Spring Lamb Loin Chops with Pepper Sauce

Lightly sauté peppers in butter. Set aside and keep warm. Dry chops well. Sprinkle well with pepper. Grill or broil until just pink. Heat wine vinegar, white wine, shallots, basil and orange rind in a saucepan. Bring to a boil and cook until reduced to 3 tbsp. Whisk in butter, a bit at a time, until sauce is smooth and creamy. Season to taste. Place two chops centered on each plate. Spoon sauce around chops and sprinkle with peppers. Garnish chops with a sprig of mint.

Yield: 4 servings

Curried Grilled Loin Chops with Banana Chutney

Banana Chutney:

In small skillet, heat oil and cook curry powder over low heat, stirring until fragrant, about 5 minutes. Cool and stir in garlic and gingerroot. Dip chops in mixture to coat each lightly. Place lamb in plastic bag and marinate at room temperature 1 hour or up to 6 hours in refrigerator, but bring to room temperature about 30 minutes before grilling.

BANANA CHUTNEY:

In toaster oven or conventional oven at 350°F (180°C), toast peanuts in small baking pan until golden - to 10 minutes. Cool and coarsely chop.

Meanwhile, in medium bowl, mash bananas with fork and stir in vinegar, raisins, gingerroot, cayenne and peanuts. Let sit, covered, at room temperature 1 hour. (The chutney should not be made a long time ahead, but should have 1 hour to let flavour develop). Garnish with sprig of coriander to serve.

Place chops on oiled grill 4" to 6" (10cm to 15cm) above medium-hot coals or on medium-high setting and grill about 5 minutes per side for rare. Serve accompanied with chutney.

Yield: 4 servings

Italian Style Loin Chops

Loin chops are a great cut of lamb. Tender and sweet, they look great on the plate and everyone enjoys gnawing the meat off the bone.

Ingredients:

• 8 New Zealand Lamb Loin Chops
• 2 Medium Red Onions, Peeled and finely sliced.
• 70ml Extra Virgin Olive Oil.
• 4 Garlic Cloves, peeled and sliced.
• 1 Tablespoon Fresh Rosemary Leaves.
• 2 Good Handfuls of Pitted Olives, both Green and Black will work fine.
• 400ml Can Chopped Tomatoes.
• 200ml Water.
• 500ml Light Chicken Stock (or use a stock cube and water).
• 120g Polenta Grains.
• 100g Gorgonzola Cheese, crumbled.

Method:
Lightly season the lamb with salt and pepper and leave covered, at room temperature, until ready to cook. For the sauce, sauté the onions in 50ml of olive oil until coloured (about 4 minutes) stirring occasionally, then add the garlic and rosemary and sauté for a further 2 minutes. Add the olives, tomatoes, 1 teaspoon of salt and the water then bring to the boil and simmer with a lid on for 5 minutes. Bring the stock to the boil and add 1 teaspoon of salt and 1 teaspoon of freshly ground pepper, then simmer. Slowly pour the polenta in and gently whisk to prevent lumps forming. Stir over a moderate heat until the polenta begins to bubble. Stir for a further minute, then mix in the gorgonzola and put to one side, covering the pot. Heat up a frying pan or grill. Lightly brush the chops with the remaining oil and cook on a moderate to high heat for 4 minutes on each side.

To Serve:
Spoon some polenta into the middle of a plate, place two chops on top then spoon on a generous amount of sauce.

Sticky Dippy Lamb Chops

Preparation: 5 minutes

Cooking: 10-13 minutes
Serves 4

Ingredients:

• 1 tbsp Oil
• 8 New Zealand Lamb Loin Chops, thawed if frozen
• 5 tbsp Tomato Ketchup
• 3 tbsp Runny Honey
• 2 tbsp Dark Soy Sauce
• 2 Cloves Garlic, peeled and crushed, or 2 tsp Garlic Purée
• 1 tsp Mild Chilli Powder
• 1 Pot Soured Cream and Chive Dip

Method:
Heat the oil in a large frying pan and fry the chops over a medium heat for 4-5 minutes on each side until nicely browned. Mix the ketchup, soy sauce, honey, garlic and chilli in a bowl.

Stir the ketchup mixture into the pan and heat until bubbling. Cook for 2-3 minutes, turning the chops once or twice, until the sauce is thick, sticky and coats the meat.

To Serve:
Serve with soured cream and chive dip, salad and thick cut chips.

