Fillets Of Lamb With Fresh Thyme Recipes

PAN-SEARED LAMB CHOPS WITH MUSTARD-THYME SAUCE

Steps:

• Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
• Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
• Let the lamb chops sit at room temperature in this marinade for 30 minutes.
• Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
• Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
• Remove the lamb chops from the skillet.
• Add wine to the same skillet and bring to boil.
• Add mustard, fresh thyme, and minced garlic.
• Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
• Add back the pan-seared lamb chops.
• Simmer on low-medium heat to heat them through.
• Season the sauce with salt and cracked black pepper, if needed.
• Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
• To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.

GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS

Steps:

• Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
• Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
• Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
• Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.

GRILLED LEG OF LAMB WITH THYME AND ALLSPICE

Steps:

• Mince garlic, then mash to a paste with salt. Stir together garlic paste, oil, lemon zest and juice, thyme, pepper, and allspice. Put lamb, fat side up, in a large ceramic or glass dish. Using a paring knife, make 1 1/2-inch-long slits (about 2 inches deep) 2 inches apart all over leg. Reserve 1 teaspoon thyme mixture and push remainder into slits, then rub all over with reserved teaspoon of mixture. Marinate lamb, covered and chilled, 12 hours.
• Let lamb stand at room temperature 30 minutes before grilling.
• Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). If using a gas grill, preheat all burners on high, covered, 10 minutes, then turn off all burners except burner closest to you.
• Oil grill rack, then grill lamb over area with no coals (or over turned-off burner or burners), covered, without turning, until thermometer inserted into thickest part of roast (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/4 to 1 1/2 hours (temperatures in thinner parts of leg may register up to 160°F). To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 15 minutes.
• Let lamb stand on a cutting board, uncovered, 30 minutes.

FILLETS OF LAMB WITH FRESH THYME

Steps:

• In a cast iron skillet, heat the olive oil on high. Add lamb trimmings and bones, and brown well for about 5 minutes, stirring. Remove from heat, and drain off all fat. Add onions, and brown lightly. Add chicken broth and 2 sprigs of the thyme. Bring to a boil, and simmer for an hour. Strain through a fine sieve -- there should be about 1/3 cup. Keep warm.
• Meanwhile place carrots in a saucepan, cover with water and simmer for 1/2 hour. Carrots should be soft throughout. Drain, place in a blender and make a fine puree. Pass puree through a fine sieve. There should be about 3 tablespoons of puree.
• Blend puree with lamb broth over low heat. Remove, and set aside.
• Trim most of the fat from lamb fillets, leaving just a translucent layer. Crisscross fat with a knife. Sprinkle with salt and pepper. In a small nonstick pan over medium heat, heat the tablespoon of olive oil. Place lamb skin side down in pan, and cook 3 minutes. Flip lamb, and cook for 2 to 3 more minutes, or to taste. Remove and keep warm.
• Slice the lamb on the bias, and distribute evenly over four warm plates. Pour some of the reserved lamb sauce over the meat. Decorate with remaining fresh thyme.