Lamb Chops On A Bed Of Peppers Recipes

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LAMB CHOPS ON A BED OF PEPPERS AND ONIONS



Lamb Chops on a Bed Of Peppers and Onions image

Provided by Marian Burros

Categories     dinner, easy, main course

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 large red peppers
2 large yellow peppers
2 pounds red onions
2 large cloves garlic
1 tablespoon fresh rosemary or 1 teaspoon dried
3 tablespoons olive oil
4 tablespoons plus 2 teaspoons red wine vinegar
Freshly ground black pepper to taste
4 double thick rib or loin lamb chops, trimmed of all external fat

Steps:

  • Thinly slice the peppers and onions. Separate onions into rings.
  • Mince the garlic.
  • Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper.
  • Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer.
  • Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once.
  • Sprinkle each chop with 1/2 teaspoon vinegar.

Nutrition Facts : @context http, Calories 667, UnsaturatedFat 28 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 19 grams, Sodium 81 milligrams, Sugar 13 grams

SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS



Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 loin lamb chops
Coarse salt and coarse black pepper
2 teaspoons ground cumin, 1/3 palm full
2 teaspoons ground coriander, 1/3 palm full
2 teaspoons sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil, divided
2 green bell peppers, seeded and cubed, 1-inch pieces
1 large yellow skinned onion, cubed, 1-inch pieces
1 cup grape tomatoes
1/2 cup chopped flat-leaf parsley, a couple of handfuls
3 cloves garlic, finely chopped
3 tablespoons pine nuts
1 1/2 cups chicken stock
1 1/2 cups couscous
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons

Steps:

  • Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
  • Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
  • Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
  • Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
  • Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

LAMB CHOPS, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES



Lamb Chops, Calabrese, With Tomatoes, Peppers and Olives image

One of my favourite cooking styles is Italian. Many years ago, I had the privilege of becoming acquainted with, and lived among Italians families from the region of Calabria. I was therefore delighted when, upon reading this recipe, (as it appeared in "Saveur Magazine"), I recognized it as one which was created by Marcella Hazen "the acknowledged godmother of Italian cooking in America". Marcella has very quickly become my personal "Maven of Italian Cuisine". I do confess, however to "tweeking" blends of seasonings and ingredients to suit personal taste, but that is the essence of proficient cooking, isn't it? I believe that is the goal to which we all aspire to achieve; I am sure Marcella would agree. Marcella says "This is a recipe that starts out as two before becoming one. The chops and sauce... are cooked separately. Small rib chops should be cooked very briefly to a moist, flaming pink. Cook them too long, and they will turn gray and lose all their juice." I concur.

Provided by TOOLBELT DIVA

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 large red bell peppers or 2 small red bell peppers
8 lamb rib chops, about 1 inch thick
fine sea salt
2 tablespoons extra virgin olive oil
1/2 cup chopped onion
2 cups peeled ripe fresh plum tomatoes
3 tablespoons chopped flat-leaf Italian parsley
1/4 cup pitted green olives in brine
black pepper, ground fresh from the mill

Steps:

  • Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1-1/2" squares.
  • Sprinkle the chops on both sides with a little salt.
  • Put the olive oil into a 12" skillet and turn on the heat to high. When oil is hot, slide in the lamb chops. Brown them throughly on one side, turn over, and brown thoroughly on the other side. Remove from the pan to a plate and set aside.
  • Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a rich gold colour. Add tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes.
  • Add the cut up peppers, parsley, olives, salt and generous grindings of black pepper. Turn heat down to medium; cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.
  • Sprinkle the chops with pepper and return them to the pan with the sauce. Turn the chops over several times to coat well and after about a minute or so, empty the full contents of the skillet onto a warm serving platter and promptly serve to hungry diners.

Nutrition Facts : Calories 109.8, Fat 8.4, SaturatedFat 1.2, Sodium 141.2, Carbohydrate 8.8, Fiber 2.8, Sugar 5.1, Protein 1.7

LAMB CHOPS WITH MINT-PEPPER SAUCE



Lamb Chops with Mint-Pepper Sauce image

Take your family on a culinary journey to Greece for dinner tonight.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 10

4 (8-ounce) trimmed shoulder lamb chops, 1-inch thick
3/4 teaspoon dried rosemary
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/3 cup finely chopped red bell pepper
1/2 cup fresh mint, chopped
1 scallion, thinly sliced

Steps:

  • Heat broiler. Rub both sides of lamb chops with rosemary, salt and pepper. Place lamb on broiler pan; broil until chops are browned, turning once, about 4 minutes per side for medium-rare.
  • Meanwhile, in a small bowl, whisk together lemon juice, oil, and mustard. Stir in red bell pepper, fresh mint, and scallion. Serve lamb chops warm, with sauce spooned over the top.

