Lamb Lollipops with Cherry Peppers

Ingredients

12 lamb rib chops, about 2 lb
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 tbsp fresh rosemary, chopped
1 tbsp lemon zest
3 cloves garlic, coarsely chopped
1 tbsp fennel seeds
3 tbsp extra virgin olive oil, divided
8 jarred sweet cherry peppers, stemmed and coarsely chopped
2 tbsp shallots, thinly sliced
3 tbsp juice from jar of cherry peppers
3 tbsp fresh flat-leaf parsley, chopped

Method

  1. Place 1 chop between 2 sheets of plastic wrap, and flatten to 1/2-inch thickness, holding the bone while you pound and using a rolling pin or flat side of a meat mallet. Repeat procedure with remaining chops. Place chops in a 13- x 9-inch baking dish. Sprinkle with salt and pepper.
  2. Crush together rosemary, next 3 ingredients, and 1 tbsp oil using a mortar and pestle. Stir in 1 tbsp oil. Spread paste over chops. Cover and let stand at room temperature 30 minutes or chill up to 3 hours.
  3. Cook chops, in 2 batches, in 1-1/2 tsp hot oil (per batch) in a large skillet over medium-high heat 2 to 3 minutes on each side (medium-rare) or to desired degree of doneness. Transfer to a serving dish.
  4. Add peppers and shallots to hot drippings in skillet, and sauté 1 minute. Add juice from peppers, and cook 1 minute. Pour sauce over chops, and sprinkle with parsley. Serve immediately.

Makes 4 servings.

Source: Cooking in Everyday English


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Lamb with Black Cherry Sauce

Ingredients

1 Tbsp grapeseed oil
2 lb rack of lamb

Rub

2 tsp ground cumin
1/4 tsp ground cinnamon
2 tsp Garam Masala
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp fennel seeds

Sauce

1 Tbsp grapeseed oil
1/2 tsp asafoetida
2 Tbsp chopped garlic
1 tsp fenugreek seeds
2 tsp Garam Masala
1/4 tsp ground cardamom
1 (14 oz) can pitted cherries and juice

Method

  1. Combine all the rub ingredients in a bowl and rub the mixture over all the surface of the lamb.
  2. Heat the oil in a heavy-bottomed skillet over medium-high heat. Place seasoned lamb in the skillet and brown on all sides, about 3 to 4 minutes.
  3. Preheat the oven to 450°F.
  4. Place the lamb on a baking sheet and bake for 15 to 17 minutes. Remove from the oven and let sit for 5 minutes.
  5. While the lamb is baking, prepare the sauce. Place the oil and asafoetida in a saucepan and cook for 5 seconds over medium-high heat. Mix in the garlic and fenugreek seeds and cook for 1 minute.
  6. Stir in the garam masala and cardamom. Cook for 10 seconds, and then add the cherries, including the juice.
  7. Reduce the heat to low and simmer the sauce for 7 to 9 minutes.
  8. Remove the sauce from the heat and process it using a food processor to thicken the sauce. Pour some sauce on a serving platter, place the lamb on top, and then pour the rest over the lamb.

Makes 4 servings.

Source: Everyday Indian


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Eggplant and Lamb Al Forno

Ingredients

salt and freshly ground black pepper
2 medium eggplants (about 1-1/2 pounds total), ends trimmed, cut into six 1/4-inch-thick rounds each
1 tablespoon olive oil
1 medium onion, cut into 1/4-inch dice
1 teaspoon each dried oregano, cinnamon, and ground cumin
1/4 teaspoon cayenne pepper
1-1/4 pounds ground lamb
1 (28-ounce) can whole, peeled plum tomatoes, drained
2 teaspoons coarsely chopped flat-leaf parsley
1 tablespoon dry bread crumbs

