Tuscan Lamb Chops Recipes

GRILLED LAMB CHOPS

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

TUSCAN LAMB CHOPS

Steps:

• Trim fat from chops.
• Cook chops in hot oil in a large frypan over medium heat about 8 minutes for medium doneness, turning once.
• Transfer chops to a serving plate, keep warm.
• Stir garlic into drippings in frypan.
• Cook and stir for 1 minute.
• Stir in beans, tomatoes, vinegar and snipped rosemary.
• Bring to boiling, reduce heat, simmer uncovered for 3 minutes.
• Spoon bean mixture onto four individual plates, arrange two chops on each serving of beans, If desired garnish with rosemary sprigs.

MARINATED LAMB CHOPS

Steps:

• In a shallow dish, combine the first 10 ingredients; add lamb chops and turn to coat. Cover and refrigerate for several hours or overnight., Drain and discard marinade and onion. Lightly oil the grill rack. , Grill chops, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

SLOW-COOKED LAMB CHOPS WITH WHITE WINE

Steps:

• Preheat the oven to 300°F
• Melt 2 tablespoons of the butter and the oil together in an ovenproof frying pan. Add the garlic cloves and rosemary.
• Season the lamb with salt and freshly ground black pepper and fry on both sides until brown, before transferring to a baking dish. Add the halved garlic heads.
• Heat the wine in a small saucepan and pour over the lamb. Cover with foil and cook in the oven to for 1½ hours.
• Remove the lamb and garlic halves from the pan and keep warm.
• Strain the wine into a saucepan, squeezing the juices from the rosemary and garlic skins.
• Combine the flour with the remaining butter. Heat the wine and juices and stir in the flour and butter mixture, a little at a time.
• Cook until the sauce is smooth and thick. Adjust the seasoning as necessary and serve the lamb chops straight away with the sauce poured over.