Lamb Chops With Beans Corn And Zucchini Recipes

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LAMB CHOPS WITH BEANS, CORN AND ZUCCHINI



Lamb Chops With Beans, Corn and Zucchini image

Lamb chops are always a treat, especially when marinated with lots of chopped rosemary, sage and garlic, then pan-fried slowly in extra-virgin olive oil. A delightful accompaniment is a seasonal vegetable stew of fresh green beans, corn and summer squash. For the best marriage of flavors, cook the vegetables until rather soft. The chops get no sauce; the vegetables are finished with a little gremolata, in this case a mixture of parsley, scallions and lemon zest.

Provided by David Tanis

Categories     dinner, meat, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

3 pounds lamb chops (you'll want 2 or 3 chops per person)
Kosher salt and black pepper
2 or 3 garlic cloves, peeled and sliced
1/4 cup roughly chopped rosemary
1/4 cup roughly chopped sage
Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
1 pound zucchini and summer squash, diced in large cubes
2 cups corn kernels (from 2 large ears)
1/2 pound green beans, or a mix of green beans and Romano beans, trimmed and cut into 2-inch lengths
3 scallions, finely sliced, both white and green parts
1/2 cup roughly chopped parsley, leaves and tender stems
Zest of 1 lemon

Steps:

  • Generously season lamb chops with salt and pepper, garlic, rosemary and sage. Let marinate for at least 1 hour.
  • In a large skillet over medium heat, gently pan-fry the chops in 1/4-inch olive oil, about 5 minutes per side, until lightly browned. For medium-rare, cook just until rising juices are visible on the surface of chops; for medium, cook for 2 minutes more. Remove chops and let rest on a warm platter.
  • Meanwhile, add 2 tablespoons olive oil to a Dutch oven over medium heat. Add onions and cook, stirring, until translucent, 5 to 8 minutes. Add zucchini and squash, and cook, covered, stirring occasionally until soft, 8 to 10 minutes. Season lightly with salt. (This may be done up to several hours in advance.)
  • To finish, raise heat to high. Add corn and beans and stir. Season with salt and pepper. Add about 1/2 cup water, cover, and cook for 5 minutes, until the mixture is soft and juicy. Taste and adjust seasoning. Sprinkle with the scallions, parsley and lemon zest.

SPICE RUBBED LAMB CHOPS WITH GREEN BEANS



Spice Rubbed Lamb Chops with Green Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 pound fresh green beans
1 small shallot, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 a lemon, juiced
2 tablespoons pine nuts, toasted
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon freshly ground cloves
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
8 loin lamb chops

Steps:

  • Preheat the oven to 325 degrees F.
  • Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
  • Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.

Nutrition Facts : Calories 522 calorie, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 180 milligrams, Sodium 993 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 60 grams, Sugar 4 grams

ZESTY LAMB CHOPS WITH CRUSHED KIDNEY BEANS



Zesty lamb chops with crushed kidney beans image

Perk up lamb chops with lemon zest, then serve with mashed red beans with chilli and garlic for a speedy weeknight supper

Provided by Katy Gilhooly

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

8 lamb chops
2 tbsp olive oil
juice and zest 1 lemon
1-2 red chillies , deseeded and finely chopped
1 garlic clove , crushed
2 x 400g cans red kidney beans , drained
small pack mint , leaves picked and finely chopped
mixed green leaves such as rocket and watercress , to serve

Steps:

  • Heat a griddle pan over a high heat. Brush the lamb chops with 1 tbsp oil, then rub all over with the lemon zest and some seasoning. Griddle for 3-4 mins each side for slightly pink meat, or a little longer for well done. You may need to do this in 2 batches. Remove from the pan, wrap in foil and leave to rest for 10 mins.
  • Gently fry the remaining oil, the chillies and garlic in a saucepan for 2-3 mins. Add the kidney beans and gently crush them with a potato masher, then continue to cook for 3 mins until the beans are warm. Stir in the lemon juice, mint and seasoning, and serve with the chops and mixed leaves.

Nutrition Facts : Calories 519 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 50 grams protein, Sodium 1.5 milligram of sodium

EASY HERBED LAMB CHOPS



Easy Herbed Lamb Chops image

This lamb chop recipe is a family favorite. We've been making it for years for special family occasions.

