Hunan Lamb Chops Recipes

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HERB-ROASTED LAMB CHOPS



Herb-Roasted Lamb Chops image

DH and I made this recipe from the February 2009 edition of Bon Appetit a few nights ago and really enjoyed it. We usually prepare our lamb chops on the grill, but I thought that this recipe would lend itself well when grilling is just not practical. I am posting the recipe as printed in Bon Appetit, however, DH suggested that next time I chop the rosemary and thyme leaves, rather than lightly crush them with my mortar and pestel. Prep time includes marinating time.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 58m

Yield 4 serving(s)

Number Of Ingredients 6

4 large garlic cloves, pressed
1 tablespoon fresh thyme leave, lightly crushed
1 tablespoon fresh rosemary leaf, lightly crushed
2 teaspoons coarse kosher salt
2 tablespoons extra virgin olive oil, divided
6 lamb loin chops (1 1/4 inch thick)

Steps:

  • Mix first 4 ingredients and 1 Tb olive oil in a large bowl. Add lamb; turn to coat.
  • Let marinate at room temperature at least 30 minutes and up to 1 hour.
  • Preheat oven to 400°F.
  • Heat remaining 1 Tb olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.
  • Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
  • Transfer lamb to platter, cover, and let rest 5 minutes.

HUNAN LAMB CHOPS



Hunan Lamb Chops image

A different and delicious way to prepare lamb. This is from Bon Appetit and I was attracted to it because it uses lamb shoulder chops and you don't see too many recipes for those. I have prepared these indoors using a ridged grill pan with excellent results.

Provided by MsKittyKat

Categories     Lamb/Sheep

Time 33m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons chili oil
1 tablespoon rice vinegar
3 cloves garlic, finely chopped
1/2 cup thinly sliced green onion, divided
8 shoulder lamb chops, 1/2 inch thick (about 2 pounds total)

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.
  • Sprinkle lamb with remaining green onions and serve.

Nutrition Facts : Calories 90.7, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.6, Sodium 851.2, Carbohydrate 12.6, Fiber 1, Sugar 6.6, Protein 2

HUNAN LAMB CHOPS



Hunan Lamb Chops image

Categories     Garlic     Lamb     Onion     Marinate     Sherry     Summer     Grill/Barbecue     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/3 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons dry Sherry
2 teaspoons chili oil
1 tablespoon rice vinegar
3 large garlic cloves, finely chopped
1/2 cup thinly sliced green onions, divided
8 1/2-inch-thick shoulder lamb chops (about 2 pounds total)

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.

HUNKA HUNKA BURNIN' LOVE LAMB CHOPS



Hunka Hunka Burnin' Love Lamb Chops image

Provided by Cat Cora

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 18

3 (2-ounce) lamb chops, cleaned and uncut
2 cups your favorite mustard (recommended: Pecorino Mustard)
2 cups bread crumbs
1/2 cup olive oil
Pesto Potato Salad, recipe follows
Red Pepper Coulis, recipe follows
1 cup quartered Yukon creamer potatoes
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme leaves
1/4 cup Artichoke Pesto (find at specialty shop)
2 scallions, 1 chopped, 1 sliced thinly, for garnish
1 red pepper
1 tablespoon olive oil, plus 3 tablespoons
1 tablespoon water
Salt
Pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Rub the rack of lamb with mustard and coat with bread crumbs. In a medium saute pan, heat 1/2 cup of olive oil on medium high heat. Sear the lamb on both sides until golden brown. Place in the oven for about 8 to10 minutes. When the lamb is cooked to desired doneness, let rest for 10 minutes. Slice the lamb into 1-bone chops. Lay them against the potato salad with the bones up. Spoon the coulis around the plate and add the sliced scallions for garnish.
  • Preheat oven to 400 degrees F.
  • Toss the potatoes in the olive oil, season with the salt, freshly ground black pepper and the thyme. Place on a baking sheet and bake for 20 to 25 minutes. Pull the potatoes from the oven when they are golden brown, and let cool. In a small bowl, toss the potatoes with the pesto and chopped scallions. Season with salt and freshly ground black pepper to taste. Spoon onto a warm serving plate.
  • Preheat the oven to 400 degrees F.
  • Rub the pepper with 1 tablespoon of the olive oil. Place on a baking sheet or in an ovenproof skillet and place in the oven. Roast until the skin is evenly charred, about 20 to 30 minutes, turning every 10 minutes. Remove from the oven and place in a bowl. Cover the bowl with plastic wrap and let the pepper sit until cool enough to handle, 15 minutes. When pepper is cooled, peel and remove the stem and seeds. Place the pepper flesh in a blender. Add the remaining olive oil and water and puree until smooth. Season, to taste, with salt and pepper. Add more water or olive oil if the coulis is not the right consistency.

GRILLED SOY AND GINGER MARINATED RACK OF LAMB SERVED WITH HUNAN STYLE EGGPLANT AND MISO AND PLUM SAUCE



Grilled Soy and Ginger Marinated Rack of Lamb Served with Hunan Style Eggplant and Miso and Plum Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 60

