Roast Lamb With Fennel Butter : Dinner in Style
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When you go out to get a lamb rack you need to remember that domestic is better. Make roast lamb with fennel butter with help from an experienced executive chef in this free video clip.
Expert: Nate Lindsay
Bio: Nate Lindsay was named Executive Chef of the recently reinvented Melrose Hotel in Georgetown
Filmmaker: Brandon Somerton
Series Description: You don't have to dine out at a fancy restaurant if you want to enjoy a nice meal with your loved ones in style. Make dinner in style with help from an experienced executive chef in this free video series.
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!!
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Lamb Chops With Creamy Mustard -Thyme Sauce |Mediterranean Lamb Chops Recipe | Lamb Chops In 30 Min
These easy and quick Lamb Chops with Mustard-Thyme Sauce make an amazing family favourite dinner! Creamy mustard sauce is made with garlic, Dijon mustard, white wine (or red wine), and fresh thyme. Lamb chops are tender and juicy. These Mediterranean pan-fried lamb chops will be ready on the table in less than 30 minutes, perfect choice for a weeknight dinner. Your family will love the creamy mustard sauce texture and the savoury flavour of lamb chops!
Ingredients
Marinade
- 2 tbs olive oil
- 2 tbs lemon juice
- 1tbs thyme fresh
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 5 cloves garlic minced
Lamb Chops
- 1 tablespoon olive oil
- 8 lamb chops
Sauce
- 1 cup white wine or red wine
- 1/3 cup Dijon mustard
- fresh thyme
- 1 clove garlic minced
Instructions
How to marinate lamb chops:
Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
Let the lamb chops sit at room temperature in this marinade for 30 minutes.
How to sear lamb chops:
Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
Remove the lamb chops from the skillet.
How to make the sauce for lamb:
Add wine to the same skillet and bring to boil.
Add mustard, fresh thyme, and minced garlic.
Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
Add back the pan-seared lamb chops.
Simmer on low-medium heat to heat them through.
Season the sauce with salt and cracked black pepper, if needed.
Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.
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Lamb Chops Dijonnaise: Finger-Licking Good: French Food that's Better Made at Home.
In this video, I'll show you how to make lamb chops dijonnaise, a classic French dish with a Steve twist. The lamb chops are pan-seared and then cooked in a creamy sauce made with dijon mustard, brandy, beef broth, and garlic. The dish is finished with cracked black pepper and served with steamed zucchini. Please enjoy and subscribe, like, and feel free to share. Merci!
This recipe is easy to follow and produces delicious results. The lamb chops are cooked to perfection and the sauce is rich and flavorful. The steamed zucchini is a light and healthy side dish that complements the lamb chops perfectly.
So if you're looking for a delicious and impressive dish to make for your next dinner party, lamb chops dijonnaise is the perfect choice!
I also serve Pommes Anna. Please follow link to How to make the dish.
Ingredients:
* 4 boneless pork chops, about 1 pound total
* 2 tablespoons clarified butter
* 1 shallot, diced
* 1 garlic clove, crushed and diced
* 2 tablespoons brandy
* ¼ cup beef broth
* ¼ cup heavy whipping cream
* 1 tablespoon Dijon mustard
* 1 zucchini, sliced
* Sea salt and freshly cracked black pepper to taste
To make Clarified butter. follow the link
Cooking is my joy, and I hope it becomes yours too.
I love to experiment in the kitchen, and I encourage you to do the same. Don't be afraid to change up my recipes or add your own personal touch. The most important thing is to have fun and enjoy the process.
Steamer I use is made by Mauviel.
Stove is La Cornue's CornuFe Series. Yes I love it.
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.
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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.