PAN SEARED LAMB CHOPS WITH ORANGE TARRAGON COMPOUND BUTTER
Served with Rosemary Roasted Potatoes. Get the Recipe at culinarilyyours.org
Tomato Lamb Chops and Turmeric Potatoes | Restaurant Recipes at HOME
Tomato Lamb Chops and Turmeric Potatoes by Chef Vineet Bhatia
Lamb chops
6 lamb chops, 2 bone chops trimmed to 1 bone to get a thicker & meaty lamb chop, flattened and pricked with a knife
2 tablespoons tomato pesto
1 red chilli, chopped
1 tablespoon ginger, chopped
½ tablespoon garlic, chopped
A small handful of parsley, chopped
Salt
½ tablespoon lemon juice
In a bowl mix together all the ingredients except the lamb chop to form the marinade.
Rub the marinade on the lamb chops and leave to marinate for 2 hours.
Heat a grill or a pan and cook the lamb chops until your desired doneness, glaze the lamb chops with the marinade as you grill the chops.
Turmeric potatoes
1 tablespoon oil
1 teaspoon mustard seeds
200g boiled potatoes, cut into ¾ inch cubes
2 tablespoon mustard paste
Salt
Heat oil in a pan and add the mustard seeds. As they begin to pop and crackle add the potatoes and salt, saute for a couple minute and spoon in mustard paste and chopped parsley. Gently fold the mustard paste into the potatoes, set aside
To assemble the dish, spoon the mustard potatoes to the centre of the plate and arrange 3 lamb chops around it.
Spoon some of the marinade on the lamb and a teaspoon of tomato pesto besides it, garnish with a sprig of parsley.
#cheftraveller #chefvineet #vineetbhatia
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Grilled Lamb Chops | Jacques Pépin Today's Gourmet | KQED
Jacques Pépin prepares a four course meal in 22 minutes, including lamb chops, sautéed shrimp, tomato salad, and a pineapple dessert.
In this episode:
00:00
1:22 Grilled Lamb Chops with bulgur and currants
4:36 Pineapple with currants, cognac, and brown sugar
11:00 Sautéed shrimp on greens
17:58 Tomato salad
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 5, 1991.
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #lambchops #recipes #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQED Food to watch more food videos.
Jacques Pépin's Leg of Lamb with Potato Gratin (Great episode) | KQED
This is the season 2 finale episode of Today's Gourmet and it's a good one. Jacques Pépin makes a delicious meal featuring a robust and tender breaded leg of lamb. Jacques' potato gratin recipe is truly a work of art and he uses clever techniques that you're sure to incorporate into other recipes. The first course is a seared sea scallop with scallion and cracked pepper mustard sauce. For dessert, Jacques prepares a decadent apricot soufflé guaranteed to impress your dinner guests.
This episode is packed with fantastic kitchen tips including how to remove fat from a leg of lamb, which are the best bones to use for soup, how to pare scallops, how to clean a copper mixing bowl, the best way to beat egg whites, and more.
In This Episode:
00:00: How to carve a leg of lamb
3:32 How to roast lamb
4:55 How to make breading
5:59 How to make potatoes au gratin
9:50 Seared sea scallops with scallion and mustard dressing
14:59 How to clean a copper bowl
16:05 Apricot soufflé recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 26, 1992. Summer Glance
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #recipe #lamb #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Seared Lamb Chops with Asparagus
Seared Lamb Chops with Asparagus
We’ve all been feeling the pain of rising grocery prices. One side effect though is that lamb has become the same price as pork or chicken. I love lamb and figured this price match would cause several people to explore the protein. This is what I’ve found to be my favorite way to prep it.
To do this we’ll need:
50/50 blend of high temp oil and olive oil
1 stick of butter
Herbs:
Basil
Oregano
Tarragon
Parsley
4 toes of garlic
Salt
Pepper
Cavenders greek seasoning
SPG
Fresh cracked pepper
First thing we are going to do is cube and soften the butter. To that we will add the herbs, chopped garlic, a touch of cayenne and some salt.
Blend it together well and fold it inside of some cling wrap then set in the fridge
About 8-10 hours before you cook, add some salt pepper and cavenders to the lamb and place in the fridge.
Be sure to remove the lamb about 20-30 minutes before cooking it.
For the asparagus:
Asparagus- cut off the ends
Garlic
SPG
Good Olive oil
Balsamic vinegar
Chop the garlic and add the aspargus, SPG and about equal parts of olive oil and balsamic to a ziplock and let it rest in the fridge for a few hours to overnight.
Take a cast iron or thick bottom skillet and get it nice and hot.
Add in some of the blended oil. We are blending it because olive oil has a low smoke point and we don’t want it to rancid.
Sear the lamb for about 4-5 minutes a side on medium- high heat.
Drop the heat to medium low and add in some cubes of the compound butter to baste the lamb with. Let it cook for an additional 5 minutes.
Remove it from the heat and place some butter on top. Let it rest for ten minutes before slicing
While the lamb is resting take another skillet and add in the asparagus. Let it cook while the marinade reduced down and the asparagus starts to char:
Remove
Prep the lamb to your preferred temp:
Personally like it around 135.
Rare: 120-125 degrees F
Medium-rare: 125-130 degrees F
Medium: 130-135 degrees F
Medium-well: 135-140 degrees
Well-done: 140+ degrees F
Another side that goes great with this is roasted sweet potato and carrots
Enjoy!!
#lamb
#inflationfood
#easyweeknightdinner
#30minutmeals
#deliciousfood
#lambchops
#searedlamb
#easyrecipe
#easyfancydinner
#easyhomechef
#homechef
#homecooking
#elevatedcomfortfood
Pan Sauce for Steak | Red Wine Reduction Sauce Recipe
A velvety red wine pan sauce adds luxurious flavor to these incredibly tender, pan-roasted steaks. An aromatic French rub composed of thyme, tarragon and chives adds incredible flavor and beautiful aromatics. Heat your skillet and prepare the ingredients for this elegant and satisfying meal.
Get the recipe:
Ingredients for Pan Roasted Filet with Red Wine Reduction Sauce:
2 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2 inches thick
1 tablespoon dry thyme
1/2 tablespoon crushed dry tarragon
1/2 tablespoon crushed dry chives
1/2 tablespoon cracked black pepper
1/2 teaspoon salt
1 teaspoon olive oil
1 tablespoon diced onion
1 teaspoon chopped garlic
1/4 cup red wine
3/4 cup unsalted beef stock
1 teaspoon Dijon mustard
1 tablespoon butter
1 tablespoon chopped parsley
Salt and pepper to taste
~~ If it's not CERTIFIED, it's not the best. ~~
#pansauce #beef #CertifiedAngusBeef
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