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Pistachio and Goat Cheese Crusted Lamb Chops

Pistachio and Goat Cheese Crusted Lamb Chops


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Created by Cooking Planit's culinary director chef Emily Wilson, this recipe reinvents the lamb chop. There's no flour and eggs in this recipe, though, because it uses creamy and decadent goat cheese to get the breading to stick.

12191

Calories Per Serving

Ingredients

  • 1/4 Cup fresh oregano
  • 1 Cup shelled pistachios
  • 8 bone-in lamb chops, frenched
  • Kosher salt and black pepper, to taste
  • 4 Ounces goat cheese
  • 2 Tablespoons extra-virgin olive oil
  • 1/4 Cup balsamic syrup

Servings4

Calories Per Serving12191

Folate equivalent (total)479µg100%


Recipe Summary

  • 2 racks of lamb, trimmed
  • 1 teaspoon herbes de Provence
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • ⅔ cup chopped pistachio nuts
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon melted butter
  • 1 teaspoon olive oil
  • salt and ground black pepper to taste
  • 3 tablespoons Dijon mustard

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.

Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet set aside.

Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.


Lamb chops with pistachio tapenade

One thing I am realizing about going a long time without eating meat (15 years) followed by a relatively short time eating as a moderately enthusiastic meat eater (5 years and change) is that it doesn’t always occur to you to include it in meals. In fact, I have apparently only made four dishes on the site this year that include meat, and two were briskets for big dinner parties. With a fridge bursting (literally if you can find room for a jar of mayo in there, you’d be my hero) with spinach and scallions, radishes, real baby carrots, sugar snaps, shelling peas and tiny freshly-dug red potatoes rolling off the top, I can hardly imagine why I’d need to roast a chicken. But when I was going through my (very, very, very long) list of Recipes I Want To Try last week, these lamb chops jumped out at me, promising to at least temporarily break me out of my asparagus — hashed! ribboned! tossed with pasta for one! — rut.


There were three big sells on this recipe for me, the first being Anne Burrell: I love everything she cooks. The second was that these chops are entirely in the kitchen and I had no idea you could make great lamb chops without a grill. Related, reason three is that, I only recently discovered that I like, nay, love lamb chops. Adore them. In fact, I think my enjoyment of lamb chops — versus dabbling in ribs or a vague appreciation of steak — is pretty much the only thing that makes me a “real” meat eater these days, which I define as liking the taste of something so much, you’d even enjoy it plainly, just salt and pepper on a grill. That’s love, right?

Fortunately, this recipe has a little fun with them, smearing them, once browned, with a olive-pistachio-lemon zest and garlic tapenade that you can whiz up in no time in a food processor. Chops are browned for two minutes on each side in a pan, slathered with the tapenade and baked for five minutes to utter lamb perfection — the whole dish can literally be pulled off in 30 minutes, leaving time for the important stuff, like sitting in the grass, and pondering how your thighs got so awesome. What, you don’t do that too?


Lamb Chops with Pistachio Tapenade
Barely tweaked from Anne Burrell

1/2 cup pistachios, shelled and toasted
1/2 cup pitted green (what I used) or Cerignola (what Burrell recommends) olives
2 tablespoons capers
1 clove garlic, smashed
1 tablespoon freshly chopped oregano leaves (nixed because mine had gone bad)
2 tablespoons freshly chopped parsley leaves
Extra-virgin olive oil
1 lemon, zested
1 (8-rib) rack of lamb or 6 lamb chops
Salt
Freshly ground black pepper*

To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.

If using a rack of ribs: Remove 2 rib bones from the 8 rib rack to make it a 6-rib rack. Counting from either end, remove the 2nd and 7th bones this will create 6 even chops that are thicker than a normal lamb chop. Cut 6 even chops.

Cook your chops: Season your six lamb chops generously on either side with salt and freshly ground black pepper. Allow them to sit for 10 to 15 minutes before cooking.

