Best 3 Lamb Cutlets With Tapenade Recipes
Indulge in a culinary journey with our Lamb Cutlets with Tapenade, a delectable dish that tantalizes the senses with its aromatic flavors and tender texture. Prepared with utmost care, our lamb cutlets are seared to perfection, achieving a beautiful crust while maintaining their succulent interior. Accompanied by a vibrant tapenade, a classic Provencal condiment made from olives, capers, and anchovies, this dish delivers a symphony of flavors that will leave you craving for more.
Complementing the main course, we offer a delightful selection of accompaniments that elevate the dining experience. Savor the earthy sweetness of Roasted Sweet Potatoes, caramelized to perfection with a hint of rosemary. Experience a burst of freshness with a vibrant Green Salad, tossed in a tangy vinaigrette dressing. For a touch of elegance, prepare a creamy Mushroom Risotto, where tender mushrooms mingle harmoniously with Arborio rice in a rich and flavorful broth. And to satisfy your sweet cravings, indulge in a decadent Chocolate Mousse, a velvety dessert that provides the perfect ending to this extraordinary meal.
GRILLED LAMB CHOPS WITH OLIVE TAPENADE
Provided by Guy Fieri
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
- For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper.
- For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest.
- To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.
GRILLED LAMB CHOPS WITH TAPENADE
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside.
- Combine the lamb chops and half of the tapenade in a large bowl (reserve the remaining tapenade for garnish). Refrigerate and allow to marinate for 2 hours or up to overnight.
- Preheat the grill or a grill pan to medium-high. Lightly oil the grill grates.
- Add the lamb to the grill and turn up the heat slightly. Grill the lamb on each side for around 3 minutes for medium-rare, with an internal temperature of 130 to 135 degrees F. Serve with the reserved tapenade and a wedge of lemon.
GRILLED LAMB CHOPS WITH TAPENADE BUTTER
Make and share this Grilled Lamb Chops With Tapenade Butter recipe from Food.com.
Provided by ElizabethKnicely
Categories Lamb/Sheep
Time 1h31m
Yield 8 lamb chops, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat grill to high.
- Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired.
- TAPENADE BUTTER:.
- Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly.
- Yield: about 1 1/2 cups Tapenade Butter.
Nutrition Facts : Calories 945.2, Fat 89.1, SaturatedFat 44.8, Cholesterol 235.5, Sodium 505.2, Carbohydrate 3, Fiber 1.2, Sugar 0.1, Protein 33
Tips:
- Choose the right cut of lamb: For this recipe, it's best to use lamb cutlets that are about 1-inch thick and have a good amount of marbling. This will ensure that the cutlets are tender and juicy.
- Make sure the lamb cutlets are properly seasoned: Before cooking, season the lamb cutlets with salt, pepper, and any other desired seasonings. This will help to enhance the flavor of the meat.
- Cook the lamb cutlets over medium heat: Cooking the lamb cutlets over medium heat will help to prevent them from becoming overcooked and dry. It will also allow the cutlets to develop a nice crust on the outside while remaining tender on the inside.
- Use a meat thermometer to ensure the lamb cutlets are cooked to the desired doneness: The best way to ensure that the lamb cutlets are cooked to your liking is to use a meat thermometer. Insert the thermometer into the thickest part of the cutlet and cook until the internal temperature reaches 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done.
- Let the lamb cutlets rest before serving: Once the lamb cutlets are cooked, let them rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful cutlet.
Conclusion:
Lamb cutlets are a delicious and versatile cut of meat that can be cooked in a variety of ways. When prepared properly, they are tender, juicy, and full of flavor. This recipe for lamb cutlets with tapenade is a great way to enjoy this delicious cut of meat. The tapenade adds a salty, briny flavor to the lamb that complements it perfectly. This dish is sure to be a hit with your family and friends.
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