Category Archives: lamb

Lamb Chops and Pesto Orecchiette

My friend Joe at work is always raving about the orecchiette at Lupa. I decided that I was craving it too and decided to serve it with the delicious lamb chops I got on sale at Fresh Direct.

Lamb chops:
2 lbs 1 ½-inch thick lamb loin chops
salt and pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1 tablespoon olive oil
1/2 cup white wine

Preheat an over to 325 degrees. Heat a skillet with a metal handle on medium high heat and add the olive oil. Season the lamb chops with the salt and pepper, garlic powder and thyme. Brown the lamb chops on one side, flip them over, insert a thermometer into one of the chops and place the pan in the oven until the meat is medium rare. Remove the lamb chops from the pan and set aside to rest. Place the pan back on the heat, add the white wine and deglaze the pan until the white is reduced by half.

Pesto Orecchiette:
1 large bunch of basil leaves
1 teaspoon garlic powder
1/4 cup parmesan cheese
3 tablespoons toasted pine nuts
salt and pepper
olive oil
1 lb box of orecchiette

Place the basil leaves, garlic powder, cheese, and pine nuts in a blender. Turn the blender on and stream in olive oil until it all forms a paste but is not too liquidly from too much oil. Taste it and add salt and pepper if needed.

Bring a large pot of salted water to a boil. Cook the orecchiette according to package directions. Once cooked, drain the excess water and toss in the pesto sauce.


A Lamb Supreme

So I got a 25% off coupon for Fresh Direct over the summer. I filled my freezer with meats. This weekend I defrosted the double cut lamb rib chops. This morning I marinated them in sea salt, pepper, garlic powder and olive oil. Tonight I walked them over to Sean’s and Sabrina’s house where we broke in her grill griddle. After a quick sear on either side so that the chops had beautiful color, I slid them into a 350-degree oven for ten minutes. After 5 minutes of resting, they where perfectly done, a nice rare. Since I can’t leave well enough alone, I made a chimichurri emulsion to go with them. Two bunches of cilantro, a few tablespoons of olive oil, one clove of garlic, a few splashes of vinegar, 1 tablespoon of sugar, salt and a few red pepper flakes all went into the blender. It whirled into a creamy bright green emulsion. Taste it to make sure it is the right balance. There should be a good mouth of cilantro, not too bitter (adjust salt and sugar to make sure) and there should be just enough heat from the red pepper.