Michael Symon's Grilled Lamb Chops with Rosemary Salt | Symon Dinner's Cooking Out | Food Network
A homemade lemon rosemary sea salt blend adds a pop of flavor to Michael's tender, juicy grilled lamb chops!
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Grilled Lamb Chops with Rosemary Salt
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 25 min (includes marinating time)
Active: 20 min
Yield: 4 servings
Ingredients
2 tablespoons fresh oregano leaves
3 cloves garlic, minced
Zest of 2 lemons
Juice of 1 lemon
Olive oil
8 frenched lamb loin chops (about 2 pounds)
Kosher salt and freshly cracked black pepper
1/4 cup flaky sea salt
1 tablespoon finely chopped rosemary
Directions
Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.
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Michael Symon's Grilled Lamb Chops with Rosemary Salt | Symon Dinner's Cooking Out | Food Network
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Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.
Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatan Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world's intangible cultural heritage.
Mexican cuisine is complex, as complex as any of the great cuisines in the world such as those of China, France and Turkey. It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then. Native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines such as various edible flowers, vegetables such as huauzontle and papaloquelite or small criollo avocados, whose skin is edible. European contributions include pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complimentary foods.
Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough. This dough is used fresh and fermented to make a wide variety of dishes from drinks (atole, pozol, etc.) to tamales, to sopes and much more. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish in Mexico. Tortillas are made of corn in most of the country but other versions exist such as wheat in the north or plantain, yuca and wild greens in Oaxaca.
The other basic ingredient in all parts of Mexico is the chili pepper. Mexican food has a reputation for being spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors as well. In Mexico, the various chili peppers are used for their flavors and not just their heat, with Mexico using the widest variety of chili peppers. If a savory dish or snack does not contain chili pepper, hot sauce is usually added and chili pepper is often added to fresh fruit and sweets. The importance of the chili pepper goes back to the Mesoamerican period, which it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chili peppers the indigenous did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without it. Many dishes in Mexico are defined by their sauces and the chili peppers those sauces contain, rather than the meat or vegetable that the sauce covers. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chili pepper sauce used or omitted. Tamales are differentiated by the filling which is defined by the sauce (red, green, chili pepper strips or mole). Dishes without a sauce are nearly inconceivable to eat without a salsa or with fresh or pickled chili peppers. This includes street foods such as tacos, soups, sopes, tlacoyos, gorditas and sincronizadas.For most dishes, it is the variety of chili used that gives it its main flavor.
Lamb chops with pesto rice | Mom’s Kitchen ..... ريش لحم الغنم مع الرز بصلصة الخضروات
Lamb chops
Ingredients
Spices mix :
black pepper, garlic powder,
cumin, cumin seeds, cinnamon ,
chili powder, cardamom seeds,
ginger powder, paprika, bay leaves
3 pounds Lamb chops
Olive oil
Butter
1 red onion
Pesto rice recipe:
Boiled water
3 cups rice basmati
1 Tsp salt
Rice Pesto sauce:
Garlic cloves
Dill, cilantro
1/4 cup Olive oil
1/4 cup walnuts
1/4 Almonds
Lamb chops sauce :
3 Tbsp olive oil
3 Tbsp soy sauce
1/4 cup sketchup
1 Tbsp lemon juice
1/4 cup sugar
1 Tsp mustard
شرائح لحم الغنم
خليط البهارات:
الفلفل الأسود ، مسحوق الثوم ،
الكمون ، بذور الكمون ، القرفة ،
مسحوق الفلفل الحار ، بذور الهيل ،
مسحوق الزنجبيل والبابريكا وأوراق الغار
٣ باوند من لحم الغنم
زيت الزيتون
زبدة
بصلة حمراء
وصفة أرز الخضروات :
ماء مغلي
٣ كوب أرز بسمتي
١ ملعقة صغيرة ملح
صلصة أرز الخضروات
فصوص الثوم
الشبت والكزبرة
كوب زيت زيتون
١/٤ كوب جوز
١/٤ كوب لوز
صلصة لحم الغنم :
٣ ملاعق كبيرة زيت زيتون
٣ ملاعق كبيرة من صلصة الصويا
١/٤ كوب كاتشب
١ ملعقة كبيرة عصير ليمون
١/٤ كوب سكر
١ صغيرة خردل