Nutrition Facts : Calories 258 g, Fat 14 g, Fiber 1 g, Protein 28 g

LAMB CHOPS WITH MINT-PEPPER SAUCE



Lamb Chops with Mint-Pepper Sauce image

Categories     Sauce     Lamb     Pepper     Side     Broil     Mint     Simmer

Yield Serves 4

Number Of Ingredients 15

4 trimmed shoulder lamb chops (each 8 ounces and 1 inch thick)
1 tablespoon dried rosemary
Coarse salt and fresh ground pepper
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/3 cup finely chopped red bell pepper
1/2 cup chopped fresh mint
1 scallion, thinly sliced
Steamed Zucchini with Scallions
Coarse salt
3 medium zucchini (about 1 1/2 pounds), cut diagonally into 1/4-inch rounds
1 tablespoon olive oil
2 tablespoons thinly sliced scallions Fresh ground pepper
(serves 4)

Steps:

  • Heat the broiler. Rub both sides of the lamb chops with 3/4 teaspoon each dried rosemary and coarse salt and 1/4 teaspoon ground pepper. Place the lamb on a broiler pan; broil until the chops are browned, turning once, about 4 minutes per side for medium-rare.
  • Meanwhile, in a small bowl, whisk together the lemon juice, olive oil, and Dijon mustard. Stir in the bell pepper, mint, and scallion. Serve the lamb chops warm, with the sauce spooned over the top.
  • Steamed Zucchini with Scallions
  • ln a large skillet with just enough water to cover the bottom (about 1/4 cup). Add 1/4 teaspoon salt; bring to a simmer. Add the zucchini. Cook, covered, until tender, 3 to 4 minutes. Drain in a colander, and transfer to a medium bowl. Drizzle the zucchini with the olive oil. Sprinkle with the scallions, and season with salt and pepper; toss to combine.

PEPPERED LAMB CHOPS



Peppered Lamb Chops image

This is a very easy yet yummy lamb chop recipe, I used french trimmed lamb chops but any cut of chop would work just as well with this recipe. I served mine over creamy polenta topped with mushrooms and sprinkled with a few fresh chopped chives. I just saw kiwidutch's review PLEASE NOTE: I used a mild creamy french mustard not dijon that would be way too overpowering if you added 2 Tablespoons. Thanks Kiwidutch for pointing that out I should have made it more clear sorry if you almost blew your head off.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

16 french trimmed lamb chops (Or if using a larger chop like a loin 1 chop per person, medium sized 2 per person.)
2 tablespoons French mustard, mild creamy
1 3/4 tablespoons black pepper
1 tablespoon Worcestershire sauce
2 tablespoons brandy
1/2 cup milk
2 1/2-3 tablespoons cream
1 1/2 tablespoons chopped chives

Steps:

  • Season chops with black pepper both sides about 3/4 Tablespoon (If you don't use quite 3/4 tablespoon, reserve whatever is left over for the sauce.) reserve remaining tablespoon for the sauce.
  • Cook chops either under the grill, BBQ or pan fry until desired doneness.
  • For The Sauce.
  • In a pan add milk, mustard, brandy, Worcestershire sauce and remaining pepper, bring to boil and then reduce to a simmer for a couple of minutes, add cream, heat through and serve over chops.
  • Note: I find the sauce thickens up enough this way, I have had a couple of times where I found it a little to0 runny, if this is the case just use a little cornflour to thicken.
  • Serve sauce over chops and sprinkle with chopped chives.

ZESTY HERBED LAMB CHOPS



Zesty Herbed Lamb Chops image

I often serve this sauce with seared scallops or grilled salmon or halibut. It's really good either way. I also modify the recipe when there are fresh herbs in season. I've made a version with basil instead of mint, and I sometimes swap thyme for oregano for a more subtle flavor. -Cora Anderson, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup fresh mint leaves
1/4 cup minced fresh oregano
1/4 cup packed fresh parsley sprigs, stems removed
1/4 cup lemon juice
3 tablespoons water
6 garlic cloves
1 tablespoon olive oil
1/4 teaspoon salt
Dash pepper
LAMB CHOPS:
8 lamb loin chops (3 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil

Steps:

  • In a food processor, combine the first 9 ingredients; cover and pulse until blended. Set aside half of the sauce. Brush remaining sauce over chops; sprinkle with salt and pepper., In a large skillet coated with cooking spray, cook chops in oil over medium heat for 7-10 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 reserved mint sauce.

Nutrition Facts : Calories 236 calories, Fat 14g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein.

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