Provided by WYERA

Time 45m

Yield 12

Number Of Ingredients 12

2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon garlic powder
2 teaspoons ground black pepper
12 raw chop with refuse, 160 g; yields excluding refuses lamb chops
½ cup olive oil
1 medium onion, chopped
leaves from 1 celery stalk, chopped
2 tablespoons salt
1 cup water, or as needed
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 1.7 g, Cholesterol 42.4 mg, Fat 17 g, Fiber 0.4 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 1199.1 mg, Sugar 0.6 g

LAMB CHOPS WITH WHITE BEANS



Lamb Chops With White Beans image

This recipe from Canadian Living is like something you would be served at a French bistro. The flavours are so simple yet come together so beautifully. It is quick enough to prepare for a weeknight dinner but elegant enough to serve to guests.

Provided by Irmgard

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

8 lamb loin chops, trimmed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crumbled
19 ounces white kidney beans, drained and rinsed
1/2 cup chicken broth
2 plum tomatoes, chopped
2 tablespoons fresh parsley, minced

Steps:

  • Sprinkle the lamb with 1/4 teaspoons each of the salt and pepper.
  • In a large ovenproof skillet, heat 1 tablespoons of the oil over medium-high heat and brown the chops.
  • Transfer to a plate.
  • Drain the fat from the pan and add the remaining oil.
  • Cook the onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until the onion is softened, about 3 minutes.
  • Add the beans and the broth and bring to a boil.
  • Place the chops on top of the beans and bake in a 425 degree F oven for 10 minutes.
  • Add the tomatoes and bake for another 5 minutes.
  • Sprinkle with parsley.

Nutrition Facts : Calories 786.6, Fat 58.5, SaturatedFat 23.4, Cholesterol 140.6, Sodium 895.1, Carbohydrate 24.8, Fiber 6.8, Sugar 4.6, Protein 39.4

LAMB CHOPS WITH MINTED POTATOES AND ZUCCHINI



Lamb Chops with Minted Potatoes and Zucchini image

Categories     Herb     Lamb     Potato     Vegetable     Sauté     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Mint     Zucchini     Gourmet

Yield Serves 2

Number Of Ingredients 7

4 rib lamb chops (about 1 1/2 pounds)
2 tablespoons olive oil
a 1/2-pound russet (baking) potato
1 zucchini, scrubbed and cut into 1/4-inch dice
1 tablespoon fresh lemon juice
1 tablespoon water
2 tablespoons finely chopped fresh mint leaves

Steps:

  • In a heavy skillet large enough to hold the lamb chops without touching heat the oil over moderately high heat until it is a hot but not smoking and in it sauté the potato, peeled and cut into 1/4-inch dice, turning the pieces constantly with a metal spatula, for 6 to 8 minutes, or until they are golden. Transfer the potato pieces with a slotted spoon to paper towels and let them drain. In the oil remaining in the skillet sauté the chops, patted dry and seasoned with salt and pepper, over moderately high heat for 5 minutes on each side for medium-rare meat and transfer them to a heated platter. Remove the skillet from the heat, pour off the fat, and add the zucchini. Cook the zucchini over moderate heat, stirring, for 1 minute, stir in the lemon juice and the water, and cook the mixture, for 1 minute. Stir in the potato pieces, the mint, and salt and pepper to taste and spoon the mixture around the lamb chops.

LAMB CHOPS WITH GREEN MASH



Lamb Chops With Green Mash image

This is a lovely lamb dish. It is so tasty and simple, the mash really complements the flavours of the lamb. I prefer my lamb quite pink, but feel free to cook it to your own liking. My only concern would be that the glaze might caramalise a bit too much.

Provided by Sassy Syrah

Categories     Lamb/Sheep

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 lamb chops
1 clove garlic, sliced
1/2 teaspoon dried rosemary
1/4 cup mint jelly
1 tablespoon coarse grain mustard
1 tablespoon balsamic vinegar
250 g frozen broad beans, defrosted and shelled (fava beans)
1/2 cup frozen peas
1/4 cup chicken stock

Steps:

  • Prepare the lamb chops by cutting slits in them and inserting the slivers of garlic and rosemary.
  • Melt the mint jelly, mustard and vinegar over a medium heat to combine.
  • Keep warm.
  • Combine the beans, peas, and stock in a saucepan.
  • Bring to the boil, then reduce heat to low and cook for 5 minutes.
  • Mash in a rustic mash.
  • Season the lamb chops with salt and pepper.
  • Brush with the mint glaze and grill the lamb chops for about 5 minutes.
  • Turn over, brush other side with remaining glaze and cook for 5 minutes again.
  • Serve with mashed potato.

Nutrition Facts : Calories 541.8, Fat 26.1, SaturatedFat 11.4, Cholesterol 71.2, Sodium 713.4, Carbohydrate 52.5, Fiber 6.7, Sugar 24.9, Protein 25.1

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