Preheat oven to 425 degrees F. Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in preheated oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.

* My addition. Does anyone know why not a single Anne Burrell recipe calls for black pepper, only salt? I would love to hear your theories!


Grilled American Lamb Flatbreads

Servings: 4

INGREDIENTS

PISTACHIO PESTO

1-1/2 cup packed fresh basil

3/4 cup roasted pistachios unsalted

1 cup extra virgin olive oil

1 tablespoon nutritional yeast (for dairy free version, otherwise use 1/4 cup grated parmesan cheese)

1/4 tablespoon kosher salt or more to taste

1/4 tablespoon fresh cracked black pepper or more to taste

GOAT CHEESE SPREAD

6 oz goat cheese room temperature

LAMB AND SEASONING

4 American lamb sirloins About 1 pound total

fresh cracked black pepper

DIRECTIONS

Place all ingredients for the pistachio pesto into a blender and blend on high until fully combined. Set aside.

Preheat oven to 425 degrees. Place the pieces of naan bread on a baking sheet. Bake for about 5-10 minutes or until slightly crispy.

Mix together the goat cheese and heavy cream and set aside.

If you don’t have a traditional grill (like me because… NYC apartments) then fire up a grill pan (I used a cast iron one off Amazon for about 20 bucks) on high heat. Be prepared for some smoke in your kitchen so open any windows and/or turn on any kitchen vents. Using a paper towel, pat dry both sides of the lamb sirloins and then season liberally and fairly evenly with salt, pepper and paprika.

Cook the sirloins on the grill pan (or grill) for a few minutes on each side until the internal temperature reads 145. Let them rest on a cutting board for at least 5 minutes before slicing.

ASSEMBLING THE FLATBREADS

Using the back of a spoon, spread the goat cheese mixture evenly on each flatbread.

Using a sharp knife, slice the lamb into thin strips (about 1/8 inch) and add the slices on top.

Drizzle the pistachio pesto on top and enjoy!


Pistachio and Herb Crusted Rack of Lamb

With Italians, Easter is all about the lamb…unless you are a Calabrisi…Then it’s all about the lamb or the goat! That’s kind of the way it was growing up. We never knew quite what the main course would be until almost the last minute. But we always knew it would be lamb or goat. The reason for all the suspense was that my father, Attilio – the “high priest of the church of all things carnivore” was in charge of procuring the meat. Good thing too – because, like his father before him, he simply knew everything about meat. Sometimes he could get a young goat – and sometimes it was the milk fed lamb. Whatever it was – we always knew it would be an event – succulent, perfectly cooked, flavored, and prepared with utter perfection by “numero uno” in our kitchen. Here, in honor of those bygone Easters, we step into the modern age with a simple Rack of Lamb – but not just any rack – a PISTACHIO AND HERB CRUSTED RACK OF LAMB.Just take a look at this recipe, and you’ll see how simple this is to prepare. Attilio would approve of this choice, as all of his favorite flavors and seasonings for lamb, his perfectly chosen herbs, are present in this dish. Buona Pasqua, Pop!

PISTACHIO AND HERB CRUSTED RACK OF LAMB

Makes: one rack (2-3 servings)

Prep: about 15 minutes

Cook: about 25-30 minutes

Ingredients

1/4 C. + 1 Tbsp. Extra Virgin Olive Oil for pesto and a little extra for drizzle

1 Large Clove Fresh Garlic cut in 3 pieces

1/2 C. Fresh Italian Parsley

2 Tbsp. Fresh Rosemary leaves

3 Tbsp. grated Parmigiano-Reggiano Cheese

Kosher Salt and Pepper to taste

Fresh Rosemary or Italian Parsley for garnish

Instructions

Pat dry your rack of lamb. If the rack is especially fatty, you might want to trim some off, but you DO want some fat on it to keep it moist and provide flavor.

Drizzle a little Extra Virgin on the underside of the lamb rack. Add salt and pepper to both sides of the rack.

