18 Lamb chops 8 ounce Gorgonzola -- room temp. * -----SAUCE----- 8 ounce White wine Salt & pepper -- to taste 6 ounce Heavy cream 1/2 cup Olive oil 8 ounce Butter -- room temp. * Or any fine blue vein cheese of your choice. Toss lamb chops with salt, pepper and olive oil. Wrap exposed bones with aluminum foil so they do not burn. Grill to desired temperature. For sauce: Add wine to a sauce pot and reduce by half. Add heavy cream and reduce on med. heat, until thickened. Whisk in cheese and then butter until incorporated. Salt and pepper to taste. This is served with Fresh Horseradish Mashed Potatoes (recipe listed under that title). Recipe from Chef Trey Cleveland, 411 West Italian Cafe, Chapel Hill, NC (HOME OF THE TARHEELS!!) Hope you enjoy. Converted by MMCONV vers. 1.00 |
8 lamb chops -- rib 2 tablespoons vegetable oil 1/2 cup orange juice 2 tablespoons honey 2 teaspoons salt 2 tablespoons cornstarch 1 teaspoon orange peel -- grated In skillet, brown lamb chops in oil; drain well. Thoroughly combine orange juicew, honey, salt, cornstarch and grated orange peel. Brush browned lamb chops with orange mixture and place in Crock Pot. Cover and cook on Low setting for 6 to 8 hours. If a thicker sauce is desired, remove chops before serving and turn on High setting; stir in a mixture of 2 tablespoons cornstarch and 1/4 cup water. Cook, stirring, until the sauce is transparent. |
Ingredients | |||
8 | each | lamb rib chops | |
2 | tablespoon | vegetable oil | |
1/2 | cup | orange juice | |
2 | tablespoon | honey | |
2 | teaspoon | salt | |
2 | tablespoon | cornstarch | |
1 | tablespoon | orange peel, grated | |
Directions: | |||
In skillet, brown lamb chops in oil; drain well. Thoroughly combine orange juice, honey, salt, cornstarch and grated orange peel. Brush browned lamb chops with orange mixture and place in crockpot. Cover and cook on Low for 6 to 8 hours. If a thicker sauce is desired, remove chops before serving and turn crockpot to High setting; stir in a mixture of 2 tablespoons cornstarch and 1/4 cup water. Cook, stirring until the sauce is transparent. |
2 Sweet red peppers 1/2 c Fresh basil leaves 3 Olive oil 2 tb Parmesan; fresh grated 2 cl Garlic; minced Salt Pepper 8 Lamb loin chops Chops should be approx 1/2 inch thick. Place peppers on greased grill over medium-high heat; frill, turning frequently, for about 20 minutes or until charred on all sided. Let cool enough to handle; peel, core and seed. In food processor, puree peppers until smooth. Add basil, oil and cheese; puree until well blended. Stir in garlic, and salt and pepper to taste. (Pesto can be refrigerated for up to 2 days; thin with more olive oil if necessary.) Place lamb on greased grill over medium-high heat; grill for 5 to 7 minutes per side for medium-rare or until desired doneness. Serve with red pepper pesto. |
1 T Canola oil 1 1/2 lb Lamb leg meat, trimmed of -fat and cut in 1" cubes 1 Onion, finely chopped 8 Scallions -OR- 2 bn Chives, finely chopped 6 Cloves garlic, finely -chopped 2 T Finely chopped fresh ginger 3 T Colombo powder (see recipe) 5 c Up to ... 6 c Defatted reduced-sodium -chicken stock, vegetable -stock or water 2 T Tomato paste 2 t Chopped fresh thyme -OR- 1/2 t Dried thyme 1 lb Boniatos* or potatoes, -peeled & cut into 1" cubes 1 lb Calabaza or butternut -squash, peeled, seeded & -cut in 1" cubes 1 T Fresh lime juice 1/4 c Chopped fresh cilantro -for garnish * Boniato - a Carribbean Sweet potato that is not as sweet as an American sweet potato - you can substitute any good boiling potato, such as Yukon Gold. NOTE: While this dish is traditionally made with kid, other meats, poultry or seafood are all delicious in this recipe. Heat 1/2 T of the oil in a Dutch oven over medium-high heat. Season lamb with salt and pepper and brown on all sides, working in batches if necessary to keep from crowding the pan. With a slotted spoon, transfer the lamb to a platter lined with paper towels. Pour off any fat. Heat the remaining 1/2 T oil over medium heat. Add onions, scallions or chives, garlic and ginger; cook, stirring, until the vegetables are soft but not brown, about 3 minutes. Stir in Colombo Powder and cook, stirring, until fragrant, about 1 minute. Return the lamb to the pan. Add 5 c of stock or water, tomato paste and thyme. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour. Add boniatos or potatoes and calabaza or squash and continue to cook, covered, for 30 minutes more, or until very tender. Add additional stock or water as necessary to keep the stew moist. (The stew can be prepared 2 days ahead to this stage and reheated.) Just before serving, stir in lime juice and adjust seasonings with salt and pepper. Sprinkle with cilantro and serve. |
1 lb Boned Shoulder of Lamb, -cubed. 2 Onions 2 Garlic Cloves, peeled and -finely chopped 1 pt Lamb or Chicken Stock pn Saffron 1 pt Couscous bn Spring Onions 1 Red Pepper 1 Cucumber 1 tb Chopped Mint 1 tb Chives 1 tb Parsley 1 tb Coriander Olive Oil Salt and Pepper Lightly saute the meat in two tablespoons of olive oil. Remove and add the onions, cooking them over a low heat without colouring for 10 minutes. Add the garlic, saute for 1 minute and return the meat to the pan along with the saffron. Pour over stock, season with salt and pepper and simmer, uncovered, for one hour, or until the lamb is tender. You should end up with about half the quantity of liquid. If there is more than this, remove the meat and onions and reduce the stock over a high heat. Add one pint of boiling water to the couscous, cover with a tea towel and leave for 10 minutes, or until all the water is absorbed. finely chop the spring onion, core and deseed the red pepper and top and tail the cucumber, remove the seeds and finely dice. Fluff up the couscous with a fork, and the chopped vegetables, 2 fl oz of olive oil and season with salt and pepper. Add the chopped herbs and keep warm. To serve, ladle the lamb on top of the couscous and serve with lots of juice. Source: Hugo Arnold, London Evening Standard |
1 1/2 kg Leg of lamb, boned 1 tb Coriander seeds 2 ts Black peppercorns 2 ts Cardomom seeds 2 ts Cumin seeds 1/2 Cinnamon stick, crumbled 2 tb Oil 1 lg Onion, chopped 2 Garlic cloves, crushed 2 ts Fresh ginger, grated Stem of lemon grass, 10 cm -long 15 oz Can tomatoes 2 c Water 1 c Coconut milk 1. Remove fat from lamb, cut lamb into 2.5 cm cubes. 2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon. 3. Heat oil in a pan, add lamb in three batches, fry until brown, remove. 4. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes. 5. Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil. Reduce heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender. NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies. HINT: Most Indonesians are Muslims and therefore do not eat pork. Instead they eat lamb, beef and goat. Source: Indonesian Cooking |