Baked Lamb Chops With Pumpkin Recipes

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ROASTED LAMB CHOPS



Roasted Lamb Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

Two 1-pound racks lamb, frenched
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper
1/3 cup plus 1 tablespoon olive oil, plus more for searing
1 tablespoon chopped fresh rosemary
6 cloves garlic, 4 peeled and smashed, 2 finely chopped
Juice of 1 lemon
3 tablespoons Dijon mustard
2 tablespoons honey
1/3 cup panko breadcrumbs
1/3 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh chives

Steps:

  • Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
  • Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
  • Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
  • Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
  • Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
  • Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.

BAKED LAMB CHOPS WITH PUMPKIN



Baked Lamb Chops With Pumpkin image

A simple to put together meal in one. You can also include other vegetables to roast alongside the pumpkin such as sweet potato, baby potatoes, zucchini, capsicum etc.

Provided by Wendys Kitchen

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 small pumpkin, deseeded and cut into wedges
olive oil flavored cooking spray
8 lamb chops
1 cup orange marmalade
1/4 cup orange juice
2 cm ginger, peeled and grated

Steps:

  • Preheat oven to 200 degrees Celsius.
  • Line a baking tray with baking paper and pop the pumpkin wedges on. Soray with oil. Season with salt and pepper. Bake 15 minutes.
  • Meanwhile place chops into an ovenproof baking dish. Combine the other ingredietns and pour over the chops. Season with salt and pepper.
  • Place chops in the oven with the pumpkin and bake for 35 minutes until chops are cooked.
  • Place chops onto serving plate with the vegetables and pour pan juices over to serve.

Nutrition Facts : Calories 792.8, Fat 50.6, SaturatedFat 22.4, Cholesterol 140.6, Sodium 151.3, Carbohydrate 54.6, Fiber 0.6, Sugar 49.3, Protein 31.4

OVEN-ROASTED LAMB CHOPS



Oven-Roasted Lamb Chops image

Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!

Provided by Lucky Noodles

Time 25m

Yield 4

Number Of Ingredients 6

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
  • Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
  • Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g

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