BUTTERY BAKED LAMB CHOPS
Lamb, Worcestershire sauce, lemon juice and butter! From one of my cookbooks. Super simple since no marination. Just put the sauce, put the lemon juice and butter on each chop and bake.
Provided by Oolala
Categories Lemon
Time 22m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Poke holes all over the lamb chops in a baking dish.
- Now sprinkle each chop with 1 teaspoons of the Worcestershire sauce and 1 teaspoons of the lemon juice.
- Top each chop with a teaspoon of butter.
- Bake for 15-20 minutes for pink meat. Cook longer if you prefer well done meat.
Nutrition Facts : Calories 667.3, Fat 58.2, SaturatedFat 27.2, Cholesterol 160.8, Sodium 284.5, Carbohydrate 2.9, Sugar 1.4, Protein 31.1
HOW TO COOK LAMB CHOPS IN THE OVEN
The complete guide for how to cook lamb chops in the oven! This lamb chop recipe (+ simple marinade!) is the best way to make perfect baked lamb chops at home.
Provided by Maya Krampf
Categories Main Course
Time 55m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together 3 tablespoons of olive oil with the remaining lamb chop marinade ingredients: lemon juice, crushed garlic, rosemary, thyme, oregano, salt, and pepper. Add the lamb chops. Turn them to coat in marinade and press the marinade into the chops. Cover with plastic and marinate at room temperature for 30-60 minutes. (Alternatively, marinate in the refrigerator for a few hours or overnight, but let lamb chops sit at room temperature for 30 minutes before cooking.)
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a tablespoon of olive oil in a large cast iron grill pan over medium-high heat for about 2 minutes, until screaming hot and shimmering. Add the lamb chops in a single layer, fat side down. Sear for 2 minutes, until browned on the bottom, then flip and sear for 2 more minutes until browned on the other side. If making 8 lamb chops as written, you'll need to do a batch of 4 on the stovetop and then the oven (below), then repeat stovetop and oven with the remaining 4.
- Immediately transfer the skillet to the preheated oven. Roast lamb chops for about 2-5 minutes for medium-rare to medium doneness, or about 5-8 minutes for medium-well to well done. (However, cooking above medium is not recommended, as it may taste gamey.)
- Remove lamb chops from the oven and transfer to a plate (do not let them sit in the pan or they will overcook).
- Repeat the sear and oven combination with the remaining lamb chops. (It's best to wipe out the pan in between batches.)
- Tent with foil and rest for 5 minutes per serving. (Temperature will rise an additional 5-10 degrees.)
Nutrition Facts : Calories 383 kcal, Carbohydrate 1.3 g, Protein 42 g, Fat 22.4 g, SaturatedFat 6.2 g, Cholesterol 128.6 mg, Sodium 682 mg, Fiber 0.3 g, Sugar 0.1 g, ServingSize 1 serving
BEST EVER LAMB CHOPS
My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
WENDY'S BAKED LAMB CHOPS
Make and share this Wendy's Baked Lamb Chops recipe from Food.com.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180 Degrees Celsius.
- Whisk tomato sauce, wine, mustard, and worcestershire sauce in a jug.
- Place flour, sugar, salt and pepper in a shallow dish.
- Heat oil in heavy based oven-proof dish over high heat. Add onion and cook until soft.
- Add capsicum and celery. Cook for 5 minutes. Transfer to plate.
- Coat chops in flour mixture and cook for 2 minutes until brown each side.
- Top chops with vegetable mixture and sauce mixture.
- Cover and bake 30 minutes to 40 minutes until tender. Maybe uncover the last 5 minutes to brown.
Nutrition Facts : Calories 900.8, Fat 64.7, SaturatedFat 24.3, Cholesterol 140.6, Sodium 540.9, Carbohydrate 39.8, Fiber 3.2, Sugar 20.8, Protein 34.6
OVEN-ROASTED LAMB CHOPS
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
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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4.1/5 (102)Calories 265 per servingCategory Dinner, Lunch, Main Course
- Remove loin chops from the fridge 20-30 minutes before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Season well with salt and pepper.
- Heat a dry 12-inch cast iron skillet* over a medium high heat. In the skillet, place the chops narrow fat side down. You probably will need to use tongs to keep them balanced and to press the chops down so that the fat renders and turns crisp and brown. It’s about 5 minutes.
- Once the fat has melted into the pan, lay the chops flat on one of their sides. Cook for another 3 minutes, until browned, then turn and cook on the other side.
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