Agnello Al Forno Italiani (Italian Oven-Baked Lamb Chops) |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A great dish for Spring. Using the same skillet for browning the chops and cooking the vegetables results in light but rich tasting pan juices that are perfect for drizzling. Ingredients:
2 racks of lamb (8-ribs each, about 1 1/4 pounds) |
3 tablespoons extra virgin olive oil |
salt, to taste |
fresh ground black pepper, to taste |
2 large red bell peppers, cut into 1/2 inch dice |
5 scallions, thinly sliced, white and green parts separated |
3/4 cup chicken broth or 3/4 cup vegetable broth |
3/4 teaspoon fresh marjoram, finely chopped |
Directions:
1. Preheat the oven to 450°F.
2. Brush the lamb with 2 tablespoons of the oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add one of the lamb racks, fat-side down; brown on all sides, about 6 minutes. Transfer to a roasting pan. Repeat with remaining rack. Reserve skillet with pan juices.
3. Roast lamb until an instant-read thermometer inserted into thickest part of the lamb and not touching bone registers 125F to 130F for medium-rare, 18 to 20 minutes.
4. Add the remaining tablespoon oil to the skillet with pan juices and heat over medium-high heat. Add the bell pepper, scallion whites, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes.
5. Add the broth, bring to a gentle simmer, reduce the heat to medium-low, and cook until the vegetables are tender, about 8 minutes.
6. Remove from heat, stir in the scallion greens and marjoram, season to taste with salt and pepper, and cover to keep warm.
7. Transfer the lamb to a cutting board, and let rest for 10 minutes. Slice into individual chops and serve with the vegetables and pan juices.
|
|