Best 4 Porcini Crusted Australian Lamb Rib Chops With Fresh Pea Mint And Feta Salad Recipes

Indulge in a culinary journey with our exquisite Porcini Crusted Australian Lamb Rib Chops, an exceptional dish that tantalizes the taste buds with its symphony of flavors. The succulent lamb chops, sourced from premium Australian farms, are meticulously coated in a savory crust made from aromatic porcini mushrooms, breadcrumbs, and a blend of herbs and spices. Grilled to perfection, the chops retain their tender juiciness while the crust delivers a delightful crunch and umami richness. Accompanying this delectable main course is a refreshing Fresh Pea, Mint, and Feta Salad, a vibrant medley of sweet peas, crisp mint leaves, and tangy feta cheese, tossed in a zesty lemon-herb vinaigrette. The salad's vibrant colors and flavors provide a delightful contrast to the hearty lamb chops, making this dish a feast for both the eyes and the palate.

Here are our top 4 tried and tested recipes!

GRILLED LAMB CHOPS WITH MINT

Grilled Lamb Chops With Mint image

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

1/3 cup extra-virgin olive oil
1/2 cup packed fresh mint leaves, chopped, plus more for sprinkling
1/4 teaspoon red pepper flakes
Sea salt
12 small rib lamb chops (about 2 1/3 pounds)
2 cloves garlic, smashed

Steps:

Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams

BEEF SHORT RIBS WITH PORCINI RUB

Beef Short Ribs With Porcini Rub image

Provided by Adam Nagourney

Categories dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 kiwi, peeled
2 cups extra-virgin olive oil
2 cups balsamic vinegar
1/2 cup honey
1 red onion, thinly sliced
16 Korean-style beef short ribs cut across the bone, about 1/2-inch thick, 5 to 6 pounds total
1/2 cup finely ground dried porcini mushrooms
1/4 cup sugar
2 tablespoons salt
2 tablespoons red pepper flakes
2 tablespoons black pepper
4 scallions, trimmed and finely sliced lengthwise, for garnish

Steps:

For the marinade: Purée the kiwi in a blender or small food processor. In a mixing bowl, combine the kiwi, olive oil, balsamic vinegar, honey and onion. Place ribs in an extra-large zip-lock plastic bag or other large container. Add marinade, and mix well to coat ribs. Seal or cover, and refrigerate for 2 hours.
For the porcini rub: In a small mixing bowl, combine ground mushrooms, sugar, salt, red pepper flakes and black pepper. Mix well.
Heat a grill or broiler. Pat ribs dry and slather with porcini rub, coating them well on all sides. Grill or broil for about 2 minutes on each side, or to taste. Transfer to a warm platter, garnish with scallion slices.

LAMB CHOPS WITH FRESH MINT

Lamb Chops with Fresh Mint image

Think of this as a fresher, more updated take on classic lamb chops with mint jelly.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 6

Ingredients

2 tablespoons rice vinegar
3 teaspoons extra-virgin olive oil
1 teaspoon sugar
2/3 cup chopped mint
Kosher salt and ground pepper
8 lamb chops (each 3 ounces, 3/4-inch thick), frenched

Steps:

In a small bowl, whisk together the vinegar, 2 teaspoons of the oil, and the sugar. Add mint and stir to combine. Season with 1/2 teaspoon salt and pepper to taste and set aside.
Heat a skillet over medium-high heat, and add the remaining olive oil.
Season lamb with salt and pepper. Working in batches, cook chops in skillet until medium rare, about 2 minutes per side. Transfer to a cutting board and tent with foil. Let rest 5 minutes.
Top with the mint mixture and serve immediately.

Nutrition Facts : Calories 347 g, Fat 26 g

PORCINI-CRUSTED AUSTRALIAN LAMB RIB CHOPS WITH FRESH PEA, MINT AND FETA SALAD

PORCINI-CRUSTED AUSTRALIAN LAMB RIB CHOPS WITH FRESH PEA, MINT AND FETA SALAD image

Categories Lamb

Yield 4 people

Number Of Ingredients 13

Ingredients

RECIPE SERVES 4
AUSTRALIAN LAMB
12 Australian Lamb rib chops
extra virgin olive oil
¼ cup dried, sliced porcini or preferred dried mushrooms
2 leaves fresh basil, torn
½ cup cubed crusty bread
salt and freshly ground pepper, to taste
PEA SALAD
1 ½ cups fresh (or frozen) peas
3 tablespoons crumbled feta cheese
½ cup fresh mint leaves, torn
1 lemon

Steps:

1. To prepare the lamb, brush generously with olive oil and salt and pepper to taste. Place dried mushrooms, basil and bread in a food processor (or coffee grinder) and process to a fine crumb. Transfer to plate or bowl and press the lamb firmly into the crumb to form a crust. Cover and refrigerate 30 minutes (or overnight) to set crust. 2.Heat enough oil in a non-stick pan to cover the base. Sauté chops, a few at a time, over medium high heat until golden brown and medium rare, about 10 minutes total, or until cooked as desired. To test, press gently with finger. The meat should be firm but springy. Keep warm in a low oven. 3.To prepare the pea salad, while the lamb is cooking add peas to pan of boiling, salted water and cook for 30-40 seconds. Drain, rinse with cold water and transfer to a bowl. Add feta cheese, mint leaves, a squeeze of lemon, and 1 tablespoon of olive oil. Toss well, crushing peas slightly. Serve lamb chops and pea salad with additional lemon and olive oil on the side.

Tips:

To ensure the lamb chops are cooked evenly, use a meat thermometer to check the internal temperature. The chops should be cooked to an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
If you don't have a meat thermometer, you can also check the doneness of the lamb chops by cutting into one of the chops. The meat should be pink and juicy in the center for medium-rare, slightly less pink for medium, and mostly brown for well-done.
To make the porcini crust, use a food processor to finely grind the porcini mushrooms. You can also use a mortar and pestle to grind the mushrooms, but this will take a bit longer.
When searing the lamb chops, be sure to use a hot skillet and cook the chops for only a few minutes per side. This will help to create a nice crust on the outside of the chops while keeping the inside tender and juicy.
To make the fresh pea, mint, and feta salad, use fresh, young peas. You can also use frozen peas, but be sure to thaw them before using.
When assembling the salad, be sure to toss the peas, mint, and feta cheese together gently. This will help to prevent the peas from getting bruised.

Conclusion:

This porcini-crusted Australian lamb rib chops recipe is a delicious and elegant dish that is perfect for a special occasion. The lamb chops are tender and juicy, and the porcini crust adds a rich, earthy flavor. The fresh pea, mint, and feta salad is a refreshing and flavorful accompaniment to the lamb chops. This dish is sure to impress your guests!