LAMB CUTLETS/RIB CHOPS WITH CHILI AND BLACK OLIVES
No one does lamb cutlets/chops better than the Italians and this recipe, which comes to me by way of the great Anna del Conte, is a case in point. The nuggets of pink meat are so tender and flavourful you just want to gnaw every morsel right off the bone. I'd keep side dishes plain - maybe some steamed new potatoes and green beans or somesuch - as this needs no attention-seeking embellishment. And I can't tell you how heavenly they are, should you be lucky enough (and it's unlikely) to have some left over, snatched cold straight from the fridge the day after.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Layer the rib chops between clingfilm/cling-wrap (plastic wrap) and flatten them gently with a rolling pin or mallet. Place the chops in a large dish so that they all fit in a single layer.
- Pour over the 4 tablespoons/1/4 cup of oil and add the garlic, chili, oregano, lemon zest and juice. Sprinkle over the salt and the olives and then turn the rib chops in the marinade so that both sides are coated.
- Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.
- Heat a large frying pan with the 2 tablespoons of oil, and add the chops scraping off the marinade before you put them in the pan. Fry them for a couple of minutes a side on quite a high heat so that they take on some color.
- Turn the heat back down to medium and pour the marinade into the pan over the colored chops. Add 2 tablespoons or so of water so that they cook in a little liquid.
- Cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well cooked, (this will also depend on the thickness of the chops).
- Transfer the lamb to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chile should you feel like enhancing the dried chili with the pep of fresh.
RACK OF LAMB WITH PORT AND BLACK OLIVE SAUCE
Categories Mustard Olive Bake Parmesan Rack of Lamb Port Bon Appétit
Yield Serves 4
Number Of Ingredients 15
Steps:
- Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes. Mix 2 tablespoons butter and flour in small bowl to form paste. Whisk paste into sauce; simmer until slightly thickened, about 3 minutes. Strain into heavy small saucepan. Preheat oven to 450°F. Place lamb on baking sheet. Spread mustard over lamb. Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb. Bake lamb to desired doneness, about 25 minutes for medium-rare. Bring sauce to simmer. Mix in olives. Cut lamb between ribs into chops. Serve with sauce.
LAMB CHOPS WITH BLACK OLIVES
Provided by Nigella Lawson
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Spread chops between two layers of plastic wrap. Using rolling pin or kitchen mallet, pound them until they are all an even thickness. Place the chops in a single layer in a large glass dish.
- In small bowl, combine olive oil, garlic, chili flakes, oregano, zest, juice and olives. Pour mixture over chops. Season to taste with salt. Turn chops in the marinade to coat both sides. Cover with plastic wrap. Marinate for 1 to 2 hours at room temperature.
- Place large skillet over high heat, and add vegetable oil. Remove chops from marinade, scraping off excess, and place them in skillet; reserve marinade. Sear until browned, about 2 minutes a side. Reduce heat to medium, and add reserved marinade and 2 tablespoons water. Simmer until cooked to taste, about 5 minutes for rare chops.
- To serve, transfer chops to a platter. Top with pan juices and serve immediately.
LAMB WITH BLACK OLIVES
From Epicurious. Other reviewers suggested sauteeing onions as well and adding beef/chicken stock instead of water to add further flavour. I am going to do this with deboned leg of lamb and cook on low heat for 2-3hours.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
- In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
- Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
- When the lamb is done, serve it immediately, accompanied by polenta, if you wish.
Nutrition Facts : Calories 403.1, Fat 27.3, SaturatedFat 9.7, Cholesterol 101.3, Sodium 253.1, Carbohydrate 2.8, Fiber 0.7, Sugar 0.4, Protein 28.4
RACK OF LAMB CRUSTED WITH BLACK OLIVES
I'm a big fan of nice, thick lamb chops-and I'm an even bigger fan of nice, thick lamb chops deliciously browned all over! That's exactly what you get with this recipe. Since you remove two bones from an eight-bone rack, these babies are thicker than a normal lamb chop. And, because you sear the chops on both sides-and the fat edge-before schmearing them with the lovely olive purée and finishing them in the oven, the inside stays tender and juicy, and the outside gets a beautiful, delicious, brown crust. Why is that so important? Because brown food tastes good!
Yield serves: 6
Number Of Ingredients 8
Steps:
- In a food processor, combine the olives, oregano, garlic, lemon zest, and red pepper. While the machine is running, drizzle in enough olive oil to create a smooth paste. Taste it-it should be olive-y and delicious!
- Preheat the oven to 425°F.
- Using a sharp knife and working from either end, remove the second and seventh bones from the lamb to make it a 6-rib rack; then cut 6 even chops, season them with salt, and let sit for 10 to 15 minutes.
- Coat a large sauté pan with olive oil and bring to medium-high heat. Working in batches (if you crowd the pan the chops will steam instead of sear), add the chops and cook, turning once, until beautifully brown, 2 to 3 minutes per side. Then brown the fatty outside edge as well for another 2 minutes-SOOOOO delicious!
- When all the chops are done, schmear them generously with the olive purée. Put the chops on a baking sheet and roast for 5 to 6 minutes for medium rare (7 to 8 for medium). Then let them rest for 4 or 5 minutes before digging in.
- If you're making this for a dinner party, the browning and schmearing can be done ahead of time and the chops can be tossed in the oven just before serving.
LAMB WITH BLACK OLIVES (AGNELLO CON OLIVE NERE)
Steps:
- Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
- In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
- Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
- When the lamb is done, serve it immediately, accompanied by polenta, if you wish.
More about "lamb with black olives recipes"
LAMB AND BLACK OLIVES SHEPHERD’S PIE - EVERYDAY GOURMET
From everydaygourmet.tv
LAMB CHOPS WITH OLIVES RECIPE - EPICURIOUS
From epicurious.com
LAMB WITH BLACK OLIVE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BRAISED GREEK LAMB WITH OLIVES AND FETA RECIPE
From deliciousmagazine.co.uk
INSTANT POT LAMB SHANKS - GREEK - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
MEDITERRANEAN LAMB STEW WITH OLIVES RECIPE - TESCO REAL FOOD
From realfood.tesco.com
RACK OF LAMB WITH BLACK OLIVES - METRO
From metro.ca
LAMB STEW WITH BLACK OLIVES | BRITISH RECIPES
From goodto.com
SOUS VIDE LEG OF LAMB WITH BLACK OLIVES RECIPE
From seriouseats.com
ROASTED LEG OF LAMB WITH BLACK OLIVES, LEMON AND …
From foodnetwork.ca
PUNCH UP SOUS VIDE LEG OF LAMB WITH BRINY BLACK OLIVES - SERIOUS …
From seriouseats.com
EASTER LAMB WITH RED WINE AND BLACK OLIVES - THE SPLENDID TABLE
From splendidtable.org
LAMB STEW WITH OLIVES - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
LAMB CUTLETS WITH CHILLI AND BLACK OLIVES | NIGELLA'S RECIPES
From nigella.com
ONE-POT BAKED LAMB ORZO WITH SPINACH, BLACK OLIVES & FETA
From ainsley-harriott.com
50+ DELICIOUS EASTER LAMB ROAST RECIPES FOR A PERFECT FEAST
From chefsbliss.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search