieri
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
- For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper.
- For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest.
- To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.
LOIN LAMB CHOPS WITH OLIVES
Provided by Food Network
Time 50m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them. Remove chops to a plate and pour out most of the fat from the skillet. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce. Season with salt and crushed red pepper.
LAMB STEAKS WITH TOMATOES & OLIVES
A hearty combination, bursting with flavour and ideal for midweek meals
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
- Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.
Nutrition Facts : Calories 322 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.84 milligram of sodium
LAMB WITH TOMATOES AND OLIVES
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Trim fat from lamb and cut into bite-size pieces.
- Heat nonstick skillet until it is quite hot; reduce heat to medium and add lamb, sauteing in its own fat until it is brown on both sides.
- Mince garlic and add to lamb as it browns.
- Use half the tomatoes, breaking them up as you add them to pan, and all of the juice. Reduce heat. Add rosemary and continue cooking.
- Pit olives, add to sauce with pepper. Cook a few minutes or until rest of meal is done. Spoon over polenta.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 647 milligrams, Sugar 10 grams
LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE
Steps:
- Preheat oven to 450°F. Combine potatoes, oil and half of rosemary on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until potatoes are almost tender, about 30 minutes.
- Meanwhile, press garlic and remaining rosemary onto both sides of lamb chops; sprinkle with salt and pepper.
- Arrange lamb on baking sheet next to potatoes. Roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare. Mound potatoes in center of platter. Surround with lamb chops. Sprinkle with tomatoes, cheese and olives and serve.
LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE
A wonderful dish--simple, delicious comfort food. I seared the lamb chops in a hot skillet coated with a little olive oil before adding them to the potatoes in the oven (reducing roasting time accordingly) and scattered chopped flat-leaf parsley along with the olives, tomatoes and feta to add some color. Recipe adapted from Bon Appétit.
Provided by GaylaJ
Categories Lamb/Sheep
Time 58m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
- Roast until potatoes are almost tender, about 30 minutes.
- Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
- Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
- Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.
Nutrition Facts : Calories 915.3, Fat 61.5, SaturatedFat 25.4, Cholesterol 151.7, Sodium 361.7, Carbohydrate 51.2, Fiber 6.8, Sugar 3.3, Protein 38.8
LAMB CHOPS WITH OLIVE SALSA
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 14
Steps:
- Preheat broiler.
- On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
- In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
- Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
- Spoon olive salsa over lamb chops.
- In a saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes. In a colander, rinse potatoes under cold water to stop cooking and drain well.
- In a bowl, stir together yogurt, garlic paste, and mint. Add cucumbers and potatoes to yogurt mixture with salt and pepper to taste and toss well.
LAMB CHOPS, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES
One of my favourite cooking styles is Italian. Many years ago, I had the privilege of becoming acquainted with, and lived among Italians families from the region of Calabria. I was therefore delighted when, upon reading this recipe, (as it appeared in "Saveur Magazine"), I recognized it as one which was created by Marcella Hazen "the acknowledged godmother of Italian cooking in America". Marcella has very quickly become my personal "Maven of Italian Cuisine". I do confess, however to "tweeking" blends of seasonings and ingredients to suit personal taste, but that is the essence of proficient cooking, isn't it? I believe that is the goal to which we all aspire to achieve; I am sure Marcella would agree. Marcella says "This is a recipe that starts out as two before becoming one. The chops and sauce... are cooked separately. Small rib chops should be cooked very briefly to a moist, flaming pink. Cook them too long, and they will turn gray and lose all their juice." I concur.
Provided by TOOLBELT DIVA
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1-1/2" squares.
- Sprinkle the chops on both sides with a little salt.
- Put the olive oil into a 12" skillet and turn on the heat to high. When oil is hot, slide in the lamb chops. Brown them throughly on one side, turn over, and brown thoroughly on the other side. Remove from the pan to a plate and set aside.
- Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a rich gold colour. Add tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes.
- Add the cut up peppers, parsley, olives, salt and generous grindings of black pepper. Turn heat down to medium; cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.
- Sprinkle the chops with pepper and return them to the pan with the sauce. Turn the chops over several times to coat well and after about a minute or so, empty the full contents of the skillet onto a warm serving platter and promptly serve to hungry diners.
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