1/4 cup Worcestershire sauce
1/4 cup mirin
1/2 cup soy sauce
1-inch piece ginger, thinly sliced, smashed
2 tablespoons ketchup
1/4 cup chopped garlic
1/4 cup chopped shallots
1/2 cup honey
1/2 cup pomegranate juice
2 tablespoons lemon juice
2 tablespoons chile paste
2 teaspoons ground black pepper
2 racks lamb, trimmed and frenched
Hunan Style Eggplant, recipe follows
1/2 cup Miso and Plum Sauce, recipe follows
3/4 cup Cilantro and Mint Vinaigrette, recipe follows
1/4 cup julienne green onions
1/4 cup cilantro sprigs
1/2 cup peeled, thinly sliced garlic
Oil, for deep-frying
1/4 cup Japanese-style soy sauce
1/4 cup Chinese-style soy sauce
1/4 cup mushroom soy sauce
1/4 cup peanut oil
3/4 cup sugar
3 tablespoons chile paste
1 1/2 cups Shaoxing rice wine
1/4 cup rice vinegar
1 tablespoon cornstarch
2 tablespoons cold water
8 Chinese eggplant, ends trimmed, cut into 1-inch roll-cut pieces
2 tablespoons peanut oil
1/4 cup peeled, smashed garlic
1 cup peeled, sliced shallots
3-inch piece ginger, peeled, sliced, smashed
1/2 bunch green onions, cut into 2-inch pieces
1 star anise, crushed
1 teaspoon black peppercorns, crushed
2 cups plum wine
2 cups Port
1 cup red wine
1/2 cup lamb demi-glace
2 cups chicken stock
1/3 cup raspberry or blackberry puree
1 teaspoon red miso paste
1 teaspoon neriume (Japanese apricot paste)
4 tablespoons butter
Salt, pepper, and sugar
1 tablespoon mustard powder
2 tablespoons pickled ginger vinegar
1 cup peanut oil
1 tablespoon water
1/4 cup packed cilantro leaves
Salt, pepper, and sugar
1/4 cup packed mint leaves
1 egg yolk*
2 tablespoons peanuts, toasted
2 tablespoons cashews, toasted
2 tablespoons lemon juice
1/8 cup pickled ginger

Steps:

  • To make the Soy and Ginger Marinade: in a bowl, combine all the ingredients and stir until well blended.
  • For the lamb: Wrap the chop bones with aluminum foil. (This will minimize the exposure of bones to the marinade and prevent the bones from turning black during the grilling process.) Marinate the racks of lamb for 1 hour in the refrigerator.
  • Preheat the grill. Preheat the oven to 350 degrees F.
  • Over high heat, grill the racks of lamb until nicely marked and golden brown in color. Remove the aluminum foil covering the lamb bones. Transfer to a preheated oven to finish cooking to medium rare or desired doneness.
  • Cut each rack of lamb into 4 double chop pieces. Serve on a bed of Hunan Style Eggplant, with half the Miso and Plum Sauce drizzled over with Cilantro and Mint Vinaigrette. Garnish with julienne green onions and sprigs of cilantro.
  • In a small saucepan, bring water to a boil. Blanch the garlic slices for 30 seconds. Drain. Transfer to a baking tray and allow to cool.
  • Preheat the oil in a deep-fryer to 360 degrees F.
  • In a small bowl, combine the 3 types of soy sauces. Reserve. In a wok or large saute pan, over high heat, add the peanut oil. Stir-fry the blanched garlic until golden brown. Add the sugar and continue to stir-fry until garlic is well coated. Add the chili paste. Deglaze with rice wine and vinegar. Bring to a boil, then lower to a simmer. Reduce until slightly thickened. Stir in the soy sauce mixture and continue to simmer for another 2 minutes.
  • Combine the cornstarch and the water in a small bowl to make a slurry. Stir in the slurry and boil the sauce for 2 to 3 minutes, whisking all the while, to prevent scorching. Add some water if sauce is too thick. Lower to a simmer.
  • Deep-fry the eggplant until tender and golden in color. Drain off excess oil. Bring sauce back to a boil and stir in fried eggplant. Lower heat to a simmer and allow sauce to reduce and thicken. Serve immediately.
  • In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
  • Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
  • Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
  • In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar, and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.

OVEN-ROASTED LAMB CHOPS



Oven-Roasted Lamb Chops image

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

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

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

PEANUT-CRUSTED LAMB WITH HUNAN SAUCE



Peanut-Crusted Lamb with Hunan Sauce image

Categories     Garlic     Ginger     Lamb     Nut     Bake     Lunar New Year     Peanut     Red Wine     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 18

LAMB
1 cup peanut oil
10 tablespoons hoisin sauce*
1/2 cup plum wine** or Sherry
8 garlic cloves, minced
2 tablespoons minced fresh ginger
1/2 teaspoon dried crushed red pepper
2 1 3/4-pound racks of lamb, trimmed
2 tablespoons bottled chili sauce
2 cups dry-roasted unsalted peanuts, finely chopped
SAUCE
2 cups beef stock or canned broth
1/4 cup dry red wine
2 tablespoons bottled chili sauce
1 tablespoon hoisin sauce
2 tablespoons chilled butter
*Available at Asian markets and in the Asian section of many supermarkets.
**Available at Asian markets, specialty foods stores and some liquor stores.

Steps:

  • FOR LAMB:
  • Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan. Stir over low heat until warm, about 4 minutes. Cool. Place lamb in glass baking dish. Pour marinade over. Cover; chill at least 4 hours or overnight.
  • Preheat oven to 375°F. Drain lamb; pat dry. Heat heavy large skillet over high heat. Add 1 lamb rack; sear on all sides, about 6 minutes. Transfer to baking pan. Repeat with remaining rack. Cool 15 minutes. Mix chili sauce and 8 tablespoons hoisin in small bowl. Brush over lamb. Press nuts onto lamb, coating completely. Bake until meat thermometer registers 130°F for medium-rare, about 20 minutes. Transfer to platter. Tent with foil.
  • MEANWHILE, PREPARE SAUCE:
  • Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes. Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes. Remove from heat. Add butter; whisk just until melted.
  • Cut lamb between ribs into double chops. Serve with sauce.

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