Lamb With Arugula Dipping Sauce Recipes

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MARINATED LAMB SHOULDER CHOPS WITH TZATZIKI, ARUGULA, AND FETA



Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta image

Provided by Anne Burrell

Time 2h51m

Yield 4 servings

Number Of Ingredients 21

1 lemon, zested and juiced
3 sprigs fresh oregano, leaves finely chopped
3 sprigs fresh dill, leaves finely chopped
3 sprigs fresh mint, leaves cut into a chiffonade
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Pinch kosher salt
1/2 cup extra-virgin olive oil
4 (3/4-inch thick) lamb shoulder chops
1/2 English cucumber, coarsely grated
2 cups plain Greek yogurt
2 cloves garlic, smashed and finely chopped
1 tablespoon white wine vinegar
1 small bunch fresh dill, leaves finely chopped
2 sprigs fresh mint, leaves cut into a chiffonade
Pinch kosher salt
2 cups baby arugula, washed
1 lemon, juiced
High quality extra-virgin olive oil (big fat finishing oil)
Kosher salt
1/2 cup crumbled feta

Steps:

  • For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
  • For the tzatziki: Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving.
  • Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
  • If the lamb was in the refrigerator, let it come to room temperature before grilling.
  • Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
  • For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki.

ARUGULA-STUFFED LEG OF LAMB WITH ROASTED SPRING VEGETABLES



Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables image

Provided by Gina Marie Miraglia Eriquez

Categories     Garlic     Lamb     Onion     Potato     Roast     Easter     Dinner     Asparagus     Arugula     Carrot     Spring     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 30

Arugula filling:
3 large garlic cloves, thinly sliced lengthwise
1 tablespoon olive oil
10 ounces baby arugula or baby spinach
Salt
Lamb:
7 large garlic cloves
3 tablespoons chopped fresh oregano
1 tablespoon grated fresh lemon zest
2 tablespoons olive oil
Salt
Freshly ground black pepper
4 1/2- to 5-pound boneless leg of lamb, trimmed of fat on both sides and butterflied (from an 8-pound lamb leg on the bone; see Cooks' Notes:)
Vegetables:
2 medium red onions, peeled and root ends trimmed, but left intact
1 1/2 pounds small (1 1/2- to 2-inch) red potatoes
1 pound medium carrots, peeled and cut diagonally into 1-inch pieces
2 1/2 tablespoons olive oil, divided
Salt
Freshly ground black pepper
1 pound medium asparagus, ends trimmed and stalks cut diagonally into 1-inch pieces
Sauce:
Pan drippings from lamb
3/4 cup dry white wine
2 cups chicken stock or reduced-sodium broth
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons cold water
Salt
Freshly ground black pepper
Special Equipment
Kitchen string; a heavy roasting pan; an instant-read thermometer

Steps:

  • For arugula filling:
  • In a 12-inch heavy skillet over medium-high heat, cook garlic in olive oil, stirring, until it begins to turn pale golden, then add arugula in batches, stirring and turning over with tongs until slightly wilted before adding each new batch, and continue sautéing until completely wilted, about 1 minute more. Season with salt, and transfer arugula filling to a large sieve set over a bowl to drain. Let cool.
  • For lamb:
  • With a food processor running, add garlic cloves, one at a time, through feed tube, and finely chop. Add oregano, lemon zest, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper to processor, and pulse until paste is well blended.
  • Pat the lamb dry. Arrange it, boned side up, on a work surface. Patch any holes with slices of meat from the edge, and season it with 3/4 teaspoon salt and 1/4 teaspoon pepper. Rub boned side with half of oregano paste, then top it evenly with all of the arugula mixture, leaving a 1-inch border around the edges.
  • Beginning with a short side, roll up lamb, enclosing arugula (the rolled roast will appear messy and ungainly, but once it's roasted, it will look delicious). Snugly tie roast closed, crosswise at 1-inch intervals and around the length, with kitchen string.
  • Transfer lamb to a roasting pan and rub it all over with the remaining oregano paste. Let it stand for 1 hour at room temperature.
  • Put oven rack in middle of oven and heat oven to 450°F.
  • Roast lamb for 30 minutes.
  • Prepare vegetables while lamb is roasting:
  • Cut each onion lengthwise into eighths, and halve potatoes or quarter if large. Toss onions, potatoes, and carrots with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter vegetables (not including asparagus) around lamb in the pan, then reduce oven temperature to 350°F, and roast lamb until an instant-read thermometer inserted into center of thickest part of roast registers 130°F for medium-rare meat (test temperature in several places), 40 to 50 minutes more. Transfer lamb to a platter and tent loosely with foil, then let it stand for 30 minutes.
  • While lamb is standing, increase oven to 450°F, then stir vegetables in pan, and continue to roast until tender, 10 to 15 minutes.
  • Toss asparagus with remaining 1/2 tablespoon oil and 1/8 teaspoon salt, and scatter among roasted vegetables, then continue to roast until asparagus is just tender, about 10 minutes.
  • Transfer vegetables with a slotted spoon to a serving dish, and keep warm, loosely covered. Reserve roasting pan.
  • For sauce:
  • Skim any fat from the pan drippings in roasting pan, and set roasting pan over 2 burners over medium-high heat. Add wine and deglaze the pan by boiling the liquid, scraping up the brown bits, for 1 minute. Strain the liquid through a fine-mesh sieve into a saucepan, then boil until reduced by half (to about 1/3 cup). Add chicken stock and any juices that have accumulated on the platter, and boil the sauce until reduced to about 2 cups. Reduce heat to a simmer.
  • Stir the cornstarch mixture, then add it to simmering sauce; continue to simmer sauce, stirring, for 1 minute. Season sauce with salt and pepper and keep it warm.
  • Discard the strings from the lamb, then carve lamb into thin slices on a cutting board and serve it with sauce and vegetables.

