The Italian Bakers Lamb Rib Chops

Recipe provided by | Chef Brad Barnes

Servings: 4

INGREDIENTS

1 American Lamb rack, frenched, cut into 8 chops

1 Cup cake flour

1/2 Tablespoon Kosher salt

1/2 Teaspoon red pepper flakes

2 Tablespoons grated Reggiano cheese

2 Tablespoons olive oil

2 Tablespoons butter

Sauce

4 Tablespoons extra virgin olive oil

1 Small onion, small diced

6 Garlic cloves, thinly sliced

4 Tablespoons tomato paste

1/2 Cup red wine

1 Cup roma tomatoes, diced, peeled and seeded

1/4 Teaspoon oregano

1 Teaspoon basil

1 Cup lamb stock

1/2 Cup Tomato sauce

8 Slices mozzarella, fresh

2 Tablespoons capers

2 Tablespoons butter

1 Tablespoon extra virgin olive oil

2 Teaspoons Fresh basil

DIRECTIONS

METHOD:

In a medium bowl, combine flour, salt, pepper flakes and cheese.  Dredge chops in seasoned flour.

In heavy skillet, heat olive oil and butter.  Sear chops on both sides until browned. Remove chops from skillet onto plate. 

The Italian Bakers Lamb Rib Chops

For Sauce:  Heat olive oil in skillet.  Add onion and garlic; sauté for 2 to 3 minutes.  

Add tomato paste and cook for 1 to 2 minutes.  Add wine, tomatoes, oregano, basil 

and lamb stock; stir.  Add chops to pan. Cover and simmer for 30 to 40 minutes or 

until tender. 

To Serve:  Remove chops and place on an ovenproof dish.  Place cheese on top to melt. Place chops on serving dishes.

Add capers, butter, oil and basil to sauce. Spoon sauce over chops.

Chef’s Recommendation: Serve The Italian Bakers Lamb Rib Chops and sauce with pasta or sautéed vegetables.

Recipe and image provided by the American Lamb Board

Tandoori-spiced Rack of Lamb

Servings: 12

INGREDIENTS

6 Racks (about 12 pounds) American Lamb racks, halved

1/4 Cup olive oil

1/4 Cup garlic, roasted, mashed

2 Tablespoons tandoori spice blend

2 Tablespoons Smoked paprika

1 Tablespoon black pepper, cracked

2 Cups Honey Yogurt Sauce (recipe follows) divided

3 Cups Tandoori Lentils (recipe follows)

3 Cups caramelized onions

Honey Yogurt Sauce:  (makes 2 cups)

1-1/2 Cups Greek nonfat yogurt

1/4 Cup fresh mint, chopped

3 Tablespoons honey

2 Tablespoons garlic, roasted, mashed

1/2 teaspoon red pepper sauce

Tandoori Lentils:  (makes 1-1/2 quarts)

2 tablespoons olive oil

3 Cups onions, minced

2 Tablespoons tandoori spice blend

1 Tablespoon smoked paprika

2 Teaspoons turmeric, ground

4 Cups lentils, cleaned

2 Quarts vegetable stock, hot (as needed)

Honey Caramelized Onions:  (makes 3 cups)

2 Quarts sweet onions, sliced

3 Tablespoons honey

3 Tablespoons olive oil

1 Tablespoon kosher salt

1 Tablespoon black pepper, cracked

DIRECTIONS

METHOD:

In a bowl, mix oil, garlic, spice blend, paprika and pepper.  Place lamb racks on a full-size sheet pan and rub paste evenly on all sides.  Cover and refrigerator overnight or until ready to cook.

Roast racks in a 375ºF convection oven (or 425°F conventional oven) for 15 minutes.  Remove and chill all but 1-1/4 cups of Honey Yogurt Sauce. Brush racks with 1-1/4 cups Honey Yogurt Sauce at least once during roasting time; continue roasting 12 to 15 minutes or until desired doneness.  Remove from oven, tent and let rest. Cut into double chops.

For Honey Yogurt Sauce:  In a bowl, whisk together yogurt, mint, honey, garlic and hot sauce.  Cover and refrigerate until ready to use.

For Tandoori Lentils:  In deep skillet with a lid, heat oil over medium-high heat; add onions and sauté 2 minutes.  Stir in spice blend, paprika and turmeric; continue to sauté 3 minutes, stirring often. Add lentils; cook 1 minute, stirring often.  Add stock; bring to a boil. Reduce heat to simmer; cover and continue to cook, stirring occasionally, until lentils are tender but still whole and liquid is absorbed, approximately 35 to 40 minutes.  Keep warm.

