CASSANDRA'S YUMMY LAMB CHOPS
This dish is absolutely superb! I've always loved lamb and I bought it at the store not knowing what to do with it so I used my imagination. It's moist and tender, full of flavor and served best complimented with sauteed zucchini and rice.
Provided by Cassandra
Categories Meat and Poultry Recipes Lamb Chops
Time P1DT5h
Yield 2
Number Of Ingredients 8
Steps:
- Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
- Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
- Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.
Nutrition Facts : Calories 699.2 calories, Carbohydrate 25.1 g, Cholesterol 59.6 mg, Fat 49.3 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 10.2 g, Sodium 58.5 mg, Sugar 3.1 g
SLOW COOKER LAMB CHOPS
Tender lamb chops slow cooked in a deep and rich red wine reduction gravy.
Provided by walliser
Categories Meat and Poultry Recipes Lamb Chops
Time 4h50m
Yield 6
Number Of Ingredients 13
Steps:
- Combine red wine and onion in a slow cooker.
- Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
- Dip lamb chops in the mustard mixture and massage until fully coated.
- Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
- Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 18.5 g, Cholesterol 43.6 mg, Fat 7.7 g, Fiber 1 g, Protein 13 g, SaturatedFat 3.6 g, Sodium 550.5 mg, Sugar 9.4 g
LAMB CHOPS WITH LEMON AND BASIL
Make and share this Lamb Chops With Lemon and Basil recipe from Food.com.
Provided by dicentra
Categories Lamb/Sheep
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chops in a glass dish. In a small bowl, mix together the garlic, basil, lemon juice, zest, salt, lemon pepper and olive oil. Pour over lamb chops.
- Cover with plastic wrap and marinate 2-3 hours.
- Prepare hot grill. Place chops on an oiled grill 4-6 inches from coals.
- Grill, turning once and brushing with any reserved marinade, about 10-12 minutes.
Nutrition Facts : Calories 123.8, Fat 13.5, SaturatedFat 1.9, Sodium 581.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 0.1
LAMB CHOPS WITH POLENTA AND GRILLED SCALLION SAUCE
Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit of that sauce mixed with yogurt becomes an instant salad dressing for the accompanying salad of seasonal greens and cherries.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Lamb Summer Grill Grill/Barbecue Hominy/Cornmeal/Masa Green Onion/Scallion Basil Lemon Juice Cherry Jalapeño Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.
- Working in batches if needed, grill scallions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2-3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.
- Finely chop scallions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining 1/8 tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated.
- Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
- Do Ahead
- Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.
LAMB CHOPS WITH BASIL LEMON SAUCE
Make and share this Lamb Chops With Basil Lemon Sauce recipe from Food.com.
Provided by CutiePieHentai
Categories Lamb/Sheep
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
- Preheat a large skillet over medium-high heat, for about 1 minute.
- Pat the chops dry and season on 1 side with salt and pepper.
- Add enough oil to lightly coat the surface of the pan.
- Working in batches if needed, add the chops seasoned side down to the pan.
- Cook until crisp and brown, about 2 to 3 minutes.
- Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes.
- Transfer to a platter and tent with foil to keep warm.
- Allow the chops to rest for 5 to 10 minutes.
- Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon.
- Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes.
- Swirl in 2 tablespoons of butter.
- Add the basil and olives and season.
- Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce.
- Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.
Nutrition Facts : Calories 420, Fat 39.1, SaturatedFat 16.8, Cholesterol 77, Sodium 549.4, Carbohydrate 4, Fiber 0.4, Sugar 1, Protein 13.4
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