Red Curry Rack Of Lamb With Warm Pea Salad Recipes

GRILLED RED CURRY LAMB CHOPS

Steps:

• In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
• Preheat an outdoor grill or grill pan to medium-high.
• Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
• Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
• Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
• Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.

RED CURRY RACK OF LAMB WITH WARM PEA SALAD

Steps:

• Preheat the oven to 425 degrees F. Set a wire rack inside a rimmed baking sheet. Cut the racks of lamb in half crosswise to make 4 mini racks, then season the lamb with salt and pepper.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the lamb, fat side down, and cook until browned, about 5 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the lamb to the rack over the baking sheet.
• Meanwhile, in a small bowl, mix the curry paste with 2 tablespoons of the lime juice. Place half the mixture into another small bowl. In a mini food processor, pulse the peanuts until finely ground; transfer to a shallow dish.
• Brush the lamb racks with half of the red curry sauce, then coat them in the ground peanuts. Set the lamb fat side up on the baking rack. Roast in the oven until an instant-read thermometer inserted in the center of the meat registers 125 degrees F for medium-rare, 20 to 25 minutes. Transfer the lamb to a cutting board to rest.
• Meanwhile, thinly slice the shallot and transfer it to a small bowl of ice water. Let stand for 5 minutes, then drain.
• Wipe out the skillet the lamb cooked in and heat the remaining 1 tablespoon of canola oil in it over high heat. Add the snap peas to the skillet and spread them in an even layer. Cook undisturbed until blistered on the bottom, about 3 minutes; transfer to a serving bowl. Add the snow peas to the skillet and cook over high heat, stirring, until just warm, about 2 minutes; transfer to the serving bowl. Add the pea shoots, drained shallots and the remaining 2 tablespoons of lime juice to the bowl and toss well. Fold in the basil and season with salt and pepper.
• Carve the lamb by cutting between the bones. Transfer the ribs to a platter. Spoon any peanuts and juices from the cutting board on top. Serve with the warm pea salad, passing the remaining red curry sauce at the table.

THAI RED CURRIED LAMB

Steps:

• Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
• Add the meat and quickly stir fry until browned.
• Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
• Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
• Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender.
• Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.
• Garnish with basil sprigs and serve with steamed jasmine rice.

CRISPY LAMB SPARE RIBS WITH HONEY CRèME FRAîCHE AND CHOPPED PEA SALAD

Steps:

• Make sauce
• In medium bowl, whisk together crème frîache, honey, cumin, coriander, salt, and pepper. Sauce can be made up to four hours in advance, covered, and refrigerated until ready to use.
• Braise lamb ribs
• Preheat oven to 300°F.
• Pat ribs dry and sprinkle with salt and pepper. In heavy large sauté pan over moderately high heat, heat olive oil until hot but not smoking. Working in batches, sear ribs until golden brown, 4 1/2 to 5 minutes per side. Transfer ribs as done to platter; do not wash pan.
• In same pan, combine onions, carrots, celery, garlic, and rosemary. Sauté, stirring often, until soft, about 15 minutes. Add red wine and bring to boil. Lower heat to moderate and continue simmering until reduced by about 10 percent, about 3 minutes. Add stock and bring to simmer. Return ribs to pan, cover, and braise in oven until desired doneness (125°F for medium-rare, about 1 hour). Transfer ribs to cutting board and let stand 15 minutes. Lower oven to 125°F.
• While ribs are braising, make salad
• Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add peas and boil, uncovered, until tender, 2 to 3 minutes. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again. Coarsely chop, transfer to medium bowl, add onion, and toss to combine.
• In small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over pea-onion mixture and toss to combine.
• Finish ribs and serve
• In heavy large sauté pan, heat vegetable oil until hot but not smoking. Cut racks into individual ribs.
• In medium bowl, whisk together flour, semolina, and Parmigiano-Reggiano.
• Working in batches of 6, dredge ribs in flour mixture and fry until golden and crisp, 2 to 2 1/2 minutes per side. Transfer as done to paper towel-lined plate. Keep warm in oven while frying remaining batches.
• Ladle sauce into middle of large platter. Pile ribs on top, then top with salad. Sprinkle with cumin, coriander, and salt and serve immediately.

CURRIED LAMB & PEAS WITH TOMATO & ONION SALAD

Steps:

• Heat the curry paste in a large frying pan until it is fragrant. Add the onion, garlic and lamb, then cook for 15 mins until the mince is really broken down and the onions are soft. Add the frozen peas and some seasoning, cook for 2 mins more, then scatter over half the coriander.
• Meanwhile, cook the rice following pack instructions.
• Make the salad by mixing the remaining coriander with the red onion and tomatoes. Add some seasoning, then serve with the curried lamb & peas and rice.

RACK OF LAMB WITH WARM SALAD OF MIXED BEANS & SLOW-ROAST TOMATOES

Steps:

• Heat oven to 220C/200C fan/gas 7. For the tomatoes heat the oil in an ovenproof frying pan (if you don't have an ovenproof pan, use a standard frying pan then transfer to a roasting tray before putting in the oven) and fry cut-side down. Add the thyme and garlic and cook for 3 mins until coloured. Turn over the tomatoes, drizzle with vinegar, then roast in the oven for 20 mins until soft and caramelised. Leave to rest.
• While the tomatoes are roasting, cook the lamb. Season the meat generously and heat the oil and butter in another ovenproof frying pan. Place the lamb, fat-side down, in the pan and scatter round the garlic and thyme. Brown the lamb really well, then turn over.
• Baste the lamb with the pan juices, then transfer to the oven for 10 mins for lamb that is pink. If you prefer it more well done, give it 5 mins more. Leave the lamb somewhere warm to rest.
• While the lamb is cooking, prepare the bean salad. Bring a large pan of salted water to the boil and cook the broad beans for a few mins. Scoop them out with a slotted spoon straight into a bowl of ice water, then slip them from their skins into a bowl. Boil the fine beans for 2 mins, then add the mangetout and cook both for 1 min longer. Drain, plunge into iced water (this keeps their bright green colour), leave for 1 min to cool down, then drain again.
• Heat the oil in a frying pan, quickly cook the shallots for 1 min until starting to soften and colour, then add the fine beans and mangetout. Cook for about 1 min to heat through, then toss in the almonds and finally toss through the broad beans.
• Scatter the basil over the tomatoes, saving a few of the very small leaves for garnishing. Make the dressing by simply whisking the oil and vinegar together. Carve the lamb into cutlets on a board with a very sharp knife (see tip, below). You are now ready to plate up.
• Place the salad to one side of each plate. Line up three tomato halves down the other side of the plate. Lay three chops on top of the salad, slightly overlapping, with the bones pointing in the same direction. Drizzle the dressing around the plate and scatter the small basil leaves over the tomatoes.