Peppered Lamb With Pine Nut Sauce Recipes

LAMB WITH PINEAPPLE MINT SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Trim any excess fat on the lamb racks and season, to taste, with salt and pepper. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat and put the racks in the hot pan, fat side up. Sear until browned, then flip and sear on the fat side until golden brown. Stand the racks up in the pan, criss-crossing the bones with the fatty side out. Put the pan in the oven to roast until the internal temperature reaches 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the pan from the oven and let the lamb rest on a cutting board for at least 5 minutes. Slice into single or double chops (2 rib bones).
• To make the sauce, finely chop the pineapple, reserving any juices that are released (it should resemble canned crushed pineapple). Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the garlic and cook until softened, 2 to 3 minutes. Add the pineapple and its juice, the mint bundle and water to the saucepan and simmer over low heat until the pineapple is broken down and the liquid has thickened, about 40 to 45 minutes. Remove the mint bundle and discard; stir the chopped mint into the sauce and transfer to a serving bowl.
• Serve the lamb chops on a platter topped with the pineapple mint sauce spooned over the top.

PEPPERED LAMB WITH PINE NUT SAUCE

Steps:

• Whisk cream, goat cheese and dried cranberries in heavy small saucepan over medium-low heat until cheese melts. Simmer until sauce is reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Season with salt and pepper. Cover and keep warm. (Can be made 2 hours ahead. Let stand at room temperature.)
• Press pepper onto both sides of lamb. Sprinkle lamb with salt. Melt butter in heavy large skillet over medium heat. Add lamb to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to plates.
• Add pine nuts to sauce and rewarm if necessary. Stir in basil. Pour sauce over lamb and serve.

PEPPER CRUSTED LAMB LOIN, BABY ARUGULA, ROASTED PINE NUT POLENTA AND WHITE TRUFFLE TOMATO DEMI

Steps:

• Preheat oven to 450 degrees F. Marinate lamb for several hours in the olive oil, rosemary and garlic. Heat an ovenproof saute pan over medium high heat until hot. Add 1 tablespoon of the olive oil from the marinade. Sear the meat on all sides. Cook until just shy of medium rare with an internal temperature of 107 degrees F.
• To make the sauce, add shallots to a small pot over medium heat with the white truffle oil. Stir until shallots begin to brown. Add tomato juice and reduce by half. Add lamb stock and reduce by 1/2. Lamb stock: Preheat oven to 450 degrees F. Put trimmings and meat in a shallow roasting pan and roast for 30 minutes, or until browned. Bring water to a boil over high heat. Add the trimmings and meat to the water and reduce heat to medium. When the water comes back to a boil, skim frequently until the scum stops rising, then add the remaining ingredients and simmer, uncovered for at least 6 hours. Add additional water if the stock falls below the level of the ingredients. Strain and discard the solids. Let the stock cool to room temperature then refrigerate. Remove and discard the congealed fat layer from the top. Store in the refrigerator for up to 3 days. To keep longer, bring to a boil every 3 days. Polenta: Place the pine nuts on a sheet pan and roast in a 350 degree oven until brown. Remove from pan and roughly chop in a food processor and set aside. Bring the milk to a boil in a small pot. Add the polenta to the milk stirring constantly. Add the pine nuts and season with salt ands pepper. Pour polenta into a 2-inch half pan and cool. When cool use a 3-inch circular cutter to portion the polenta.

RACK OF LAMB WITH SPINACH PINE-NUT CRUST AND MINTED PEA SAUCE

Steps:

• Make crust mixture:
• Preheat oven to 350°F. In a baking pan toast pine nuts in middle of oven until golden, about 10 minutes, and cool.
• Discard stems from spinach and coarsely chop spinach. Rinse spinach and drain in a colander. In a large heavy kettle cook spinach in water clinging to leaves, covered, 1 minute, or until just wilted. Drain spinach well in colander, pressing out excess liquid with back of a large spoon, and cool. Tear ham into pieces. In a food processor pulse spinach with nuts, parsley, ham, and butter until finely chopped and transfer to a large bowl. Stir in remaining crust ingredients until combined well. Crust mixture may be made 1 day ahead and chilled, covered.
• Increase temperature to 425°F. If leaving strip of fat on racks, score a diamond pattern on fat with tip of a sharp thin knife. Halve lamb racks to form six 4-rib pieces. Pat lamb dry and season with salt and pepper.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and lightly brown pieces 2 at a time, on all sides, about 1 minute total for each batch. Transfer pieces as browned to a large shallow roasting pan and arrange meaty sides up. Spread meaty side of each piece with 1 teaspoon mustard. Divide crust mixture into 6 portions and pat over mustard coating on each piece, gently pressing to help adhere.
• Roast lamb in middle of oven 25 minutes, or until a thermometer inserted 2 inches into center registers 135°F. for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
• Cut lamb into individual chops and serve with sauce.

PEPPERED LOIN OF LAMB

Steps:

• With a sharp slender blade, separate the 2 thin tenderloins from the sides of the 2 larger loin pieces. Separate the 2 main loin halves, if the butcher has not done this for you. You will have 4 pieces of meat. Carefully trim away all fat, tendon and tough silvery skin.
• Combine the marinade ingredients in a shallow dish just large enough to hold the lamb snugly. Add the lamb and massage the marinade into the meat. Seal air tight and marinate in the refrigerator for 24 to 48 hours, turning occasionally. Bring the lamb to room temperature.
• To make the lamb coating, heat a small heavy skillet over medium heat. Add the coating ingredients and stir gently until the Sichuan peppercorns crackle and become fragrant, 4 to 5 minutes, adjusting the heat so they toast without scorching. The Sichuan peppercorns will smoke; do not let them burn. Coarsely grind the mixture in a spice grinder or with a mortar and pestle.
• Preheat the oven to 400 degrees. Position the rack in the center of the oven. Remove the lamb from the marinade, wiping off excess marinade with your fingers. Spread the pepper coating on a plate or baking sheet. Press the lamb pieces into the spices, coating thoroughly on all sides.
• Heat a large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 1 tablespoon of the oil and swirl to coat the pan. Heat until nearly smoking. Add the lamb in a single layer with room between the pieces. (Brown the lamb in batches if necessary, cleaning the pan and adding more oil between batches.) Sear the lamb to golden brown on all sides, 1 to 2 minutes per side.
• Place the lamb on a rack set in a roasting pan. Roast until an instant-read thermometer registers 115 degrees in the thickest part of each piece, 6 to 7 minutes for larger pieces, 3 to 4 minutes for the smaller pieces. Promptly remove the lamb to a cooling rack. Let stand 10 minutes before carving. Serve hot, tepid or at room temperature, thinly sliced against the grain.

THE FOUR SEASONS CHOPPED LAMB STEAK WITH PINE NUTS

Steps:

• Combine the lamb, pine nuts, curry powder, coriander, salt to taste and paprika in a mixing bowl.
• Start blending, gradually adding the ice water. Take care not to overwork the mixture or it will become pastelike and toughen when cooked.
• Divide the mixture into four portions of equal weight. Shape each portion into a five-inch-long, egg-shaped patty.
• Place the patties on a plate. Cover and let chill for two hours before cooking. This will bring out the flavor and set the shape.
• Preheat the broiler to high.
• Place the patties under the broiler. Cook five minutes on one side for rare. Turn and cook five minutes on the other side. Cook longer on each side if more well-done meat is desired. Serve with chutney.