Olive Oil Poached Lamb Chops With Lemon Mint Gremolata

by Pamela

olive oil poaching, lamb chops recipe, lamb chop recipes, cooking lamb chops, lamb chops

Olive oil poaching…sounds like a strange concept doesn’t it?  We’ve all had poached fish or chicken at some point in our lives, but that was done in good ol’ fashioned H-2-O (or maybe in a court bouillon if you’re fancy like that).  Here’s the thing, you can poach foods in oil too.  Well, technically this process is called en confit (cooking in oil instead of fat).  But let’s not get all bogged down in semantics and just use a good old fashioned word like poaching.

Most olive oil poached proteins that you’re familiar with are fish.  Fish is an especially good subject for oil poaching because it dries out so easily when cooked.  You don’t very often hear of olive oil poaching for red meats, but it works some serious magic on those cuts.

There are lots of different ways to prepare lamb chops, or lamb for that matter.  In fact, I’ve even done a couple different lamb recipes on here.  There were the lamb skewers and the very popular lamb meatballs.  One of the benefits of cooking lamb chops in oil is that it tends to cover up or remove some of the gaminess that’s usually found in lamb (and is also a reason why some people say that they don’t like lamb).  The oil poaching changes the  consistency of the meat and makes it silky.  The seasonings in the oil also enhance the flavors of the meat.

Olive-Oil-Poached-Lamb-Chops

If you really wanted to make a kicked up lamb chop recipe you could do the olive oil poaching, but treat the lamb like you would a duck leg when making duck confit.  That would mean coating the lamb chop with dry seasonings and refrigerating them for 12-24 hours.  But let’s talk about making things easy on yourself (easy is something we can all agree on).  This lamb chops recipe is made in your slow cooker.  Fill it and forget it.  It helps if you’ve got a a slow cooker that has a thermometer in it so that you can cook this low and slow.  If you have a traditional slow cooker, one that only has a high or low setting, you’ll need to keep an eye on things, but you can still use it to make this dish.

Top off these lamb chops with a lemon mint gremolata.  Of course the mint is traditional to serve with lamb, but combining it with lemon and hazelnuts changes it up so you don’t feel like you’re eating grandma’s lamb with a side of cosmic green mint jelly.  There’s nothing wrong with grandma, but that mint jelly blob is something that should never accompany a fine piece of lamb.

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Recipe: Olive Oil Poached Lamb Chops

Ingredients

  1. 7 Cups Olive Oil
  2. 8 Lamb Chops
  3. 2 Shallots (cut into thirds)
  4. 3 Sprigs of Fresh Rosemary
  5. 16 Peppercorns
  6. 4 Cloves of Garlic (smashed)
  7. Kosher Salt
  8. Fresh Ground Pepper

Directions

  1. Arrange lamb chops in bottom of slow cooker and add in the shallots, rosemary, peppercorns and garlic.
  2. Pour in olive oil (enough to ensure all of the chops are covered).
  3. Cover slow cooker and cook at 140 degrees Farenheit for 2-3 hours (depending on desired doneness).
  4. When done, remove from oil and lay lamb chops out on a double layer of paper towels. Cover chops with another double layer of paper towels (this absorbs excess oil).
  5. Sprinkle the chops with kosher salt and some fresh ground black pepper.
  6. Heat a non-stick pan until hot and sear the lamb chops on both sides.
  7. Serve with lemon mint gremolata.

Notes

If your slow cooker only has a low and high setting, your cooking time will be a little less. The low setting is generally set to be around 200 degrees Farenheit. Check your meat for level of doneness by inserting a sharp knife into the chop and looking at the color of the meat.

