LAMB CHOPS ON A BED OF PEPPERS AND ONIONS
- 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
- 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
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
Yield 4 serving(s)
Number Of Ingredients 9
- 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
- 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
- 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
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
Yield 4 serving(s)
Number Of Ingredients 8
- 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
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
Yield 4 servings.
Number Of Ingredients 14
- 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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- Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.
- Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.) Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in ½ cup oil; taste and season herb salsa with more salt if needed.
- Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the center, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes.
- While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.
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