Method

  1. Heat oven to 375°F.
  2. Salt eggplant well, arrange in colanders, and place weighted bowls on top. Let drain for 30 minutes. Rinse and dry.
  3. Heat oil in a large skillet over medium heat. Add onion, 1 teaspoon salt, and 3/4 teaspoon black pepper. Cook until tender, 7 to 10 minutes.
  4. Add oregano, cinnamon, cumin, and cayenne. Cook for 2 minutes more.
  5. Add lamb and cook until it browns, about 5 minutes.
  6. Drain fat from pan. Break up tomatoes and add to pan. Cook over medium heat, stirring often, until sauce starts to thicken, about 8 minutes.
  7. Place four eggplant slices in an 8-inch square baking pan and top with a third of the sauce. Repeat twice, making four 3-layer stacks. Combine 1 teaspoon parsley and bread crumbs. Sprinkle over the top.
  8. Cover with foil and bake for 1 hour. Remove foil and bake for 10 to 15 minutes more.
  9. Sprinkle with remaining parsley before serving with roasted corn and warm potato salad.

Makes 4 servings.

Source: What to Have for Dinner


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Loin Lamb Chops with Eggplant and Lemongrass Tzatziki

Ingredients

1 small English cucumber
Kosher salt
1 eggplant
3 tablespoons extra-virgin olive oil, plus more for the eggplant
2 tablespoons minced lemongrass, light part only
3 tablespoons minced garlic
1 cup Greek yogurt
8 mint leaves, cut into 1/8-inch strips
juice and zest of 1 lemon
freshly ground black pepper
8 loin lamb chops (about 3 pounds)

Method

  1. Peel the cucumber and quarter it lengthwise. Place it in a colander, sprinkle generously with salt, and allow to drain for 30 minutes. Rinse the cucumber and cut into 1/4-inch dice.
  2. Peel the eggplant lengthwise in 1/2-inch strips “zebra-style,” leaving a 1/2-inch strip of skin between each peel. Cut the eggplant widthwise into eight 1-inch slices. Set aside.
  3. Make the tzatziki. Heat a large sauté pan over high heat. Add 1 tablespoon of the oil and swirl to coat the bottom. When the oil is hot, add the lemongrass and garlic and sauté, stirring, until soft, about 3 minutes. Don’t allow the mixture to color.
  4. Transfer to a small bowl and when cool, add the yogurt, cucumber, mint, and lemon juice. Mix well, season with salt and pepper, and refrigerate.
  5. Season the lamb chops with salt and pepper.
  6. Heat the pan over medium-high heat. Add the remaining 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the lamb chops and sauté until brown on both sides, about 10 minutes. Transfer to a plate and set aside.
  7. Brush the eggplant on both sides with oil and season with salt and pepper. Working in batches, if necessary, add the eggplant to the pan and sauté, turning once, until the slices are lightly colored, 4 to 6 minutes.
  8. Arrange the eggplant on a platter and top each slice with a chop. Serve with the tzatziki on the side.

Makes 4 servings.

Source: Simply Ming One-pot Meals


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Three-cheese Polenta with Lamb Cutlets

Ingredients

8 lamb cutlets, trimmed
olive oil, for brushing
sea salt and cracked black pepper
1 bunch rocket (arugula) leaves (100 g), trimmed

Three-cheese Polenta

2 cups hot water
2-1/2 cups milk
1 cup instant polenta
60 g butter
1 cup grated cheddar cheese
50 g soft blue cheese
1/4 cup grated parmesan cheese

Method

  1. Make the polenta. Place the water and milk in a large saucepan over high heat and bring to the boil.
  2. Slowly pour in the polenta, whisking continuously to prevent any lumps from forming. Reduce the heat to low and stir with a wooden spoon for 5-6 minutes or until the polenta starts to leave the sides of the pan.
  3. Stir through the butter, cheddar, blue cheese and parmesan and cook for 1 minute. Set aside and keep warm.
  4. Heat a non-stick frying pan over high heat. Brush the cutlets with oil, sprinkle with salt and pepper and cook for 4 to 5 minutes each side or until cooked to your liking.
  5. Set the cutlets aside and keep warm.
  6. Divide the three-cheese polenta among serving plates, top with the cutlets and rocket to serve.

Makes 4 servings.

Source: Donna Hay


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