LEBANESE SPICED LAMB CHOPS
Steps:
- Preheat oven to 550 degrees F.
- Place lamb chops in a 9 by 12-inch glass baking dish. Combine 1 tablespoon of salt, garlic and lemon juice. Pour over lamb chops. Combine 1 tablespoon of salt, pepper, paprika and "7 spices" to form a rub. Rub both sides of the lamb chops with this mixture.
- Place chops back into the baking dish and add 1 1/2 cups of water gently on the side of the dish so as to keep the spices on the lamb chops.
- Cover the dish with foil and seal well. This will ensure the chops stay juicy. Place in the oven at 550 degrees for 30 minutes. Then lower temperature to 400 degrees and bake for 1 1/2 hours.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
HERBED LAMB CHOPS WITH HOMEMADE KETCHUP
Provided by Giada De Laurentiis
Time 1h52m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the ketchup: Place the tomato sauce, onion, vinegar, sugar, tomato paste, salt, and cinnamon stick (or ground cinnamon, if using) in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until thick, about 1 hour. Remove the onion and cinnamon stick and discard. Cool for 30 minutes and refrigerate until ready to use (can be refrigerated for up to 1 week).
- For the lamb chops: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the chops on both sides with salt and pepper. Drizzle with oil and sprinkle the herbes de Provence on both sides. Grill on each side until medium-rare, 2 to 3 minutes. Cool for 5 minutes and serve with the ketchup.
- Cook's Note: The lamb chops can also be roasted or broiled in a preheated 475 degrees F oven for 6 to 7 minutes.
LAMB MIXIOTE
Mixiote are seasoned packets of lamb, rabbit or chicken that are wrapped in agave and steamed on the stovetop or cooked in a barbecue pit (mixiote refers to the thin layer of membrane found in the agave stalk). Since not everyone has easy access to fresh agave, parchment paper makes a fine substitute. The secret to the dish, which is a great addition to a Noche Buena feast, is the marinade: an adobo made with full-flavored dried chiles, warm spices and dried avocado leaves. If you can't get the last, a combination of bay leaves and mint adds a similar herbiness and liveliness to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Sprinkle the lamb with 2 teaspoons salt on both sides and transfer to a nonreactive bowl or large resealable plastic bag. Set aside at room temperature while you prepare the adobo.
- Set a dry skillet or comal over medium heat. Add the guajillos, allspice, garlic, anchos, moritas, cloves and cinnamon and toast until the chiles are dark in spots and the spices are fragrant, 6 to 8 minutes. Transfer to a medium bowl. When cool enough to handle, peel the garlic.
- Add the toasted chiles to a small saucepan with enough water to cover them by 1 inch. Bring to a boil over medium-high heat, pressing on the chiles to submerge them. Remove from the heat, cover and let stand until the chiles are fully softened and pulpy, 15 to 20 minutes.
- Using a slotted spoon, transfer the chiles to a blender (discard the soaking water). Add the reserved toasted spices and peeled garlic, broth, vinegar, oregano, thyme, onion and 2 teaspoons salt. Puree until completely smooth. Reserve 1/2 cup adobo in a container and refrigerate. Pour the rest of the adobo all over the lamb until completely coated. Cover the bowl or seal the bag and marinate, refrigerated, for at least 6 hours and up to overnight.
- When ready to cook, lay out six 12-by-16-inch parchment rectangles. Place a piece of lamb on each and top with a spoonful of reserved adobo and 1 avocado leaf (or 1 bay leaf and 1 mint sprig). Carefully fold each corner of one of the parchment rectangles towards the center, tie it tightly with twine and trim any excess parchment. Repeat with the remaining parchment rectangles.
- Set up a steamer pot with water in the bottom and a steamer basket above the water level and bring to a boil over medium-high heat. Once the water is boiling and steam is coming out, place the lamb packets in the steamer basket in a single layer. Cover tightly, lower the heat to medium and steam, checking occasionally to make sure there's enough water in the bottom, until the lamb is tender and nearly falling apart, about 1 hour and 30 minutes.
- Serve the packets directly on a plate with sliced limes, a side of rice pilaf and warm tortillas.
GRIDDLED LAMB WITH SPICED NEW POTATOES
Cumin-spiced new potatoes give a kick to this delicious lamb dish, the perfect comforting dinner
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pan, cover with water, add a little salt and bring to the boil. Cook for 10-15 mins or until tender. Drain and set aside half for tomorrow. Return the rest of the potatoes to the drained pan with 1 tbsp of the oil, the garlic, preserved lemon and cumin. Keep warm while you cook the lamb.
- Rub the lamb chops with the remaining oil and season. Heat a griddle pan and cook for 3 mins each side or until cooked to your liking. Season the potatoes and stir in the mint, then serve with the griddled lamb and peas or salad.
Nutrition Facts : Calories 490 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.4 milligram of sodium
LAMB CHOPS WITH HERBED SWEET ONION COMPOTE
Categories Onion Sauté Quick & Easy Wheat/Gluten-Free Mint Lamb Chop Oregano Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium. Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.
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