Cooking time (duration):20 Minutes

Diet (other): Gluten free

Number of servings (yield): 2

Meal type: dinner

Culinary tradition: USA (General)

Recipe: Lemon Mint Gremolata

Ingredients

  1. 2 Cloves of Garlic (peeled and chopped)
  2. 3 Stems of Mint (leaves removed)
  3. 2 Tablespoons Fresh Lemon Juice
  4. Peel (no pith) from Half of a Lemon
  5. 3-4 Sprigs Flat Leaf Parsley
  6. 1/4 Cup Peeled Hazelnuts
  7. 1/4 Cup Extra Virgin Olive Oil
  8. Kosher Salt
  9. Fresh Ground Black Pepper

Directions

  1. Add first 6 ingredients to a small food processor or blender.
  2. Begin to process ingredients and drizzle in olive oil.
  3. Leave ingredients in small chunks.
  4. Add salt and pepper to taste.

Notes

Garnish plate with mint leaves and slices of lemon peel.

Cooking time (duration):10 Minutes

Diet type: Vegan

Diet (other): Gluten free

Number of servings (yield): 1

Culinary tradition: USA (General)

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11 comments

Eating In Bed November 9, 2011 at 4:16 am

Love it! I love the weird comments too, but more importantly I was interested in the concept of oil poaching red meats.

Couple Questions:

1. Have you ever tried reversing the principal and searing first then poaching? It could be argued you would seal in flavor, but would lose the texture of the sear, but it could also be researed at the end of poaching.

2. Have you ever heard of Filet Mignon being confited? I’ve got them, and it sounds amazing, it’s also an easy to follow cooking method for internal temps as the process is slow

3. What are your thoughts on poaching pork belly then thick slicing it and having the best bacon known to man?

Great article again, I’m so glad I landed on your site! Being a man, you have earned my heart 😀

I also have a cooking site, I typed in the comment user thingy, check it out if you’d like!

Pamela November 9, 2011 at 9:12 am

Hi, I’m glad you like the poached lamb. Yeah, sometimes I get some weird, but funny, comments on here. Goes with the territory. 😉

I wouldn’t sear the lamb before poaching it, because the low heat of the poaching tends to keep the flavors locked in, plus I want all of those additional flavors to permeate the meat. I thought about searing them after poaching, but just didn’t do it. That would give a nice crisp to the outside of the lamb for sure.

As you can confit pretty much anything, I’m sure the filet would be pretty good. I would think that you’d do that in olive oil as beef fat isn’t very tasty to just eat as is.

I’ve got similar pork belly recipe on the site. It’s not bacon…but it’s damn good. 😉 http://mymansbelly.com/2011/02/14/crispy-oinkie-pork-belly-party-recipe/

Kenneth W. Treuter April 28, 2011 at 7:04 pm

Pamela, all I can do is apologize to you that my insane brother, Charles Richard Treuter, and/or equally insane wife, Elizabeth Ann (Jarvis) Treuter used my name to post the offensive post. That’s nothing new with them. They are both Internet Trolls who, when not insisting that they are “doctors” use my name and the names of others to post their asinine BS. They are both impostors and have been exposed numerous times for what they are. He, a convicted felon, who sometimes post in the name of the Judge who sent him to prison. She, a failed bedpan changer who works as contract labor in a Maryland State Prison providing her very limited “nursing” services to convicts.

claudia lamascolo April 25, 2011 at 9:29 am

I am such a lamb fan… these are impossible to come by, so I always make a leg… this post is making me wish for these so bad! Love your photo too… great job here! Hope you had a nice Easter….

COLONEL Kenneth Wayne Treuter, Esquire April 22, 2011 at 12:11 pm

RE: your recipe

SEVEN CUPS OF OLIVE OIL???

Are you fucking serious?

Get real, Dude.

Pamela April 23, 2011 at 7:49 am

Dear Colonel: Last time I checked, which was this morning (so it’s a current report), I am a girl.

Regarding the quantity of olive oil…yes, it requires a good amount of the stuff to cover all of the ingredients. When you poach something, it does take quite a bit of liquid. I can assure you that poaching in olive oil gives the meat a fantastic texture and flavor. Much like the texture you get with duck confit which is poached in duck fat (by the way…it takes 2 lbs. of duck fat to poach 6 legs). Definitely not something you’d make every day, but worth the occasional splurge of $ and calories.

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