Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Chinois Grilled Lamb Chops

Famous Recipes – Chinois Grilled Lamb Chops

Serves 4-6

2 racks of lamb (about 2 pounds each) trimmed and cut into individual chops Salt and freshly ground pepper

Marinade:

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.

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June 8, 2007 Posted by | Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Lamb, Lamb Chops, Lamb Recipes, Meals, Recipe, Recipes | 1 Comment

Lamb Chops with Balsamic Reduction

Lamb Chops with Balsamic Reduction

Famous Recipes

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.

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February 15, 2007 Posted by | Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Famous Recipes, Food, Ingredients, Lamb, Lamb Chops, Lamb Recipes, Meals, Recipe, Recipes | Leave a comment

Lamb Chops with Garlic-Rosemary Sauce

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.

December 7, 2006 Posted by | Cooking and Food, Dinner, Events, Famous Recipes, Lamb Chops, Meals, Recipe, Recipes | Leave a comment

Famous Recipes – Lamb Recipes – Lamb Chops with Garlic-Rosemary Sauce

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.

July 18, 2006 Posted by | Famous Recipes, Lamb, Lamb Chops, Lamb Recipes, Recipes | 1 Comment