Sauteed Lamb Trimmings With Pesto Recipes

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RACK OF LAMB WITH MINT-BASIL PESTO



Rack of Lamb with Mint-Basil Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups lightly packed fresh mint leaves
3/4 cup lightly packed fresh basil leaves
1/2 cup walnuts, toasted
2 tablespoons freshly grated Parmesan
2 tablespoons fresh lemon juice
2 garlic cloves
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Steps:

  • Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
  • Preheat the oven to 400 degrees F.
  • Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
  • Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
  • Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
  • Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
  • RECOMMENDED WINE #1: Boroli Barolo 1998
  • REGION/ORIGIN: Barolo, Piedmont
  • GRAPE/VARIETAL: Nebbiolo
  • RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
  • REGION/ORIGIN: Montepulciano, Tuscany
  • GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)

GRILLED LEG OF LAMB WITH ZINFANDEL MARINADE AND MINT PESTO



Grilled Leg of Lamb With Zinfandel Marinade and Mint Pesto image

This is my absolute favorite way to cook lamb. Adapted from "The Sutter Home Napa Valley Cookbook", the lamb is marinated in a combination of herbs, olive oil, brown sugar, dijon mustard, soy sauce and olive oil for 48 hours and then grilled. TO DIE FOR! And so easy. Great for company because you do this way ahead and then have time for your guests...but still have an impressive, restaurant-quality meal.

Provided by Epi Curious

Categories     Lamb/Sheep

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 17

5 lbs leg of lamb, boned and butterflied
5 garlic cloves, sliced into thin slivers
1 1/4 cups zinfandel (NOT WHITE ZINFANDEL!!!)
1/3 cup Dijon mustard
1/4 cup soy sauce
2 tablespoons shallots, chopped
1 tablespoon rosemary (fresh, minced)
1 tablespoon black pepper (freshly ground)
1 cup olive oil
vegetable oil, for brushing grill rack
1 cup mint (fresh, finely chopped)
1/4 cup dry roasted peanuts (unsalted, finely chopped)
1/4 cup sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
1 1/2 teaspoons garlic (fresh, minced fine)
salt & freshly ground black pepper

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.

SAUTEED LAMB TRIMMINGS WITH PESTO



Sauteed Lamb Trimmings With Pesto image

Provided by Robert Farrar Capon

Categories     dinner, easy, main course

Time 40m

Yield 2 servings

Number Of Ingredients 6

1/2 to 3/4 pound of raw, lean, gristle-free lamb slices, cut from the upper end of a butterflied leg (the slices should be about 1/4 inch thick and 1 inch square)
3 tablespoons olive oil
1 tablespoon lemon juice, or more as needed
1 clove garlic, minced
Salt and pepper as desired
1 tablespoon pesto, or as desired

Steps:

  • Combine lamb slices, olive oil, lemon juice and garlic in bowl, add salt and pepper to taste, mix well and allow to marinate 30 minutes or more.
  • Heat a heavy skillet until very hot. Add about a third of the lamb slices, spreading them out, and brown them on one side, about 1 to 2 minutes. Do not move the pieces while browning them. When the undersides are browned (top surfaces should still be a bit raw) quickly stir the slices around in the pan and remove them to a serving bowl. Cook the remainder of the slices in 2 more batches, removing them to the serving bowl.
  • Add pesto to the skillet and stir in more lemon juice and salt to taste. Return all the lamb slices (with juices) to the skillet, stir to coat evenly with the sauce and empty the skillet into the serving bowl. The slices should be just heated through. They should not be medium rare and not tough and dry.

Nutrition Facts : @context http, Calories 1131, UnsaturatedFat 61 grams, Carbohydrate 2 grams, Fat 121 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 53 grams, Sodium 418 milligrams, Sugar 0 grams

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