3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
6 cloves garlic, crushed and peeled
1 sprig fresh rosemary
1/2 cup dry white wine
2 Tbsp extra-virgin olive oil
1 large onion, peeled and chopped
Salt and freshly ground pepper
2 teaspoons sweet paprika
3 canned roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded, and chopped
4-6 sprigs parsley, chopped
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken stock
1 Combine the lamb, 3 of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining 3 garlic cloves and set aside.
2 Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot. Add onions, minced garlic, and salt and pepper to taste, and cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.
3 Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Adjust seasonings.
Optional: garnish with fresh mint leaves.
Famous Recipes – Chinois Grilled Lamb Chops
2 racks of lamb (about 2 pounds each) trimmed and cut into individual chops Salt and freshly ground pepper
1 cup of soy sauce
1 cup of mirin (sweet sake)
1 tablespoon Asian sesame oil
2 cups of chopped scallions
1 tablespoon of dried red chile flakes
2 to 3 garlic cloves, finely chopped
Cilantro Mint Vinaigrette:
1 cup of peanut oil
1/2 cup of rice wine vinegar
1/4 cup each of coarsely chopped mint, cilantro and parsley
1 tablespoon of honey
1/2 tablespoon of chopped ginger
a dash of chili oil
This is one of the all-time favorites at Chinois. The marriage of lamb with mint is a classic, but serving it with cilantro in a vinaigrette makes a really fresh and exciting dish. Look for young Sonoma or Colorado lamb to get the kind of sweetness and tenderness that is best cooked medium-rare.
1. Prepare the marinade: In a bowl, mix together all the marinade ingredients. In a large shallow dish, pour marinade over the lamb chops and refrigerate, covered, for 1 hour
2. While the lamb chops are marinating, prepare the vinaigrette. To make the vinaigrette, in a blender combine all the ingredients, except the oil, and blend until smooth. Slowly add peanut oil. Season with salt and pepper.
3. Preheat grill.
4. Remove lamb chops from marinade and place them on a hot grill. Grill medium rare, about 3 minutes each side; or sauté them in a skillet over high heat for about 2 minutes on each side. (Cook the chops in several batches if necessary, but don’t crowd the pan.)
Make an island of sauce on each plate. Place 3 or 4 lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetables or vegetable-fried rice
Start with the racks of lamb.
Trim the racks, then slice and separate into chops.
Pour marinade over lamb and leave for 1 hour.
Slowly add the peanut oil to all the other vinaigrette ingredients.
The finished vinaigrette in the blender.
Lamb Chops with Balsamic Reduction
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter
In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Makes 4 servings.
Calories 261, Fat 19.7 g, Cholesterol 69 mg, Sodium 369, mg, Carbohydrates 5.4 g, Fiber 0.2 g, Protein 15 g.
Famous Recipes – Lamb Stew with Olives (Spezzatino di Agnello alle Olive)
2 Tbs (30 ml) extra-virgin olive oil
2 lbs (900 g) boneless shoulder of lamb, cut into
1-inch (3 cm) cubes
Salt and freshly ground pepper to taste
2-3 cloves garlic, finely chopped
1 tsp (5 ml) finely chopped fresh rosemary, or 1 Tbs
(15 ml) dried
1 cup (250 ml) dry white wine
1 can (15 oz, 425 g) whole tomatoes, chopped, with their liquid
1/4 cup (60 ml) chopped fresh parsley
12-18 kalamata olives, pitted if desired
Heat the oil in the bottom of a large, heavy pot over high heat.
Season the lamb with salt and pepper and, working in batches,
brown the lamb on all sides in the oil, transferring it to a plate
when it is browned. Lower the heat to medium and saute the
garlic and rosemary in the same pot for about 1 minute. Add
the wine and stir to dissolve the brown bits in the bottom of the
pot. Add the tomatoes and meat to the pot and bring to a boil.
Reduce the heat and simmer covered, stirring occasionally,
until the meat is tender, 1 1/2 to 2 hours. Add the parsley and
olives and cook for 5 minutes. Serves 4 to 6.
Some Other Recipes Lists and Sites:
Famous Recipes – Lamb Recipes – Lamb Chops with Garlic-Rosemary Sauce
Yields: 4 Servings
2 garlic cloves
4 lamb shoulder chops (each about ¾ inch think)
Salt & Pepper
2 tablespoons olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
½ cup chicken stock
1 tablespoon butter
Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes.
Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits for 1 minute. Whisk in butter. Pour sauce over lamb.