Peppered Loin Of Lamb Recipes

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WHOLE BONELESS LAMB LOIN



Whole Boneless Lamb Loin image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 cup olive oil
Pistachio-Mint Couscous, recipe follows
1 boneless lamb loin, split lengthwise (about 2 pounds)
Salt
Essence, recipe follows
2 long sprigs fresh rosemary
1/2 teaspoon ground coriander
2 teaspoons ground cumin
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 (10-ounce) box couscous
1/2 teaspoon salt
2 1/4 cups boiling water
3 tablespoons roughly chopped shelled pistachios, plus 2 tablespoons whole, lightly toasted
1/4 cup chopped packed fresh mint leaves
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • On a large cutting surface, lay out lamb, cut side up so that it folds open. Sprinkle the inside with salt and Essence. Place a rosemary stalk inside. Tie lamb up with another rosemary stalk so that it is rolled and secure. Season the outside of the lamb with more salt, and the coriander and cumin.
  • In large saute pan over high heat, add olive oil and heat until hot, but not smoking. Add lamb and sear, on all sides until golden brown, about 5 minutes, being careful not to let the rosemary burn. Transfer to oven and continue cooking for another 20 minutes, or until medium rare. Remove from oven and set aside for 10 minutes while preparing couscous.
  • Slice into 1-inch pieces. Serve atop couscous.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  • In a large bowl, combine the couscous and salt. Pour the boiling water over the mixture, cover, and let stand until the water is absorbed and the couscous is puffed, about 6 minutes. Uncover and fluff with a fork. Add the pistachios, mint, and oil. Adjust seasoning, to taste. Serve hot.

GARLIC-PEPPER CRUSTED SEARED LAMB LOIN WITH TOMATO HASH SERVED ON CROSTINI



Garlic-Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h25m

Yield about 24 hors d'oeuvres size servings

Number Of Ingredients 11

2 pounds trimmed lamb loin
2 tablespoons extra-virgin olive oil
1/4 cup Irvine Spices Roasted Garlic Pepper
1/2 pound sliced bacon
1 red onion, diced
2 cloves garlic, chopped
3 large tomatoes, seeds removed and diced
1/4 cup chopped fresh chives
3 ounces soft herbed cheese or goat cheese (recommended: Boursin)
1 baguette, cut into 24 slices and lightly toasted
1/4 cup mint leaves, finely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Rub lamb loin with 1 tablespoon of the olive oil then sprinkle with Roasted Garlic Pepper. Wrap bacon around lamb loin and secure with toothpicks. Heat a skillet over high heat. Sear bacon wrapped lamb on all sides until golden brown. Remove toothpicks and strips of bacon. (Since the powerful flavor of the bacon can be overwhelming to lamb we will only use its imparted flavor from the searing process. The bacon strips can be discarded or cooked until crispy and reserved in the refrigerator for a short time to use as a garnish on a future Cobb salad or the like.)
  • Place lamb in oven and roast until medium rare, an internal temperature of 125 degrees F. (Since the lamb will continue to cook for 5 to 8 minutes after you have removed it from the oven - carryover cooking - the meat thermometer will continue to rise to that period of time. So, the idea is to pull the lamb out at an internal temperature of 120 degrees F, so it ultimately ends up where you want it for medium rare.) Let meat rest, then cut into 1/4-inch thick slices.
  • To make the tomato hash, heat the remaining tablespoon of olive oil in a skillet over medium low heat and gently cook the onion and garlic until the onion becomes translucent. Stir in the diced tomatoes and chives remove from the heat. Crumble in the cheese and allow it to melt.
  • Place a piece of lamb on each slice of baguette, top with some of the tomato hash and mint leaves.

LOIN OF LAMB MARINATED IN MERLOT, GARLIC AND PARSLEY WITH PIQUILLO PEPPER PESTO



Loin of Lamb Marinated in Merlot, Garlic and Parsley with Piquillo Pepper Pesto image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 16

1 cup Merlot
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
1/4 teaspoon coarsely ground black pepper
1/4 cup chopped flat-leaf fresh parsley, plus sprigs for garnish
1 1/2 pounds lamb loin, cleaned
Kosher salt
Sprigs of thyme, for garnish
Piquillo Pepper Pesto, recipe follows
6 piquillo peppers
1/4 cup pine nuts
2 cloves garlic
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper

Steps:

  • Whisk together the wine, thyme, oil, garlic, black pepper and parsley in a baking dish. Add the lamb and turn to coat. Cover and refrigerate for 30 minutes to marinate.
  • Remove the lamb from the marinade 20 minutes before cooking. Heat a grill pan or saute pan over high heat. Season the lamb with salt on both sides and cook until golden brown and seared on both sides and cooked to medium-rare doneness (internal temperature of 135 degrees F on an instant-read thermometer). Place on a cutting board and let rest for 5 minutes before slicing. Serve slices with a dollop of pesto on the side.
  • Combine the peppers, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Add the cheese, salt and pepper and pulse a few times to combine.

