Best 3 Lamb Chops With Sun Dried Tomato Butter Recipes
Indulge in the delectable flavors of tender lamb chops, expertly paired with a vibrant sun-dried tomato butter that elevates this dish to a culinary masterpiece. These succulent lamb chops are seasoned to perfection and grilled to your desired doneness, while the sun-dried tomato butter adds a burst of tangy, savory goodness with every bite. This recipe provides step-by-step instructions, ensuring that your lamb chops are cooked to perfection and the sun-dried tomato butter is bursting with flavor.
In addition to the main recipe, this article also includes a collection of complementary recipes that will enhance your dining experience. You'll find a refreshing sun-dried tomato pasta salad, a creamy sun-dried tomato risotto, and a flavorful sun-dried tomato pesto. Each recipe is carefully crafted to complement the lamb chops and provide a well-rounded meal.
Whether you're a seasoned chef or a home cook looking to impress your guests, this article has everything you need to create a memorable dining experience. The detailed instructions and helpful tips will guide you through the cooking process, ensuring that your lamb chops and sun-dried tomato butter are cooked to perfection. So gather your ingredients, fire up your grill, and prepare to tantalize your taste buds with this exquisite dish.
BISTRO LAMB CHOPS WITH SUN-DRIED TOMATO-OLIVE BUTTER
Steps:
- In a bowl, combine butter, tapenade, and pesto, mixing well.
- Sprinkle lamb chops with salt and pepper. Broil chops 4 inches from the heat source, 4 to 5 minutes per side, turning once for medium-rare. Remove from broiler. Spoon Sun-Dried Tomato-Olive Butter on each chop, dividing evenly. Serve with asparagus, as an accompaniment.
Nutrition Facts : Calories 220 calories
LAMB CHOPS WITH SUN-DRIED TOMATO BUTTER
Provided by Ruth Cousineau
Categories Food Processor Tomato Broil Quick & Easy Dinner Lamb Chop Walnut Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
- Preheat broiler. Lightly oil rack of a broiler pan.
- Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.
SUN-DRIED TOMATO AND GARLIC-CRUSTED RACK OF LAMB
Provided by Michael Psilakis
Categories Garlic Lamb Tomato Roast High Fiber Dinner Rack of Lamb Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Tomato and garlic crust:
- Preheat oven to 350°F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.
- Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.
- Lamb:
- Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.
- Preheat oven to 450°F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134°F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.
- WHAT TO DRINK:
- Black cherry fruit and a slightly spicy finish are a nice match for the garlicky lamb. Try Alpha Estate 2005 Xiñómavro (Greece, $36).
Tips:
- Choose high-quality lamb chops. Look for chops that are evenly marbled and have a bright red color. Avoid chops that are too thin or have a lot of gristle.
- Marinate the lamb chops before cooking. This will help to tenderize the meat and infuse it with flavor. There are many different marinades that you can use, so experiment to find one that you like.
- Cook the lamb chops over medium-high heat. This will help to sear the outside of the chops and prevent them from drying out. Cook the chops for 3-4 minutes per side, or until they are cooked to your desired doneness.
- Let the lamb chops rest before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
- Serve the lamb chops with your favorite sides. Some popular options include roasted vegetables, mashed potatoes, and grilled asparagus.
Conclusion:
Lamb chops are a delicious and versatile cut of meat that can be enjoyed in many different ways. By following these tips, you can cook lamb chops that are tender, juicy, and flavorful. So next time you're looking for a special meal, give lamb chops a try!
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