Lambshoulder Chops Avec Creamy Asparagusricottacurry Sauce Recipes

EASY LAMB SHOULDER CHOPS (PAN OR GRILL PAN)

Steps:

• Prepare the marinade by mixing all the ingredients together. Pour it in a gallon plastic bag or a glass container with a lid.
• Lightly season the lamb shoulder chops with salt & pepper and add them to the bag or container with the marinade. Make sure they are completely smothered. Seal or cover and let marinate for up to an hour at room temperature on the counter or up to 12 hours refrigerated.*
• Over medium-high heat heat a 10 or 12 inch heavy skillet for about 3 minutes. Add a tablespoon of oil. (Work in batches of 2 chops**).
• Scrape off the marinade from the lamb chops and discard.
• Cook chops for 3 to 4 minutes per side. Flip only once.
• If you want to be sure they are cooked medium-rare use a food thermometer. Lamb shoulder chops are medium-rare just under or exactly at 135 F.
• Remove the chops form the pan and let them rest on a plate for 3 to 5 minutes. You can cover them loosely with foil to keep them warm.
• Serve right away.

LAMB/SHOULDER CHOPS - AVEC CREAMY ASPARAGUS/RICOTTA/CURRY SAUCE

Steps:

• Prepare MARINADE the night before your dinner party.
• Of the MARINADE and SAUCE ingredients mix ONLY first seven in your Processor, or Blender.
• Reserve last four ingredients for future use.
• Remember to use only the first seven ingredients.
• Remove excess fat from around the outside of shoulder chops.
• Leave the bone in, if there is one.
• Place chops in a covered container large enough to accommodate all, even if you have to"double-row" them.
• Pour MARINADE over shoulder chops, cover and place in refrigerator.
• Allow to marinate 24 hours; be sure the chops are all well covered with the MARINADE.
• Baste chops periodically to ensure good saturation.
• Keep covered during the marinating process.
• Next day, when you are ready for cooking: Remove shoulder chops from MARINADE; pat dry with paper toweling and set aside.
• Reserve the MARINADE for later use in the sauce preparation.
• In a saucepan and 1/2 cup water, over medium heat,cook asparagus spears for 5-7 minutes.
• Because of the quantity, you may have to do this in a couple of batches.
• Remove asparagus spears from water and reserve for use in SAUCE preparation.
• Discard the water.
• Skin the Roma tomatoes by dipping in very hot water for a few minutes; the skin should slide off easily.
• Slice off the tops and discard; cut skinned tomatoes in half, lengthwise.
• Cover and set aside for later use.
• In a large skillet, heat 1 Tbsp of the olive oil; add the butter. (Watch it does not burn).
• Saute all the onions, stirring frequently; transfer to a small bowl.
• Mix in 1/2 Tbsp grated parmesan or Romano cheese. Cover and set aside for later use.
• In the same skillet, add a little more olive oil for browning.
• Lightly cook tomato halves, flat side only, until just brown.
• Transfer to a plate and sprinkle balance of grated parmesan or Romano cheese on the tomatoes; Cover and set aside for later use.
• Add water to two eggs and beat well with a hand mixer or rotary beater.
• At this point you should take out your shallow oven pan or a shallow pan large enough to accommodate all the chops at one time.
• PREHEAT OVEN TO 325°F.
• In four separate containers, place the milk, flour, well-beaten eggs, bread crumbs, Add more olive oil to the skillet, as needed.
• Prepare the chops in the following order: Soak in milk, dredge in flour, dip in beaten eggs, finally in bread crumbs.
• Brown both sides of chops quickly in skillet; remove to shallow oven pan.
• Give the onions and grated cheese an additional toss to coat well.
• Spoon onions over the breaded chops, dividing equally.
• Top-off with one tomato half, flat side down, on each chop.
• Use up all of the grated cheese bits, as well.
• Bake uncovered, in preheated oven for 35 minutes.
• Turn down oven to 275°F and continue cooking for an additional 10 minutes.
• While the meat is baking, prepare the Creamy, Asparagus/Ricotta/Curry Sauce SAUCE PREPARATION: In a saucepan, over medium heat, bring MARINADE/SAUCE mixture to a boil.
• Turn heat down and continue to simmer for about 10 minutes, mixing occasionally.
• Remove from heat and allow to cool for about 10 minutes.
• Add cooked asparagus, ricotta cheese and a little of the cooked MARINADE/SAUCE mixture to your food processor.
• Process on "pulse cycle" for a few minutes or until ricotta cheese and asparagus are well blended.
• Continue to gradually add all of the MARINADE/SAUCE mixture, through feed tube, until smooth.
• You now have the basis for the SAUCE.
• Transfer SAUCE to saucepan; bring to a boil, then simmer over low heat for about 5 minutes.
• Remove from heat and set aside.
• Put all of the cornstarch into a medium-sized bowl.
• Make a roux by gradually whisking 35% cream (or whipping cream) into the cornstarch, whisking continuously, until all of the cream has been used, and roux is very smooth.
• Gradually,and gently transfer about 1/4 cup of the SAUCE mixture to the roux.
• Continue whisking as you gradually add additional SAUCE to the roux.
• Remember you are working with very hot ingredients; please be careful; do not burn yourself.
• Pour the mixture back into the saucepan, whisking continuously.
• Turn down heat as low as possible.
• Allow to thicken while whisking.
• Whisk again, just before spooning onto chops.
• Turn off the oven.
• Transfer Lamb Chops from oven pan to dinner plates.
• Spoon the CREAMY ASPARAGUS RICOTTA/CURRY SAUCE over the Lamb Chops, and serve while still hot.

