SPICY STICKY LAMB CHOPS
Steps:
- Preheat the oven to 475 degrees F.
- Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
- Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
- Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.
- Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.
LAMB CHOPS WITH SPICY THAI PEANUT SAUCE
Make and share this Lamb Chops With Spicy Thai Peanut Sauce recipe from Food.com.
Provided by Oolala
Categories Lime
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In food processor, pulse the garlic and cilantro until finely chopped.
- Add all other ingredients except the lamb; pulse until a paste forms.
- Spread 1/4 cup of the paste over the chops.
- In a saucepan, whisk remaining paste with 1/3 cup of water.
- Warm the sauce over low heat; it should be pourable.
- Light a grill or preheat a grill pan.
- Grill the chops over a medium-high fire for 4 minutes per side, or until an instant read thermometer inserted in the thickest part of a chop registers 125 to 130 degrees for medium rare.
- Transfer the chops to a platter.
- Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side.
Nutrition Facts : Calories 793.9, Fat 68.2, SaturatedFat 25.7, Cholesterol 140.6, Sodium 791.7, Carbohydrate 8.4, Fiber 1.4, Sugar 5, Protein 37.4
LAMB CHOPS WITH SPICY PEANUT SAUCE
This is a good lamb chop recipe when you don't want to do the tradional mint theme. This recipe is from Bon Appetit.
Provided by lazyme
Categories Lamb/Sheep
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.
- Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.
Nutrition Facts : Calories 596.5, Fat 50.6, SaturatedFat 22.4, Cholesterol 140.6, Sodium 609.4, Carbohydrate 1.1, Fiber 0.1, Sugar 0.2, Protein 32
LAMB CHOPS WITH SPICY PEANUT SAUCE
Categories Lamb Nut Low Carb Lamb Chop Peanut Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.
LAMB CHOPS WITH SWEET PEA AND SPINACH SAUCE
For the chef Michel Richard, using less butter and cream requires making deft use of sauces. For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
Provided by Marian Burros
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the sauce, melt butter in a heavy large saucepan over medium-low heat. Add onion, then cover and cook until translucent, about 10 minutes, stirring occasionally. Add the garlic and vinegar. Boil until reduced to a glaze. Add 1/2 cup of the chicken broth and boil until reduced by half.
- Place the peas and remaining 1/2 cup chicken broth in a blender and blend until smooth. Add onion mixture and blend until smooth, stopping to scrape the sides of the jar. Strain through a fine sieve into a clean saucepan. (Can be prepared ahead, then covered and refrigerated.)
- For the lamb, preheat oven to 425 degrees. Place a heavy, large, oven-proof nonstick or cast-iron skillet over medium-high heat until hot. Coat skillet with olive oil. Add lamb chops and quickly brown on both sides. Place skillet in oven and bake until just firm to the touch, about 5 minutes for medium-rare. Season with salt and pepper.
- Meanwhile, rewarm sauce over medium heat. Add spinach and stir until wilted, about 3 minutes. Season with salt and pepper. Ladle some sauce into the center of 4 plates. Place 2 lamb chops in center of each plate. Serve immediately.
Nutrition Facts : @context http, Calories 1019, UnsaturatedFat 46 grams, Carbohydrate 10 grams, Fat 92 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 39 grams, Sodium 976 milligrams, Sugar 2 grams, TransFat 0 grams
SPICY LAMB AND PEANUT STEW
Provided by Sabine Broeck-Sallah
Categories Lamb Stew Bon Appétit Massachusetts
Yield Serves 8
Number Of Ingredients 13
Steps:
- Heat oil in heavy large saucepan or Dutch oven over medium-high heat. Add lamb and onions and cook until lamb is brown, stirring occasionally, about 6 minutes. Mix in tomato paste, bay leaves and cayenne pepper and cook 1 minute. Season with salt and pepper. Add beef stock and water and bring to boil. Simmer until lamb is tender, about 1 hour 20 minutes.
- Stir peanut butter, carrots and jalapeños into stew and cook until carrots are tender, about 30 minutes. Add peas and cook until heated through. Discard jalapeños. Serve stew over rice.
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- Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.
- Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.
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