Grilled Lamb Chops With Black Cherry Glaze And Risotto Recipes

GRILLED LAMB WITH BROWN SUGAR GLAZE

Steps:

• In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
• Preheat grill for high heat.
• Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

BLACK CHERRY-BLACK PEPPER LAMB CHOPS WITH SWEET PEA RISOTTO

Steps:

• Place the stock in a medium pot and warm it up over medium-low heat.
• Place an oven rack 8 inches from the broiler and preheat the broiler to high.
• In a medium skillet over medium to medium-high heat, melt a tablespoon of the butter with a tablespoon of the EVOO, once around the pan. When the pan is hot, add the onions and garlic and cook for 2 to 3 minutes, then add the Arborio and cook for a minute more. Add the wine and cook it all away, 1 minute. Add a few ladles of warm stock and let the rice absorb it, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth as each addition is absorbed, until the risotto is starchy, creamy, and cooked to al dente. Add the peas when the risotto is just about al dente, the last minute or two. Add the cheese, mint, and parsley just before serving.
• When the risotto is half cooked, 10 minutes from being done, drizzle the lamb chops with EVOO and arrange them on a slotted broiler pan. Place the chops under the hot broiler and cook for 8 to 10 minutes for medium rare. Place a tiny pan on the stove over medium heat. Add the remaining tablespoon of EVOO and the shallots to the pan. Cook the shallots for 2 minutes, then add the preserves and whisk them together with the balsamic vinegar and black pepper. Heat them to a bubble, then remove them from the heat and add the remaining tablespoon of butter. Whisk the butter into the sauce.
• Season the risotto with salt to taste. Place a generous serving of risotto into shallow dinner plates. Arrange 2 chops on each plate alongside the risotto and drizzle the black cherry-black pepper glaze over the chops. Garnish the plates with extra sprigs of mint.

LAMB CHOPS WITH CHERRY GLAZE

Steps:

• To make the glaze:
• In a saucepan at medium-high heat, combine the cherries, 1/2 cup bone broth, apple cider vinegar, and honey. Bring to a boil, and then lower the heat to a simmer for 8 minutes, stirring occasionally. In a separate bowl, add 1/4 cup bone broth and tapioca starch. Whisk together. Once combined, pour into saucepan and stir until sauce thickens.
• To make the lamb chops:
• Turn the oven to broil. Brush the avocado oil on the chops. Combine seasonings and press evenly onto chops. Place chops in a baking dish and broil for 5 to 6 minutes on each side. Transfer lamb to a plate and let rest for 5 minutes. Top with cherry glaze and serve.

GRILLED LAMB CHOPS WITH ROUILLE AND CHERRY TOMATOES

Steps:

• For rouille: Using a mortar and pestle or food processor, pound or pulse saffron until bruised and fragrant. Mix in a half teaspoon of boiling water and let sit for 5 minutes. Add garlic, salt and cayenne and pound or pulse until a paste forms.
• Mix in the egg yolk until thoroughly combined. While pounding and stirring constantly (or with food processor on), slowly drizzle in the olive oil. When oil is fully emulsified, stir in tomato paste. Add more salt and cayenne if necessary.
• Light grill. Season lamb chops with salt and pepper, and coat with rouille. Allow lamb to rest at room temperature while grill heats up.
• Halve cherry tomatoes and sprinkle with salt. Toss with celery leaves or chives and vinegar.
• Grill lamb chops to taste, about 2 to 3 minutes a side for medium rare. Brush bread slices with oil and grill until toasted, about 30 seconds a side. Serve lamb with more rouille drizzled on top, and grilled bread and tomatoes on the side.

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.