MEDITERRANEAN BAKED LAMB CHOPS WITH ROOT VEGETABLES
Sheet Pan Mediterranean Baked Lamb Chops with Root Vegetables. A special marinade with quality extra virgin olive oil, garlic and warm spices adds all the flavor. Gluten Free. Be sure to read the post for more important tips.
Provided by The Mediterranean Dish
Categories Entree/Dinner
Time 50m
Number Of Ingredients 16
Steps:
- Season lamb chops with Kosher salt on both sides. Set aside at room temperature while you prepare the remaining ingredients.
- Preheat oven to 400 degrees F.
- Microwave the acorn squash for 1 to 2 minutes (this helps soften it a bit for cutting.) Handle carefully. When cool enough to handle, place acorn squash on a cutting board. Cut stem off, and trim both ends about 1/4 inch. Cut acorn squash in half crosswise, and scoop out the seeds. Now, take each half and cut into 1/2-inch thick rings.
- In a large bowl, combine minced garlic, extra virgin olive oil, 1 tsp allspice, 1 tsp black pepper, 3/4 tsp paprika, and 1/2 tsp ground nutmeg. Mix well. (leave rest of spices for later.)
- Add the vegetables (sliced acorn squash, onions, sweet potatoes, and carrots) to the marinade bowl with the garlic marinade (you may need to do this in stages.) Give them a quick toss, then transfer vegetables to a large sheet pan. Season with kosher salt.
- To the marinade bowl, add more extra virgin olive oil. Add white wine vinegar, and the remaining spices. Mix well. Add lamb chops in and toss to coat. Set aside to marinate.
- Place vegetables in heated oven and bake for 15 minutes or so.
- When 15 minutes have passed, remove the vegetables from oven and set near you (leave oven on.) Heat a little bit of extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add lamb and brown on both sides (about 3 minutes per side.) Transfer lamb to the vegetable pan, and return to heated oven to bake for 10 minutes (lamb will be medium-rare to medium. Bake a little longer for medium-well.)
- When ready, remove pan from oven and immediately drizzle honey all over the lamb and vegetables. Garnish with parsley.
- Serve with a side of tahini sauce, if you like.
Nutrition Facts : Calories 512 calories, Sugar 6.3 g, Sodium 199.5 mg, Fat 31 g, SaturatedFat 7.6 g, TransFat 0.4 g, Carbohydrate 25.4 g, Fiber 4.9 g, Protein 36.6 g, Cholesterol 112.2 mg
MEDITERRANEAN GRILLED LAMB CHOP RECIPE WITH TOMATO MINT QUINOA
Super tender grilled lamb chops that have been marinated in Mediterranean spices, garlic, and lemon juice. Serve them with tomato mint quinoa included in this recipe and a little Tztaziki sauce or see other ideas below!
Provided by The Mediterranean Dish
Categories Entree
Time 18m
Number Of Ingredients 21
Steps:
- In a small bowl combine the garlic and spices with 1 tbsp fresh mint leaves and 2 tbsp of olive oil. This makes a rub for the lamb.
- Take the lamb chops and rub them each on both sides with the garlic-spice rub. Place the chops in a deep dish with 2 tbsp olive oil, lemon juice and onions. Cover and leave in the fridge for 1 to 4 hours.
- 20 to 25 minutes before grilling, remove the lamb chops from the fridge and let them rest at room temperature.
- Meanwhile, cook the quinoa according to package instructions, adding a dash of salt and olive oil to the cooking water. (For 1 cup of quinoa, you'll add 3 cups of water. Bring to a boil, then cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.)
- Now let's add flavor to the cooked quinoa! In a non-stick pan, heat 2 tbsp olive oil over medium heat. Stir in garlic and cook very briefly and then add the canned diced tomato. Season with salt and pepper and cook for 4-6 minutes, stirring occasionally. Now, stir in the cooked quinoa. Once warmed through, add the chopped fresh mint. Stir to combine and remove from heat. Off heat, add chopped red onions, feta cheese and more fresh mint leaves for garnish
- Time to grill the lamb chops! Heat an a gas grill (or an indoor grill pan) over high heat (make sure the grill is super hot) add the lamb chops and grill for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare or 3 1/2 minutes for medium (internal temperature should register 125 degrees F for medium-rare or 135 degrees F for medium). Let the chops rest for 10 minutes before serving.
- When ready to serve, transfer the tomato mint quinoa to serving bowls, top with 2 lamb chops per person. Enjoy!
Nutrition Facts : Calories 381 calories, Sugar 0.5 g, Sodium 329.7 mg, Fat 21.7 g, SaturatedFat 7.6 g, TransFat 0.6 g, Carbohydrate 2.3 g, Fiber 0.6 g, Protein 45.2 g, Cholesterol 160.5 mg
GRILLED MEDITERRANEAN-SPICED LAMB CHOPS
Steps:
- Gather the ingredients.
