PORCINI CRUSTED LAMB WITH ROSEMARY-GARLIC EMULSION
Make and share this Porcini Crusted Lamb With Rosemary-Garlic Emulsion recipe from Food.com.
Provided by Epi Curious
Categories Lamb/Sheep
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- In a blender, process the dried porcini mushrooms into a fine powder. Transfer 3 Tbs. of the porcini powder to a bowl (reserve the rest for another use). Add the bread crumbs, cheese and chopped parsley to the bowl, and season with salt and pepper.
- Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour.
- Preheat an oven to 375ºF.
- Drizzle each rack of lamb with 1 Tbs. of the olive oil, rubbing it evenly over the meat. Coat the lamb with the bread crumb mixture, pressing so it adheres.
- Heat an 11-inch nonstick grill pan over medium-high heat. When the pan is just smoking, lightly spray with nonstick cooking spray. Add the racks of lamb and sear, turning once, until well browned, 1 to 2 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130ºF for medium-rare, 20 to 25 minutes, or until done to your liking. Transfer the racks to a carving board, cover loosely with aluminum foil and let rest for 15 minutes.
- 
Meanwhile, in a blender, combine the 3/4 cup olive oil, the garlic, vinegar, the 1 teaspoons salt and pepper, to taste. Blend on high until well combined, about 1 minute. Add the parsley, mint and rosemary leaves and pulse, scraping down the sides of the blender occasionally, until the herbs are chopped. Pulse less for a chunkier consistency and more for a smoother consistency.
- Carve the racks into individual chops and arrange on a warmed platter. Pass the sauce alongside.
Nutrition Facts : Calories 425.6, Fat 34.4, SaturatedFat 5.5, Cholesterol 3.2, Sodium 572, Carbohydrate 24.6, Fiber 2.5, Sugar 2.8, Protein 6.2
ROSEMARY AND GARLIC LAMB CHOPS
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. Combine first 5 ingredients in a processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Mixture can be made 8 hours ahead. Cover; chill.)
- 2. Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.
- 3 Key Ingredients: STAR Extra Virgin Olive Oil, Rosemary, Lamb chops
GARLIC AND HERB CRUSTED LAMB CHOPS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.
PORCINI-CRUSTED LAMB CHOPS WITH ROSEMARY-GARLIC EMULSION
Steps:
- In a blender, process the dried porcini mushrooms into a fine powder. Transfer 3 Tbs. of the porcini powder to a bowl (reserve the rest for another use). Add the bread crumbs, cheese and chopped parsley to the bowl, and season with salt and pepper. Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour. Preheat an oven to 375ºF. Drizzle each rack of lamb with 1 Tbs. of the olive oil, rubbing it evenly over the meat. Coat the lamb with the bread crumb mixture, pressing so it adheres. Heat an 11-inch nonstick grill pan over medium-high heat. When the pan is just smoking, lightly spray with nonstick cooking spray. Add the racks of lamb and sear, turning once, until well browned, 1 to 2 minutes per side. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130ºF for medium-rare, 20 to 25 minutes, or until done to your liking. Transfer the racks to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Meanwhile, in a blender, combine the 3/4 cup olive oil, the garlic, vinegar, the 1 tsp. salt and pepper, to taste. Blend on high until well combined, about 1 minute. Add the parsley, mint and rosemary leaves and pulse, scraping down the sides of the blender occasionally, until the herbs are chopped. Pulse less for a chunkier consistency and more for a smoother consistency. Carve the racks into individual chops and arrange on a warmed platter. Pass the sauce alongside
GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS
Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.
Provided by Nicole Leonard
Categories Meat and Poultry Recipes Lamb Chops
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chops from the marinade and shake off excess. Discard the remaining marinade.
- Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg
LAMB CHOPS WITH ROSEMARY-GARLIC PASTE
This was printed in the New York Times and comes from William-Sonoma's "Mastering Grilling and Barbequing".
Provided by Leslie in Texas
Categories Lamb/Sheep
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine rosemary,garlic, oil and pepper.
- Spread the paste over both sides of the chop; let stand 30 minutes.
- Prepare a charcoal or gas grill for direct grilling over high heat; oil the grate.
- Grill the chops over the hottest part of the grill, turning once, until both sides are nicely browned, about 2 minutes per side.
- Move the chops to the cooler side of the grill and cover.
- Continue cooking, turning once, until the chops are done to your liking, about 6 minutes more for medium rare.
- Let the chops rest for 3 to 5 minutes, then serve immediately on heated plates.
ROSEMARY AND GARLIC SIMMERED PORK CHOPS
I was looking for something easy and tasty to make with the remaining ingredients in my apartment and this is what I came up with.
Provided by Jen
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
- Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown.
- Turn the heat down to low, pour in the beef broth, and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees F (63 degrees C).
Nutrition Facts : Calories 222.6 calories, Carbohydrate 1.4 g, Cholesterol 68 mg, Fat 13.8 g, Fiber 0.4 g, Protein 22.2 g, SaturatedFat 6.7 g, Sodium 380.8 mg, Sugar 0.3 g
ROSEMARY LAMB CHOPS
While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. "I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner," Beth explains. The chops are perfectly seasoned with rosemary and thyme and have a fabulous presentation sure to impress guests.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 161 calories, Fat 15g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 310mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
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