Lamb Chops With Brussels Sprouts Red Peppers And Ginger Recipes

LAMB LOIN CHOPS RECIPE

Steps:

• Add the mustard, vinegar, honey and mint leaves and stir with a whisk to combine. Set aside
• Preheat oven to 450°F. Toss the brussels sprouts and leeks with salt and pepper in the olive oil.
• Roast for 15-20 minutes until crisp and bright green.
• Add 1 tablespoon olive oil to a cast iron skillet and heat to super hot.
• Add 4 lamb loin chops to the pan. Let it sear for about 3 minutes without moving. Turn over and sear for an additional 3 minutes. Add half the butter and half of the broth mixture. Cook about 1 more minute or until desired doneness. Remove to a platter to rest.
• Cook the other batch of lamb loin chops in the same manner.
• Place the brussels sprout on a platter, top with the seared lamb loin chops (top with a little butter if desired) and serve alongside the Mustard Mint Sauce.

SLOW-ROASTED LAMB SHOULDER WITH BRUSSELS SPROUTS AND CRISPY KALE

Steps:

• Preheat oven to 350°F. Place the fennel and cumin seeds in a mortar and pound with a pestle until fine. Add the garlic, oregano, brown sugar, salt, vinegar and 2 tablespoons of the oil and mix to combine. Rub the lamb with the spice mixture and place in a large roasting pan. Add the water and cover with aluminum foil.
• Roast for 2 hours, remove the foil and spoon over the cooking liquid. Roast for 40 more minutes or until golden brown. Place the Brussels sprouts, salt, pepper and the remaining oil in a large bowl and toss to combine. Transfer to a lightly greased rimmed baking sheet lined with non-stick parchment paper and roast for 15-20 minutes or until golden. Add the almonds and kale and roast for 5 more minutes or until the kale is crisp. Serve the lamb with the greens.

GRILLED LAMB CHOPS AND PEPPERS

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 WITH BRUSSELS SPROUTS, RED PEPPERS AND GINGER

Steps:

• Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain and cut sprouts in half. Set aside. Heat a large nonstick skillet over medium heat. Add the chops to the skillet, in batches if necessary, and cook until medium-rare, about 1 minute each side. Remove the chops from the skillet and keep warm.
• Pour the fat from the skillet and discard. Add the olive oil to the skillet. Add the shallots and cook until they begin to brown, about 30 seconds. Add the ginger and garlic and cook, stirring constantly, for 15 seconds. Add the brussels sprouts and bell peppers and cook until crisp-tender, about 2 minutes. Season with salt and pepper. Season the lamb chops with salt and pepper to taste and divide among 4 plates. Top with the brussels sprout mixture and serve immediately.