Grilled Lamb With Miso Chili Sauce Recipes

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LAMB CHOPS WITH GUAJILLO CHILI SAUCE AND CHARRO BEANS



Lamb Chops With Guajillo Chili Sauce and Charro Beans image

Provided by Alex Witchel

Categories     dinner, sauces and gravies, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

5 thyme sprigs
5 oregano sprigs
10 parsley sprigs
10 cilantro sprigs
4 garlic cloves
1 cup dry white wine
1/4 cup extra virgin olive oil
12 double-cut (2 ribs) baby lamb rib chops (about 10 ounces per serving)
Salt
pepper
5 guajillo chilies
3 garlic cloves
1/4 cup chopped onion
1 whole plum tomato
4 cups beef or vegetable stock
1 tablespoon olive oil
Salt
freshly ground black pepper
2 tablespoons olive oil
1/2 cup finely diced red onion
1 clove garlic, finely diced
1 small jalapeño, stemmed, seeded, and finely diced
2 15- to 16-ounce cans cannellini beans, rinsed and drained
Salt
freshly ground black pepper

Steps:

  • For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped. Transfer to a large bowl, and whisk in wine and olive oil. Add chops and turn until thoroughly coated. Cover and refrigerate overnight.
  • For the sauce: Place a cast-iron or nonstick skillet over medium-high heat. Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter. Transfer to a medium saucepan. Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan. Add onion to skillet, again toss until lightly charred, then add to saucepan. Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock. Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes. Pour sauce through a fine-mesh strainer into a bowl, reserving solids.
  • Remove chilies from strainer and discard any stems and seeds they contain. Place peppers in a food processor or blender with the rest of the reserved solids. Purée, adding just enough liquid to make a thick paste. In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste. Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce. Simmer 5 minutes. Season with salt and pepper to taste.
  • For the beans: In a large skillet over medium heat, heat olive oil until shimmering. Add red onion, garlic and jalapeño, and sauté until lightly browned. Add beans and toss until heated through. Season with salt and pepper to taste. Cover and keep warm.
  • To finish and serve: Prepare a grill or place a large skillet over medium-high heat. Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare. Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.

GRILLED LEG OF LAMB WITH ANCHO CHILE MARINADE



Grilled Leg of Lamb with Ancho Chile Marinade image

Provided by Jeanne Kelley

Categories     Lamb     Marinate     Low Cal     Backyard BBQ     Dinner     Grill     Chill     Grill/Barbecue     Party     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

1/2 cup dry white wine
1/4 cup extra-virgin olive oil
8 garlic cloves, peeled
4 tablespoons fresh oregano leaves, divided
3 tablespoons ancho chile powder*
2 tablespoons fresh lemon juice
2 green onions, divided
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons coarse kosher salt
2 1/2 teaspoons freshly ground black pepper
1 4 1/2-pound boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)

Steps:

  • Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in blender. Blend mixture until smooth. Transfer marinade to 13 x 9 x 2-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
  • Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F). Transfer lamb to carving board. Let lamb rest 15 minutes.
  • Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
  • Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.
  • * Available in the spice section of many supermarkets and at Latin markets.

GRILLED LAMB WITH MISO-CHILI SAUCE



Grilled Lamb With Miso-Chili Sauce image

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 cup dark (red) miso
1 tablespoon minced ginger
1 teaspoon minced garlic
1/2 teaspoon cayenne, or to taste
Mirin, sake or white wine as needed
1 1/2 to 2 pounds 1-inch thick medallions of lamb, cut from the boneless rack or tenderloin

Steps:

  • Combine miso, ginger, garlic and cayenne in a large bowl, then thin with a little mirin or sake, just until mixture is pasty. Spread meat with this paste, then proceed, or cover and refrigerate for up to 24 hours.
  • Start a charcoal fire or gas grill, or preheat broiler or oven; rack should be 4 inches or less from heat source. Grill, broil or roast meat, about 4 minutes a side, until outside is crisp and inside medium-rare. Serve immediately.

GRILLED LAMB CHOPS WITH CURRY, APPLE AND RAISIN SAUCE



Grilled Lamb Chops with Curry, Apple and Raisin Sauce image

Personally, I have never been a lamb eater. However, this recipe for grilled lamb chops is superb. The lamb is succulent and the sauce is such a flavor combination you will want to make this frequently. This is a recipe for those people who don't even like lamb -- as it made a true convert out of me. It is a great sauce for beef and poultry as well, with a definite East Indian flavor.

Provided by Sweet Pickles Mom

Categories     World Cuisine Recipes     Asian     Indian

Time 1h35m

Yield 6

Number Of Ingredients 18

¼ cup butter
1 tablespoon olive oil
3 cups chopped onion
1 clove garlic, crushed
2 tablespoons curry powder, or to taste
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons salt, or to taste
2 teaspoons white pepper
1 teaspoon dried thyme
½ lemon (including peel), seeded and finely chopped
3 cups apples - peeled, cored, and chopped
1 cup applesauce
⅔ cup dark raisins
⅔ cup golden raisins
1 tablespoon water, if needed
6 (4 ounce) lamb chops
1 teaspoon seasoned salt

Steps:

  • In a saucepan over medium heat, melt the butter with olive oil, and cook the onions and garlic until the onion is translucent, about 8 minutes. Stir in curry powder, coriander, cumin, salt, white pepper, thyme, lemon, apples, applesauce, dark raisins, and golden raisins until thoroughly combined. Bring the mixture to a boil, turn down the heat to a simmer, cover, and simmer the sauce until it has the consistency of applesauce and the raisins are plump and starting to break apart, about 1 hour. Mix in a tablespoon of water if sauce starts to become too thick.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Sprinkle the lamb chops with seasoned salt.
  • Grill on the preheated grate until the chops are well-browned, cooked to your desired color of pink inside, and show grill marks, 3 to 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center of a chop, not touching bone, should read about 145 degrees C (65 degrees C). Serve the lamb chops with the sauce on the side.

