Broiled Lamb Chops With Green Peppercorn Sauce Recipes

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RACK OF LAMB WITH GREEN PEPPERCORN SAUCE



Rack of Lamb With Green Peppercorn Sauce image

Simple but delicious lamb from Bon Appetit. I only cook the lamb for 13 to 15 minutes because we like it medium-rare and by following the recipe, we think it's over cooked.

Provided by lazyme

Categories     Lamb/Sheep

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

2 racks of lamb, frenched
1 medium shallot
3 tablespoons green peppercorns, drained
1/4 cup unsalted butter
3/4 cup dry red wine

Steps:

  • Preheat oven to 450°F.
  • In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F, about 25 minutes, for medium-rare.
  • While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
  • Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
  • Cut lamb into individual chops and pour sauce over them.

Nutrition Facts : Calories 141, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 3.6, Carbohydrate 1.6, Sugar 0.3, Protein 0.2

RACK OF LAMB WITH GREEN PEPPERCORN SAUCE



Rack of Lamb with Green Peppercorn Sauce image

Categories     Lamb     Roast     Easter     Father's Day     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 5

2 frenched racks of lamb (each about 1 1/2 pounds)
1 medium shallot
3 tablespoons drained green peppercorns in brine
1/2 stick (1/4 cup) unsalted butter
3/4 cup dry red wine

Steps:

  • Preheat oven to 450°F.
  • In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F., about 25 minutes, for medium-rare.
  • While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
  • Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
  • Cut lamb into individual chops and pour sauce over them.

GRILLED LAMB CHOPS WITH PINK PEPPERCORN SAUCE



Grilled Lamb Chops with Pink Peppercorn Sauce image

The secret to these extra-flavorful lamb chops is the marinade. (It's also amazing on pork chops.) Have your butcher double-cut the lamb chops-a thicker chop stays super juicy and is easier to keep from overcooking.

Provided by Kardea Brown

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

1/4 cup canola oil
2 tablespoons yellow mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley, plus more for serving
1 tablespoon chopped fresh rosemary, plus more for serving
2 cloves garlic, minced
2 pounds double-cut lamb rib chops, frenched if desired
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons finely chopped sweet onion
1/4 cup brandy
1/2 cup heavy cream
1 tablespoon pink peppercorns, coarsely crushed
Kosher salt

Steps:

  • Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
  • Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
  • Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
  • To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.

LAMB CHOPS WITH MUSTARD-HERB CRUST



Lamb Chops with Mustard-Herb Crust image

These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 9

1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 tablespoons finely grated Parmesan
1 tablespoon minced fresh rosemary
1 teaspoon dried Italian herbs
8 lamb chops (3 to 4 ounces each)
Coarse salt and ground pepper
2 tablespoons vegetable oil

Steps:

  • In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
  • In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g

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