Archive for » July 20th, 2008«
You can make this with racks of lamb as I usually do, but they had already cut them into chops and they were on special this way so I bought them chopped. I prefer to make as a whole rack but that is just personal preference. They were just as good done this way and quicker too as I just grilled them either side real quick, rather than bake in an oven for 25-30 Min’s as I do with a rack. Also as I was pressed for time I just made this with a sachet of bearnaise sauce, but I do usually make a real bearnaise with egg yolk and butter it just takes longer so take your pick. If like me your in a hurry the store bought sachet works fine and still tastes great accompanied with the lamb.
Ingredients
2 Racks lamb (8 chops each) or 16 Individual lamb chops
olive oil
salt and pepper to season
Mint Bearnaise Sauce
100ml White wine vinegar
1 Shallot, chopped roughly
8 Black peppercorns
1 Sachet store bought bearnaise
1/2 Cup firmly packed fresh mint leaves
If you want to make your own bearnaise you will need 4 large egg yolks and 250g butter and you will have to do that in a double saucepan over 
water, adding the strained vinegar mix, beat in egg yolks and then add cooled melted butter, stirring until mixture thickens.
Method
1. Season chops or racks with salt and pepper, cook chops, either on a lightly oiled grill plate, under the grill, on the BBQ or Pan fry until browned and cooked as desired.
2. For lamb racks season with salt and pepper, place on a lightly oiled oven proof dish and bake in pre-heated oven 180 degrees Celsius for 25-30 Min’s or until cooked as desired.
For the Sauce
1. Place vinegar, shallot, peppercorns in a saucepan and bring to the boil, boil rapidly until reduced by half, strain, set to one side.
2. Prepare bearnaise according to packet directions remembering that you will still have the extra 50ml of liquid to add.
3. Once sauce is thick add vinegar and mint, blend or process mint until well combined. (I use a bar mix for this.) Serve sauce over lamb chops
I served mine with spinach in garlic and butter with bacon and mushrooms. I served the lamb atop cauliflower mash and drizzled sauce over.
All photos taken by me unless otherwise stated.
I made this one about a week ago it was very good and the flavour was wonderful. I do not have a bamboo steamer so I just did mine in the pan and then boiled the marinade and thickened it with a little cornflour and drizzled over the chicken. I made an extra breast to have on hand for my son’s dinner the next night and even reheated he said it was gorgeous. I served mine and my hubbies over stir-fried vegetables as we are watching our carb intake but I served my son’s with egg fried rice to fill up his appetite, both ways were great. If you want to see the original recipe click here.
Ingredients
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
3 tablespoons low sodium soy sauce
2 tablespoons dry sherry
1 1/2 teaspoons hoisin sauce (I used a little more than this but it does depend on brands as some a so much stronger than others.)
1 teaspoon minced garlic (I did 3 Garlic cloves)
1/2 teaspoon sambal oelek (I also added more, just personal preference.)
1 cinnamon stick, broken
1 star anise
4 bone in skinless chicken breast halves
1 cup chicken broth
Method
1. Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
2. Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
3. Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
4. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.
If you do not have a bamboo steamer like me read how I dd mine above in my introduction. When I mention boiling marinade, I still strained solids first.
All photos taken by me unless otherwise stated.
