VEAL LAMB CHOPS RECIPES

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GORDON RAMSAY HERB CRUSTED LAMB CHOPS - HELL'S KITCHEN



Gordon Ramsay Herb Crusted Lamb Chops - Hell's Kitchen image

How to cook Hell’s Kitchen, Herb Crusted Rack of Lamb recipe.

Provided by John Siracusa

Categories     Gordon Ramsay Recipes

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 32

2 ea. Rack of Lamb, frenched
2 oz. Olive Oil
4 Tbsp. Dijon Mustard
2 C. Panko Bread Crumbs
½ C. Grated Parmesan
1 bu. Parsley
1 bu. Thyme
2 Ea. Rack of Lamb, French Cut
2 Oz. Olive Oil -4T Dijon Mustard
2 C. Bread Crumbs Panko
½ C. Grated Parmesan Cheese
1 Bu. Parsley
1 Bu. Thyme
2.5 lb. Potato
Small Pinch of Saffron
2 Sticks of Butter
½ C. Cream
1 Ea. Yellow Zucchini
1 Ea. Green Zucchini
2 Ea. Indian Eggplant
2 Ea. Plum Tomato
4 Oz. Bravas Puree
Salt and Pepper to taste
Olive Oil, as needed
1 Oz. Olive Oil
1 Ea. Shallots, finely sliced
1 Ea. Garlic Clove, sliced
½ Tbsp. Paprika
8 Oz. Chopped Tomatoes, canned
Salt and Pepper to taste
6 Oz. Black Olives, rough chop
12 Oz. Red Wine Demi Mix, store-bought prepare to package instruction

Steps:

  • Searing Lamb
  • Herb Crust the Lamb Chop
  • Make Saffron Potato Puree
  • Make Ratatouille
  • Bravas Puree
  • Make Cured Olive Demi Glaze

LAMB CHOPS WITH DIJON AND HERB CRUST AND SWIRLS OF MINTY ...



Lamb Chops with Dijon and Herb Crust and Swirls of Minty ... image

Rachael shares an easy, but impressive meal perfect for the holidays or anytime: herb-crusted rack of lamb with a creamy sauce + pureed minty peas.

Provided by Rachael Ray

Number Of Ingredients 34

2 racks of frenched lamb chops
7-9 ribs each
medium in size
Salt and pepper
Non-aerosol olive oil spray
1 egg
1/3 cup Dijon
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 cups panko or homemade breadcrumbs
lightly toasted
½ cup grated Parmigiano-Reggiano
¼ cup stemmed fresh rosemary
finely chopped
Zest of 1 lemon
4 tablespoons melted butter
2 bunches upland cress
picked
3 tablespoons butter
3 tablespoons flour
½ cup white wine
1 cup stock of choice
½ cup cream
Juice of ½ lemon
3 tablespoons butter
1 small white or yellow onion OR large shallot
finely chopped
2 cloves garlic
crushed
Salt and white pepper
1 ½ to 2 pounds fresh shelled or defrosted frozen peas
1 cup chicken bone broth or stock
A small handful of mint leaves
chopped

Steps:

  • For the lamb chops, heat oven to 450°F, with rack at center
  •  Cover a baking sheet with foil and add a wire rack
  •    Heat large cast-iron skillet over medium-high heat
  • Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Pat lamb dry (after taking the chill off a bit) and season with salt and pepper on both sides of rack
  •  Spray the skillet or the meat with oil and sear evenly all over, then remove from pan and cool completely
  • Combine the egg and Dijon mustard, then granulated garlic and onion and slather the mix over both racks, all over
  •    Combine the breadcrumbs and cheese with rosemary and zest, then add the melted butter and press evenly and firmly all over the racks
  •     Roast 15 minutes
  •  Reduce heat to 325°F
  • Turn pan, roast 20 minutes more, turning pan once more midway, or until meat is 130 to 135°F
  • Rest 10 minutes
  • Cut 2 to 3 ribs per person
  • For the simple sauce, melt butter in saucepot over medium heat, whisk in flour and combine
  • Add wine and reduce 1 minute
  •  Whisk in stock, then reduce heat to low, add cream and whisk in lemon just before serving
  •    For the peas, melt butter in saucepot or pan over medium heat and add onion or shallot with garlic, season with salt and pepper and soften 5 minutes
  •  Add peas and stock and simmer 5 minutes more
  • Add mint and puree with immersion blender or in high-powered blender
  •    Smear the peas on the plates, top with 2 to 3 chops and spill over sauce
  • Pile a bit of cress alongside

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