LAMB CHOPS WITH RED ONION, GRAPE TOMATOES, AND FETA
Provided by Bon Appétit Test Kitchen
Categories Onion Tomato Quick & Easy Low Cal Dinner Feta Lamb Chop Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk 1/2 cup olive oil, red wine vinegar, lemon juice, minced garlic, 2 tablespoons oregano, and ground cumin in medium bowl; season to taste with salt and pepper. Transfer 1/2 cup dressing to large bowl; add lamb chops and stir to coat. Let marinate 30 minutes, stirring occasionally. Add grape tomatoes to remaining dressing in medium bowl; toss to coat.
- Sprinkle lamb chops with salt and pepper. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Sauté lamb chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium, depending on thickness. Transfer lamb chops to 4 plates (reserve skillet).
- Using slotted spoon, transfer tomatoes to same skillet (reserve dressing from tomatoes in bowl). Sauté tomatoes until skins begin to wrinkle, about 2 minutes. Top lamb chops with tomatoes, then feta, red onion, and remaining 1 tablespoon oregano. Drizzle with reserved dressing.
LAMB CHOPS WITH DATES, FETA AND TAHINI
These tender little lamb rib chops have a deep, complex flavor thanks to a marinade imbued with cumin and Aleppo pepper. After a brief soak, they get quickly seared, then served with a garlicky tahini-yogurt sauce and a tangy herb salad filled with feta cheese and sweet dates. It's a festive, colorful, company-worthy main course that comes together fast.
Provided by Melissa Clark
Categories main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a 9-by-13-inch baking dish, combine 1/3 cup oil, the cumin, 2 garlic cloves, the Aleppo pepper and half the lemon juice. Add lamb, turn to coat, cover baking dish and chill for at least 30 minutes and up to 2 hours.
- In a blender, combine remaining garlic clove, 3 tablespoons oil, the tahini, the yogurt, salt and pepper to taste, and 3 tablespoons water. Blend until it has the consistency of thick heavy cream, adding more water or adjusting seasoning if necessary. Set aside.
- Heat a grill, grill pan or cast-iron skillet over high heat until very hot. Remove lamb from marinade, season with salt and pepper to taste, and cook for 1 1/2 minutes on each side for rare. If you'd like, prop each lamb chop on its fatty side to briefly sear it, around 30 seconds. Transfer to a cutting board to rest.
- Meanwhile, in a large bowl, whisk to combine the remaining scant 3 tablespoons oil, the vinegar and salt and pepper to taste. Toss with dates, feta, mint and dill. Place on serving platter, top with lamb, and drizzle with tahini dressing. Garnish with extra herbs and sumac, and serve with remaining tahini sauce on the side. Serve immediately.
Nutrition Facts : @context http, Calories 1157, UnsaturatedFat 61 grams, Carbohydrate 44 grams, Fat 99 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 32 grams, Sodium 838 milligrams, Sugar 34 grams
LAMB CHOPS WITH FETA
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Brown the chops in their own fat on both sides.
- Press the clove of garlic through a press directly over the chops; sprinkle chops with oregano, lemon juice and pepper to taste.
- Slice feta into strips and arrange on top of chops. Cover; reduce heat so chops simmer and cook about 20 minutes, until chops are tender.
Nutrition Facts : @context http, Calories 865, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 78 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 37 grams, Sodium 503 milligrams, Sugar 2 grams
LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE
A wonderful dish--simple, delicious comfort food. I seared the lamb chops in a hot skillet coated with a little olive oil before adding them to the potatoes in the oven (reducing roasting time accordingly) and scattered chopped flat-leaf parsley along with the olives, tomatoes and feta to add some color. Recipe adapted from Bon Appétit.
Provided by GaylaJ
Categories Lamb/Sheep
Time 58m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
- Roast until potatoes are almost tender, about 30 minutes.
- Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
- Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
- Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.
Nutrition Facts : Calories 915.3, Fat 61.5, SaturatedFat 25.4, Cholesterol 151.7, Sodium 361.7, Carbohydrate 51.2, Fiber 6.8, Sugar 3.3, Protein 38.8
PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA
Pan-fried pork chops with tomatoes, onion, and feta cheese. You will not be disappointed with this wonderful recipe. The pork is tender, moist, and full of fresh flavors. Serve with garlic mashed potatoes and asparagus. It's a favorite in our household.
Provided by Lovecooking
Categories Pork Chops
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and cook until golden brown; transfer onion to a plate and set aside.
- Heat 1/2 tablespoon olive oil in the skillet. Season pork chops with salt, pepper, and garlic powder; place in the skillet and cook to desired doneness. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Set aside and keep warm.
- Heat remaining olive oil in the skillet; add cooked onion, tomatoes, garlic, and basil. Cook and stir until tomatoes are tender, about 3 minutes. Mix in balsamic vinegar, and season with salt and pepper.
- Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 34.1 g, Cholesterol 112.5 mg, Fat 17.9 g, Fiber 5.1 g, Protein 40.7 g, SaturatedFat 6.9 g, Sodium 690.5 mg, Sugar 11.3 g
LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE
Steps:
- Preheat oven to 450°F. Combine potatoes, oil and half of rosemary on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until potatoes are almost tender, about 30 minutes.
- Meanwhile, press garlic and remaining rosemary onto both sides of lamb chops; sprinkle with salt and pepper.
- Arrange lamb on baking sheet next to potatoes. Roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare. Mound potatoes in center of platter. Surround with lamb chops. Sprinkle with tomatoes, cheese and olives and serve.
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LAMB CHOPS WITH RED ONION, GRAPE TOMATOES, AND FETA
From bonappetit.com
4.4/5 (5)Total Time 1 minServings 4
- Whisk 1/2 cup olive oil, red wine vinegar, lemon juice, minced garlic, 2 tablespoons oregano, and ground cumin in medium bowl; season to taste with salt and pepper. Transfer 1/2 cup dressing to large bowl; add lamb chops and stir to coat. Let marinate 30 minutes, stirring occasionally. Add grape tomatoes to remaining dressing in medium bowl; toss to coat.
- Sprinkle lamb chops with salt and pepper. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Sauté lamb chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium, depending on thickness. Transfer lamb chops to 4 plates (reserve skillet).
- Using slotted spoon, transfer tomatoes to same skillet (reserve dressing from tomatoes in bowl). Sauté tomatoes until skins begin to wrinkle, about 2 minutes. Top lamb chops with tomatoes, then feta, red onion, and remaining 1 tablespoon oregano. Drizzle with reserved dressing.
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