To serve:  Interlace two double chops on top of a 1-cup scoop of Tandoori Lentils.  Top with caramelized onions and 1 tablespoon of Honey Yogurt Sauce.

Recipe and image provided by the American Lamb Board 

Red Wine Poached Rack of Lamb

Recipe provided by | Executive Chef Daniel J. Scannell

Servings: 8

INGREDIENTS

4 shallots, sliced thin

3 garlic cloves

2 tablespoons unsalted butter

1 sprigs Fresh thyme

1 sprig Fresh rosemary

2 quarts Carnet Sauvignon

6 juniper berries

4 cardamom pods

2 tablespoon Sea Salt

1 bay leaf

2 American Lamb racks, frenched

DIRECTIONS

METHOD:

In a large sauce pot, gently sauté shallots and garlic in butter.  Add herbs, wine, berries and seasonings; bring to a gentle simmer. Add racks; gently poach lamb in simmering red wine for 15 minutes.  Remove lamb from wine and let rest for 15 minutes.

Chef's Recommendation:  If desired, add a crust to the Red Wine Poached Rack of Lamb.  After poaching racks, let them sit for 15 minutes. Brush racks with extra virgin olive oil and roll in bread crumbs with fresh herbs.

Chef’s Recommendation:  Serve Red Wine Poached Rack of Lamb on a bed of pickled red onions with red wine foam.  Serve with spinach and cheese soufflé.

Recipe and image provided by the American Lamb Board

Rack of American Lamb with Chimichurri Aioli

Recipe provided by | Jenna Johansen, Innovation Chef

Servings: 50

INGREDIENTS

50 American Lamb rib chops, frenched

3-1/4 cups water

4 ounces Fresh basil, chopped

2 ounces Fresh tarragon, chopped

1-1/4  cups dijon-style mustard

1-1/4 cups fresh lemon juice

1/4 cup chopped fresh garlic

2 tablespoons chopped fresh shallots

2 tablespoons minced fresh rosemary

1 tablespoon crushed red pepper flakes

1 tablespoon kosher salt

1/2 gallon canola and extra virgin olive oil blend

Chimichurri Aioli (recipe follows)

Chimichurri Aioli (Makes 10 cups)

1-1/4 cups canola and extra virgin olive oil blend

1-1/4 cups red wine vinegar

3 tablespoons extra virgin olive oil

1 tablespoon dijon-style mustard

1 teaspoon agave nectar

1-1/4 cups finely chopped fresh mint

1-1/4 cups finely chopped fresh flat leaf parsley

1-1/4 cups finely chopped fresh cilantro

1 teaspoon finely chopped fresh garlic

kosher salt and black pepper to taste

6 cups Mayonnaise (fresh or prepared)

1 tablespoon minced fresh garlic

DIRECTIONS

METHOD:

Trim excess fat from lamb chops.

In blender or food processor, combine water, basil, tarragon, mustard, lemon juice, garlic, shallots, rosemary, pepper flakes and salt.  Slowly drizzle oil in thin stream to form emulsion. Pour a thin layer of the marinade into a non-reactive container; place rib chops in the mixture pouring the remaining marinade over chops.  Refrigerate for at least 1 hour.

Remove lamb chops from refrigerator at least 30 minutes before cooking.  Season lightly with kosher salt and pepper. Grill chops over high heat until medium rare.  You may also roast lamb racks and then cut into individual chops. Serve chops with desired amount of Chimichurri Aioli.

In a bowl, blend oils, vinegar, mustard and agave nectar using stick blender.  Fold in mint, parsley, cilantro and garlic; season to taste. Combine with mayonnaise and minced garlic. Reserve unused Chimichurri Aioli in refrigerator for up to 3 days.

Recipe and image provided by the American Lamb Board

American Lamb Scottadita with Walnut Anchovy Salsa and Broccolini

Recipe provided by |Chef/Owner Holly Smith

Servings: 12 to 16

INGREDIENTS

4 racks American Lamb rack, frenched

1 cup  Rosemary sprigs

1 cup lemon zest pieces, cut with vegetable peeler

2 cup walnuts

4 ounces anchovies in oil, drained and roughly chopped

2 lemons Lemon zest

1/2 to 3/4 cup, divided extra-virgin olive oil

Kosher salt and black pepper to taste

4 bunches broccolini

1/4 cup pickled mild red peppers, chopped

16 ounces chanterelle or Hedgehog mushrooms, roasted

DIRECTIONS

METHOD:

Remove fat cap on lamb racks and trim well to remove all excess fat while being careful to leave a protective layer on meat. Strip rosemary from sprigs. Rub rosemary and lemon zest all over lamb racks; let marinate for 2 hours to overnight.