In a blender or processor, pulse the following until a smooth paste is formed (the pesto!) – while adding the Extra Virgin Olive Oil in a stream:

pistachios, garlic, parsley, rosemary leaves, Parmigiano, lemon zest, and lemon juice

Taste for seasoning and add salt and pepper as needed.

Do this earlier in the morning and refrigerate: Press the pesto on the fat or rounded side of the rack. This will provide the crust. Now, get on with the rest of your day! So easy!

About 1/2 hour before you are ready to roast – Take the crusted rack out of the frig early and allow it to reach room temperature.

Roast the rack of lamb at 450 degrees for about 10 minutes – Then reduce your oven heat to 400 degrees and cook until it reaches your preferred level of “doneness”. For me this requires 10-15 minutes of roasting at 400. (internal temp around 145 degrees) I like my lamb pink and juicy. For best results do not roast to well done – kind of a waste of good lamb.

This next step is important: Let the meat rest for about 15 minutes to reabsorb the juices.

Slice the rack into individual chops with a sharp knife or scissors.

Garnish with Fresh Rosemary or Parsley and drizzle with the loveliest Extra Virgin you can find!

Don’t just wait for Easter to make this fabulous PISTACHIO AND HERB CRUSTED RACK OF LAMB. Hey! Make two racks – The leftovers are to die for. Looking for a perfect wine pairing? Look no further than a beautiful Toscana for this one – medium bodied and not to heavy on the tannins.

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.


Pistachio and Goat Cheese Crusted Lamb Chops - Recipes

Whenever we go to Santa Fe to visit our friends Linda and Mike Waterman, we cook a glorious meal of charcoal-grilled leg of lamb seasoned with rosemary and accompanied by roasted potatoes. We've been enjoying this same meal together as long as can remember.

The flavors of lamb and goat cheese combine brilliantly, and rosemary and garlic bring out the gamy juices of the succulent rack of lamb. In honor of the Watermans, I created this goat cheese crust that dresses up a rack of lamb while keeping it moist and tender.

Goat Cheese Crust
4 ounces (1/2 cup) fresh goat cheese, softened
1/4 cup fresh bread crumbs
1 tablespoon minced garlic
1 tablespoon minced fresh rosemary
1 large egg yolk, lightly beaten
1/4 teaspoon salt
Generous 1/2 ounce Pecorino Romano, grated (2 heaping tablespoons)
1 teaspoon freshly ground black pepper

Lamb
2 tablespoons extra virgin olive oil
One 8-chop rack of lamb, trimmed and frenched
(have the butcher do this) (2 pounds)
Seasoning Salt or salt and freshly ground black pepper to taste
4 sprigs fresh rosemary, for garnish

Preheat the oven to 500 degrees F.

For the Goat Cheese Crust, place the goat cheese, 1 tablespoon of the bread crumbs, the garlic, rosemary egg yolk, and salt together in a small bowl and blend. Combine the remaining 3 tablespoons bread crumbs, the Pecorino, and pepper in another small bowl. Set aside.

Rub the oil over the meat and season with the seasoning salt. Place the lamb on a rack in a shallow baking pan and roast for 20 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 110 degrees F. Remove from the oven and reduce the oven temperature to 450 degrees F. Coat the top side of the rack of lamb with the goat cheese mixture. Pat the bread crumb mixture over this, pressing slightly so it adheres. Return to the oven and cook for 20 minutes, or until medium-rare. The internal temperature should be 145 degrees F. And the cheese crust should be golden brown. If a more browned crust is desired, place it 3 inches from the heat under the hot broiler for the last few minutes before the lamb reaches 145 degrees F. Remove from the oven and let rest for 3 to 5 minutes.

To serve, cut the rack into chops, being careful to keep the crust with each chop. Serve 2 chops to each person, garnished with the rosemary.