New Zealand Lamb Chops with Herbs de Provence

Ingredients:

• 8 New Zealand Lamb Chops, 3/4 to 1-1/4 inch thick, trimmed
• 1/4 Cup Olive Oil, Extra Virgin
• 3 tablespoons Herb de Provence
• Salt and Pepper to taste

Herbs de Provence:

• 2 tablespoons Basil
• 2 tablespoons Thyme
• 1 tablespoon Savory
• 2 teaspoons Rosemary
• 1 teaspoon Tarragon
• 1 teaspoon Lavender
• 1 teaspoon Fennel

Method:
Nick edges of chops in several places to prevent curling. Brush olive oil on both sides of chops. Sprinkle with salt, pepper and 2 tablespoons of Herbs. Rub seasonings into chops. Grill over high heat 3 to 4 minutes per side for medium-rare; the chops should register 135°F at the thickest part. Transfer to a platter and set aside for about 5 minutes before serving. Sprinkle with remaining herbs.

Suggested side dishes:
Asparagus Bundles with Lemon Butter
Roasted Baby Bliss Potatoes Tapenade

Quick cuisine:
After roasting, toss potatoes with jarred tapenade from the specialty section of your supermarket.

Spicy Chinese New Zealand Lamb

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 4

Ingredients:

• 6 New Zealand Lamb Loin Chops
• 1 Large Onion, sliced
• 2 Cloves Garlic, crushed
• 1 inch (2.5cm) Ginger, grated
• 4 ounces (100g) Carrots, cut into match sticks
• 2 tablespoons (30ml) Dark Soy Sauce
• 1 teaspoon (5ml) Chinese Five Spice
• 7 ounces (200g) Can Pineapple Pieces in natural juice
• 4 ounces (100g) Mange Tout or Snow Peas, trimmed

Method:
Trim the loin chops and secure the tail of each around the eye with a cocktail stick. Dry fry the chops until brown and sealed, remove from the pan. Add the onion, garlic, ginger and carrots and fry until starting to soften. Return the chops to the pan, add the soy sauce, Chinese Five Spice, pineapple and juice, and mange tout. Simmer, covered, for 5-10 minutes until tender. Remove the cocktail sticks, then serve the meal with rice and a bean sprout salad if desired.

Hints and Tips:
Try trimmed French beans in place of the mange tout. New Zealand Lamb cutlets could also be used for this recipe.

Grilled Lamb Loin Chops with Shallots and Red Wine

Preparation: Marinate a minimum of 4 hours

Cooking Time: 10 minutes

Serves: 4

Ingredients:

• 8 New Zealand Lamb Loin Chops, 1/2 to 1 1/2 inch (19 mm - 3.2 cm) thick, trimmed

Marinade:

• 1/2 cup Dry Red Wine
• 1/2 cup vegetable oil
• 1/2 cup Finely Chopped Shallots
• 1 teaspoon Crushed Dried Rosemary
• 1/2 teaspoon Thyme
• 1/2 teaspoon Each of freshly ground black pepper and salt

Method:
Nick edges of chops in several places to prevent curling. Place in a dish just large enough to hold them. Whisk marinade ingredients together and pour over chops. Refrigerate for at least 4 hours, turning once. Let lamb come to room temperature before grilling. Drain chops.

Depending on the thickness, grill lamb chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F (50-56°C) at the thickest part for rare to medium-rare. Set the lamb aside for about 5 minutes before serving.

Barba Yianni's Grilled New Zealand Lamb Chops

Preparation Time: Marinate a minimum of 2 hours

Cooking Time: 10 minutes

Serves: 6-8

Ingredients:

• 31/2 to 41/2 pounds (1.36 kg) New Zealand Lamb Loin or Rib Chops, 1/2 to 11/2 inch (19 mm - 3.2 cm) thick, trimmed

Marinade:

• 1 cup Olive Oil
• Juice of 2 Lemons
• 1/2 cup Dried Oregano, preferably Greek, or 1/2 cup chopped fresh
• 6 Garlic Cloves, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Freshly ground Black Pepper.

Method:
Nick edges of chops in several places to prevent curling. In a small bowl, mix all marinade ingredients together into a paste and rub it all over the chops. Place chops in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours in the refrigerator. Let New Zealand Lamb come to room temperature before grilling.

Depending on the thickness, grill lamb chops on over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F (48° - 57°C) at the thickest part for rare to medium-rare. Set the lamb aside for about 5 minutes before serving.