Roast walnuts in 350º F oven for 10 minutes until lightly toasted. In a mini food processor or by hand, finely chop 1-1/2 cups toasted walnuts; add 2 ounces of anchovies and chop until well combined and very fine. Add the remaining nuts, anchovies and lemon zest. Add olive oil and combine until smooth.

Remove lamb from refrigerator for 30 minutes prior to cooking. Remove most of the rosemary and all of the lemon. Season generously with salt and pepper. Grill racks over high heat until rare or medium-rare. Let meat rest for 10 minutes. Cut into individual chops.

Trim ends and stalks of broccolini. Toss whole broccolini pieces in olive oil. Season lightly with kosher salt. Place broccolini on grill to obtain a nice char. If needed, place broccolini on a sheet tray and place in 350º F oven to finish cooking or for 3 to 4 minutes to reheat. Toss broccolini with peppers and roasted mushrooms.

For each serving, place broccolini and mushrooms on plate and drizzle with walnut anchovy salsa. Place 2 to 3 rib chops on each plate.

Recipe and image provided by The American Lamb Board

American Rack of Lamb with Roasted Brussels Sprouts, Toasted Anchovy and Meyer Lemon Crema

Recipe provided by |Chef/Owner Holly Smith

Servings: 8

INGREDIENTS

3 racks American Lamb racks, frenched, fat cap removed

2 zest of oranges, Cara Cara or navel, with vegetable peeler

4 large sprigs rosemary, needles removed, lightly crushed

12 sprigs fresh thyme, lightly crushed by hand

1/2 teaspoon chili flakes

20 cloves garlic, lightly crushed

6 tablespoons extra virgin olive oil

Kosher salt and cracked black pepper to taste

Roasted Brussels Sprouts:

1-1/2 pounds brussels sprouts

unsalted butter as needed

extra virgin olive oil as needed

kosher salt to taste

Cayenne pepper to taste

3 tablespoons finely chopped garlic

20 anchovy filets, rough chop

Piments d’Argile or Espelette to taste

1 to 2 juice of lemons

Meyer Lemon Crema:

20 Meyer lemon peels (preferably cookers)

8 to 10 Meyer lemons centers 

Simple syrup to taste

Kosher salt to taste

1/2 ligurian olive oil

DIRECTIONS

METHOD:

For Lamb:  Trim excess fat from lamb racks, leaving thin fat cap.  In a bowl, combine zest, rosemary, thyme, chili flakes, garlic and oil, crushing herbs, zest and garlic lightly to release oils.  Rub mixture on racks. Marinate for 24 hours, rotating every 6 hours to ensure best distribution of aromatics.

American Rack of Lamb with Roasted Brussels Sprouts, Toasted Anchovy and Meyer Lemon Crema

Remove marinade from lamb.  Season lamb generously with salt and lightly with black pepper.  On a preheated grill, render and roast fat cap down, turning and continuing to grill to desired doneness; be careful not to burn the bones.  Let rest before serving.

For Roasted Brussels Sprouts:  Clean and trim Brussels sprouts, cutting 1-1/4 pounds in half, and peeling the remaining 1/4 pound to leaves only.  In 2 large heavy-bottomed sauté pans, heat butter and oil together over medium heat. Add halved sprouts; toss and season lightly with salt and cayenne.  Arrange cut-side down. Reserve the leaves. Cook over medium-high heat until golden brown. Flip sprouts; continue to cook until tender. Add leaves; toss together with cut roasted sprouts.  Cook for 1 minute longer. Pull sprouts to one side of the pan; add additional 1 tablespoon butter and 1 tablespoon oil; divide the garlic and anchovy between the two pans. Stir to combine, letting anchovy and garlic melt together; continue to cook until toasted.  Toss to combine. When ready to plate, heat sprouts and adjust seasoning as desired. Add Piments d’Argile/Espelette and finish with lemon juice.

