Dd's Pan-Fried Lamb Chops

Lamb is actually not my thing, but this sure does look good.

PAN FRIED LAMB CHOPS 

 

4-6 lamb rib chops, ½-inch thick 

Marinade: 

4 cloves garlic, crushed 

¼ c. olive oil 

2 TB balsamic vinegar 

1 TB fresh lemon juice  

1 TB dried rosemary 

1 tsp. lemon zest

½ tsp. salt

¼ tsp. freshly cracked black pepper

 

Place chops in a shallow dish. In a mixing bowl combine marinade ingredients well; pour over chops. Allow to marinate 4 hours or overnight. 

 

Over medium-high heat, warm skillet.  Brown lamb chops 3-4 minutes. Turn, basting with marinade as needed. Continue cooking 3-4 minutes to bring to desired doneness.  Serves 2.

Dd's Lamb Merquez Meatballs

This sure looks yummy.  Too hard for me to make, but maybe some of you adventurous cooks might want to try.

 

LAMB MERQUEZ MEATBALLS

 

Meatballs:

¾ tsp. cumin seeds

½ tsp. coriander seeds

¼ tsp. fennel seeds

¼ tsp. hot paprika

¼ tsp. sumac

pinch cayenne pepper

¾ lbs. ground lamb

¼ c. breadcrumbs

¼ c. onion, minced

2 TB plain yogurt

1 TB harissa paste

¾ tsp. salt

2 cloves garlic, finely minced

1 large egg

Spicy Tomato Sauce:

Olive oil

1 small onion, diced

2 cloves garlic, finely minced

1 TB harissa paste

1 TB tomato paste

14 oz. can fire roasted tomatoes, blended

Kosher salt and freshly cracked black pepper

 

Preheat oven to 400 degrees.

Meatballs: In a skillet over medium low heat toast cumin, coriander and fennel seeds. Shake skillet, until they are fragrant and begins to change color, 5 to 6 minutes. Transfer to a plate to cool. Place seeds into a spice grinder and blend.  Place into a mixing bowl with hot paprika, sumac and cayenne and stir to combine. 

In a large mixing bowl, add lamb, spice blend and remaining ingredients. Combine gently. Roll into 1 ½-2 tablespoonful meatballs. Set aside in a baking dish.  Bake in preheated oven 10-15 minutes until browned. Set aside.

Sauce: Into same skillet over medium heat saute onions in oil until slightly softened, 4 to 5 minutes. Add garlic; cook until fragrant. Add harissa and tomato paste stirring to blend well. Stir in tomatoes, salt and pepper. Simmer sauce 20 minutes. 

Add meatballs; simmer 10-15 minutes. Serve over pasta. Serves 2-4.

Dd's Pan-Fried Lamb Chops

I'm not too much into lamb, but this sure looks ono.

PAN FRIED LAMB CHOPS 

4 lamb loin chops, 1 inch thick 

2 tsp. olive oil 

1 TB butter 

Marinade: 

2 cloves garlic, crushed 

2 TB soy sauce 

2 TB Worcestershire sauce 

2 TB red wine 

1 TB balsamic vinegar 

1 TB Italian parsley, chopped 

1 TB dried rosemary 

Place chops in a shallow dish. In a mixing bowl combine marinade ingredients well; pour over chops. Allow to marinate 4 hours. 

In a skillet over medium heat brown chops in oil and butter, about 3-4 minutes. Turn, basting with liquid in pan. Continue cooking 3-5 minutes to bring to desired doneness. 

Serves 2.

Landon's Panko-Crusted Rack of Lamb

I must admit . . . I don't eat lamb.  Landon made this tonight though, and it smelled really good.  I still couldn't bring myself to eat it.  But everybody else scarfed it so it must've been good.



Here's the best recipe I could get outta Lan.

First Landon drizzled some olive oil onto the lamb and rubbed in some thyme, rosemary, and Montreal steak seasoning. Then he handed the lamb over to Wendell who threw it onto the hibachi, covered it and let it sear for just a few minutes.

After the hibachi searing, Landon coated the lamb with some Dijon mustard. On top of the mustard coating, he put on another coat of an olive oil/panko/parsley paste.  He then baked the lamb in the oven at 415 degrees for 18 minutes. 

The sauce is just a few Rainier cherries sauteed in some Punahou Carnival mango chutney.