SAUTEED LAMB CHOPS WITH BéARNAISE BUTTER
Categories Lamb Roast Sauté Christmas Quick & Easy Fall Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Sprinkle lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Working in 2 batches, sauté lamb chops until browned on both sides and cooked to medium-rare, about 2 1/2 minutes per side. Transfer to platter and tent with foil to keep warm.
- Arrange 2 chops on each of 8 plates. Top each chop with rounded teaspoonful Béarnaise Butter and serve.
LAMB CHOPS AND SPINACH AND TURNIP PURéE
Categories Lamb Roast Dinner Rack of Lamb Spinach Turnip Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Cook turnips in a large saucepan of boiling, salted water until tender, 10-15 minutes. Drain. Return to pan; add cream. Bring to a boil. Reduce heat and simmer until cream coats turnips, about 4 minutes. Purée turnip mixture in a food processor or with an immersion blender until smooth. Cover and keep warm.
- Meanwhile, heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Season lamb with salt and pepper. Cook fat side down until brown, 5-8 minutes.
- Turn lamb over. Tuck 4 thyme sprigs under; place in oven. Roast until an instant-read thermometer inserted into center registers 125°F for medium-rare, 15-25 minutes. Let rest on a plate for 10 minutes.
- Drain fat from skillet; add Marsala. Bring to a boil. Reduce heat; simmer, stirring and scraping up browned bits from bottom of skillet, until reduced by half, 5-8 minutes.
- Meanwhile, heat remaining 2 teaspoons oil in a large skillet over medium heat. Add garlic and remaining thyme sprig; stir until beginning to brown, about 1 minute; discard garlic and thyme sprig. Add spinach by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook until tender, about 4 minutes.
- Cut lamb between bones into chops and serve with spinach, turnip purée, and Marsala sauce.
SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)
I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint.
Provided by Oolala
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
- Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
- Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
- Add chops and reduce heat to medium.
- Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
- Transfer each chop to a serving plate.
- Divide arugula between plates and drizzle with the remaining teaspoons of oil.
LAMB CHOPS WITH GARLIC-PARSLEY CRUST AND SAUTEED SPINACH
This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 teaspoon oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each lamb chop.
- In a medium skillet, heat remaining teaspoon oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn, and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm.
- Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve lamb with spinach and lemon wedge.
Nutrition Facts : Calories 582 g, Fat 46 g, Fiber 5 g, Protein 30 g
BITTER CHOCOLATE LAMB CUTLETS WITH SAUTEED SPINACH
This recipe allows for elegant and simple presentation. The combination of chocolate, red wine and lemon juice offsets the delicate flavour of the lamb quite well.
Provided by pdyett
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Marinate lamb cutlets in salt, pepper and extra virgin olive for 45 minutes prior to cooking.
- Heat heavy based saucepan with butter until very hot.
- Add lamb cutlets and cook 45 second each side. Remove and rest in warm place.
- Pour excess oil out of pan and deglaze with lemon juice. Add red wine and finely chopped garlic and rosemary. Reduce for 7 minutes.
- Sautee spinach in butter and garlic. Blanch asparagus.
- After the wine has reduced add finely chopped chocolate and thicken. Pour through a fine sieve to remove rosemary and garlic from sauce.
- Plate spinach, then asparagus on top and crown cutlets around. Drizzle sauce over cutlets.
- Serve and enjoy!
Nutrition Facts : Calories 367.3, Fat 21.7, SaturatedFat 13.1, Cholesterol 53.4, Sodium 378.8, Carbohydrate 24.9, Fiber 10.5, Sugar 5, Protein 13.8
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