Marinated Lamb With Feta And Parsley Pesto Recipes

ZESTY LAMB CHOPS WITH PESTO

Steps:

• Mix the Salt, Pepper, Lemon Juice, Garlic and Butter together in a bowl to make a marinade.
• Coat all the Lamb Chops or Ribs with the marinade and let it sit for about 20 minutes.
• In the meantime, blend the Parsley, lemon juice, peanuts, peanut butter, sugar and cayenne pepper to make a rough puree mix, this is the pesto.
• Refrigerate the pesto.
• Heat the olive oil in a pan and fry the Lamb Chops/Ribs one by one, pouring any leftover marinade into the pan.
• Cook Chops/Ribs thoroughly and place on an absorbent paper towel.
• After any access oil is soaked, transfer onto a plate and top with the pesto.
• Voila! You're ready to serve!

GRILLED LAMB CHOPS WITH MINT PESTO

Steps:

• MINT PESTO:.
• In a blender or food processor add all the ingredients except the oil for the pesto, Puree this mixture while gradually adding the oil through the feeding tube, and continue mixing until an even, smooth consistency is reached. Reserve 1/2 cup for basting and dipping and set aside for later.
• Place the cut chops in a resealable plastic bag and pour the pesto sauce overtop. Seal the bag and toss gently to coat the lamb chops evenly. Place in the refrigerator and marinate for 5 hours.
• When ready, preheat the barbecue to medium high heat, 375°F.
• Remove lamb from marinade, wipe off the excess marinade from the bones to avoid them burning, but leave the marinade on the meat. Brush each chop with a small amount of olive il to help prevent the meat from sticking on the grill and season both sides of the meat with salt and pepper.
• Rub or spray your grill with oil to again help prevent the meat from sticking to the grates. Place chops directly on the grill and cook for approximately 4-5 minutes per side, basting every two minutes for medium rare, or adjust length to personal desired doneness.
• Remove the meat from the grill, place on a plate/platter and loosely cover with foil. Allow the meat to rest for 10 minutes eefore serving with remaining pesto as a dipping sauce.
• TIP: When grilling lamb on the bone you can cover the bones with foil to prevent burning.

GRILLED LEG OF LAMB WITH ZINFANDEL MARINADE AND MINT PESTO

Steps:

• Quickly rinse the lamb under cold running water and pat dry with paper towels. Trim off any excess fat. With a small, sharp knife, make 1/2 inch deep slits every 2 inches around the entire surface of the meat and insert a garlic sliver into each slit. Transfer to a nonreactive container.
• For the marinade: In a bowl, combine the wine, sugar, mustard, soy sauce, shallots, rosemary and black pepper. Whisk in the olive oil. Pour the mixture over the lamb. Cover and refrigerate for 48 hours, turning the meat at least 3 times.
• About two hours before grilling, remove the lamb from the refrigerator.
• Prepare a covered grill for moderate indirect-heat cooking. Position a drip pan in the center of the fuel grate.
• Remove the lamb from the marinade and set aside. Pour the marinade into a saucepan; place over medium-high heat and bring to a boil, then set alongside the grill.
• When the fire is ready, lightly brush the grill rack with vegetable oil. Place the lamb in the center of the rack, cover the grill and cook, turning and brushing with the marinade every 10 minutes, until done to preference when cut into with a small, sharp knife (35 to 40 minutes for medium-rare).
• For the mint pesto: In a medium bowl, combine the mint, peanuts, sesame oil, soy sauce, rice vinegar, sugar and garlic. Add salt and pepper to taste. Transfer to a serving bowl and set aside. (Pesto can also be prepared in a food processor or blender, which is what I prefer to do).
• Remove the lamb to a cutting surface, cover loosely with aluminum foil and let stand for about 10 minutes before serving.
• To serve, thinly slice the lamb on the diagonal across the grain. Arrange the slices on a warmed serving platter and place the mint pesto alongside.

LOIN OF LAMB MARINATED IN MERLOT, GARLIC AND PARSLEY WITH PIQUILLO PEPPER PESTO

Steps:

• Whisk together the wine, thyme, oil, garlic, black pepper and parsley in a baking dish. Add the lamb and turn to coat. Cover and refrigerate for 30 minutes to marinate.
• Remove the lamb from the marinade 20 minutes before cooking. Heat a grill pan or saute pan over high heat. Season the lamb with salt on both sides and cook until golden brown and seared on both sides and cooked to medium-rare doneness (internal temperature of 135 degrees F on an instant-read thermometer). Place on a cutting board and let rest for 5 minutes before slicing. Serve slices with a dollop of pesto on the side.
• Combine the peppers, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Add the cheese, salt and pepper and pulse a few times to combine.