Tarragonmarinatedlambchopswithpineapplepecansalsa Recipes

TARRAGON-MARINATED LAMB CHOPS WITH PINEAPPLE PECAN SALSA

Steps:

• Salsa: Makes 2 - 2 1/2 cups.
• Combine the pineapple, onion, vinegar, olive oil and herbs in a bowl and season with salt and pepper.
• Just before serving, fold in the toasted pecans.
• May be refrigerated (without the pecans), covered for 1 day.
• Serve at room temperature.
• Lamb chops:.
• Combine olive oil, tarragon and garlic in a large shallow baking dish.
• Add the lamb chops and turn to coat very well.
• Refrigerate, covered for about 2 - 4 hours.
• Preheat your grill to medium high.
• Remove the chops from the marinade, shaking off excess. Discard the used marinade.
• Season the chops on both sides with salt and pepper.
• Grill the lamb chops until medium doneness, about 3-4 minutes per side.
• Place on a serving platter and serve the pineapple pecan salsa alongside.

LAMB IN SPICY PINEAPPLE MARINADE

Steps:

• In a medium saucepan, combine the pineapple juice, vinegar, onion, chipotle and coriander and cumin seeds. Bring to a boil, lower the heat and simmer until reduced by 1/3, about 25 minutes. Remove from the heat; cool. Stir in the lime juice and season with salt and pepper.
• Place the leg of lamb in a very large zip-lock bag and pour in the marinade. Shake the bag to distribute the marinade. Refrigerate 8 hours or overnight.
• When ready to cook, preheat the oven to 450 degrees. Transfer the lamb to a roasting pan fitted with a rack and reserve the marinade for basting. Roast the lamb for 15 minutes, baste with some of the reserved marinade and lower the temperature to 350 degrees.
• Continue to roast, basting occasionally, for another hour and a half or until the lamb reaches the desired doneness. Remove and allow to rest, covered, for 15 minutes. Slice and serve.

LAMB CHOPS WITH PINEAPPLE SALSA

Steps:

• Prepare and heat barbecue.
• Trim chops of excess fat and sinew.
• Brush chops with oil and season with pepper.
• Salsa--------.
• Peel onion and chop finely.
• Slit open chilli, scrape out seeds, chop finely.
• Combine pineapple, onion and chilli in medium bowl; mix lightly.
• Add vinegar, sugar, salt, pepper and mint; mix well.
• Place chops on lightly greased barbecue grill.
• Cook 4-5 minutes each side, turning once, cook until just tender.
• Serve with the salsa.

FILLETS OF LAMB WITH TARRAGON

Steps:

• Cut each lamb fillet crosswise into 4 equal portions.
• Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
• Sprinkle the pieces on both sides with salt and pepper.
• Beat the egg with the water and pour the mixture into a flat dish with raised edges.
• Dip the pieces of meat in flour on both sides. Shake off excess.
• Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
• Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
• Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.