Hawaiian Lamb Chops Recipes

ASIAN LOLLIPOP LAMB CHOPS

Steps:

• For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the lamb chops for 5 to 10 minutes, and then let marinate 4 to 6 hours in the refrigerator.
• For the pasta: Cook the fusilli pasta according to package instructions. Drain.
• Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute.
• Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper. Heat the broiler and broil the chops to the doneness of your liking, 2 to 3 minutes per side for medium rare. Serve 2 or 3 chops over each serving of pasta.

ASIAN LAMB CHOPS

Steps:

• Combine all marinade ingredients. Season lamb chops with salt and pepper and massage the marinade into meat for 5 to 10 minutes. Let marinate 4 to 6 hours in refrigerator.
• Broil to perfection (about 2 to 3 minutes per side for medium rare, or to your liking.)

HAWAIIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

BEST EVER LAMB CHOPS

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.

HAWAIIAN LAMB CHOPS

Steps:

• Place lamb chops in shallow glass dish.
• Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard.
• Pour over chops.
• Cover tightly; refrigerate at least 4 hours, turning chops occasionally.
• Drain chops; reserve marinade.
• Melt shortening in large skillet.
• Brown chops over medium heat.
• Add 1/4 cup reserved marinade to chops in skillet.
• Cover tightly; cook over low heat 30-45 minutes or until tender.
• In small saucepan, mix sugar and cornstarch.
• Stir in remaining reserved marinade.
• Heat to boiling; stirring constantly.
• Reduce heat and simmer 5 minutes.
• Add pineapple chunks and heat through.
• Serve chops with pineapple sauce.

HERB AND MUSHROOM LAMB CHOPS

Steps:

• Pat chops dry and remove any bone fragments.
• Mix olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala together in a glass or ceramic bowl. Rub mixture on both sides of the lamb chops. Cover chops with plastic wrap and marinate in the refrigerator for at least 30 to 40 minutes, or overnight.
• Let chops sit at room temperature for at least 30 minutes before cooking.
• Heat a grill pan over medium-high to high heat until smoking; add the chops. If it is a big pan, all can be cooked in one batch, if not, in 2 batches. Cook until firm and slightly pink in the centers, 3 to 4 minutes on each side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Remove to a plate.
• Prepare sauce: Heat butter in the same pan over medium heat. Saute shallot until light golden, about 5 minutes; add mushrooms and fry until slightly browned. Add garlic and cook and stir until fragrant, about 30 seconds. Stir in 1 tablespoon each rosemary and thyme. Pour in wine and bring to a simmer while scraping up the browned bits from the bottom of the pan. Cook until reduced and thickened.
• Remove from heat. Arrange the chops in the sauce and let sit to absorb flavors, about 5 minutes. Serve with lemon wedges and garnish with remaining rosemary and thyme; sprinkle with sliced chiles.

MOM'S HAWAIIAN LAMB (OR PORK) CHOPS

Steps:

• Brown chops in oil and remove to a pyrex oven proof dish large enough to hold the chops.
• Add celery, onion, soy sauce, pineapple chunks, margarine, garlic powder, dried fruit and pepper to the pan and saute for a few minutes until onions get wilted and slightly browned.
• Pour this mixture on top of the chops with the celery leaves and bake at 350 for 25 minutes covered with foil.

EASY HERBED LAMB CHOPS

Steps:

• Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
• Heat olive oil in a large, deep frying pan over medium-high heat.
• Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
• Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
• Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.

HUNAN LAMB CHOPS

Steps:

• Prepare barbecue (high heat). Whisk hoisin sauce, soy sauce, Sherry, chili oil, rice vinegar, and finely chopped garlic to blend in shallow dish; mix in 1/3 cup thinly sliced green onions. Add lamb and turn to coat. Let marinate 20 minutes.
• Brush grill rack with oil. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Place 2 lamb chops on each plate. Sprinkle lamb with remaining green onions and serve.