Cumin Scented Lamb Chops With Sweet Potato Mash Recipes

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CUMIN LAMB STEAKS WITH SMASHED POTATOES, WILTED SPINACH AND RED WINE SAUCE



Cumin Lamb Steaks with Smashed Potatoes, Wilted Spinach and Red Wine Sauce image

This is a delicious dish you that is impressive enough to serve at dinner parties but simple enough to make for your family. Tender lamb steaks combine beautifully with the flavors of cumin, spinach, creamy potato and sweet red wine sauce.

Provided by Emma Jansen

Categories     Meat and Poultry Recipes     Lamb

Time 1h

Yield 4

Number Of Ingredients 12

20 new potatoes, halved
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 cup red wine
4 (6 ounce) lamb shoulder steaks
salt and pepper to taste
1 tablespoon cumin seeds
1 tablespoon vegetable oil
2 bunches fresh spinach, cleaned
¼ cup sour cream
2 tablespoons softened butter

Steps:

  • Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  • Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
  • Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
  • Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.

Nutrition Facts : Calories 1063 calories, Carbohydrate 96.5 g, Cholesterol 151.6 mg, Fat 53 g, Fiber 14.1 g, Protein 43.3 g, SaturatedFat 23.9 g, Sodium 341.7 mg, Sugar 11.3 g

LAMB CHOPS & SMOKED PAPRIKA SWEET POTATOES



Lamb chops & smoked paprika sweet potatoes image

Serve moreish minted lamb chops with paprika sweet potatoes and a lemon yogurt dressing. Ready in 25 minutes, the dish is ideal for a speedy midweek dinner

Provided by Elena Silcock

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 10

½ small pack mint , chopped (reserve a few leaves to serve)
1 garlic clove , crushed
2 tbsp olive oil
4 lamb chops
2 sweet potatoes , cubed
1 red onion , cut into wedges
1 tsp smoked paprika
35g feta
75ml natural yogurt
½ lemon , juiced

Steps:

  • Mix the mint and garlic with 1 tbsp of the oil and some seasoning, then rub all over the chops. Heat a frying pan over a high heat and, holding the chops fat-side down, fry until the fat is golden, around 2 mins, then lie flat and fry for 3 mins either side. Cover with foil and set aside.
  • Meanwhile, put the sweet potatoes in a bowl, cover with cling film and microwave on high for 8 mins.
  • Put the red onion in the pan you used for the lamb, fry over a medium heat for 3-5 mins, scatter in the paprika, cook for 2 mins, then toss in the sweet potato. Season.
  • To make the yogurt, mash the feta with a fork, whisk with the yogurt and lemon juice, season well, then add enough water to make it a drizzling consistency. Serve the chops with the sweet potatoes, drizzle over the yogurt and scatter over the mint leaves.

Nutrition Facts : Calories 734 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 51 grams protein, Sodium 1 milligram of sodium

CUMIN SCENTED LAMB CHOPS WITH SWEET POTATO MASH



Cumin Scented Lamb Chops With Sweet Potato Mash image

I got this delicious recipe from out of a low GI cookbook called "Learn To Cook Low GI" by Lorna Rhodes. It is quick to put together and the taste is fabulous. You'd expect to make put alot more effort into something that ends up tasting this special. It healthy as well!

Provided by MarieRynr

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 thick lamb loin chops
1 large garlic clove
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon ground cumin
2 teaspoons lemon juice
salt & freshly ground black pepper
7 ounces white potatoes
2 large sweet potatoes
2 tablespoons butter
1 pinch chili flakes
5 spring onions, trimmed and chopped

Steps:

  • Mix together the garlic, olive oil, cayenne pepper, paprika, cumin and lemon juice. Trim off any excess fat from the chops, season with salt and pepper and place on a plate. Brush all over with the oil mixture and let sit for half an hour if possible, but not necessary.
  • Peel and cut the white potatoes into chunks, placing in a pan of cold salted water. Bring to the boil and cook for 5 minutes. In the meantime peel the sweet potatoes and cut into chunks. Add to the white potatoes and cook for 10 minutes more until tender.
  • meanwhile put the chops under a medium hot grill and grill for about 5 minutes on each side until golden and cooked through.
  • Heat the butter with the chili flakes in a small frying pan, add the onions and simmer for 2 minutes. Remove from the heat.
  • Drain the potatoes and return to the pan, break up with a fork and add the onion mixture. Keep the texture chunky. Season if needed.
  • Serve the lamb chops with the potatoes.

