LAMB LOIN CHOPS RECIPE
Lamb Loin Chops recipe with Roasted Brussels Sprouts and a Mustard Mint Sauce.
Provided by Susan Phillips
Categories dinner
Number Of Ingredients 15
Steps:
- Add the mustard, vinegar, honey and mint leaves and stir with a whisk to combine. Set aside
- Preheat oven to 450°F. Toss the brussels sprouts and leeks with salt and pepper in the olive oil.
- Roast for 15-20 minutes until crisp and bright green.
- Add 1 tablespoon olive oil to a cast iron skillet and heat to super hot.
- Add 4 lamb loin chops to the pan. Let it sear for about 3 minutes without moving. Turn over and sear for an additional 3 minutes. Add half the butter and half of the broth mixture. Cook about 1 more minute or until desired doneness. Remove to a platter to rest.
- Cook the other batch of lamb loin chops in the same manner.
- Place the brussels sprout on a platter, top with the seared lamb loin chops (top with a little butter if desired) and serve alongside the Mustard Mint Sauce.
GINGER LAMB CHOPS
I love lamb chops and thought I would try something different from the usual Mint - For my taste this was simply delicious. If you haven't tried lamb "pink" do try it, once you have you will never go back to overcooked lamb!. Score the fat on the outside edges of the chops before frying.
Provided by Bergy
Categories Lamb/Sheep
Time 11m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Season the chops with salt& pepper.
- Lightly spray a skillet and brown the chops on both sides over high heat (apprx 1 minute each side).
- Add Marsala wine.
- Spoon the marmalade over the chops.
- Cover and finish cooking.
- The time depends on the thickness of the chop and how well done you like them.
- Medium/pink is apprx 3minutes per side.
LAMB CHOPS WITH BRUSSELS SPROUTS, RED PEPPERS AND GINGER
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain and cut sprouts in half. Set aside. Heat a large nonstick skillet over medium heat. Add the chops to the skillet, in batches if necessary, and cook until medium-rare, about 1 minute each side. Remove the chops from the skillet and keep warm.
- Pour the fat from the skillet and discard. Add the olive oil to the skillet. Add the shallots and cook until they begin to brown, about 30 seconds. Add the ginger and garlic and cook, stirring constantly, for 15 seconds. Add the brussels sprouts and bell peppers and cook until crisp-tender, about 2 minutes. Season with salt and pepper. Season the lamb chops with salt and pepper to taste and divide among 4 plates. Top with the brussels sprout mixture and serve immediately.
Nutrition Facts : @context http, Calories 985, UnsaturatedFat 40 grams, Carbohydrate 28 grams, Fat 80 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 35 grams, Sodium 745 milligrams, Sugar 11 grams
LAMB CHOPS ON A BED OF PEPPERS
Provided by Food Network
Time 1h15m
Yield 2 servings, plus extra peppers
Number Of Ingredients 8
Steps:
- Combine the parsley, lemon peel and garlic and set aside for later as a garnish for the lamb chops.
- In a large skillet heat the olive oil. Add onions and cook gently until golden and brown (be sure not to burn them). Add peppers and continue to cook for about 10 minutes or until tender, but still with some crispness left. Season with salt and pepper.
- When onions and pepper are tender, cook the lamb chops. Dry them, season at last minute with salt and pepper and either grill or broil them for 3 to 4 minutes a side or not beyond medium rare.
- Spoon peppers and onions on plate; top with lamb chops and sprinkle lemon parsley mixture over lamb. You'll have "planned leftover" peppers and onions for the following night.
GRILLED SPICED LAMB CHOPS WITH SAFFRON VEGETABLES AND RED BELL PEPPER SAUCE
Steps:
- For lamb:
- Whisk first 6 ingredients in medium bowl. Place chops on large rimmed baking sheet. Pour marinade over, turning to coat. Cover and refrigerate at least 1 hour and up to 3 hours.
- For vegetables:
- Melt butter with oil in heavy large skillet over medium heat. Add shallots, leeks, saffron, and turmeric; sauté 5 minutes. Add 1 1/2 cups water, turnips, carrots, and rutabagas. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Season generously with salt and pepper.
- Meanwhile, prepare barbecue (medium heat). Brush grill with oil. Remove lamb from marinade, scraping off some of excess marinade. Sprinkle lamb with salt and pepper. Grill to desired doneness, about 3 minutes per side for medium-rare.
- Divide grilled lamb chops among 6 plates. Serve with saffron vegetables and Red Bell Pepper Sauce.
LAMB CHOPS ON A BED OF PEPPERS AND ONIONS
Provided by Marian Burros
Categories dinner, easy, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
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
GINGER HALIBUT WITH BRUSSELS SPROUTS
I moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. -Margarita Parker, New Bern, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and pepper., Place fish on an oiled grill rack, skin side down. Grill, covered, over medium heat (or broil 6 in. from heat) until fish just begins to flake easily with a fork, 6-8 minutes., In a large skillet, bring water to a boil over medium-high heat. Add Brussels sprouts, pepper flakes and, if desired, remaining salt. Cook, covered, until tender, 5-7 minutes. Meanwhile, in a small skillet, heat oil over medium heat. Add garlic; cook until golden brown. Drain on paper towels., Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts; sprinkle with fried garlic. If desired, serve with lemon slices.
Nutrition Facts : Calories 234 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 701mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
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