GRILLED LAMB WITH PEPPERS AND ONIONS



Grilled Lamb With Peppers and Onions image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

8 ounces whole onion or 7 ounces julienned, ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 clove garlic
14 ounces whole red and yellow bell peppers or 12 ounces julienned, ready-cut peppers (3 cups)
1/2 to 1 jalapeno pepper
8 ounces boneless leg of lamb
1 cup no-salt-added canned black beans
1/4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped cilantro

Steps:

  • Heat broiler, if using.
  • Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.
  • Mince garlic, and add to onion.
  • Wash, trim, seed and julienne the bell peppers, and add to onions.
  • Wash, trim, seed and mince the jalapeno, and add to vegetables.
  • Wash, dry and trim the lamb, and cut into inch-wide slices about one-quarter inch thick. Prepare stove-top grill if using. Grill or broil lamb until pink, about 5 minutes.
  • Drain and rinse the beans. Stir into vegetables with salt and pepper, and cook a couple of minutes.
  • Wash, dry and chop cilantro. Arrange vegetables on plate and top with strips of lamb. Sprinkle with cilantro, and serve with bread.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 532 milligrams, Sugar 5 grams

PEPPERED LAMB CHOPS



Peppered Lamb Chops image

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

16 french trimmed lamb chops (Or if using a larger chop like a loin 1 chop per person, medium sized 2 per person.)
2 tablespoons French mustard, mild creamy
1 3/4 tablespoons black pepper
1 tablespoon Worcestershire sauce
2 tablespoons brandy
1/2 cup milk
2 1/2-3 tablespoons cream
1 1/2 tablespoons chopped chives

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.

PEPPER-CRUSTED LAMB WITH ROASTED VEGETABLES



Pepper-Crusted Lamb with Roasted Vegetables image

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

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch rounds
5 tablespoons extra-virgin olive oil
Kosher salt
1 bunch Broccolini, trimmed
8 lamb loin chops, each 1 1/2 inches thick (about 2 1/2 pounds total)
1 teaspoon whole black peppercorns, crushed with a heavy pan
1/2 shallot, finely diced (1/4 cup)
2 teaspoons unbleached all-purpose flour
1 1/2 cups dry red wine, such as Cabernet Sauvignon
2 tablespoons unsalted butter

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.

ROAST PEPPERED RACK OF LAMB



Roast Peppered Rack of Lamb image

Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed) and fully trimmed.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 6

2 tablespoons black peppercorns
4 or 5 garlic cloves, peeled
1 tablespoon kosher salt
3 tablespoons olive oil
9-rib rack of lamb, French cut and trimmed
1 tablespoon vegetable oil, for sauteing

Steps:

  • Coarsely grind the black pepper in a minichopper. Add the garlic, salt, and olive oil, and puree.
  • Rub the lamb, front and back, with the black-pepper paste. Let sit at room temperature for at least 45 minutes.
  • Heat oven to 500 degrees.
  • In a heavy saute pan slightly bigger than the rack of lamb, heat the vegetable oil over high heat until smoking. Saute the lamb, back side of the ribs facing up, until almost blackened. Turn gently, being careful not to break the pepper paste, and saute on back side for 30 seconds. Put the pan in the oven, and roast for 8 (rare) to 12 (medium well) minutes. When done, remove from the pan and let rest in a warm place for at least 5 minutes.

ROAST LAMB LOIN PERSILLADE



Roast Lamb Loin Persillade image

Categories     Blender     Garlic     Lamb     Roast     Low/No Sugar     Wheat/Gluten-Free     Winter     Chill     Parsley     Gourmet

Yield Serves 2 generously

Number Of Ingredients 7

1/4 cup plus 2 tablespoons packed fresh parsley leaves, chopped (wash and dry before chopping)
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced, plus 1 teaspoon chopped garlic
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
1 boneless lamb loin (one side only; about 1 1/2 pounds), rolled and tied by butcher
1/2 teaspoon fresh lemon juice

Steps:

  • In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.
  • Preheat oven to 425°F.
  • Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125°F. for medium-rare or 130°F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.
  • In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
  • Divide sauce between 2 plates and top with lamb.

SHEILA'S PEPPERED LAMB CHOPS



Sheila's Peppered Lamb Chops image

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

4 lamb loin chops
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 teaspoons crushed peppercorns
1 teaspoon Dijon mustard
1/4 teaspoon thyme
1 clove garlic, minced

Steps:

  • Combine all ingredients and marinate at least 1/2 hour.
  • Broil or grill to desired doneness.

CHEF JOHN'S ROASTED LEG OF LAMB



Chef John's Roasted Leg of Lamb image

I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 10h20m

Yield 8

Number Of Ingredients 13

¼ cup pomegranate molasses
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon Aleppo pepper
1 teaspoon dried mint
1 teaspoon ground cumin
1 (5 pound) boneless leg of lamb, butterflied
kitchen twine
salt to taste
water as needed
1 tablespoon pomegranate molasses, or as needed

Steps:

  • Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
  • Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
  • Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
  • Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
  • Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
  • Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 5.8 g, Cholesterol 115.3 mg, Fat 20.6 g, Fiber 0.4 g, Protein 31.9 g, SaturatedFat 8.6 g, Sodium 823.5 mg, Sugar 4.7 g

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From foodnewsnews.com


PEPPERED LOIN OF LAMB - DINING AND COOKING
Ingredients 2 small boneless lamb loins, about 2 1/2 pounds trimmed The marinade: ¾ cup hoisin sauce 1 tablespoon Chinese rice wine or dry sherry 1 tablespoon hot chili oil ½ teaspoon five-spice powder 1 tablespoon juice squeezed from finely minced fresh ginger 3 tablespoons coarsely chopped coriander leaves and stems ½ teaspoon grated orange zest ¼ cup thinly sliced …
From diningandcooking.com


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