MARINATED LAMB SHOULDER CHOPS WITH TZATZIKI, ARUGULA, AND 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.

MARINATED LAMB SHOULDER CHOPS WITH TZATZIKI, ARUGULA AND 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.

PAN-GRILLED LAMB SHOULDER CHOPS

Steps:

• To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
• Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
• Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
• Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
• Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
• In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
• In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE

Steps:

• Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

LAMB CHOPS WITH CRANBERRY SAUCE

Steps:

• Early in the day or the day before mix, in a pot, the Broth. cranberries, green onions, sweet onion, rosemary, dill weed, brown sugar and chili flakes. Stir well.
• Bring to a simmer over medium heat and simmer for 10 minutes.
• Mix cornstarch with 3 tbsp water, add to the sauce.
• Add Sherry and stir.
• Simmer for 5 minutes longer.
• Remove from heat. Cool and place in fridge until just before serving.
• Just before dinner season the chops with salt & coarse ground pepper.
• Reheat the sauce.
• Heat skillet, high heat, Spray with oil.
• Brown the chops on both sides, turn heat to medium and continue cooking for apprx 3 minutes each side.
• While the chops are cooking peel the Kiwi fruit and cut the kiwi in 1/4" slices.
• When cooked place the chops on your plate pour on the sauce and decorate with a kiwi fruit slice on each chop.
• Serve with your favorite vegetables and new potatoes, pour more sauce over the vegetables.

LAMB CHOPS WITH A CURRY CREAM SAUCE OR RACK OF LAMB

Steps:

• In a dish place chops in one layer.
• Whisk remaining ingredients till well blended.
• Pour over chops.
• Marinate for 6 hours turning a couple of times.
• Meanwhile make cream sauce.
• In a food processor or blender mix all sauce ingredients till blended and chill till ready to use. I've also used cream cheese in place of the ricotta.
• Grill about 6 minutes each side brushing with the left over marinate.
• Serve with sauce.

ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS

Steps:

• For charmoula:
• Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
• For lamb:
• Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
• Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
• Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
• Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
• Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.

BRAISED LAMB SHOULDER CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
• Saute onion and garlic in reserved drippings until tender, about 5 minutes.
• Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 3 hours.
• Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

EASY CREAMY CHOPS, ASPARAGUS, AND MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In medium bowl, combine soup, milk, Worcestershire, pepper, garlic powder, and cheddar.
• Place enough soup mixture in baking pan to cover bottom (I use square 9x9-inch pan).
• Place pork chops in baking pan, and add onions, asparagus and mushrooms.
• Pour remaining soup mixture over top.
• Bake, uncovered, for 45 minutes, stirring occasionally (I flip the chops over about halfway through cooking).
• If top becomes too brown, cover with aluminum foil.

THIN-CUT LAMB SHOULDER CHOPS IN A SKILLET WITH SAUCE

Steps:

• Trim the fat from the outside edges of the chops. Salt them on both sides lightly, using 1/4 teaspoon. Spread the flour on a plate or on a piece of foil; dredge the chops in it on both sides to coat lightly, then shake off the excess flour.
• Put the oil and butter in the skillet, and set over medium-high heat. As the butter foams, lay the chops in the pan. Fry them on the first side for 2 minutes, then flip them over and fry for 2 more minutes-the meat should only be light brown; if chops are darkening too fast, lower the heat.
• Scatter the garlic in empty hot spots in the pan. Cook for a minute, stirring the slices until they're sizzling, then drop the anchovy bits into the hot spots and stir as they heat and melt away. Shake the skillet and sprinkle the peperoncino in the hot spots, and give them a minute of sizzling.
• Turn the meat over, so the first side is down again. Fry for 2 minutes-shaking the pan now and then-and flip over once more; by now there should be some nice caramelization on the meat.
• Spill the vinegar into the hot spots; shake the pan and tilt it to distribute the juices all around; sprinkle another 1/4 teaspoon salt all over. After about 2 minutes, turn the meat pieces again.
• Now plop the mustard into several different hot spots; shake and stir and caramelize it for a minute.
• Turn the meat one more time-it will be getting darker-and pour the broth into the skillet. It should come well up the sides of the meat, almost but not quite over the top. Get the juices boiling, then lower the heat to keep a lively bubbling simmer in the pan.
• Relax! Let the meat cook, the sauce thicken, and the flavors come together for 4 or 5 minutes. Taste the sauce-sprinkle in more salt if you like. Drizzle another tablespoon of olive oil all over to give the sauce more shine, if you want.
• When the sauce has become syrupy and looks the way you like it, sprinkle the parsley all over. Turn the meat once more, shake the skillet one last time, and take it off the heat.
• To serve, put a chop on a warm plate and spoon over some of the sauce.
• This intensely flavored dish beckons a mellow contorno, such as mashed or baked potatoes, or the Potato, Parsnip, and Scallion Mash (page 361).
• Polenta (page 215) would also be quite nice, or riso al salto (page 233), would be delicious to mop up the sauce.

LAMB CHOPS WITH ARTICHOKES AND ROSEMARY

Steps:

• Heat 2 tablespoons oil in large skillet over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat.
• Sprinkle lamb with remaining garlic and rosemary, then salt and pepper. Heat remaining oil in another large skillet over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.
• Spoon off fat from skillet with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining orange peel and serve.

LAMB CHOPS WITH MUSHROOM WINE SAUCE

Steps:

• In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
• Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.