LAMB CHOPS AND GOAT CHEESE
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 25m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Preheat broiler of toaster-oven or oven broiler.
- Sprinkle pepper over chops and broil on one side for about 7 or 8 minutes on each side.
- Remove fresh thyme leaves from stems and mix with cheese. .
- Turn chops; top with cheese and thyme and continue broiling until chops have reached desired degree of doneness.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 28 grams, Carbohydrate 0 grams, Fat 60 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 29 grams, Sodium 259 milligrams, Sugar 0 grams
GRILLED LAMB CHOPS WITH ARUGULA, AGED GOAT CHEESE, CALIFORNIA PEACHES AND TOASTED ALMONDS
Steps:
- For the lamb chops:
- Lightly pound each chop and place them in a re-sealable bag. Add the rest of the ingredients and let marinate for a minimum of 3 hours
- For the vinaigrette:
- Puree the shallots, vinegar and mustard in a blender or food processor for 30 seconds, then pulse in olive oil. Whisk in 3 tablespoons of chopped chives. Don't worry about arugula burning from vinaigrette - it is hardy and meant to be wilted. Set the vinaigrette aside.
- Toss peach halves with the brandy and sugar. Allow to macerate for 1 hour. Grill quickly, just allowing for peaches to get charred.
- Toss arugula with the vinaigrette, then top with the goat cheese. Garnish with remaining chives and the toasted the almonds. Serve immediately.
- Remove lamb chops from marinade. Grill quickly over high heat until nicely charred and rare. Serve at room temperature.
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