Best 3 Kokkaris Lamb Chops Recipes
**Kokkaris Lamb Chops: A Culinary Journey to the Heart of Greek Cuisine**
In the heart of the Mediterranean, where culinary traditions intertwine with the rhythm of life, there lies a dish that embodies the essence of Greek hospitality and flavors: Kokkaris lamb chops. This delectable creation, originating from the sun-kissed shores of the island of Samos, takes its name from the village of Kokkari, renowned for its pristine beaches, winding cobblestone streets, and culinary mastery. Get ready to embark on a tantalizing journey as we uncover the secrets behind this dish and explore the diverse recipes that bring its unique taste to life.
**A Symphony of Simplicity and Succulence**
Kokkaris lamb chops are a testament to the art of simplicity, where the natural flavors of the lamb take center stage. Meticulously selected lamb chops, sourced from free-range animals that have grazed on the lush pastures of Samos, are seasoned with a carefully balanced blend of herbs and spices. The result is a dish that bursts with tenderness, its succulent meat yielding to the gentle touch of the fork.
**A Culinary Canvas of Herbs and Aromatics**
The magic of Kokkaris lamb chops lies in the harmonious interplay of herbs and aromatics that dance across the palate. Oregano, thyme, and rosemary, freshly plucked from the hillsides of Samos, lend their earthy, aromatic notes, while garlic and lemon zest add a vibrant zest. Extra virgin olive oil, produced from centuries-old olive groves, completes the flavor profile, imparting a richness and depth that elevates the dish to new heights.
**A Culinary Journey Through Diverse Recipes**
Our culinary exploration of Kokkaris lamb chops takes us on a journey through diverse recipes, each offering a unique interpretation of this classic dish. From the traditional method of grilling over charcoal, infusing the meat with a smoky aroma, to the innovative technique of sous vide cooking, which guarantees impeccable tenderness, the recipes presented in this article cater to every taste and culinary preference.
Whether you prefer the simplicity of grilled lamb chops, marinated in a fragrant blend of herbs and olive oil, or the complexity of a slow-braised lamb shank, simmering in a rich tomato and wine sauce, the recipes in this article will guide you through the process, ensuring a culinary experience that will leave a lasting impression.
**Embark on a Culinary Adventure with Kokkaris Lamb Chops**
Kokkaris lamb chops are more than just a dish; they are an embodiment of Greek culture, showcasing the region's love for fresh, seasonal ingredients, aromatic herbs, and the art of simple, yet exquisite cooking. With the recipes provided in this article, you can bring the flavors of the Mediterranean into your own kitchen, creating a culinary experience that will transport you to the heart of Greece. So, gather your ingredients, fire up your grill or preheat your oven, and prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more.
PAN SEARED LAMB CHOPS
Juicy, mouthwatering Pan Seared Lamb Chops are restaurant-quality but made at home with minimal ingredients and a cast iron pan.
Provided by Amy Nash
Categories Dinner
Time 42m
Number Of Ingredients 8
Steps:
- Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
- Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
- Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
- Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
- Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.
Nutrition Facts : ServingSize 4 g, Calories 871 kcal, Carbohydrate 2 g, Protein 37 g, Fat 79 g, SaturatedFat 35 g, Cholesterol 197 mg, Sodium 1390 mg, Fiber 1 g, Sugar 1 g
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
KOKKARI'S LAMB CHOPS
Steps:
- Ask the butcher to trim the fat cap (the thick sheet of fat on the outside of each rack) but to leave a thin layer of fat. Some butchers like to "French" the ribs, trimming away the meat between the rib ends to leave the bone exposed, but this meat is tasty and should be left in place. Ask the butcher to cut between the ribs to make a total of 16 single-rib chops. Put the chops on a work surface and pound the meat lightly with your fist to make it evenly thick and to crack the external band of fat. Combine the garlic powder, pepper, and oregano in a small bowl. Press this seasoning blend onto both sides of the meat, including the meat on the bones. You can grill the lamb immediately, or cover and refrigerate for up to 12 hours; bring to room temperature before grilling. Prepare a hot charcoal fire or preheat a gas grill to high. Just before grilling, drizzle the seasoned chops with the olive oil, using your fingers to coat the meat evenly, then season generously with salt. Grill the chops, turning once, for about 3 minutes on each side for medium-rare. Squeeze the lemon halves over them just before taking them off the grill. Serve hot, drizzled with dressing and garnished with lemon wedges and oregano sprigs, if using.
Tips:
- Use high-quality lamb chops. Look for chops that are evenly marbled and have a good amount of fat. This will help ensure that the chops are juicy and flavorful.
- Season the chops generously. Be sure to use a variety of spices and herbs to flavor the chops. Some good options include garlic, thyme, rosemary, oregano, and paprika.
- Cook the chops over medium-high heat. This will help to sear the outside of the chops and create a nice crust. Once the chops are seared, reduce the heat to medium-low and cook until they are done to your liking.
- Let the chops rest before serving. This will allow the juices to redistribute throughout the chops, making them even more tender and flavorful.
- Serve the chops with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.
Conclusion:
Kokkari's lamb chops are a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can create chops that are juicy, flavorful, and perfectly cooked. So next time you're looking for a delicious lamb dish, give this recipe a try!
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