PEPPERED LAMB CHOPS RECIPE
Forget arugula. The true symbol of how far American cooking has come in the last few decades is black pepper.When I went to restaurant school in 1983, our bible of ingredients, "Wenzel's Menu Maker," listed only two varieties, Malabar and Tellicherry, but neither from the southwestern coast of India where those particular peppercorns are actually grown. It insisted that "the only use of black pepper is as a condiment." And its recipes never specified freshly ground pepper in an era when big tins of pallid powder were stored near the stove and every table held a pepper shaker, not a mill.Right now I have black peppercorns in my kitchen from Indonesia, Malaysia, Vietnam and Ecuador, in addition to bags of Tellicherry and Malabar. And I'm as likely to use any of them in a dessert or as a crust on meat as I am to relegate them to a mere finishing touch for food. Pepper has come into its own as an ingredient, not least because of the renaissance of salumi, for which it is crucial to the flavor and curing, and to the point that Santa Monica entrepreneur Jing Tio of Le Sanctuaire has invested in six Indonesian farms to produce artisanal pepper for chefs and other caring cooks.The whole spice rack has undergone an upgrade as cooks have gotten more discerning and the world has shrunk, thanks to frequent fliers searching out new sources of the usual allspice-to-turmeric lineup on most shelves. But black pepper -- the world's most popular spice for millennia -- has benefited most from the new awareness that terroir matters, as much with food as with wine. No spice-respecting cook ever settles for the gray stuff in a tin anymore than he or she would choose Nestle's semi-sweet when single-source choices are available from Venezuela and myriad other countries. The all-purpose berries sold as "black pepper" may add heat. If you want nuance and resonance, you need a "varietal." Maybe two or three.Pepper connoisseurs have always known that Tellicherry is the surest sign of quality on a label. Black pepper is native to India, and the peppercorns produced there have the fullest flavor, aroma and pungency of any in the world. The volatile oils are what distinguish black peppercorns, and Tellicherry's are most redolent.Taste the differencesBut size is also a consideration -- bigger is better. Some of the peppercorns imported from other tropical countries can be nearly as good as those from India, with subtly different flavor. Floral is not a word you would think of first with peppercorns, but Sarawak, from the island of Borneo, is just that.Generally, you can use them all interchangeably at the table. For cooking, however, some take more kindly to sugar than others and are better suited to dessert. Overall, you can never go wrong reaching for Tellicherry for a recipe.All true peppercorns in the Piper nigrum family are berries from a vine that grows anywhere around the equator. Those from the mountainous southwestern coast of India are allowed to mature but not ripen before they are picked, ideally by hand. Malabar peppercorns are harvested at the same time as Tellicherry but grow lower on the same vines. Both types are blanched, then air-dried in the sun until they turn dark and aromatic.Color is not an indicator of quality, according to Tio. As he notes, all-black peppercorns are not found in nature; the peppercorns should be deep brown to almost purple-black. What is more important is the taste and smell: Piperine gives peppercorns pungency, while volatile oils make them aromatic, Tio says.Crush a few Tellicherry peppercorns with a mortar and pestle and you immediately smell why the name has such mystique. The aroma is beyond robust and almost sweet, while the flavor is acutely well-balanced. Taste it and you feel the heat immediately. Malabar peppercorns are smaller and less potent, both to the nose and on the palate. But they can be hotter; you feel the pungency all the way across your tongue.Sarawak peppercorns, which are air-dried indoors and retain more flavor, are also exceptional. Crush even a couple and you can sense why pastry chefs such as Pierre Herme are so taken with them for desserts made with berries, pineapple and apricots. The fragrance is not strong but it is peppery and sweet, almost like allspice, and the heat finishes strongly. These go particularly well with cream and butter and sugar, and would even work in a cheesecake, as Marcus Samuelsson makes with black peppercorns.Another contender for the black ribbon is Lampong, the kind Tio produces organically in Indonesia, which contains more piperine. The peppercorns are relatively small and the aroma is subtle, almost hinting of cinnamon, but the heat and flavor are extremely well-balanced. Tio, however, says they are most valuable for pure pungency. Though Tellicherry has a "cucumber finish," he says, Lampong has no finish; it is just extremely strong. (Most of his chef clients buy top-of-the-line Tellicherry for cooking and Lampong for preparations such as stock, in which great peppercorns would be wasted.)Vietnam produces exceptional white pepper and now is becoming a leading exporter of black peppercorns. (It already outdistances Brazil with coffee and may do the same with spices; most of what is sold as generic black pepper in the United States has traditionally come from Brazil.) Its peppercorns have an aroma that is more complex than strong; you can almost whiff incense. The heat and flavor are just as rounded.Peppercorns from Ecuador, which are very high in piperine, have a sweet, searing fragrance and intense heat; to me it seems as if you feel them more than taste them.Cook with it, bake with itLe Sanctuaire sells top-grade, extra-bold Tellicherry for $60 a pound and Lampong for $12 a pound. Tio says spices should be judged by a "see, smell, taste" standard, but what he sells he also has analyzed by a lab to be sure the peppercorns have the right oil content and density (to be sure they have not been over-dried) and are free of pesticides. Kalustyans.com carries all the varieties above, for $4.99 (Sarawak) to $5.99 (Lampong) for a 4-ounce bag.