LAMB CUTLETS/RIB CHOPS WITH CHILI AND BLACK OLIVES
No one does lamb cutlets/chops better than the Italians and this recipe, which comes to me by way of the great Anna del Conte, is a case in point. The nuggets of pink meat are so tender and flavourful you just want to gnaw every morsel right off the bone. I'd keep side dishes plain - maybe some steamed new potatoes and green beans or somesuch - as this needs no attention-seeking embellishment. And I can't tell you how heavenly they are, should you be lucky enough (and it's unlikely) to have some left over, snatched cold straight from the fridge the day after.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Layer the rib chops between clingfilm/cling-wrap (plastic wrap) and flatten them gently with a rolling pin or mallet. Place the chops in a large dish so that they all fit in a single layer.
- Pour over the 4 tablespoons/1/4 cup of oil and add the garlic, chili, oregano, lemon zest and juice. Sprinkle over the salt and the olives and then turn the rib chops in the marinade so that both sides are coated.
- Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.
- Heat a large frying pan with the 2 tablespoons of oil, and add the chops scraping off the marinade before you put them in the pan. Fry them for a couple of minutes a side on quite a high heat so that they take on some color.
- Turn the heat back down to medium and pour the marinade into the pan over the colored chops. Add 2 tablespoons or so of water so that they cook in a little liquid.
- Cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well cooked, (this will also depend on the thickness of the chops).
- Transfer the lamb to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chile should you feel like enhancing the dried chili with the pep of fresh.
RACK OF LAMB WITH PORT AND BLACK OLIVE SAUCE
Categories Mustard Olive Bake Parmesan Rack of Lamb Port Bon Appétit
Yield Serves 4
Number Of Ingredients 15
Steps:
- Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes. Mix 2 tablespoons butter and flour in small bowl to form paste. Whisk paste into sauce; simmer until slightly thickened, about 3 minutes. Strain into heavy small saucepan. Preheat oven to 450°F. Place lamb on baking sheet. Spread mustard over lamb. Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb. Bake lamb to desired doneness, about 25 minutes for medium-rare. Bring sauce to simmer. Mix in olives. Cut lamb between ribs into chops. Serve with sauce.
LAMB CHUNKS WITH OLIVES
This is one of those delicious dishes that are complex in taste but easy in preparation. In Le Marche it is made with lamb and Ascolane olives, because that is what the land provides, but it could be made with other green olives; black olives, such as taggiasche or Gaeta, would be fine, too. As in the recipe for Chicken with Olives and Pine Nuts (page 176), the simple pan-cooking method used here is typical of Le Marche. Try preparing other meats, such as beef or pork, the same way-keeping in mind that the cooking time will vary-and the results will be excellent. And though lamb shoulder is delicious and economical, more expensive lamb would be extraordinary prepared in the same style. This dish is good any time of year, too. In the winter, serve it with polenta and braised bitter greens such as broccoli di rape; in summer, a tossed green salad would go nicely.
Yield serves 6 or more
Number Of Ingredients 10
Steps:
- Trim the exterior fat from the lamb shoulder or leg, and cut the meat into 2-inch pieces, removing fat and bits of cartilage as you find them. Pat the pieces dry with paper towels, and season all over with 1 teaspoon of the salt.
- Pour the olive oil into the pan, and set it over medium heat. Scatter in the crushed garlic cloves and peperoncino. When the garlic is sizzling, lay in all the lamb pieces in one layer, scatter the rosemary on top, and season with the remaining teaspoon salt. When the meat starts to sizzle, cover the pan, lower the heat, and let it cook gently, browning slowly and releasing its fat and juices.
- After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover. Turn again in 10 minutes or so, and continue covered cooking for another 10 to 15 minutes, until the lamb is nicely browned all over and the pan juices have thickened and caramelized. If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon of the fat from one side.
- Stir the wine and vinegar together, and pour them into the skillet, swirling them with the pan juices. Turn up the heat, bring the liquids to a boil, and cook them down quickly to form a syrupy sauce. Drop the olives into the pan, all around the lamb chunks, then cover and adjust the heat to a bubbling simmer. Cook for another 10 minutes or so, again concentrating the juices and marrying the flavors. Finally, cook uncovered for a few minutes, tumbling the meat and olives in the pan, coating them with the sauce.