- In a large baking dish, combine all the ingredients-except for the lamb chops and salt-and mix until combined.
- Add the lamb chops and rub the seasoning mixture onto both sides. Cover and refrigerate for 4 hours, turning over the lamb chops halfway through. You can also let the lamb chops sit overnight.
- Preheat a grill, grill pan, or broiler. Remove the chops from the spice rub and salt both sides generously. Cook about 2 to 3 minutes per side for medium-rare. Let rest for 5 minutes before serving.
- Serve and enjoy.
Nutrition Facts : Calories 386 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 31 g, SaturatedFat 12 g, Sodium 204 mg, Sugar 0 g, Fat 29 g, ServingSize 8 to 10 chops (4 to 5 servings), UnsaturatedFat 0 g
LAMB CHOPS MEDITERRANEAN-STYLE
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle the chops with salt and pepper.
- Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook over medium heat until browned on one side, about 5 minutes. Turn, sprinkle with the thyme, and cook about 5 minutes more for rare, longer for medium or well done. Remove to a warm platter and keep warm.
- Pour off the fat from the skillet and add the eggplant and zucchini. Cook, stirring over high heat, until lightly wilted. Add the onions, garlic and cumin, and cook 2 minutes, stirring until wilted. Add the wine, tomatoes, bay leaf, olives and salt and pepper. Cook, stirring, and simmer for 5 minutes, adding any juices that have accumulated on the platter around the lamb chops. Continue cooking for 1 minute.
- Remove the bay leaf, sprinkle with the basil, and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 737 milligrams, Sugar 3 grams
MEDITERRANEAN LAMB AND LENTIL STEW
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g
LIGHT MEDITERRANEAN SALAD WITH LAMB CHOPS
Steps:
- 1. Combine all of the marinade ingredients in a bowl. Add the chops, coat well and refrigerate, covered, to marinate for 20 minutes.
- 2. Meanwhile, combine all of the salad ingredients in a single large bowl.
- 3. Combine all of the dressing ingredients, then fold into the salad. Refrigerate the salad for up to 2 hours before serving, if necessary.
- 4. Remove the lamb chops from the marinade. Broil or grill about 3 inches from the heat source for 4 to 5 minutes on each side for medium-rare meat. Serve immediately with the salad alongside.
MEDITERRANEAN RACK OF LAMB
It's elegant. It's special. And it will have your guests thinking you went all out. They don't have to know how simple it is. -Susan Nilsson, Sterling, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine the lemon zest, oregano, garlic, oil, salt and pepper. Rub over lamb., Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.
Nutrition Facts : Calories 307 calories, Fat 19g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 241mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein.
MEDITERRANEAN LAMB CHOPS
Make and share this Mediterranean Lamb Chops recipe from Food.com.
Provided by English_Rose
Categories Lamb/Sheep
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil.
- Smear over four lamb chops or cutlets.
- Place the eggplant, zucchini and red bell pepper on to a baking sheet.
- Drizzle with 1 tbsp olive oil and place the lamb chops on top.
- Bake in the oven for 20-25 minutes.
- Top the chops with feta cheese and add the cherry tomatoes to the pan.
- Cook for a further 10 minutes until the cheese just starts to brown.
- Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.
Nutrition Facts : Calories 914.6, Fat 71.7, SaturatedFat 29, Cholesterol 167.3, Sodium 466.5, Carbohydrate 30.2, Fiber 13.5, Sugar 15.3, Protein 41.3
MEDITERRANEAN LAMB CHOPS RECIPE
Give dinner a Mediterranean-inspired twist with our Mediterranean Lamb Chops Recipe. Delicious lamb chops are stuffed with an equally delicious pork-mushroom stuffing in this Mediterranean Lamb Chops Recipe.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook pork and onions in large skillet on medium-high heat 5 to 7 min. or until pork is done, stirring frequently. Remove from heat. Stir in bread crumbs, mushrooms, 1/4 cup (4 Tbsp.) mustard, parsley, thyme and rosemary until blended.
- Heat broiler. Cut pocket in each chop by carefully making horizontal cut in thickest side of chop, being careful to not cut all the way through to opposite side of chop. Fill with pork mixture. Press cut sides of each pocket together to seal. Place on broiler pan sprayed with cooking spray.
- Mix dressing, wine, pepper and remaining mustard until blended; brush half onto chops.
- Broil, 4 inches from heat, 10 to 12 min. or until medium doneness (160°F), turning after 6 min. and brushing with remaining dressing mixture.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
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