(Green peppercorns are just what they sound like: picked before they are mature and then either dried, freeze-dried or pickled in brine. White peppercorns are actually fully ripe black ones that have had the husk removed. Pink peppercorns are a different species, while Sichuan peppercorns come from still another family.)Any of the black peppercorn "varietals" will transform any dish if you do nothing more than grind it over just before serving. But you can do so much more, with sweet as well as with savory recipes. Just a pinch of black pepper in a pumpkin pie filling or gingerbread batter will add a pungent undertone; you can even sneak a little into the cinnamon coating for snickerdoodles for a hint of heat. But as much as a quarter-cup mixed with panko will create a vibrant, crunchy crust for seared lamb or pork chops, or steaks, or even fresh tuna. Any roast benefits from a coating of crushed peppercorns too.Peppercorns, whole or crushed, are also easy to use to infuse sauces such as a custardy sabayon to spoon over steamed green beans or grilled fish. Add them to Port and poached pears for a lively but light dessert; a few allspice berries crushed with the peppercorns will intensify the complexity. (Allspice and peppercorns have a natural affinity. The French make a blend called mignonette by combining black and white peppercorns in a grinder with allspice berries and sometimes coriander seeds in a 2-to-1 ratio.)Black pepper is also underutilized in baking, as far as I'm concerned, maybe because I grew up eating biscuits with pepper gravy. It suits any yeast-bread dough, particularly one with prosciutto or pancetta, but is an even more direct pleasure mixed with Parmigiano-Reggiano in a quick bread that can be sliced to serve with drinks or a salad and toasted for breakfast.Whole black peppercorns are also an essential ingredient in a good stock, a crab boil or corned beef.When coarsely crushed, peppercorns take on a more mellow flavor. You can do this with a mortar and pestle or by putting the peppercorns in a paper bag and running a rolling pin over it.Whole black peppercorns have an enviable shelf life; they keep at least a year if stored in an airtight container in the dark. Once they're ground, the flavor starts dissipating until all that's left is a sneeze risk. It's better to keep a full pepper mill than a small dish of ground pepper handy to the stove. Or, these days, several pepper mills.
Provided by Regina Schrambling
Categories MAINS
Time 25m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Bring the lamb chops to room temperature so they will cook quickly and evenly. Season them on both sides with salt to taste.
- Combine the panko, black pepper and thyme in a shallow dish.
- Heat two large, heavy skillets, preferably cast-iron, over medium-high heat.
- When the skillets are very hot, add 2 tablespoons of oil to each and swirl to coat the bottom. Press the chops firmly into the pepper mixture on both sides to coat evenly and thickly. Place the chops in the skillets and cook 4 minutes. Turn the chops over and carefully pour off the fat from the pans.
- Continue cooking for 3 minutes, then turn the chops on their sides to sear the fat for 3 minutes. Return to the second side down and cook until the chops are done to taste, about 2 minutes longer for rare. The crust will be very brown.
PEPPERED LAMB CHOPS
This is a very easy yet yummy lamb chop recipe, I used french trimmed lamb chops but any cut of chop would work just as well with this recipe. I served mine over creamy polenta topped with mushrooms and sprinkled with a few fresh chopped chives. I just saw kiwidutch's review PLEASE NOTE: I used a mild creamy french mustard not dijon that would be way too overpowering if you added 2 Tablespoons. Thanks Kiwidutch for pointing that out I should have made it more clear sorry if you almost blew your head off.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chops with black pepper both sides about 3/4 Tablespoon (If you don't use quite 3/4 tablespoon, reserve whatever is left over for the sauce.) reserve remaining tablespoon for the sauce.
- Cook chops either under the grill, BBQ or pan fry until desired doneness.
- For The Sauce.
- In a pan add milk, mustard, brandy, Worcestershire sauce and remaining pepper, bring to boil and then reduce to a simmer for a couple of minutes, add cream, heat through and serve over chops.
- Note: I find the sauce thickens up enough this way, I have had a couple of times where I found it a little to0 runny, if this is the case just use a little cornflour to thicken.
- Serve sauce over chops and sprinkle with chopped chives.