Nutrition Facts : Calories 455.6, Fat 31.4, SaturatedFat 14.9, Cholesterol 85.6, Sodium 253.4, Carbohydrate 25.4, Fiber 3.6, Sugar 3.7, Protein 18.1

CUMIN AND HONEY SCENTED LOIN LAMB CHOPS WITH EGGPLANT



Cumin and Honey Scented Loin Lamb Chops with Eggplant image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

8 tablespoons Dijon mustard
2 cups canola oil
4 tablespoons honey
2 teaspoons ground cumin
2 teaspoons chili powder
12 loin lamb chops
Salt and pepper
1 small eggplant, ends removed, cut into 12 (2-inch) round slices
6 tablespoons extra virgin olive oil
2 teaspoons ground cumin
2 teaspoons herbes de Provence

Steps:

  • In a medium bowl, combine the mustard, canola oil, honey, cumin, and chili powder. In a rectangular pan, arrange the chops so they are in one layer, pour the marinade over the chops, cover with plastic wrap and refrigerate. Allow the meat to marinate at least one hour and up to 6 hours, turning the meat over at least once.
  • EGGPLANT: In a large bowl or rectangular glass dish, drizzle the eggplant slices with extra virgin olive oil and sprinkle with the cumin and herbes de Provence. Season with salt and pepper.
  • When ready to grill, prepare a charcoal or wood fire and allow it to burn down to ashes, or preheat a broiler if cooking indoors. Place the eggplant rounds on the grill and cook 1 to 2 minutes on each side, until slightly charred and tender. Remove from the grill and reseason with salt and pepper. (This may also be done on the stovetop, with a Teflon-coated grill pan.)
  • Season the lamb chops with salt and pepper and place on the grill. Grill chops for 4 to 5 minutes on each side or until medium rare. (This may also be done in the broiler.)
  • To serve, place the eggplant slices on a large platter, overlapping in an oval. Place the lamb chops over the eggplant. To serve on individual plates, place 2 slices of eggplant on each plate and top with two lamb chops.
  • Serve with your favorite grain salad, glazed carrots, haricots verts, or sliced tomatoes.

CARDAMOM-SCENTED LAMB WITH MASHED SWEET POTATOES



Cardamom-Scented Lamb with Mashed Sweet Potatoes image

Categories     Lamb     Roast     Dinner     Meat     Rack of Lamb     Sweet Potato/Yam     Winter     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

Sauce
1 tablespoon butter
2 tablespoons tomato paste
6 garlic cloves, minced
2 teaspoons chopped fresh thyme
2 cups dry red wine
1 cup canned beef broth
1 cup canned low-salt chicken broth
Lamb
2 tablespoons shelled cardamom seeds
2 1 1/4- to 1 1/2-pound racks of lamb, trimmed
2 tablespoons olive oil
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
4 teaspoons coarse-grained mustard
Mashed Sweet Potatoes with Maple Syrup

Steps:

  • For sauce:
  • Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add tomato paste, garlic and thyme; sauté 1 minute. Add wine and boil until reduced by half, about 8 minutes. Add both broths; boil until reduced to 1 1/4 cups, about 10 minutes. (Can be made 1 day ahead. Cover and refrigerate.)
  • For lamb:
  • Preheat oven to 450 °F. Toast cardamom seeds in heavy small skillet over medium heat until fragrant, about 2 minutes. Cool. Transfer to spice grinder; grind coarsely.
  • Sprinkle lamb with cardamom, salt and pepper. Heat oil in heavy large skillet over high heat. Add 1 lamb rack; sear until brown, turning occasionally, about 6 minutes. Transfer lamb, meat side up, to baking sheet. Repeat with second lamb rack. Roast until meat thermometer inserted into center registers 125°F for medium-rare, about 18 minutes. Let stand 5 minutes. Cut lamb between bones into chops.
  • Bring sauce to simmer. Reduce heat to low. Add butter and mustard; whisk just until butter melts. Season with pepper. Spoon sauce onto plates. Top with sweet potatoes and lamb and serve.

