Peppered Loin Of Lamb Recipes

PEPPER-CRUSTED LAMB WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.
• Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.
• Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.

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.

GARLIC-PEPPER CRUSTED SEARED LAMB LOIN WITH TOMATO HASH SERVED ON CROSTINI

Steps:

• Preheat oven to 350 degrees F.
• Rub lamb loin with 1 tablespoon of the olive oil then sprinkle with Roasted Garlic Pepper. Wrap bacon around lamb loin and secure with toothpicks. Heat a skillet over high heat. Sear bacon wrapped lamb on all sides until golden brown. Remove toothpicks and strips of bacon. (Since the powerful flavor of the bacon can be overwhelming to lamb we will only use its imparted flavor from the searing process. The bacon strips can be discarded or cooked until crispy and reserved in the refrigerator for a short time to use as a garnish on a future Cobb salad or the like.)
• Place lamb in oven and roast until medium rare, an internal temperature of 125 degrees F. (Since the lamb will continue to cook for 5 to 8 minutes after you have removed it from the oven - carryover cooking - the meat thermometer will continue to rise to that period of time. So, the idea is to pull the lamb out at an internal temperature of 120 degrees F, so it ultimately ends up where you want it for medium rare.) Let meat rest, then cut into 1/4-inch thick slices.
• To make the tomato hash, heat the remaining tablespoon of olive oil in a skillet over medium low heat and gently cook the onion and garlic until the onion becomes translucent. Stir in the diced tomatoes and chives remove from the heat. Crumble in the cheese and allow it to melt.
• Place a piece of lamb on each slice of baguette, top with some of the tomato hash and mint leaves.

LEMON-PEPPER LAMB CHOPS

Steps:

• Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl. Spoon over both sides of lamb chops. Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
• Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.

PEPPERED LAMB CHOPS

Steps:

• Season chops with black pepper both sides about 3/4 Tablespoon (If you don't use quite 3/4 tablespoon, reserve whatever is left over for the sauce.) reserve remaining tablespoon for the sauce.
• Cook chops either under the grill, BBQ or pan fry until desired doneness.
• For The Sauce.
• In a pan add milk, mustard, brandy, Worcestershire sauce and remaining pepper, bring to boil and then reduce to a simmer for a couple of minutes, add cream, heat through and serve over chops.
• Note: I find the sauce thickens up enough this way, I have had a couple of times where I found it a little to0 runny, if this is the case just use a little cornflour to thicken.
• Serve sauce over chops and sprinkle with chopped chives.

PEPPERED LOIN OF LAMB

Steps:

• With a sharp slender blade, separate the 2 thin tenderloins from the sides of the 2 larger loin pieces. Separate the 2 main loin halves, if the butcher has not done this for you. You will have 4 pieces of meat. Carefully trim away all fat, tendon and tough silvery skin.
• Combine the marinade ingredients in a shallow dish just large enough to hold the lamb snugly. Add the lamb and massage the marinade into the meat. Seal air tight and marinate in the refrigerator for 24 to 48 hours, turning occasionally. Bring the lamb to room temperature.
• To make the lamb coating, heat a small heavy skillet over medium heat. Add the coating ingredients and stir gently until the Sichuan peppercorns crackle and become fragrant, 4 to 5 minutes, adjusting the heat so they toast without scorching. The Sichuan peppercorns will smoke; do not let them burn. Coarsely grind the mixture in a spice grinder or with a mortar and pestle.
• Preheat the oven to 400 degrees. Position the rack in the center of the oven. Remove the lamb from the marinade, wiping off excess marinade with your fingers. Spread the pepper coating on a plate or baking sheet. Press the lamb pieces into the spices, coating thoroughly on all sides.
• Heat a large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 1 tablespoon of the oil and swirl to coat the pan. Heat until nearly smoking. Add the lamb in a single layer with room between the pieces. (Brown the lamb in batches if necessary, cleaning the pan and adding more oil between batches.) Sear the lamb to golden brown on all sides, 1 to 2 minutes per side.
• Place the lamb on a rack set in a roasting pan. Roast until an instant-read thermometer registers 115 degrees in the thickest part of each piece, 6 to 7 minutes for larger pieces, 3 to 4 minutes for the smaller pieces. Promptly remove the lamb to a cooling rack. Let stand 10 minutes before carving. Serve hot, tepid or at room temperature, thinly sliced against the grain.