LAMB CHOPS WITH CURRIED CAULIFLOWER AND YOGURT SAUCE
Bring this delicious Mediterranean dinner to your table in three simple steps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees. In a small bowl, combine yogurt, cilantro, lemon juice, and garlic. Season with salt and pepper; set sauce aside. Cook rice according to package instructions; set aside.
- Break cauliflower into large florets; place on a rimmed baking sheet with onions. Sprinkle with oil and curry powder. Season with salt and pepper; toss to coat. Roast, tossing occasionally, until tender and browned in spots, 25 to 30 minutes.
- Heat a large skillet over medium-high heat; sprinkle 1 teaspoon salt evenly in the bottom of skillet. Add 4 chops, and cook on both sides, 2 to 4 minutes per side for medium-rare. Transfer to plate. Wipe skillet with paper towel; repeat with remaining chops. Serve lamb with rice, cauliflower, and yogurt sauce.
LAMB CHOPS WITH CURRIED CAULIFLOWER
from "Everyday Food" Magazine. Haven't tried this yet, but think my hubby will love it. Obviously, if you like your chops more cooked then up the frying time.
Provided by Ppaperdoll
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prehat oven to 475 degrees. Mix yogurt, cilantro or parsley, lemon juice and garlic. Season to taste and set aside.
- Cook rice following packet instructions.
- Break cauliflower into large florets, place on baking sheet with sliced onions. Drizzle over oil and sprinkle curry powder. Season with salt and pepper and toss until reasonably well coated.
- Roast in preheated oven, turning occasionally until tender and slightly browned in spots (about 25 minutes).
- Heat a large skillet over medium-high heat and sprinkle 1 teaspoon salt evenly in the bottom. Add 4 chops and cook 2-4 minutes per side for medium rare chops. Transfer to plate.
- Wipe skillet clean with paper towel. Repeat with remaining 4 chops.
- Serve with rice, cauliflower, and yogurt sauce.
Nutrition Facts : Calories 947.6, Fat 67.4, SaturatedFat 27.4, Cholesterol 131.1, Sodium 166.4, Carbohydrate 52.3, Fiber 6.4, Sugar 8.5, Protein 33.6
LAMB CHOPS WITH YOGURT SAUCE
This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
- Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.
INDIAN LAMB CHOPS WIH CURRIED CAULIFLOWER
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Sauté Steam Valentine's Day Quick & Easy High Fiber Dinner Lamb Chop Curry Cauliflower Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
- Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Sauté lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
- Add 1 1/4 teaspoons curry powder and flour to skillet; whisk 15 seconds. Add broth, cream, and chutney. Boil until thick, whisking, 2 minutes. Add cauliflower and half of green onions; toss to heat through.
- Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.
CURRIED LAMB CHOPS
"Treat yourself and someone special to a fancy dinner with these moist tender chops," suggests Imelda Cauley from Delaware, Ohio. "The mild curry and apple flavors are wonderful with lamb."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.
Nutrition Facts :
LAMB CHOPS WITH A CURRY CREAM SAUCE OR RACK OF LAMB
The cream sauce can be serve with a raw or grilled vegetable platter. Great on a salad. The picture is a baby rack of lamb with these ingredients.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 2-3 cups
Number Of Ingredients 19
Steps:
- In a dish place chops in one layer.
- Whisk remaining ingredients till well blended.
- Pour over chops.
- Marinate for 6 hours turning a couple of times.
- Meanwhile make cream sauce.
- In a food processor or blender mix all sauce ingredients till blended and chill till ready to use. I've also used cream cheese in place of the ricotta.
- Grill about 6 minutes each side brushing with the left over marinate.
- Serve with sauce.
Nutrition Facts : Calories 1439.6, Fat 116.8, SaturatedFat 34.5, Cholesterol 192, Sodium 1362.2, Carbohydrate 61.9, Fiber 3.9, Sugar 15.4, Protein 39.8
LEMON-GARLIC LAMB CHOPS WITH YOGURT SAUCE
Steps:
- Make sauce:
- Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste.
- Prepare chops while yogurt drains:
- Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.
- Serve chops with yogurt sauce.
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