LAMB CHOPS WITH MASHED SWEET POTATOES AND ONIONS



Lamb Chops with Mashed Sweet Potatoes and Onions image

Chef Jean-Charles Bredas has this entrée on the menu at Habitation Lagrange in Martinique. Have the butcher cut the lamb neck bones for you.

Provided by Jean Charles Bredas

Yield Serves 4

Number Of Ingredients 15

2 tablespoons olive oil
4 pounds meaty lamb neck bones, cut into 2-inch pieces
2 onions, sliced
4 cups canned low-salt chicken broth
2 cups canned beef broth
8 large garlic cloves, halved
6 fresh thyme sprigs
2 large tan-skinned sweet potatoes (about 1 3/4 pounds), peeled, cut into 1/2-inch-thick rounds
3 tablespoons butter
1 onion, sliced
2 teaspoons minced fresh thyme
Pinch of ground cloves
8 3- to 4-ounce lamb chops (about 1 inch thick)
2 tablespoons (about) olive oil
Fresh thyme sprigs

Steps:

  • Heat oil in heavy large Dutch oven over high heat. Working in batches, add lamb bones; sauté until well browned, stirring often, about 10 minutes. Transfer bones to platter. Add onion and sauté until brown, about 12 minutes. Return bones to Dutch oven. Add both broths, garlic and thyme and bring to boil. Reduce heat, partially cover Dutch oven and simmer 2 hours.
  • Strain sauce into heavy small saucepan, pressing hard on solids to release liquid. Discard solids. Boil sauce until reduced to 2/3 cup, about 20 minutes. Spoon fat off surface. Set sauce aside.
  • Cook sweet potatoes in large pot of boiling salted water until tender, about 13 minutes. Drain. Melt butter in heavy medium skillet over medium-high heat. Add onion and minced thyme and sauté until onion is golden brown, about 10 minutes. Transfer sweet potatoes and onion mixture to processor and puree until almost smooth. Stir in cloves. Season with salt and pepper. (Sauce and sweet potatoes can be prepared 1 day ahead. Cover separately and chill.)
  • Season lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Working in batches, add lamb; cook to desired doneness, adding more oil to skillet as necessary, about 4 minutes per side for medium-rare.
  • Meanwhile, bring sauce to simmer. Rewarm sweet potatoes in medium skillet over low heat, stirring often.
  • Place large spoonful of potatoes in center of each of 4 plates. Top each with 2 chops. Spoon sauce over. Garnish with thyme sprigs.

MASHED SWEET POTATOES WITH CUMIN



Mashed Sweet Potatoes With Cumin image

Make and share this Mashed Sweet Potatoes With Cumin recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yam/Sweet Potato

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 1/2 lbs sweet potatoes, peeled and cubed
2 medium purple onions, coarsely chopped
1/2 cup butter or 1/2 cup margarine, cubed
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 cup chopped pecans, toasted

Steps:

  • Combine the first 3 ingredients and add to a lightly greased 11x7 inch baking dish or a shallow 2-quart casserole.
  • Sprinkle with salt and cayenne.
  • Bake, covered, in a 375° oven for 40-45 minutes or until potato is tender.
  • Add syrup and next 3 ingredients; mash, leaving a few lumps.
  • Sprinkle with pecans.

Nutrition Facts : Calories 346.8, Fat 16.6, SaturatedFat 7.8, Cholesterol 30.5, Sodium 483.5, Carbohydrate 47.6, Fiber 7.2, Sugar 12.8, Protein 4.2

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