SHEILA'S PEPPERED LAMB CHOPS
This is hands down the best recipe that anyone ever gave me! It comes from my friend Eleanor. Cooking time reflects app. marinating time. Enjoy!
Provided by mabers
Categories Lamb/Sheep
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and marinate at least 1/2 hour.
- Broil or grill to desired doneness.
SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
- Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
- Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
- Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
- Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.
LAMB CHOPS ON A BED OF PEPPERS
Provided by Food Network
Time 1h15m
Yield 2 servings, plus extra peppers
Number Of Ingredients 8
Steps:
- Combine the parsley, lemon peel and garlic and set aside for later as a garnish for the lamb chops.
- In a large skillet heat the olive oil. Add onions and cook gently until golden and brown (be sure not to burn them). Add peppers and continue to cook for about 10 minutes or until tender, but still with some crispness left. Season with salt and pepper.
- When onions and pepper are tender, cook the lamb chops. Dry them, season at last minute with salt and pepper and either grill or broil them for 3 to 4 minutes a side or not beyond medium rare.
- Spoon peppers and onions on plate; top with lamb chops and sprinkle lemon parsley mixture over lamb. You'll have "planned leftover" peppers and onions for the following night.
ZESTY HERBED LAMB CHOPS
I often serve this sauce with seared scallops or grilled salmon or halibut. It's really good either way. I also modify the recipe when there are fresh herbs in season. I've made a version with basil instead of mint, and I sometimes swap thyme for oregano for a more subtle flavor. -Cora Anderson, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a food processor, combine the first 9 ingredients; cover and pulse until blended. Set aside half of the sauce. Brush remaining sauce over chops; sprinkle with salt and pepper., In a large skillet coated with cooking spray, cook chops in oil over medium heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved mint sauce.
Nutrition Facts : Calories 236 calories, Fat 14g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein.
PEPPER-CRUSTED LAMB WITH ROASTED VEGETABLES
Here's a bistro-style entrée that's easy to make using supermarket ingredients and the oven does most of the heavy lifting. While the broccolini and potatoes roast up to crispy perfection virtually unsupervised, you'll get to work coating lamb loin chops in crushed black peppercorns and giving them a good sear in a skillet. A quick pan sauce made with shallots and red wine ties everything together for a delicious and surprisingly simple meal.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.
- Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.
- Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.
LAMB CHOPS ON A BED OF PEPPERS AND ONIONS
Provided by Marian Burros
Categories dinner, easy, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Thinly slice the peppers and onions. Separate onions into rings.
- Mince the garlic.
- Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper.
- Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer.
- Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once.
- Sprinkle each chop with 1/2 teaspoon vinegar.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 28 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 19 grams, Sodium 81 milligrams, Sugar 13 grams
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
LAMB CHOPS WITH MINT-PEPPER SAUCE
Steps:
- Heat the broiler. Rub both sides of the lamb chops with 3/4 teaspoon each dried rosemary and coarse salt and 1/4 teaspoon ground pepper. Place the lamb on a broiler pan; broil until the chops are browned, turning once, about 4 minutes per side for medium-rare.
- Meanwhile, in a small bowl, whisk together the lemon juice, olive oil, and Dijon mustard. Stir in the bell pepper, mint, and scallion. Serve the lamb chops warm, with the sauce spooned over the top.
- Steamed Zucchini with Scallions
- ln a large skillet with just enough water to cover the bottom (about 1/4 cup). Add 1/4 teaspoon salt; bring to a simmer. Add the zucchini. Cook, covered, until tender, 3 to 4 minutes. Drain in a colander, and transfer to a medium bowl. Drizzle the zucchini with the olive oil. Sprinkle with the scallions, and season with salt and pepper; toss to combine.
LAMB CHOPS WITH MINT-PEPPER SAUCE
Take your family on a culinary journey to Greece for dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat broiler. Rub both sides of lamb chops with rosemary, salt and pepper. Place lamb on broiler pan; broil until chops are browned, turning once, about 4 minutes per side for medium-rare.
- Meanwhile, in a small bowl, whisk together lemon juice, oil, and mustard. Stir in red bell pepper, fresh mint, and scallion. Serve lamb chops warm, with sauce spooned over the top.
Nutrition Facts : Calories 258 g, Fat 14 g, Fiber 1 g, Protein 28 g
EASY HERBED LAMB CHOPS
This lamb chop recipe is a family favorite. We've been making it for years for special family occasions.
Provided by WYERA
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
- Heat olive oil in a large, deep frying pan over medium-high heat.
- Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
- Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
- Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 1.7 g, Cholesterol 42.4 mg, Fat 17 g, Fiber 0.4 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 1199.1 mg, Sugar 0.6 g
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