SPICY LAMB CUTLETS WITH CRISPY CORIANDER POTATOES
Provided by Jamie Oliver
Categories Mains Dinner Party Potato
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- These lamb chops are a great alternative to a Sunday roast and packed with spicy flavour
- Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side.
- Cut the potatoes into large, even-sized chunks and place in a pan of cold, salted water. Bring to the boil and cook for 8 to 10 minutes. Drain and leave to steam dry. Meanwhile, crush the coriander seeds lightly in a pestle and mortar.
- Tip the potatoes into a large roasting tray and crush them slightly with your thumb. Sprinkle over the crushed coriander seeds and the cinnamon. Drizzle over the olive oil and pour in the red wine. Toss to coat the potatoes, then roast for 45 minutes, turning them half way through.
- While the potatoes are in the oven, cook the cabbage for 10 minutes in a large pan of boiling, salted water. Get a griddle pan nice and hot and griddle the cutlets to your liking for 5 to 8 minutes, turning them halfway through.
- Drain the cabbage and tip back into the pan. Squeeze over the lemon juice, drizzle over a little extra virgin olive oil and season. Serve the cutlets with the coriander potatoes and the lemony cabbage.
- Tip: These tasty coriander potatoes are also great with pork chops or chicken.
Nutrition Facts : Calories 695 calories, Fat 43.2 g fat, SaturatedFat 14.2 g saturated fat, Protein 23.8 g protein, Carbohydrate 51.8 g carbohydrate, Sugar 9.7 g sugar, Sodium 1.28 g salt, Fiber 8.1 g fibre
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
BAKED LAMB CHOPS
These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.
Provided by Leslie W Dobson
Categories Meat and Poultry Recipes Lamb Chops
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
Nutrition Facts : Calories 738.4 calories, Carbohydrate 26.7 g, Cholesterol 269.7 mg, Fat 45.2 g, Fiber 1.6 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 462.3 mg, Sugar 2.7 g
HERBED LAMB CUTLETS WITH ROASTED VEGETABLES
A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
- Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
- Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
- Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.
Nutrition Facts : Calories 429 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
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