The Cheese Lover's Cookbook and Guide
By Paula Lambert
Simon & Schuster, November, 2000
Hardback, $35.00
384 pages, 16 full-color photo-illustrations
ISBN: 0-684-86318-9
Recipe reprinted by permission.


Tarragon-Crusted Lamb with Goat Cheese Fondue

Andrew Zimmern&rsquos Kitchen AdventuresAhhhh, spring is springing, and a young man&rsquos thoughts turn to lamb. Let&rsquos get the negative thinking out of the way first. Young lamb (less than about seven to eight months old) is superbly tender, not fatty or the least bit barnyard-greasy, and the younger you go, the better the product, in my opinion. If you can get milk-fed baby lamb at a farm market or via CSA or farm-direct, go for it. A whole baby rack is a single serving, but for greater quantities I roast whole baby-lamb quarters on the grill or in the oven all the time. The meat is pale pink and achingly sweet and tender. This recipe calls for one rack to serve two people, which is about three or four small chops per person. And it assumes you are buying conventional lamb that&rsquos around eight or nine months old. That&rsquos pretty standard.I think lamb and goat cheese is a perfect combination. The goat cheese sauce here is a simple one that pairs beautifully with any grilled or broiled red or white meat. For years, I often made little sandwiches on toast with leftover roast leg of lamb and soft ripened goat cheese. Much later, I merged a couple of thoughts together and developed a more formal recipe at home for dinner parties. After watching our son devour the leftovers one day, I made it part of our family&rsquos rotation during weekly meal planning. It became so popular that my seven-year-old and I even "taught" this dish together at a family-dinner demo last year at Walt Disney World. Kids love putting the sauce on the lamb, and what kid doesn&rsquot love "meat lollipops"?&mdashAndrew Zimmern Fast Lamb Chop Recipes


Grilled Balsamic Lamb Chops with Herb Goat Cheese Sauce

Fast, easy and fresh, Grilled Balsamic Lamb Chops with Herb Goat Cheese Sauce is one of the most flavorful dinners ever. Quick to get on the table and with easy clean up, this meal is one the whole family will LOVE.

Disclaimer: This post is sponsored by ACME Markets. All opinions and statements are my own, as always.

Summer is officially here and that means I want quick dinners that I can get on the table in minutes. I don’t want to spend hours slaving in the kitchen when I could be outside soaking up the sun with my family but I also don’t want to cut corners by serving up a ton of processed convenience foods. This recipe for Grilled Balsamic Lamb Chops with Herb Goat Cheese Sauce is one of my favorites because it’s made from clean ingredients and the prep work takes about 5 minutes total.

The best recipes start with the best ingredients and that’s why I love the Open Nature® products found at my local ACME Markets stores. Open Nature products provide high quality, minimally processed products for the well-being of your family, friends, pets, and the environment. Quality and satisfaction guaranteed or your money back.

Open Nature products help me feel good about the food I’m feeding my family starting with their Open Nature Lamb Loin Chops. The flavor is rich but delicate with a slight sweetness that is only found in lamb products. They cook quickly so they’re perfect for dinner on the fly.

Lamb Chops also soak up marinades and rub flavors so well, I used the Open Nature Balsamic Vinaigrette and marinated them for a few hours. This gave the meat time to absorb all the sweet tangy flavor found in the dressing. I LOVE this Balsamic Dressing because it’s simple and pure…..nothing artificial and has a sweet bite that’s fantastic on all my salads!

Then, I tossed the lamb chops on the grill for about 10 minutes. High heat gives them the perfect sear and cooks them quickly without drying the lamb chops out. Resting the lamb chops after cooking allows time for the juices to redistribute leaving you with tender, juicy meat that’s as good as any restaurant.

While the grilled lamb chops rest, you can make the sauce using Open Nature Plain Greek Yogurt, O Organics® Garlic and Herb Goat Cheese, honey, and a splash of apple cider vinegar. Throw everything into the blender or food processor and blend until smooth. This leaves you with a creamy, tangy, slightly sweet Herb Goat Cheese Sauce that you’ll want to put on everything. Open Nature Plain Greek Yogurt is a staple in my house, we love the thick, creamy texture and it’s perfect in the morning with a handful of fresh berries.