Nutrition Facts : Calories 500.2 calories, Carbohydrate 50.5 g, Cholesterol 87.5 mg, Fat 26.6 g, Fiber 6.7 g, Protein 20 g, SaturatedFat 11.9 g, Sodium 1046.3 mg, Sugar 33.2 g

GRILLED SOY AND GINGER MARINATED RACK OF LAMB SERVED WITH HUNAN STYLE EGGPLANT AND MISO AND PLUM SAUCE



Grilled Soy and Ginger Marinated Rack of Lamb Served with Hunan Style Eggplant and Miso and Plum Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 60

1/4 cup Worcestershire sauce
1/4 cup mirin
1/2 cup soy sauce
1-inch piece ginger, thinly sliced, smashed
2 tablespoons ketchup
1/4 cup chopped garlic
1/4 cup chopped shallots
1/2 cup honey
1/2 cup pomegranate juice
2 tablespoons lemon juice
2 tablespoons chile paste
2 teaspoons ground black pepper
2 racks lamb, trimmed and frenched
Hunan Style Eggplant, recipe follows
1/2 cup Miso and Plum Sauce, recipe follows
3/4 cup Cilantro and Mint Vinaigrette, recipe follows
1/4 cup julienne green onions
1/4 cup cilantro sprigs
1/2 cup peeled, thinly sliced garlic
Oil, for deep-frying
1/4 cup Japanese-style soy sauce
1/4 cup Chinese-style soy sauce
1/4 cup mushroom soy sauce
1/4 cup peanut oil
3/4 cup sugar
3 tablespoons chile paste
1 1/2 cups Shaoxing rice wine
1/4 cup rice vinegar
1 tablespoon cornstarch
2 tablespoons cold water
8 Chinese eggplant, ends trimmed, cut into 1-inch roll-cut pieces
2 tablespoons peanut oil
1/4 cup peeled, smashed garlic
1 cup peeled, sliced shallots
3-inch piece ginger, peeled, sliced, smashed
1/2 bunch green onions, cut into 2-inch pieces
1 star anise, crushed
1 teaspoon black peppercorns, crushed
2 cups plum wine
2 cups Port
1 cup red wine
1/2 cup lamb demi-glace
2 cups chicken stock
1/3 cup raspberry or blackberry puree
1 teaspoon red miso paste
1 teaspoon neriume (Japanese apricot paste)
4 tablespoons butter
Salt, pepper, and sugar
1 tablespoon mustard powder
2 tablespoons pickled ginger vinegar
1 cup peanut oil
1 tablespoon water
1/4 cup packed cilantro leaves
Salt, pepper, and sugar
1/4 cup packed mint leaves
1 egg yolk*
2 tablespoons peanuts, toasted
2 tablespoons cashews, toasted
2 tablespoons lemon juice
1/8 cup pickled ginger

Steps:

  • To make the Soy and Ginger Marinade: in a bowl, combine all the ingredients and stir until well blended.
  • For the lamb: Wrap the chop bones with aluminum foil. (This will minimize the exposure of bones to the marinade and prevent the bones from turning black during the grilling process.) Marinate the racks of lamb for 1 hour in the refrigerator.
  • Preheat the grill. Preheat the oven to 350 degrees F.
  • Over high heat, grill the racks of lamb until nicely marked and golden brown in color. Remove the aluminum foil covering the lamb bones. Transfer to a preheated oven to finish cooking to medium rare or desired doneness.
  • Cut each rack of lamb into 4 double chop pieces. Serve on a bed of Hunan Style Eggplant, with half the Miso and Plum Sauce drizzled over with Cilantro and Mint Vinaigrette. Garnish with julienne green onions and sprigs of cilantro.
  • In a small saucepan, bring water to a boil. Blanch the garlic slices for 30 seconds. Drain. Transfer to a baking tray and allow to cool.
  • Preheat the oil in a deep-fryer to 360 degrees F.
  • In a small bowl, combine the 3 types of soy sauces. Reserve. In a wok or large saute pan, over high heat, add the peanut oil. Stir-fry the blanched garlic until golden brown. Add the sugar and continue to stir-fry until garlic is well coated. Add the chili paste. Deglaze with rice wine and vinegar. Bring to a boil, then lower to a simmer. Reduce until slightly thickened. Stir in the soy sauce mixture and continue to simmer for another 2 minutes.
  • Combine the cornstarch and the water in a small bowl to make a slurry. Stir in the slurry and boil the sauce for 2 to 3 minutes, whisking all the while, to prevent scorching. Add some water if sauce is too thick. Lower to a simmer.
  • Deep-fry the eggplant until tender and golden in color. Drain off excess oil. Bring sauce back to a boil and stir in fried eggplant. Lower heat to a simmer and allow sauce to reduce and thicken. Serve immediately.
  • In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
  • Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
  • Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
  • In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar, and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.

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