PETITE SIRLOIN STEAK HOW TO COOK RECIPES

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HOW TO COOK THE BEST LAMB CHOPS | KITCHN



How To Cook the Best Lamb Chops | Kitchn image

If you have a skillet and a thermometer you can make these easy, delicious lamb chops.

Provided by Patty Catalano

Categories     Main dish    Dinner

Total Time 1200S

Prep Time 480S

Cook Time 720S

Yield 4

Number Of Ingredients 10

8 lamb loin or rib chops (1-inch thick)
1 tablespoon chopped fresh thyme leaves, plus 1 large sprig
3/4 teaspoon kosher salt, divided
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

Steps:

  • Season the lamb. 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.
  • Cook the lamb. 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).
  • Turn the lamb. 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.
  • Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
  • 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.

Nutrition Facts : SaturatedFatContent 10.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.9 g, SugarContent 0.3 g, ServingSize Serves 16, ProteinContent 17.7 g, FatContent 29.4 g, Calories 348 cal, SodiumContent 181.2 mg, FiberContent 0.2 g, CholesterolContent 0 mg

MACARONI AND BEEF CASSEROLE RECIPE - RACHAEL RAY SHOW



Macaroni and Beef Casserole Recipe - Rachael Ray Show image

Rach calls her macaroni & beef casserole, "lazy comfort food." Plus, a few tweaks to this recipe will give you her chili mac version.

Provided by Rachael Ray

Number Of Ingredients 28

Salt and black pepper
1 pound macaroni with lines or elbow macaroni
2 tablespoons extra-virgin olive oil (EVOO) or olive oil (OO)
1 large onion
finely chopped
1 rib celery with leafy tops
finely chopped
1 green bell pepper
seeded and finely chopped
4 cloves garlic
chopped or grated
1 ¼ pounds ground sirloin
80%
About 1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
scant palmful
lightly crushed
A small handful of fresh parsley or basil
chopped
One 14-ounce can crushed tomatoes
3 tablespoons butter
3 tablespoons flour
2 ½ cups milk
About ¼ teaspoon cayenne pepper
or white pepper for milder sauce
About ¼ teaspoon freshly grated nutmeg
2 ½ cups shredded easy-melting cheddar cheese
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Heat a large pot of water to boil for pasta, salt water, add pasta and cook 5 minutes
  • Cold shock and drain pasta
  • Heat a deep skillet over medium-high heat with oil, 2 turns of the pan, add onion, celery and green pepper, season with salt and pepper, soften a few minutes, add garlic and stir a minute more
  • Add beef and crumble, let the meat lose its pink color, then add Worcestershire, oregano and parsley or basil
  • Add tomatoes and simmer
  • Adjust seasoning for salt and pepper
  • Switch broiler on with rack at center oven
  • In a sauce pot or second skillet, melt butter over medium to medium-high heat, whisk in flour to combine, whisk in milk, season with cayenne, nutmeg and salt, and thicken to coat spoon
  • Stir in cheddar cheese to melt, remove from heat
  • Fill casserole with macaroni mixed with meat and sauce, top the casserole evenly with cheese sauce, help it settle evenly with spoon or spatula, then top with Parmesan
  • Brown casserole to golden, 3-4 minutes, serve

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