- Serve immediately, right from the skillet, or heap the meat chunks on a platter or in a shallow serving bowl. Spoon out any sauce and olives left in the pan, and drizzle over the lamb.
LAMB WITH BLACK OLIVES
From Epicurious. Other reviewers suggested sauteeing onions as well and adding beef/chicken stock instead of water to add further flavour. I am going to do this with deboned leg of lamb and cook on low heat for 2-3hours.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
- In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
- Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
- When the lamb is done, serve it immediately, accompanied by polenta, if you wish.
Nutrition Facts : Calories 403.1, Fat 27.3, SaturatedFat 9.7, Cholesterol 101.3, Sodium 253.1, Carbohydrate 2.8, Fiber 0.7, Sugar 0.4, Protein 28.4
LAMB CHOPS WITH BLACK OLIVES
Provided by Nigella Lawson
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Spread chops between two layers of plastic wrap. Using rolling pin or kitchen mallet, pound them until they are all an even thickness. Place the chops in a single layer in a large glass dish.
- In small bowl, combine olive oil, garlic, chili flakes, oregano, zest, juice and olives. Pour mixture over chops. Season to taste with salt. Turn chops in the marinade to coat both sides. Cover with plastic wrap. Marinate for 1 to 2 hours at room temperature.
- Place large skillet over high heat, and add vegetable oil. Remove chops from marinade, scraping off excess, and place them in skillet; reserve marinade. Sear until browned, about 2 minutes a side. Reduce heat to medium, and add reserved marinade and 2 tablespoons water. Simmer until cooked to taste, about 5 minutes for rare chops.
- To serve, transfer chops to a platter. Top with pan juices and serve immediately.
ROAST LEG OF LAMB WITH OLIVE AND ROSEMARY PASTE
Provided by Ed Behr
Categories Food Processor Garlic Lamb Olive Roast Easter Low Carb Rosemary Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Using on/off turns, blend olives, garlic and rosemary in processor until chopped. Gradually add oil, blending until coarse paste forms. Season paste with salt and pepper. Sprinkle lamb with salt and pepper. Place lamb, boned side up, on rimmed baking sheet. Spread olive paste over top of lamb.
- Roast lamb 30 minutes. Increase oven temperature to 400°F. Continue roasting until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 20 minutes. Let stand 15 minutes.
RACK OF LAMB CRUSTED WITH BLACK OLIVES
I'm a big fan of nice, thick lamb chops-and I'm an even bigger fan of nice, thick lamb chops deliciously browned all over! That's exactly what you get with this recipe. Since you remove two bones from an eight-bone rack, these babies are thicker than a normal lamb chop. And, because you sear the chops on both sides-and the fat edge-before schmearing them with the lovely olive purée and finishing them in the oven, the inside stays tender and juicy, and the outside gets a beautiful, delicious, brown crust. Why is that so important? Because brown food tastes good!
Yield serves: 6
Number Of Ingredients 8
Steps:
- In a food processor, combine the olives, oregano, garlic, lemon zest, and red pepper. While the machine is running, drizzle in enough olive oil to create a smooth paste. Taste it-it should be olive-y and delicious!
- Preheat the oven to 425°F.
- Using a sharp knife and working from either end, remove the second and seventh bones from the lamb to make it a 6-rib rack; then cut 6 even chops, season them with salt, and let sit for 10 to 15 minutes.
- Coat a large sauté pan with olive oil and bring to medium-high heat. Working in batches (if you crowd the pan the chops will steam instead of sear), add the chops and cook, turning once, until beautifully brown, 2 to 3 minutes per side. Then brown the fatty outside edge as well for another 2 minutes-SOOOOO delicious!
- When all the chops are done, schmear them generously with the olive purée. Put the chops on a baking sheet and roast for 5 to 6 minutes for medium rare (7 to 8 for medium). Then let them rest for 4 or 5 minutes before digging in.
- If you're making this for a dinner party, the browning and schmearing can be done ahead of time and the chops can be tossed in the oven just before serving.
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