GRILLED LAMB CHOPS AND PEPPERS
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting the chops char, just move them to a new spot as needed and keep going.
Provided by Kelly Mariani
Categories Bon Appétit Dinner Lamb Lamb Chop Grill Grill/Barbecue Summer Chile Pepper Dill Parsley Backyard BBQ Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.
- Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.) Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in 1/2 cup oil; taste and season herb salsa with more salt if needed.
- Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there's a flare-up, until nicely charred on the outside but still pink in the center, 6-8 minutes. Transfer to a platter and let rest 5-10 minutes.
- While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.
- Serve lamb and peppers with herb salsa for spooning over.
LAMB CHOPS ON A BED OF PEPPERS AND ONIONS
Provided by Marian Burros
Categories dinner, easy, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Thinly slice the peppers and onions. Separate onions into rings.
- Mince the garlic.
- Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper.
- Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer.
- Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once.
- Sprinkle each chop with 1/2 teaspoon vinegar.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 28 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 19 grams, Sodium 81 milligrams, Sugar 13 grams
LAMB CHOPS, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES
One of my favourite cooking styles is Italian. Many years ago, I had the privilege of becoming acquainted with, and lived among Italians families from the region of Calabria. I was therefore delighted when, upon reading this recipe, (as it appeared in "Saveur Magazine"), I recognized it as one which was created by Marcella Hazen "the acknowledged godmother of Italian cooking in America". Marcella has very quickly become my personal "Maven of Italian Cuisine". I do confess, however to "tweeking" blends of seasonings and ingredients to suit personal taste, but that is the essence of proficient cooking, isn't it? I believe that is the goal to which we all aspire to achieve; I am sure Marcella would agree. Marcella says "This is a recipe that starts out as two before becoming one. The chops and sauce... are cooked separately. Small rib chops should be cooked very briefly to a moist, flaming pink. Cook them too long, and they will turn gray and lose all their juice." I concur.
Provided by TOOLBELT DIVA
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1-1/2" squares.
- Sprinkle the chops on both sides with a little salt.
- Put the olive oil into a 12" skillet and turn on the heat to high. When oil is hot, slide in the lamb chops. Brown them throughly on one side, turn over, and brown thoroughly on the other side. Remove from the pan to a plate and set aside.
- Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a rich gold colour. Add tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes.
- Add the cut up peppers, parsley, olives, salt and generous grindings of black pepper. Turn heat down to medium; cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.
- Sprinkle the chops with pepper and return them to the pan with the sauce. Turn the chops over several times to coat well and after about a minute or so, empty the full contents of the skillet onto a warm serving platter and promptly serve to hungry diners.
More about "lamb chops on a bed of peppers recipes"
GRILLED LAMB CHOPS AND PEPPERS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (4)Author Kelly MarianiServings 4Estimated Reading Time 2 mins
- Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.
- Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.) Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in ½ cup oil; taste and season herb salsa with more salt if needed.
- Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the center, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes.
- While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.
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