ROASTED LAMB LOIN WITH MINT CHIMICHURRI
A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.
Provided by Mila Furman
Categories Entree
Number Of Ingredients 10
Steps:
- In a food processor or blender, combine mint, dill, half of the olive oil, garlic, red pepper flakes, lemon juice and salt and pepper. If the mixture is a bit to "tight" loosen it up with a bit of water.
- Preheat oven to 450-degrees.
- Line a baking sheet with a raised edge with foil. I actually prefer to do this in a foil pan. Much easier clean-up.
- Place the lamb roast flat side up on the baking sheet. Place cut up potatoes around the lamb roast and drizzle with remaining olive oil, salt and pepper.
- Roast for 30-35 minutes for medium rare. Toss the potatoes half way through cooking to ensure even browning. An instant read thermometer should read 125-130 degrees Fahrenheit for medium rare)
- Remove pan from oven and place tenderloin on the cutting board. Let rest for 10 minutes.
- Toss the potatoes with half of the chimichurri sauce.
- Slice the lamb loin, drizzle with remaining sauce and enjoy.
LAMB WITH MINT CHIMICHURRI
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising that's requisite this times of year. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, weekday, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
- Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 39 grams, Carbohydrate 4 grams, Fat 60 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 18 grams, Sodium 506 milligrams, Sugar 0 grams
ROASTED LAMB WITH MINT CHIMICHURRI
Provided by Damaris Phillips
Categories main-dish
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Rub the lamb with 1/4 cup of the olive oil and season both sides with salt and pepper. Arrange the lamb fat-side up on a roasting pan and roast 15 minutes. Lower the temperature to 350 degrees F and roast until golden brown and a meat thermometer inserted in the center of the lamb reads 130 degrees F, another 25 to 30 minutes.
- While the lamb roasts, make the chimichurri. Combine the mint, parsley, oregano, garlic, serrano and 1 teaspoon salt in a food processor and blend. With the machine running, drizzle in the lime juice and remaining 1/2 cup olive oil and process just until fully combined. Taste and season with salt and pepper.
- Remove the lamb from the oven and allow it to rest for 10 minutes. This will allow the juices to redistribute and the lamb will continue to cook. The temperature should read 140 degrees F. Slice the lamb against the grain and add to a platter. Top with some of the chimichurri and serve the remaining sauce alongside the meat at the table.
BROILED LAMB CHOPS WITH MINT CHIMICHURRI
Provided by Paul Grimes
Categories Garlic Lamb Broil Quick & Easy Father's Day Dinner Mint Meat Lamb Chop Pea Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook chops:
- Preheat broiler.
- Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare.
- Meanwhile, make chimichurri and cook peas:
- With motor running, drop garlic into food processor and finely chop. Add remaining sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl.
- Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
- Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.
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- Combined all of the chimichurri ingredients and let stand. For a chunkier sauce, chop the greens by hand. For a smoother sauce (and a quicker prep), toss all of the ingredients EXCEPT for the olive oil in a food processor and blend (blending extra virgin olive oil can make it bitter, so be sure to add it at the end). Note that this step can be done a day in advance, and may actually help the flavours to blend and mellow a little.
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- Heat a cast iron skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil is shimmering and hot, add the lamb to the pan, taking care not to crowd the individual chops. Cook the first side until well-browned, approximately 3-4 minutes. Flip and cook the other side until the chops are medium-rare at most. Using tongs, briefly sear the bone and fatty sides of the chops.
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