For Meyer Lemon Crema:  In a heavy-bottomed saucepan, combine lemon peels with lemon centers.  Cover with cold water and bring to a boil; drain. Repeat this process 3 to 4 times until lemons are tender and not bitter.  Drain; transfer lemon mixture to blender. Process until smooth. Season with salt; add small amount of simple syrup to balance.  While processing, drizzle in up to 1/2 cup oil; adjust seasoning as necessary. Hold at room temperature. 

To plate:  Place a swoosh of Meyer Lemon Crema with Brussels Sprouts scattered alongside.  Cut the racks into chops and plate 2 or 3 chops per guest. Garnish with preserved Cara Cara and Meyer Lemon if desired. 

Recipe and image provided by the American Lamb Board

American Rack of Lamb with Pistachio Crust and Lamb Bacon

Servings: 4

INGREDIENTS

1/3 cup unsalted Sicilian pistachios

1 tablespoon chopped thyme

1-1/2 teaspoons chopped rosemary

1 teaspoon chopped parsley

1/2 cup extra virgin olive oil

Sea salt and freshly ground pepper to taste

1/4 cup pistachio oil

1-1/2 pounds rack of American Lamb, frenched

6 to 8 ounces thinly sliced lamb bacon or Parma ham

2 tablespoons, olive oil divided

2 tablespoons butter, divided

2 red onions, thinly slivered

2 tablespoons brown sugar

1/4 cup red wine vinegar

1/4 cup red wine

1/2 cup Lamb jus

DIRECTIONS

METHOD:

Preheat oven to 400°F.

In a mini processor, finely chop the pistachios with the thyme, rosemary and parsley.  Add oil; process to a paste consistency. Lightly season the paste with salt and pepper.  Scrape half of the pistachio paste into a small bowl, add pistachio oil and mix well. Reserve the other half.

Evenly coat lamb with pistachio paste with added oil.  Wrap bacon or ham slices around the lamb, between bones, leaving the bones exposed but covering all paste and lamb.  Lightly sear rack in a sauté pan with 1 tablespoon each oil and butter until brown. Place in oven; reduce temperature to 325°F and roast for about 30 minutes.  Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.

In a medium skillet over medium heat, add 1 tablespoon each oil and butter.  Add onions and brown sugar; cook until onions are soft. Add vinegar, cooking until evaporated; add wine.  Cook until wine is evaporated and onions are caramelized.

American Rack of Lamb with Pistachio Crust and Lamb Bacon

In a pan over medium heat, add reserved drippings.  Add remaining pistachio paste; cook for 2 to 3 minutes.  Add lamb jus; simmer for 5 minutes.

Cut rack into 8 chops and arrange on platter.  Top with onions; drizzle with sauce. 

Recipe and image provided by the American Lamb Board

American Rack of Lamb with Almond Mint Pesto

Servings: 4

INGREDIENTS

Almond Mint Pesto:

1/4 cup unsalted almonds, toasted

1/4 cup pecorino-romano cheese, freshly grated

1/3 cup almond oil

4 tablespoons panko bread crumbs, browned in clarified butter

1-1/2 cups fresh chocolate or pineapple mint leaves

1/2 fresh Thai basil leaves

3 medium garlic cloves, sliced

Rack of Lamb:

2 American Lamb racks, frenched

kosher salt and pepper to taste

2 tablespoons extra virgin olive oil

2 tablespoons dijon-style mustard divided

1/3 cup panko bread crumbs, pulsed through a processor

1 teaspoon minced parsley

1 teaspoon minced rosemary

DIRECTIONS

METHOD:

For Almond Mint Pesto:  In a food processor, add almonds, cheese, oil and bread crumbs; pulse until pureed.  Add mint, basil and garlic; process to a smooth texture. Cover and refrigerate for at least 1 hour.Season lamb racks with salt and pepper. 

Sear lamb in oil in a heavy-bottomed pan over high heat for 1 to 2 minutes per side or until golden brown.  Place skillet with lamb in oven; roast at 380°F for 15 minutes. Remove skillet from oven; let racks cool slightly.  Coat lamb with 1 tablespoon mustard.

Mix remaining mustard with bread crumbs, parsley and rosemary.  Press the mixture on the lamb to adhere. Return skillet of lamb to the oven for an additional 5 to 8 minutes, allowing coating to form a crust.  Remove skillet from oven; allow lamb to rest for 5 minutes.

Carve into chops and serve with Almond Mint Pesto.

