This recipe for lamb bonbons, with the kind assistance of Dan Aykroyd, is a unique dish, perfect for Easter or a special menu. Source: “Martha Stewart” exhibition, April 2009. 8 servings. Ingredients: 1 tablespoon chopped garlic, 1 tablespoon chopped fresh peeled ginger, 1/4 cup low-sodium soy sauce, 1/2 cup extra-virgin olive oil, plus extra for pan, 2 tablespoons cracked black pepper, 24 lamb chops, trimmed and fully cut, 3 pounds Yukon gold potatoes, quartered, 3 sprigs fresh rosemary, Green goddess mint dipping sauce. Instructions: 1. In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper. Place lamb chops in a large shallow dish and pour garlic mixture over top. Cover and refrigerate overnight. 2. Preheat oven to 400 degrees. Grease a large baking sheet with oil; set aside. Bring a large pot of water to a boil over high heat. Add potatoes and cook until just tender, about 15 minutes. Drain and transfer to prepared baking sheet. Add rosemary and drizzle with remaining oil. 3. Transfer to oven and bake for 15 to 20 minutes. Flip potatoes by shaking pan and continue baking, another 15 to 20 minutes, until golden brown. 4. Meanwhile, heat a grill or grill pan over medium-high heat. Remove lamb chops from marinade, wiping off excess, and place on grill. Season with salt and pepper, grill, turning lamb chops 1/2 turn after 1 minute and continue grilling until crosshatch marks appear, about 1 minute more. Flip lamb chops and repeat process on other side. Transfer chops to a warm platter and let rest for 3 to 5 minutes before serving with dipping sauce.
Emanuel
26.04.2023 @ 23:22
This recipe for lamb bonbons, with the kind assistance of Dan Aykroyd, is a unique dish, perfect for Easter or a special menu. Source: “Martha Stewart” exhibition, April 2009. 8 servings. Ingredients: 1 tablespoon chopped garlic, 1 tablespoon chopped fresh peeled ginger, 1/4 cup low-sodium soy sauce, 1/2 cup extra-virgin olive oil, plus extra for pan, 2 tablespoons cracked black pepper, 24 lamb chops, trimmed and fully cut, 3 pounds Yukon gold potatoes, quartered, 3 sprigs fresh rosemary, Green goddess mint dipping sauce. Instructions: 1. In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper. Place lamb chops in a large shallow dish and pour garlic mixture over top. Cover and refrigerate overnight. 2. Preheat oven to 400 degrees. Grease a large baking sheet with oil; set aside. Bring a large pot of water to a boil over high heat. Add potatoes and cook until just tender, about 15 minutes. Drain and transfer to prepared baking sheet. Add rosemary and drizzle with remaining oil. 3. Transfer to oven and bake for 15 to 20 minutes. Flip potatoes by shaking pan and continue baking, another 15 to 20 minutes, until golden brown. 4. Meanwhile, heat a grill or grill pan over medium-high heat. Remove lamb chops from marinade, wiping off excess, and place on grill. Season with salt and pepper, grill, turning lamb chops 1/2 turn after 1 minute and continue grilling until crosshatch marks appear, about 1 minute more. Flip lamb chops and repeat process on other side. Transfer chops to a warm platter and let rest for 3 to 5 minutes before serving with dipping sauce.