SPICED LAMB CHOPS & HERB SALAD
Marinated with garlic, lemon and North African spice blend ras el hanout, these lamb chops are served with a light herb and pomegranate salad
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 23m
Number Of Ingredients 11
Steps:
- Put the lamb chops in a large bowl. Add the ras el hanout, garlic, oil, most of the lemon juice and some seasoning. Toss everything together and set aside for at least 15 mins.
- Combine the herbs, onion, pomegranate seeds and lemon zest in a bowl. Season and set aside. Heat a griddle or grill until very hot and cook the lamb chops for 3-4 mins each side, until cooked but still pink and juicy on the inside, then leave to rest for a few mins. Serve the chops with the salad, houmous and pitta, and squeeze over the remaining lemon juice.
Nutrition Facts : Calories 587 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
GRILLED LAMB CHOPS
For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
- Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
BEST EVER LAMB CHOPS
My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
PROSCIUTTO AND CHEESE STUFFED LAMB TENDERLOIN
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Using a paring knife, cut a 3-inch wide pocket, about 2-inches deep, into the side of each tenderloin. Season the cavity with salt and pepper. Stuff 1 slice of prosciutto, 1 slice of cheese, and 2 basil leaves into each pocket. Tie 1 piece of kitchen twine at each end and 1 piece in the center of each tenderloin to secure the filling. Season the stuffed tenderloins with salt and pepper.
- In a large skillet, heat the oil over medium-high heat, add the tenderloins and sear until golden brown, about 3 minutes per side. Transfer the tenderloins to an oiled baking pan. Roast for 8 to 10 minutes or until the internal temperature registers 150 degrees F on an instant-read thermometer for medium-rare.
- Place the skillet over high heat, add the Marsala wine, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the chicken stock and cook until the liquid is reduced by half, about 4 minutes. Remove the skillet from the heat and whisk in the butter until melted.
- To serve:
- Remove the kitchen twine, slice the tenderloins and arrange on serving plates. Spoon the sauce over the sliced tenderloin and garnish with the chopped basil.
- *Cook's Note: This recipe will also work with beef rib Spencer steaks or filet mignon.
- While the lamb is roasting:.
LAMB CHOPS WITH CARROT PUREE AND CUCUMBER SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the cucumber slices in a colander and sprinkle with salt and pepper; toss. Let sit 20 minutes to drain.
- Meanwhile, heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the onion, coriander and turmeric and cook, stirring occasionally, until softened, about 10 minutes. Add 1 cup water, the cilantro stems and carrots and bring to a simmer. Cover and cook, stirring occasionally, until the carrots are tender, about 10 minutes. Transfer the vegetable mixture to a food processor and puree until smooth, at least 1 minute. Season with 1 teaspoon salt and a few grinds of pepper; cover to keep warm.
- Gently squeeze out any excess water from the cucumbers and transfer to a medium bowl. Stir in 2 tablespoons olive oil, the vinegar, cilantro leaves, garlic and jalapeno; season with pepper.
- Heat a large cast-iron skillet over high heat. Season the lamb chops with salt and pepper; rub all over with the remaining 2 tablespoons olive oil. Cook the lamb chops two at a time, turning once, until browned, 6 to 7 minutes for medium doneness. Serve with the carrot puree and cucumber salad.
Nutrition Facts : Calories 620, Fat 48 grams, SaturatedFat 13 grams, Cholesterol 119 milligrams, Sodium 692 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 32 grams, Sugar 7 grams
LAMB CHOPS WITH GRIDDLED COURGETTE & FETA SALAD
Griddled chops are great with this warm courgette, mangetout and cheese salad - a simple, speedy weeknight meal for two
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat a griddle over a high heat. Mix 1 tbsp oil with the thyme and seasoning, and brush over the lamb chops. Cook the chops for 3-4 mins each side, then stand them up and griddle the fat for 1-2 mins. Remove to a plate, wrap in foil and leave to rest.
- Brush the courgettes with the remaining oil and season. Griddle for 2-3 mins each side until they are soft and have griddle marks - you may need to do this in 2 batches. Meanwhile, cook the mangetout for 2-3 mins in a medium pan of boiling water. Drain and tip into a large bowl with the courgettes. To make a dressing, mix the vinegar, mustard, chilli flakes (if using), mint and basil. Toss the courgettes and mangetout in the dressing. Crumble over the feta and serve the veg with the lamb chops.
Nutrition Facts : Calories 498 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
LAMB CHOPS WITH PROSCIUTTO AND SALAD
Boneless lamb chops are wrapped with prosciutto and sage, then seared to perfection and served with a simple salad of greens, walnuts, and blue cheese.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Season chops, if desired, with salt and pepper.
- Arrange 2 slices prosciutto on flat surface. Top with 3 sage leaves, then wrap around 1 chop; repeat with remaining chops. Heat Bertolli® Extra Light™ Tasting Olive Oil in 12-inch skillet over medium-high heat and cook chops, turning once, 5 minutes or until prosciutto browns.
- Arrange chops in 9-inch baking dish and bake 10 minutes or until chops are desired doneness.
- Meanwhile, combine remaining ingredients in large serving bowl. Just before serving, drizzle with additional Bertolli® Extra Light™ Tasting Olive Oil.
Nutrition Facts : Calories 582.7 calories, Carbohydrate 3.7 g, Cholesterol 119.4 mg, Fat 49.2 g, Fiber 1.7 g, Protein 31.7 g, SaturatedFat 17.2 g, Sodium 1399.1 mg, Sugar 0.7 g
LAMB CHOPS WITH PROSCIUTTO AND SALAD
Boneless lamb chops are wrapped with prosciutto and sage, then seared to perfection and served with a simple salad of greens, walnuts, and blue cheese.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Season chops, if desired, with salt and pepper.
- Arrange 2 slices prosciutto on flat surface. Top with 3 sage leaves, then wrap around 1 chop; repeat with remaining chops. Heat Bertolli® Extra Light™ Tasting Olive Oil in 12-inch skillet over medium-high heat and cook chops, turning once, 5 minutes or until prosciutto browns.
- Arrange chops in 9-inch baking dish and bake 10 minutes or until chops are desired doneness.
- Meanwhile, combine remaining ingredients in large serving bowl. Just before serving, drizzle with additional Bertolli® Extra Light™ Tasting Olive Oil.
Nutrition Facts : Calories 582.7 calories, Carbohydrate 3.7 g, Cholesterol 119.4 mg, Fat 49.2 g, Fiber 1.7 g, Protein 31.7 g, SaturatedFat 17.2 g, Sodium 1399.1 mg, Sugar 0.7 g
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