  • ½ teaspoon salt
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon dried marjoram, crushed
  • ¼ teaspoon dried thyme, crushed
  • ½ teaspoon finely shredded lemon peel
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon crushed red pepper
  • 6 lamb loin chops, cut 1-1/2 inches thick (about 1-3/4 pounds)
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 large onion, cut into thin wedges
  • ¼ cup Kalamata olives, quartered
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • ½ cup crumbled goat cheese (chèvre) (2 ounces)
  • 2 teaspoons snipped fresh mint

In a small bowl, combine 1/4 teaspoon of the salt, the rosemary, marjoram, thyme, lemon peel, ground black pepper, and crushed red pepper. Sprinkle herb mixture on lamb chops rub in with your fingers.

In a 3-1/2- to 4-quart slow cooker (see Tip), place lamb chops, cannellini beans, undrained tomatoes, onion, olives, lemon juice, garlic, and remaining 1/4 teaspoon salt.

Cover cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

To prepare the Herbed Goat Cheese: In a small bowl combine crumbled goat cheese and snipped fresh mint set aside.

When ready to serve, heat olive oil in an extra-large skillet, add arugula. Cook briefly to wilt. Add lemon juice. To serve, place a chop and some of the bean mixture on a plate serve with arugula and top with Herbed Goat Cheese.

Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.


Pistachio and Goat Cheese Crusted Lamb Chops - Recipes

The holidays bring us so many joyous things. Sharing time with family, watching your boss do a drunken karaoke version of "It's Raining Men" at the office party, and of course, those special meals. This super easy rack of lamb recipe has special written all over it – well, actually more like has special all pressed into it.

Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose – and since they're sold completely trimmed, you'll have virtually no waste. Also, if you haven't had lamb in like the last 20 years, you're in for a nice surprise the meat is lean, tender, and not at all gamey.

The other great thing about today's rack of lamb is it's consistent size. They will have eight rib bones, and run just under 1 1/2 pounds each. The fact that these are all the sa me weight makes life a lot easier when cooking more than one. Speaking of which, portioning here is very easy simply allow one rack per two guests.
As far as the crust goes, we've added rich, sweet pistachios to the traditional Dijon mustard crust. This gives the lamb such an interesting flavor and texture. It may be my imagination, but I think there's something about what makes the pistachios green (chlorophyll?), which makes it pair so perfectly with the meat. It also looks pretty damn cool.

I'm a big turkey-for-Thanksgiving guy, but if you're looking for a unique dinner entrée idea for that Christmas or New Years feast, this pistachio crusted rack of lamb would be an excellent choice. Enjoy!

Ingredients for 4 Portions of Pistachio Crusted Rack of Lamb
2 fully trimmed racks of lamb (just under 1 1/2 pounds each)
1 teaspoon Herbes de Provence, or dried Italian herb blend
salt and fresh ground black pepper to taste
1 tbsp vegetable oil or olive oil for searing
3 tbsp Dijon mustard
For the crust:
2/3 cup finely chopped roasted pistachios
2 tablespoon plain bread crumbs
1 tablespoon melted butter
1 teaspoon olive oil
pinch of salt and fresh ground black pepper
*Note: the cooking time given in the video of 25 minutes will work if you are doing one or two, but if you load up the oven for a large group, you'll obviously need to increase the cooking time, as the oven temperature will drop. Use a thermometer to check the internal temperature. Remove at between 125 and 130 degrees F. for a nice pink center.

View the complete recipe



Comments:

  1. Ine

    I congratulate, the magnificent thought

  2. Kagagal

    SUPER!!! Fall away !!!

  3. Caw

    It's a delusion.

  4. Heortwiella

    Yes, quite an interesting article.



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