Coriander Crusted Lamb With Spiced Orange Hoisin Sauce Recipes

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CORIANDER CRUMBLED LAMB CUTLETS



Coriander Crumbled Lamb Cutlets image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 12 cutlets

Number Of Ingredients 16

1 cup all-purpose flour
3 tablespoons milk
2 eggs
2 cups fresh breadcrumbs
1 large handful fresh flat-leaf parsley, chopped
2 tablespoons finely chopped fresh cilantro
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
Sea salt and freshly cracked black pepper
12 French-trimmed lamb cutlets or rib chops
1/2 cup olive oil
Herbed yoghurt, for service, recipe follows
4 ounces or (1/2 cup) thick Greek yoghurt
1 teaspoon finely grated lemon zest
1 Tablespoon finely chopped fresh flat-leaf or Italian parsley leaves
2 tablespoon finely chopped fresh cilantro leaves

Steps:

  • Add the flour to a shallow dish. In a separate shallow dish, lightly beat the milk and eggs. In a third dish, toss together the bread crumbs, parsley, cilantro, lemon zest, and cumin, and season with salt and pepper, to taste. Dip the lamb cutlets into the flour, then in the beaten egg and finally into the breadcrumbs. Heat the olive oil in a large frying pan over medium heat. Panfry the cutlets in batches, until they are golden brown, about 2 minutes per side. Transfer the lamb cutlets to a warm platter and serve with the herbed yoghurt.
  • In a medium bowl, mix together the yoghurt, lemon zest, parsley, and cilantro. Serve the yoghurt with the lamb cutlets.

CORIANDER-AND-CHILE-RUBBED LAMB CHOPS



Coriander-and-Chile-Rubbed Lamb Chops image

Categories     Garlic     Lamb     Roast     Sauté     Lamb Chop     Spring     Coriander     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

1/2 cup fresh lemon juice
2 tablespoons minced garlic
12 boneless lamb loin chops (each 1 inch thick, tied by butcher) or shoulder chops
1/4 cup plus 1 tablespoon coriander seeds
1 1/2 teaspoons dried hot red pepper flakes
About 6 tablespoons olive oil

Steps:

  • Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade. Marinate 20 minutes. Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate. Pat chops dry and season well with salt. Dip both sides of each chop into spice mixture to coat.
  • Preheat oven to 450°F. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch). Transfer chops to a large shallow (1-inch-deep) baking pan as browned.
  • When all chops are browned, roast in middle of oven 10 minutes for medium-rare. Remove string before serving.

CORIANDER-SPICED LOIN OF LAMB WITH ORANGE-CHARTREUSE SAUCE



Coriander-Spiced Loin of Lamb With Orange-Chartreuse Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Six servings

Number Of Ingredients 12

3 tablespoons Dijon mustard
1 teaspoon kosher salt
Freshly ground pepper to taste
1 3-pound boneless loin of lamb, at room temperature
3 tablespoons cracked coriander seeds
1 tablespoon olive oil
6 tablespoons demi-glace
2 tablespoons Chartreuse
1/4 cup fresh orange juice
1/2 teaspoon ground coriander
1/2 teaspoon grated orange zest
Kosher salt to taste

Steps:

  • Preheat the oven to 325 degrees. Stir together the mustard, salt and pepper and rub the mixture all over the lamb. Spread the coriander seeds on a sheet of waxed paper and turn the lamb to coat it with seeds on all sides.
  • Heat the oil in a large heavy ovenproof skillet over medium heat. Add the lamb and brown on all sides. Place the skillet in the oven and roast the lamb until medium rare, about 40 minutes.
  • Remove the lamb from skillet and cover with foil to keep warm. Discard the fat. Add the demi-glace and Chartreuse to the skillet and simmer, stirring, over medium heat, for about 2 minutes. Stir in the orange juice, coriander, orange zest and pepper. Season with salt, if needed. Carve the lamb and serve immediately with a little sauce drizzled over the top.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 26 grams, Carbohydrate 5 grams, Fat 51 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 21 grams, Sodium 632 milligrams, Sugar 3 grams, TransFat 0 grams

CORIANDER-CRUSTED LAMB CHOPS



Coriander-Crusted Lamb Chops image

As taken from the AARP magazine Eating Well Romantic Dinner for Two. Serve these chops with steamed asparagus and roasted new potatoes.

