Best 7 Lamb Chops With Green Tomatoes Recipes

GREEK BRAISED LAMB WITH GREEN BEANS AND TOMATO

Steps:

• Heat the oil in a large frying pan over a medium high heat.
• Add the diced lamb and cook until the meat is browned.
• Stir in the trimmed beans and onion. Cook for approx 10 minutes, stirring occassionally.
• Stir in the passata sauce, water, salt and pepper to taste and the chopped mint.
• Reduce the heat to low. Cover and simmer for 3/4 hour to one hour -- until the meat is cooked through and the beans are tender.
• Check the liquid content of the dish at the 30 minute mark and if there seems to be too much liquid, simmer uncovered for the remaining cooking time.

GRILLED LAMB CHOPS

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

QUICK LAMB RAGù

Steps:

• Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
• Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
• Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
• Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
• Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.

LAMB CHOPS, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES

Steps:

• Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1-1/2" squares.
• Sprinkle the chops on both sides with a little salt.
• Put the olive oil into a 12" skillet and turn on the heat to high. When oil is hot, slide in the lamb chops. Brown them throughly on one side, turn over, and brown thoroughly on the other side. Remove from the pan to a plate and set aside.
• Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a rich gold colour. Add tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes.
• Add the cut up peppers, parsley, olives, salt and generous grindings of black pepper. Turn heat down to medium; cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.
• Sprinkle the chops with pepper and return them to the pan with the sauce. Turn the chops over several times to coat well and after about a minute or so, empty the full contents of the skillet onto a warm serving platter and promptly serve to hungry diners.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

LAMB CHOPS WITH HUMMUS & ROASTED TOMATOES

Steps:

• Mix the oil and garlic together, then rub half over the lamb chops. Season well, then set aside to marinate. Heat oven to 220C/200C fan/gas 7.
• Put the tomatoes on a baking tray, then drizzle over the remaining oil mixture and season. Cook for 8-10 mins until soft, adding the pine nuts for the final 2-3 mins to toast.
• Make the hummus by blitzing all the ingredients together with 2-3 tbsp water until smooth.
• Heat a griddle pan over a medium-high heat and cook the lamb for 4-5 mins on each side, or until cooked to your liking. Hold the fatty side of the meat against the pan for 2-3 mins until crisp. Cover and set aside to rest for 5 mins.
• Spread the hummus over a platter or four plates and top with the tomatoes, a drizzle of olive oil, the lamb and watercress. Scatter over the olives, pine nuts, feta and mint, and serve with the flatbreads.

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES

Steps:

• Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
• Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
• Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
• Drizzle lamb with marinade and serve with tomatoes.