Lamb Baby Lamb Chops With Artichokes And Egg Lemon Sauce Recipes

LAMB CHOPS WITH ARTICHOKES AND ROSEMARY

Steps:

• Heat 2 tablespoons oil in large skillet over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat.
• Sprinkle lamb with remaining garlic and rosemary, then salt and pepper. Heat remaining oil in another large skillet over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.
• Spoon off fat from skillet with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining orange peel and serve.

BRAISED LAMB WITH EGG AND LEMON

Steps:

• Position a rack in the middle of the oven and heat to 400 degrees. Season lamb pieces generously with salt and pepper. Put 2 tablespoons olive oil in a large Dutch oven or heavy-bottom soup pot over medium-high heat and brown the lamb lightly on each side. (Do this in batches so as not to crowd the pan.) Remove browned lamb from pan and set aside.
• Lower heat to medium, then add onions and cook until soft, allowing them to brown a bit, about 8 to 10 minutes. Add the garlic, flour, tomato paste and saffron, if using, and stir to coat the onions. Stir in wine and broth, then bring to a simmer. Add the browned lamb pieces, thyme, rosemary and bay leaf.
• Cover pot and place on the middle rack of the oven. Bake for 15 minutes, then lower heat to 350 degrees and cook for an additional hour. The meat should be meltingly tender when pierced with a paring knife or skewer.
• Remove lamb pieces with a slotted spoon. Strain cooking liquid through a fine-mesh sieve, then return lamb pieces and strained liquid to the pot. Taste and adjust seasoning. Cool to room temperature, then cover pot and refrigerate overnight; this makes removing the fat easier and improves the flavor.
• Remove the stew from the fridge and remove congealed fat. Place pot over medium heat and bring to a bare simmer.
• Bring a large pot of generously salted water to a boil. Cook fregola until al dente, about 8 to 9 minutes, drain and put into a large serving bowl. Season with salt and pepper to taste, and drizzle with olive oil. Keep warm.
• Just before serving, whisk egg yolks and lemon juice together until well combined. Gradually whisk in some of the hot stew liquid to temper the eggs. Turn off the heat under the stew. Pour egg mixture back into the stew, stirring carefully with a wooden spoon. The sauce will thicken very slightly. Taste for seasoning. (Sauce may curdle if it gets too hot. If necessary, keep stew warm over a double boiler.)
• Transfer stew to a serving dish. Mix together parsley, celery heart leaves and lemon zest, and sprinkle abundantly over the stew. Garnish with peeled and halved hard-cooked eggs. Serve with fregola and, if desired, vegetables such as spring carrots, turnips, asparagus or peas.

BABY LAMB CHOPS WITH LEMON

Steps:

• Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
• Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.

BABY LAMB CHOPS WITH ARTICHOKE AND TARRAGON DIP

Steps:

• Preheat the broiler or grill pan to high.
• In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 cup of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop.
• Drizzle chops with a few teaspoons of evoo and season with salt and pepper. Grill or broil 2 minutes on each side and remove to rest.
• To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping. Garnish platter with additional sprigs of tarragon.

LAMB - BABY LAMB CHOPS WITH ARTICHOKES AND EGG-LEMON SAUCE RECIPE

Steps:

• In a small bowl, whisk together the eggs and lemon juice. Season the chops with salt and pepper. Just before you are ready to cook, dip the chops in the flour to coat both sides lightly. Shake off the excess. Heat a heavy 14-inch skillet over high heat. When the skillet is very hot, add 2 tablespoons of the olive oil and swirl to coat, then add the chops. Sear them on one side until you see bloody juices rising, 3 to 4 minutes, then turn and cook for about 30 seconds on the second side. Transfer to a platter and keep warm in a low oven. Pour off the excess fat in the skillet. Return the skillet to high heat, add the wine, and stir with a wooden spoon to release any flavorful bits stuck to the skillet. Add the stock or broth and simmer until reduced by one-third. Pour the reduced liquid into a bowl and wipe out the skillet with a paper towel. Return the skillet to moderately high heat and add the remaining 2 tablespoons olive oil. When hot, add the parsley and garlic and sauté briefly to release their fragrance. Add the artichokes and stir to coat with the seasonings, then return the liquid to the pan. Bring to a simmer, then remove the skillet from the heat and add the egg-lemon mixture. Swirl the pan constantly until the eggs thicken the sauce, which will happen quickly. Spoon the artichokes and sauce onto a warmed platter. Top with the lamb chops and serve immediately.