Recipe and image provided by the American Lamb Board

American Lamb Korean-style Chops

Servings: 4

INGREDIENTS

1/3 cup soy sauce

1-1/2 tablespoons sugar

1 tablespoon sesame oil

1 teaspoon rice vinegar

2 teaspoons peanut butter

2 teaspoons chili garlic sauce or Korean chili paste

2 teaspoons tahini or sesame paste

3 garlic cloves, minced

1 teaspoon grapeseed oil

1 American Lamb rack, cut into chops (2 per serving)

DIRECTIONS

METHOD:

Combine soy sauce, sugar, sesame oil, vinegar, peanut butter, chili garlic sauce or chili paste, tahini or sesame paste, garlic and grapeseed oil in a large bowl; mix well.  Add lamb and turn to coat. Let stand for 10 minutes, or cover and refrigerate for up to 4 hours.

Remove meat from marinade.  Place a grill pan over medium-high heat until hot; brush with oil.  Place lamb chops in pan and cook, turning once, until medium-rare, about 6 minutes on each side.

Pour marinade into a small saucepan.  While lamb is cooking, place saucepan over medium-high heat and bring reserved marinade to a boil.  Cook, stirring, for 1 minute.

Pour reserved marinade over lamb and serve.

Recipe and image provided by the American Lamb Board

American Lamb Chops Saltimbocca with Parsnips and Roasted Jus

Recipe provided by | Executive Chef Nicholas Stefanelli

Servings: 4

INGREDIENTS

American Lamb racks, frenched (save trimmings), 2 racks, 8 chops each cut into double chops

8 Garlic cloves, unpeeled

2 Shallots, thinly sliced

1/4 Cup dry white wine

Kosher salt to taste

Long, thin parsnips with tops 8 (or 8 parsnips plus 1 bunch parsley)

1 Tablespoon freshly ground black pepper

8 slices (about 6 ounces) Prosciutto di Parma

3 Fresh bay leaves

1 Stick (4 ounces) unsalted butter

DIRECTIONS

METHOD:

In a heavy-bottomed pot or Dutch oven, add the lamb trimmings and garlic; roast at 425ºF until garlic is golden, about 15 minutes.  Transfer pieces of meat to a plate; set aside.  Add shallots to rendered fat and garlic; roast until shallots are golden, about 10 minutes, stirring occasionally.

Remove pot from oven; transfer garlic to the plate with lamb trimmings.  Place pot on the stovetop over medium-high heat.  Add wine, using a wooden spoon to stir and scrape up browned bits from pan bottom; simmer until wine is reduced by two-thirds, about 2 minutes.  Return roasted meat to the pot, saving garlic for later; pour water over meat just to cover, bring liquid to a boil.  Reduce heat to medium-low; simmer for 45 minutes.  Turn off heat; strain just through a fine-mesh sieve into a medium bowl and set aside.

Bring a large pot of salted water to a boil.  Fill a large bowl half-full with ice, cover with water and set aside.  Remove parsley tops from parsnips; remove leaves from stems, discard stems, and set leaves aside.  Peel parsnips; blanch in boiling water for 2 minutes.  Use tongs or a slotted spoon to transfer to the ice water bath to stop the cooking.  Transfer parsnips to a towel-lined sheet pan; set aside.

Place chops on a sheet pan; season both sides with black pepper.  Place a few parsley leaves on top of each chop; wrap a piece of prosciutto around each chop so the seam is on the underside and the meat of the chop is completely enclosed.  (Do not cover the bone.)  Finely chop 2 tablespoons of remaining parsley; set aside.

Lightly coat a large skillet with nonstick pan spray; heat over medium-high heat.  Add chops (if using a smaller pan, cook chops in 2 batches), parsley-side down; cook until browned, 6 to 8 minutes.  Turn chops over; add butter, bay leaves and reserved roasted garlic (if cooking in batches, add half of the butter, bay leaves and garlic with first batch, and remaining with second batch).  Cook until chops are browned, 6 to 8 minutes; turn chops over again to cook to medium-rare, about 8 minutes longer.  Remove chops from pan, place on a large platter, cover and set aside.

Place blanched parsnips in the pan; brown on all sides, about 8 minutes total.Pour in reserved lamb jus; bring to a simmer.Reduce heat to medium; simmer for 1 minute.Add chopped parsley.Serve parsnips and jus alongside the chops.

Recipe and image provided by the American Lamb Board