Best Lamb Steak Herb Mash And Asparagus With Peppercorn Sauce Recipes

CRUSTED RACK OF LAMB WITH JUS AND BABY CARROT AND ASPARAGUS

Steps:

• Preheat oven to 375 degrees F.
• Season rack of lamb with salt and pepper. Heat the oil in a large skillet. Once heated, add the lamb and sear until golden brown, about 5 minutes.
• In a mixing bowl place crushed pine nuts, bread crumbs, chives, garlic, and Parmesan; mix all the ingredients together.
• Place the seared lamb into a roasting pan. Spoon the whole-grain mustard on top to cover the entire meat side of the rack. Sprinkle the bread crumb mixture to cover the mustard. Once the lamb has been covered by an even layer of the mixture place the roasting pan into the oven and cook until medium-rare about 10 to 15 minutes. Once out of the oven remove lamb from pan and set aside on a plate to rest for about 10 minutes. Meanwhile, place the roasting pan on the stove top and deglaze with the beef stock, port and orange juice. Add sprigs of sage and thyme and bring to a simmer to quickly reduce. When reduced spoon jus over the lamb and serve.
• In a saucepan of boiling salted water add the baby carrots and cook for about 3 to 4 minutes. At the halfway point add trimmed asparagus and cook for about 1 to 2 minutes. Strain all vegetables when done. Serve with roasted rack of lamb.;

LAMB STEAK WITH LEBANESE SPICES

Steps:

• Lay butterflied lamb leg on a cutting board and cut into 4 equal pieces, approximately 6 ounces each. Trim extraneous fat or gristle.
• Place lamb on a baking sheet and season on both sides with salt and the seven-spice powder. Sprinkle meat with sliced garlic and drizzle with 1 tablespoon olive oil. Rub with your hands to coat, massaging the spices into the lamb. Cover bowl with plastic wrap and let stand at room temperature for at least 1 hour, or wrap and refrigerate overnight.
• Put yogurt in a mixing bowl and season with salt. Stir in cucumbers, mint, grated garlic and crushed red pepper. Taste and adjust seasoning. Set aside.
• Put a large cast-iron skillet or stovetop grill pan over medium-high heat. When the pan is hot, add lamb steaks in one layer and cook for about 5 minutes, until nicely browned. Turn pieces and cook for 3 to 4 minutes more, until juices appear on surface, for medium-rare. Transfer lamb to a cutting board and let rest for about 10 minutes before slicing. (Alternatively, broil lamb or grill over coals.)
• While lamb is resting, put 2 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add chard and 1/4 cup water. Season lightly with salt. Cook for 1 to 2 minutes, until chard is just wilted. Remove chard from pan with a slotted spoon and transfer to a serving platter or individual plates.
• Carve lamb on the bias in 1/8-inch-thick slices, against the grain, and place next to the chard. Garnish with dill sprigs, if desired, and serve with a spoonful of cucumber-yogurt sauce. Pass the rest of the sauce separately.

RACK OF LAMB WITH HERB CRUST

Steps:

• Preheat oven to 450 degrees with rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.
• In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Brush lamb with 2 tablespoons Dijon, making sure the entire surface is covered. Pat seasoned breadcrumbs over rack (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.

ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS

Steps:

• Heat a small skillet over medium heat. Add the cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to a food processor. Add the parsley, mint, cilantro, garlic, paprika, salt, and cayenne to processor. Using on/off turns, process until a coarse paste forms. With the machine running, gradually add 4 tablespoons of olive oil. Transfer 2 tablespoons charmoula to a small bowl; whisk in the lemon juice and remaining 2 tablespoons oil. Cover and chill sauce to serve with lamb.
• Transfer the remaining charmoula to a large resealable plastic bag. Add the lamb chops; seal the bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
• Let the lamb and charmoula sauce stand in a bowl at room temperature for 1 hour.
• Preheat the oven to 500°F. Line a rimmed baking sheet with foil and place a rack on the prepared baking sheet. Place the lamb on the rack and sprinkle with salt and pepper. Roast until a thermometer inserted into the center registers 130°F for medium-rare, about 13 minutes. Transfer the lamb to a platter. Tent with foil and let rest 5 minutes.
• Melt the butter with oil in a heavy large skillet over high heat. Add the asparagus and sauté until tender, stirring often, about 3 minutes. Add the shallots and lemon peel; sauté 1 minute. Season to taste with salt and pepper.
• Place 2 lamb chops on each of 4 plates. Divide the asparagus among the plates. Drizzle the lamb and asparagus with charmoula sauce, passing any remaining sauce alongside.

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
• Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
• In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
• In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.