LAMB CHOPS WITH BLACKBERRY PAN SAUCE AND ARUGULA
A mouthwatering recipe with a jammy pan reduction made with blackberry, shallots, fresh rosemary, and a splash of wine to balance the dish.
Provided by Chef Mary Nolan
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Season lamb chops with a 5-finger pinch of salt on all sides as well as black pepper. Heat a large sauté pan (not non-stick) over high heat and add canola oil. Once the oil shimmers when you tilt the pan (this means it's sizzling hot), add the chops in a single layer (sear in 2 batches, if necessary, to avoid overcrowding the pan). Sear until chops are well browned, and beginning to char around edges, about 3 minutes. Flip and repeat on the other side. Transfer to a baking sheet (reserve pan and drippings) and continue to cook in oven until an instant-read thermometer inserted into thickest part of the chop registers 145° for medium-rare, about 5 minutes.
- If necessary, pour off excess fat from pan to equal about two tablespoons (this might not be necessary, depending on the fat content of the chops). Add shallot and rosemary to pan over medium-low heat and cook, frequently stirring to scrape up any brown bits on the bottom of the pan, until starting to soften, about 3 minutes. Add about 1 cup of the blackberries (reserving a few for the salad), and cook until softening and releasing their juice, about 3 minutes. Add wine and increase heat to medium. Cook until wine is reduced by half, about 4 minutes. Reduce heat to low and swirl in butter and season with scant 1/2-teaspoon salt.
- Arrange arugula on a large platter. Mix lemon juice with olive oil in a small bowl with the remaining 1/2-teaspoon salt. Drizzle over arugula and toss gently with reserved blackberries. Place lamb chop on top of the arugula and spoon the pan sauce over the chops and some of the arugula.
- Pair with a rich and full-bodied Cabernet Sauvignon from Tom Gore Vineyards.
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
PAN-SEARED LAMB CHOPS
A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.
Nutrition Facts : Calories 437 calories, Fat 33g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 429mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD
Steps:
- Combine herbs with a drizzle of olive oil and salt and pepper. Rub onto chops. Refrigerate for at least 4 hours or up to 24 hours.
- For the Polenta Salad: Bring the stock to a boil. Stir in polenta and lower heat. Continue to stir until bubbling. Add garlic, cheese, parsley and salt and pepper, to taste. Stir well. Pour into a sheet pan lined with parchment paper. Refrigerate for 1 hour.
- For the sauce: Warm olive oil over medium heat until hot but not smoking. Remove from heat and add the garlic slivers. Combine with the lamb stock, soy sauce and a few drops of lemon juice. Keep warm.
- Preheat the oven to 450 degrees To assemble the plate, invert the polenta onto a cutting board and cut into 1-inch squares. Grill or pan-roast the lamb chops to desired temperature, about 4 minutes on each side for medium rare. Warm the polenta "croutons" in the oven in a nonstick, ovenproof saute pan. When hot, toss the croutons with the arugula, olive oil, vinegar and salt and pepper.
- Arrange 2 lamb chops on each plate with some salad and spoon warm sauce over the meat.
BALSAMIC LAMB CHOPS WITH STONE FRUIT AND ARUGULA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h40m
Number Of Ingredients 9
Steps:
- Whisk together vinegar, oil, and sugar in a bowl. Reserve 1/4 cup mixture; transfer remaining marinade to a resealable plastic bag. Season lamb with salt and pepper and add to bag, turning to coat. Let marinate in refrigerator, turning occasionally, at least 1 hour and up to 4 hours.
- Let chops stand at room temperature 30 minutes. Heat a large skillet over medium heat. Working in batches, remove lamb from marinade and add to pan. Cook, flipping once, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 125 degrees, about 8 minutes. Transfer to a plate and let stand 10 minutes.
- Whisk reserved marinade to combine. Divide arugula, fruit, pepitas, and mint among plates. Season with salt and pepper; drizzle with reserved marinade. Top with lamb; serve immediately.
LAMB CHOPS WITH FENNEL, ARUGULA, RED ONION AND BLACK OLIVE SALAD
Provided by Anne Burrell
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the lamb chops: Preheat the oven to 375 degrees F.
- Combine the rosemary, garlic, crushed red pepper and lemon zest in a small bowl. Add 1/4 cup olive oil to the mix. Reserve.
- Remove 2 rib bones from each rack of lamb and cut the remaining racks into 6 equal, thicker chops (instead of 8 thinner chops).
- Sprinkle the lamb chops with salt and reserve at room temperature. Brush both sides of the chops with the rosemary mixture.
- Coat a large saute pan with olive oil and bring to a medium-high heat. Working in batches, brown the lamb chops on all sides, including the fat edge. (Remember: Brown food tastes good! If your pan gets too hot, lower the heat. Ditch the oil in between the batches and start off with fresh oil. It is really important not to crowd the pan while browning the chops. If the pan is crowded, the chops will steam instead of browning and getting crispy.) When all the chops are browned, arrange them neatly on a sheet tray (with sides, you don't want any juices or fat to run off). Brush the browned chops with the rosemary mixture. Roast the chops for 8 to 10 minutes for medium-rare, 12 to 15 minutes for medium.
- For the salad: Meanwhile, toss together the fennel, arugula, radicchio, red onion and olives with the olive oil, lemon juice and a generous sprinkle of salt in a large bowl. Taste to make sure it is delicious. Arrange the salad on a large serving platter and top the salad with the hot lamb chops to wilt the salad a little bit. Brush the chops with any remaining rosemary oil and drizzle any juice from the baking sheet over the lamb.
- Chop chop!
SKINNY LAMB CHOPS WITH BLACKBERRY-RED WINE SAUCE
58% less sat fat • 59% fewer calories than the original recipe. Here's a recipe for a special dinner. The fruit sauce is impress-your-guests lovely but oh, so easy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- For sauce: In a large skillet, heat oil over medium heat. Add pear, green onions, and cloves; cook about 3 minutes or just until pear is tender.
- Add blackberries; reduce heat. Cook for 3 minutes, stirring often; remove from heat. Stir in red wine vinegar. Set aside to cool.
- In a small bowl, stir together allspice, salt, and pepper. Sprinkle evenly over chops; rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare doneness (145°F) or 15 to 17 minutes for medium doneness (160°F).
- Serve lamb with sauce.
Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 lamb rib chop plus 1/4 cup sauce, Sodium 200 mg, Sugar 7 g, TransFat 0 g
LAMB WITH BLACKBERRY SAUCE
I love lamb, growing up with it on the farm. But, there are times that you just can't stand one more "lamb with mint jelly" recipe. This is the one recipe you serve for that Special Occasion; I serve Spinach timbales and Mashed Sweet Potatoes with this dish.
Provided by The_Swedish_Chef
Categories Lamb/Sheep
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the chopped shallots and garlic in hot olive oil until translucent.
- Mix the blackberry pulp, honey, clove, cardamom, and jalapeño; then add the port.
- Reduce to half, then add the add remaining ingredients.
- Grill the lamb chops for about 4 minutes each side for medium.
- Serve with sauce.
Nutrition Facts : Calories 492.2, Fat 26.8, SaturatedFat 11.3, Cholesterol 70.3, Sodium 62.5, Carbohydrate 22.9, Fiber 4.1, Sugar 13.4, Protein 16.9
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