LAMB
10-12 lamb chops
3 tablespoons olive oil
2 cloves garlic
zest and juice of 1 lemon
1 teaspoon Dijon mustard
sea salt and freshly ground pepper
Trim the chops of excess fat and tie with kitchen string.
Whisk the oil with the remaining ingredients and season with salt and freshly ground pepper.
Coat the lamb and leave for 30 minutes.
Preheat a sauté pan or ridged grill.
Cook the lamb until crisp and golden on the outside and just a touch pink inside.
Rest loosely covered, for 5 minutes.
10-12 lamb chops
1 teaspoon each ground cumin and coriander
2 teaspoons sweet smoked paprika
3 cloves garlic, crushed
1 tablespoon finely chopped rosemary
2 tablespoons lemon juice
¼ cup olive oil
sea salt and freshly ground pepper
2 oranges
3 tablespoons sherry or white wine vinegar
⅓ cup olive oil
1 clove garlic, crushed
1 teaspoon grain mustard
1 tablespoon baby capers
2 tablespoon chopped flat-leaf parsley
sea salt and freshly ground pepper
Tie each lamb chop with kitchen string to secure the tail. This allows the chops to cook evenly and lets you fit more in the pan.
Combine all the ingredients except the chops in a large bowl.
Add the lamb, turning to coat.
Marinate for 30 minutes or up to 24 hours. If marinating overnight, don’t add salt until just before cooking.
Preheat the barbecue or a large sauté pan. Lightly brush with oil and cook the lamb until crisp and golden on the outside and just a touch pink inside. Transfer to a shallow dish and spoon over half the vinaigrette. Loosely cover and leave for 5 minutes.
Peel the oranges with a knife, taking off all the white pith. Hold the fruit over a bowl to catch the juice and cut the orange segments from between the membrane.
Set the segments aside. Squeeze out the juice from the membrane and whisk in the remaining ingredients. Season.
8 lamb loin or rib chops (1-inch thick)
1 tablespoon chopped fresh thyme leaves, plus 1 large sprig
3/4 teaspoon salt,
1/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter, divided
1 small shallot, finely chopped
1 large garlic clove, smashed
1/2 cup dry white wine or low-sodium chicken broth
1 teaspoon freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you’re using thicker lamb chops, this could take up to 10 minutes).
After searing the lamb chops, you’ll move them to a cutting board to rest. Don’t rush to clean the skillet, because the little brown bits (also known as the fond) that are clinging to the bottom of the pan will become the foundation of your sauce.
Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.
You’ll then sauté minced shallots, crushed garlic, and a fresh sprig of thyme in the rendered fat until glossy and brown, then deglaze the pan with white wine or chicken broth and lemon juice, being sure to scrape up the fond. The acidic punch of lemon juice balances the richness of the lamb and butter (which gives the sauce body).
6 thick lamb chops
salt and pepper
extra virgin olive oil
2 tbsp each olive oil and lemon juice
2 tsp Dijon mustard
2 cloves garlic, crushed
1 tsp caster sugar
salt and pepper
1/4 cup capers, well drained
1/4 cup chopped roasted walnuts
3 tbsp chopped mint
Preheat oven to 190 C fan bake
Pat the chops dry with kitchen towels and season both sides with salt and pepper
Heat a heavy duty pan over a high heat
Add the olive oil and the chops and cook for 4 minutes on each side until they have a golden crust
Transfer the pan to the oven and cook for 4 minutes
Take out and place the chops on a warm plate, then loosely tent with a piece of foil
Rest the chops for 4 minutes
Mustard caper walnut salsa
Whisk the oil, lemon juice, mustard, garlic and caster sugar together in a bowl and season well with salt and pepper
Stir in the capers and walnuts, adding the mint just before serving so it doesn't discolour
4-5 lamb chops
salt and pepper
extra virgin olive oil
30 grams butter
2 tbsp pine nuts or chopped walnuts
2 cloves garlic, thinly sliced
2 tsp lemon juice
1 tsp each grated lemon zest and dried mint
1/4-1/2 tsp chilli flakes
1/2 cup Greek natural yoghurt
1/4 cup egg mayonnaise
1 clove garlic, crushed
Season the chops with salt and pepper
Heat a little oil in frying pan and cook chops
Transfer to a plate, cover and rest for a few minutes
Melt the butter in a small pot and add the pine nuts and the garlic
Cook over low heat, stirring often, until the pine nuts and garlic are lightly golden and the butter smells nutty
Take off the heat and stir in the lemon juice and zest, mint and chilli flakes
Season with salt and pepper
Combine the yoghurt, mayo and garlic in a bolw and season with salt and pepper
Spread over the base of a serving plate and top with the chops
Spoon over the hot butter mixture