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Preparation Time: 10 minutes
Cooking Time: 10 to 15 minutes
Servings: 4
• 8 Cedar Springs American lamb loin chops, 1-inch thick (about 4 ounces each)
• 3 ripe nectarines, pitted and sliced
• 1/2 cup California Zinfandel wine or white grape juice
• 2 -3 teaspoons sugar
• 2 teaspoons fresh rosemary, chopped or 1/2 teaspoon dried rosemary, crushed
• 1 tablespoon water
• 2 teaspoons cornstarch
• 3 cups hot cooked rice or rice pilaf (optional)
Directions
Trim chops and sprinkle lightly with salt and pepper, if desired. Grill over moderate coals for 5 - 6 minutes per side or to desired doneness. The chops can also be broiled 4 inches from heat for the same time.
Meanwhile for nectarine sauce, in a medium saucepan combine sliced nectarines, Zinfandel wine or grape juice, sugar and rosemary. Bring to boiling; reduce heat. Cover and simmer for 3 minutes. Combine the water and cornstarch; stir into plum mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve chops with nectarine sauce and hot rice, if desired.
Nutrition facts per serving: 264 calories, 9 g total fat, 87 mg cholesterol, 78 mg sodium
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Servings: 4
Time: 45 minutes
• 1/4 cup diced fennel
• 7 ounces fava beans, shelled (about 1/2 cup)
• 2 boneless loins of lamb (12 to 14 ounces each), trimmed of all fat, or 12 loin lamb chops, trimmed of excess fat
• Salt and freshly ground white pepper
• 2 tablespoons unsalted butter
• 1/4 cup minced red onion
• 3 tablespoons diced dried sour cherries
• 16 seedless red grapes, quartered, lengthwise
• 3 tablespoons diced dried apricots
• 2 teaspoons minced rosemary
Directions
Bring water to a boil in small saucepan. Add fennel, and blanch until crisp-tender, about 2 minutes. Drain, and set aside. Bring more water to a boil in saucepan. Add favas, and blanch 1 minute. Drain. When cool, slip favas out of tough outer skins. Set aside.
Heat grill. Season lamb with salt and pepper to taste. Grill the lamb, turning once, until instant read thermometer inserted deep into meat registers 125 degrees for medium rare, about 8 minutes. Transfer lamb to plate, and let rest 5 minutes.
Meanwhile, melt butter in a medium skillet. Add onion, and sauté over medium heat until translucent, 2 to 3 minutes. Add dried fruit, and cook 1 minute. Add 2 tablespoons water; cook until water evaporates, about 1 minute. Add fennel, and cook until heated through, another minute. Add grapes and favas, and cook until warm, about 1 minute. Add rosemary and salt to taste.
Divide fruit dressing among 4 plates. If using loin, slice 3/4 inch thick. Place sliced loin or grilled chops over dressing, and serve immediately.
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Total Time: overnight marinating, 30 minutes hands-on
Servings: 4
• 2 leeks, trimmed of hard green parts, split in half, well washed and roughly chopped.
• 1 tablespoon unsalted butter coarse sea salt and freshly ground pepper to taste.
• 2 ounces dried black trumpet or other dried mushrooms.
• 1 egg, beaten with a little salt and pepper. Flour for dredging
• 2 Loins of AMERICAN Lamb, boned
• 4 tablespoons extra-virgin olive oil
• 4 ounces morels, take or other mushrooms, trimmed and cut into chunks.
• 2 garlic cloves, lightly smashed
• 2 thyme sprigs
Directions
Cook the leeks in boiling salted water until tender, about four minutes. Drain and transfer them to a blender with butter and salt and pepper to taste. Purée and keep warm. Put the dried mushroom in a spice or coffee grinder and grind to the consistency of coffee. Put them on a plate. Beat the egg in a bowl and put the flour on a plate.
Dip the lamb very light in the flour, shaking off excess flour, then dip the lamb in the egg, then into the mushrooms. Pat the mushroom to adhere; you want to coat the lamb heavily. Refrigerate up to two hours, if time allows. Preheat the oven to 500º. Heat two tablespoons of olive oil in a 10-inch skillet and add the morels, garlic and thyme. Cook, stirring occasionally, until the mushrooms are crispy (about 20 minutes). Meanwhile, put the remaining two tablespoons of oil in an ovenproof skillet and turn the heat to medium high. A minute later, add the lamb; cook for two minutes on one side, then turn over the lamb and put the skillet in the oven for three to four minutes for rare meat, a little longer if you like it more done.
Let the lamb rest for a minute, then cut it into half-inch slices. Put a dollop of leek purée on each plate, top with a portion of mushroom, the put the lamb on top. Sprinkle with salt and serve.
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Servings: 4
Time: 1 hour
For the lamb:
• 20 large basil leaves, washed and completely dried
• 1 cup vegetable oil
• 1/2 cup fresh bread crumbs
• 2 cloves garlic, peeled
• Salt and freshly ground black pepper
• 2 12-ounce boneless lamb loins, silver skin and fat removed
• 2 tablespoons extra virgin olive oil
• 1/2 cup chicken broth
• 3 tablespoons flour
• 1 large egg, beaten
• 4 sprigs thyme, for garnish
For the fennel:
• 8 ounces (1 small bulb) fennel, sliced into fine (1/8 inch or less) julienne
• 2 tablespoons extra virgin olive oil
• 2 teaspoons Pernod, pastis or other anise-flavored liqueur, or 1 teaspoon aniseed
• 2 teaspoons sugar
• Juice from 1 lemon
• Salt and freshly ground black pepper
Directions
To prepare lamb: In a small saucepan, heat oil to 300 degrees. Place half the basil leaves in oil until they turn dark green, 30 to 50 seconds. Transfer to paper towels to drain, and repeat with remaining basil.
In a food processor, combine basil, bread crumbs, garlic and salt and pepper to taste. Blend thoroughly until mixture is fine in texture and bright green. Set aside.
Preheat oven to 300 degrees. Season lamb loins with salt and pepper to taste. In large sauté pan over very high heat, heat 2 tablespoons olive oil and add lamb. Sauté until well browned on all sides, about 5 minutes. Transfer to flameproof baking pan; roast for 12 minutes, turning 2 or 3 times.
Remove loins and keep warm; they may be held for up to 1 hour. Discard fat from pan, and place pan over medium heat. Stir in broth, scraping bottom of pan well, and allow liquid to reduce by half. Season with salt and pepper, and strain into a small saucepan. Set aside.
Roll lamb loins in flour to coat evenly; pat to remove excess flour. Spread basil-bread crumb mixture across a baking sheet. Brush loins evenly with beaten egg and roll into bread crumb mixture, pressing firmly so crumbs will adhere. Return loins to a 300 degree oven until crust is very lightly browned and loins have reheated, about 5 minutes. While loins brown prepare fennel.
In a medium saucepan, combine fennel, olive oil, Pernod, sugar and lemon juice. Place over medium heat and sauté until fennel is slightly wilted, about 1 minute. Remove from heat, and season with salt and pepper to taste.
To serve, place saucepan with lamb juices over low heat to warm. Cut each lamb loin into 6 slices. Divide fennel among four plates, and arrange slices of lamb on top. Drizzle lamb juices around plates, and garnish with thyme sprigs. Serve immediately.
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