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Gourmet Chef Recipes - January 17, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Lamb dishes with 3 delicious recipes.


Print and Prepare !!!
 

Lamb with Herb Dijon Sauce
 
 
 
Ingredients -
 

One 5 to 6 pound Leg of Lamb, boned and butterflied
One 8 ounce jar of Dijon Mustard
1/3 cup of Dry White Wine
1/4 cup of Cooking Oil
2 cloves Garlic, minced
1 teaspoon of dried Rosemary, crushed (1 tbsp. fresh)
1 teaspoon of dried Basil, crushed (1 tbsp. fresh)
1/2 teaspoon of dried Oregano, crushed (1/2 tbsp. fresh)
1/2 teaspoon of dried Thyme, crushed (1/2 tbsp. fresh)
1/4 teaspoon of Pepper
 
Preparation:
 

Spread lamb with mustard mixture. Cover and marinate for 2-24 hours in refrigerator. Drain meat, reserving marinade. Thread two 12-14 inch skewers diagonally through meat to keep it flat during cooking. Cook on grill over medium slow heat 1 1/2 hours. Brush with reserved marinade during last 15 minutes of cooking. Serve with warm hard rolls and salad.
 
 

Asian Lamb Chops
 
 
 
Ingredients -
 

3 tablespoons Dark Oriental Sesame Oil
6 thick Lamb Chops
1/2 cup finely chopped Yellow Onion
4 Garlic cloves, minced
3 tablespoons Soy Sauce
3 tablespoons Oriental Red Chile Paste
3/4 cup Orange Marmalade
2 tablespoons Rice Wine Vinegar
1 1/2 tablespoons minced Fresh Gingerroot
 
Preparation:
 

Heat sesame oil in a skillet large enough to hold all the chops. Add chops and brown lightly on both sides. Transfer to paper towels to drain.

Add the onion and garlic to skillet. Cook, covered, over low heat for about 15 minutes until tender and lightly colored. Add soy sauce, chile paste, marmalade, vinegar, and gingerroot. Simmer for 2 minutes, stirring constantly.

Return chops to the skillet, cover, and cook over low heat, turning once, until done, about 7 minutes for medium-rare. Serve immediately, spooning sauce over chops.
 
 

Grilled Lamb Chops
 
 
 
Ingredients -
 

3 tablespoons Vegetable Oil
1 teaspoon grated Lemon Zest
3 tablespoons Lemon Juice
2 cloves Garlic, minced
1 teaspoon Dried Rosemary, crumbled
1/2 teaspoon Dried Thyme, crumbled
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
4 lamb Shoulder Chops 3/4-inch thick (about 1 1/2 pounds), trimmed of excess fat
1 Lemon, cut into 8 wedges
 
Preparation:
 

In a large self-sealing plastic bag, mix together oil, lemon zest, juice, garlic, rosemary, thyme, salt, and pepper.

Add chops, seal, turn to coat well, and refrigerate at least 4 hours or overnight.

Preheat the grill. Pat chops dry and place directly over hot coals covered with ash, about 5 to 8 inches from the heat. Grill, turning and basting every 3 minutes with remaining marinade, 12 to 14 minutes. Garnish with lemon wedges.