Provided by Chabear01

Categories     Lamb/Sheep

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

4 lamb rib chops, cut 1-inch thick
1 large garlic clove, minced
1/4 teaspoon fresh ginger, minced
3/4 teaspoon cumin seed, crushed
3/4 teaspoon coriander seed, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon olive oil, plus
more olive oil, for greasing the grill

Steps:

  • Trim fat from chops and place them on a flat plate.
  • Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
  • Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium.
  • Allow the chops to rest 5 minutes before serving.

Nutrition Facts : Calories 69.5, Fat 7.2, SaturatedFat 1, Sodium 293.6, Carbohydrate 1.6, Fiber 0.5, Sugar 0.1, Protein 0.4

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE



Chef John's Grilled Lamb with Mint Orange Sauce image

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 5

Number Of Ingredients 14

2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

Steps:

  • Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
  • Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
  • Brush the sauce over the chops and serve.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g

ROAST RACK OF LAMB WITH HOISIN-ORANGE GLAZE AND RED ONIONS



Roast Rack of Lamb with Hoisin-Orange Glaze and Red Onions image

Categories     Lamb     Onion     Roast     Quick & Easy     Orange     Spice     Winter     Engagement Party     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Olive oil
2 1 1/3-pound racks of lamb, well trimmed
2 medium red onions, cut through root ends into 1/2-inch-thick wedges
1/2 cup hoisin sauce*
1/4 cup frozen orange juice concentrate
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon chili-garlic sauce*
3/4 teaspoon Chinese five-spice powder** or ground aniseed

Steps:

  • Preheat oven to 450°F. Brush large rimmed baking sheet with olive oil. Place lamb racks in center of baking sheet. Arrange onion wedges around lamb.
  • Brush lamb and onion wedges with olive oil. Whisk hoisin, orange juice concentrate, minced ginger, chili-garlic sauce, and Chinese five-spice powder in small bowl to blend. Brush hoisin glaze generously over lamb and onion wedges; sprinkle with salt and generous amount of pepper.
  • Roast until instant-read thermometer inserted into lamb registers 130°F for medium-rare, about 25 minutes. Transfer lamb racks to plate. Continue roasting onion wedges until tender, about 5 minutes longer. Divide onion wedges among plates. Cut lamb racks into chops; place lamb atop onion wedges and serve.
  • *Available in the Asian foods section of many supermarkets and at Asian markets.
  • **Chinese five-spice powder is a spice blend that may contain ground aniseed, fennel seeds, Szechuan peppercorns, cinnamon, star anise, cloves, or ginger; it can be found in the spice section of most supermarkets.

CORIANDER CRUSTED LAMB WITH SPICED ORANGE-HOISIN SAUCE



Coriander Crusted Lamb With Spiced Orange-Hoisin Sauce image

From Chef Jimmy Chok, courtesy of my favourite food blogger, Chubby Hubby. This is in his section of simple recipes, and it is yummy!

Provided by AmandaInOz

Categories     Lamb/Sheep

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 racks of lamb (frenched, each should have 8 ribs)
100 ml hoisin sauce
200 g coriander leaves (chopped)
50 g coriander seeds (freshly toasted and pounded)
250 ml hoisin sauce
200 ml tomato ketchup
50 ml red wine vinegar
1 orange, juice and zest of
3 red chilies (chopped)
1 teaspoon garlic (chopped)
2 teaspoons curry powder
1 tablespoon honey

Steps:

  • Marinate the lamb with 50ml of the hoisin for an hour.
  • To cook the lamb, sear the meat on a hot pan and roast in a preheated oven at 180 Degrees C for 20 minutes.
  • Remove from the oven and spread 50ml of the hoisin on the lamb and crust with the coriander leaves and seeds.
  • Set aside the lamb to rest.
  • For the sauce, mix all the ingredients together in a mixing bowl and whisk until the sauce is well mixed. Heat before serving.
  • Slice your chops when ready to serve, and top with sauce to taste.

Nutrition Facts : Calories 363.4, Fat 6.2, SaturatedFat 0.7, Cholesterol 2.8, Sodium 2087.6, Carbohydrate 76.6, Fiber 12.1, Sugar 43.1, Protein 7.9

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