Best Lamb Chops And Early Spring Salad And Mashed Garlic Mint Peas N Potatoes Recipes

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LAMB CHOPS AND EARLY SPRING SALAD AND MASHED GARLIC-MINT PEAS-N-POTATOES



Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

2 1/2 pounds (3 large) russet or Idaho potatoes, peeled and cubed
Coarse salt
2 small racks of lamb, cut into chops
Ground black pepper
3 or 4 cloves garlic, cracked from skin
1 cup flat-leaf parsley, 4 generous handfuls, divided
3/4 cup mint leaves, 3 generous handfuls, divided
1 bulb fennel, quartered, core removed and thinly sliced
6 radishes, thinly sliced
6 scallions, chopped
4 celery ribs from the heart with leafy greens, chopped
1 heart romaine, shredded
1 head radicchio, shredded
1/3 pound ricotta salata cheese, crumbled
1 teaspoon lemon zest
1 lemon, juiced (3 to 4 tablespoons)
1 heaping spoonful orange marmalade
1/3 cup extra-virgin olive oil
1 cup frozen green peas
1/4 to 1/3 cup hot milk
1/2 cup garlic and herb or black peppercorn flavored soft cheese (recommended: Boursin or Alouette brand)

Steps:

  • Place potatoes in a pot, cover with water, bring to a boil and cook until tender in salted water, 15 minutes.
  • Preheat broiler to high.
  • Arrange the chops on a slotted broiler pan and season with salt and pepper on both sides. Finely chop garlic with a handful each of the parsley and mint, then reserve. Combine salad of fennel, coarsely chopped remaining mint and parsley leaves, radishes, scallions, celery, romaine, radichio and ricotta salata, in large bowl. Combine the lemon zest, lemon juice and marmalade. Whisk in the olive oil and pour dressing over salad. Toss and season with salt and pepper, to taste.
  • When potatoes are just about ready, broil lamb chops 2 minutes on each side for rare, up to 4 minutes on each side for well doneness.
  • Drain potatoes and transfer back to the hot pot to dry. Add peas, milk and soft cheese then mash to desired consistency. Add in reserved garlic and mint mixture and salt and pepper, to taste.
  • Serve chops alongside piles of salad and potatoes.

LAMB CHOPS WITH MINT PESTO AND MUSTARD MASHED POTATOES



Lamb Chops With Mint Pesto and Mustard Mashed Potatoes image

This is your complete meal here and it sounds wonderful. I haven't tried it yet, but just thinking about it has me putting it to the top of my "need to cook" list. This is from a book about roasting meats...

Provided by CaliforniaJan

Categories     Lamb/Sheep

Time 50m

Yield 2 chops per person, 4 serving(s)

Number Of Ingredients 14

3 cups fresh mint leaves
1/3 cup pine nuts
1/2 cup grated parmesan cheese
1 tablespoon fresh lemon juice
3 tablespoons olive oil
2 lbs red potatoes, about 7 medium, unpeeled
8 lamb loin chops, from midloin, each about 1 1/2-inch thick
1 pinch salt
1 pinch pepper
1 tablespoon olive oil
7 tablespoons butter, at room temperature
1 tablespoon heavy cream
2 tablespoons whole grain mustard
2 garlic cloves, crushed

Steps:

  • Preheat oven to 400 degrees F.
  • In large saucepan, combine potatoes with salted water to cover by 3 inches. Place over high heat; bring to a boil, and cook until tender when pierced with a knife, about 30 minutes.
  • When potatoes are cooking, make mint pesto: In food processor, combine mint, pine nuts, cheese, and lemon juice and process until roughly chopped. Add oil and puree until smooth. Transfer to a covered container and refrigerate until needed.
  • Using dampened kitchen string, tie each lamb chop to hold tail in place, curled into the chop, pinwheel-like. Place chops in roasting pan just large enough to accommodate them in single layer and season with slat and pepper. Drizzle oil evenly over chops.
  • Place lamb in oven and roast for 10 minutes. Reduce heat to 300 degrees F and conti8nue roasting until thermometer inserted into thickest part away from bone registers 150 degrees F for medium, about 10 minutes longer. Remove lamb to warmed platter, cover loosely with foil, and let rest for 5 minutes.
  • When potatoes are ready, drain and, when just cool enough to handle, peel, place in bowl, and mash. Return potatoes to saucepan and add butter, cream, mustard, and garlic. Season with salt and pepper, place over medium heat and stir until mixture is heated through. Spoon bed of mashed potatoes on each warmed dinner plate, top with 2 lamb chops, and place a spoonful of mint pesto on the side.

Nutrition Facts : Calories 1214, Fat 97.6, SaturatedFat 40.7, Cholesterol 210.2, Sodium 585.2, Carbohydrate 42.5, Fiber 6.1, Sugar 3.1, Protein 43.1

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