Sun-Dried-Tomato-Crusted Lamb Chops with Wilted Arugula and Tsatziki
Sun-Dried-Tomato-Crusted Lamb Chops with Wilted Arugula and Tsatziki
8 Australian loin lamb chops
Kosher salt and cracked black pepper
3 tablespoons extra-virgin olive oil, divided
2 shallots, finely chopped
6 cups (about 6 ounces) baby arugula leaves
1/3 to 1/2 cup tsatziki sauce (see note)
CRUST
3/4 cup large, plump sun-dried tomatoes, roughly chopped
2 tablespoons oil-cured black olives, pitted
1/2 teaspoon minced rosemary
1 small sprig thyme, leaves only
1/2 teaspoon dry oregano, preferably Greek
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
About 1/2 teaspoon cracked black pepper
For the crust, in a food processor, combine all the ingredients and puree to a very smooth, thick paste, about 45 to 60 seconds. Reserve.
For the lamb, preheat the oven to 400°F. Season the lamb liberally on all sides with kosher salt and pepper. Preheat a sauté pan over medium high heat, add 1 tablespoon olive oil and brown the chops well on all sides.
Discard the oil in the pan. Transfer the chops to an oven-safe dish and place it in oven. Roast the chops for 5-6 minutes. Remove the chops from the oven and smear the sun-dried tomato crust over the top. Allow to rest for 5 minutes before serving.
Meanwhile, reheat the sauté pan over medium-high heat and add 1 tablespoon of olive oil. Add the shallots and sauté for about 1 1/2 minutes. Add the arugula and wilt briefly, about 30 seconds. Divide the arugula among 4 plates and top with a spoonful of tsatziki sauce.
Serve the lamb next to the arugula and tsatziki. Finish with a drizzle of 1 tablespoon olive oil. Makes 4 servings.
Note: Tsatziki is a delicious sauce made from yogurt, cucumbers and other spices. You can make your own or find commercial brands in some stores.
8 Australian loin lamb chops
Kosher salt and cracked black pepper
3 tablespoons extra-virgin olive oil, divided
2 shallots, finely chopped
6 cups (about 6 ounces) baby arugula leaves
1/3 to 1/2 cup tsatziki sauce (see note)
CRUST
3/4 cup large, plump sun-dried tomatoes, roughly chopped
2 tablespoons oil-cured black olives, pitted
1/2 teaspoon minced rosemary
1 small sprig thyme, leaves only
1/2 teaspoon dry oregano, preferably Greek
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
About 1/2 teaspoon cracked black pepper
For the crust, in a food processor, combine all the ingredients and puree to a very smooth, thick paste, about 45 to 60 seconds. Reserve.
For the lamb, preheat the oven to 400°F. Season the lamb liberally on all sides with kosher salt and pepper. Preheat a sauté pan over medium high heat, add 1 tablespoon olive oil and brown the chops well on all sides.
Discard the oil in the pan. Transfer the chops to an oven-safe dish and place it in oven. Roast the chops for 5-6 minutes. Remove the chops from the oven and smear the sun-dried tomato crust over the top. Allow to rest for 5 minutes before serving.
Meanwhile, reheat the sauté pan over medium-high heat and add 1 tablespoon of olive oil. Add the shallots and sauté for about 1 1/2 minutes. Add the arugula and wilt briefly, about 30 seconds. Divide the arugula among 4 plates and top with a spoonful of tsatziki sauce.
Serve the lamb next to the arugula and tsatziki. Finish with a drizzle of 1 tablespoon olive oil. Makes 4 servings.
Note: Tsatziki is a delicious sauce made from yogurt, cucumbers and other spices. You can make your own or find commercial brands in some stores.
Sun-Dried-Tomato-Crusted Lamb Chops with Wilted Arugula and Tsatziki
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