LAMB CHOPS WITH BLACKBERRY PAN SAUCE AND ARUGULA



Lamb Chops with Blackberry Pan Sauce and Arugula image

A mouthwatering recipe with a jammy pan reduction made with blackberry, shallots, fresh rosemary, and a splash of wine to balance the dish.

Provided by Chef Mary Nolan

Yield 4 servings

Number Of Ingredients 12

8 lamb loin chops, about 2 1/2 pounds
kosher salt for sprinkling, plus 1 teaspoon, divided
freshly ground black pepper
2 tablespoons canola or vegetable oil
1 large shallot, diced (about 1/3 cup)
1/2 teaspoon finely chopped rosemary leaves
1 6 oz. package blackberries, halved (or quartered if very large), divided
1/2 cup red wine
2 tablespoons butter, cut into small pieces
6 cups (about 4 oz.) loosely packed arugula
5 teaspoons freshly squeezed lemon juice
3 tablespoons olive oil

Steps:

  • Preheat oven to 350°. Season lamb chops with a 5-finger pinch of salt on all sides as well as black pepper. Heat a large sauté pan (not non-stick) over high heat and add canola oil. Once the oil shimmers when you tilt the pan (this means it's sizzling hot), add the chops in a single layer (sear in 2 batches, if necessary, to avoid overcrowding the pan). Sear until chops are well browned, and beginning to char around edges, about 3 minutes. Flip and repeat on the other side. Transfer to a baking sheet (reserve pan and drippings) and continue to cook in oven until an instant-read thermometer inserted into thickest part of the chop registers 145° for medium-rare, about 5 minutes.
  • If necessary, pour off excess fat from pan to equal about two tablespoons (this might not be necessary, depending on the fat content of the chops). Add shallot and rosemary to pan over medium-low heat and cook, frequently stirring to scrape up any brown bits on the bottom of the pan, until starting to soften, about 3 minutes. Add about 1 cup of the blackberries (reserving a few for the salad), and cook until softening and releasing their juice, about 3 minutes. Add wine and increase heat to medium. Cook until wine is reduced by half, about 4 minutes. Reduce heat to low and swirl in butter and season with scant 1/2-teaspoon salt.
  • Arrange arugula on a large platter. Mix lemon juice with olive oil in a small bowl with the remaining 1/2-teaspoon salt. Drizzle over arugula and toss gently with reserved blackberries. Place lamb chop on top of the arugula and spoon the pan sauce over the chops and some of the arugula.
  • Pair with a rich and full-bodied Cabernet Sauvignon from Tom Gore Vineyards.

RACK OF LAMB WITH ARUGULA



Rack of Lamb With Arugula image

Provided by Florence Fabricant

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 7

1 rack of baby lamb, very well trimmed and frenched
4 1/2 tablespoons extra-virgin olive oil
1 bunch arugula, rinsed and dried
2 1/2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh rosemary
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees.
  • Brush the lamb with one-half tablespoon of the olive oil and place in a shallow baking pan in the oven. Roast for 20 minutes (for medium rare), then remove from the oven and set aside for at least 15 minutes longer.
  • Remove any heavy stems from the arugula. Place the arugula in a bowl.
  • Heat the vinegar in a small stainless steel or enamel saucepan. Remove from heat, beat in the mustard and the remaining olive oil. Season with rosemary, salt and pepper. Toss the arugula with all but two tablespoons of this dressing. Arrange the arugula on two plates.
  • Slice the rack of lamb into individual chops and arrange them on top of the arugula. Drizzle with the remaining dressing and serve.

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