Microwave Plum Lamb Chops For 2 Recipes

SLOW COOKER LAMB CHOPS

Steps:

• Combine red wine and onion in a slow cooker.
• Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
• Dip lamb chops in the mustard mixture and massage until fully coated.
• Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
• Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.

BEST-EVER LAMB CHOPS FOR 2

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for one 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 jelly if desired.

MICROWAVE PLUM LAMB CHOPS FOR 2

Steps:

• Place flour, herbs & chops in a freezer bag & shake until lamb chops are coated with the seasoned flour.
• In a casserole dish - place oil, onion, celery and carrot & mix to coat.
• Microwave for 3 minutes on HIGH.
• Remove chops from freezer bag and place on top of the vegetable mix.
• In a separate bowl, mix together the jam , sauces, & stock.
• Pour over the chops.
• Cover & cook on MEDIUM for 10 minutes turning chops after the 1st 5 minutes. (power level 6 on my microwave).
• Then reduce to DEFROST and cook for 25 minutes.
• Allow to stand for 5 Minutes.
• Serve with mixed veg.

DEVILED LAMB CHOPS FOR 2

Steps:

• Sprinkle chops lightly on both sides with salt and pepper.
• Heat up the oil in a skillet and brown the lamb chops on both sides, about 5 minutes.
• In a small bowl, combine the water, mustard, lemon juice, parsley and garlic.
• Brush the mustard mixture over both sides of the chops.
• Top with onion slices, cover and simmer 15 minutes.
• *Spoon pan juices over the chops, top with the bell pepper slices, cover and simmer another 3-4 minutes.
• *Second notice: the last time I prepared this I topped the lamb with the bell pepper slices and BROILED the chops under the broiler for about 2-3 minutes-*watching* the oven carefully as to avoid burning the chops. I am going to play around with the recipe a wee bit more to update/modernize it to my liking. ~fyi~.

PLUM LAMB CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large pot over medium heat until melted. Add onion; cook and stir until softened, about 5 minutes.
• Season flour with salt and pepper in a shallow dish. Dredge lamb chops in flour mixture on both sides.
• Layer lamb chops with onion, carrot, and celery in a casserole dish.
• Mix stock, plum jam, tomato sauce, and Worcestershire sauce together in a small bowl. Pour over lamb in the casserole dish.
• Bake in the preheated oven until lamb is tender, about 1 hour 30 minutes.

LAMB CHOPS WITH PRUNES

Steps:

• In a medium skillet, brown chops in oil on both sides; sprinkle with salt and pepper. Drain; return chops to skillet. Set aside 1 tablespoon of orange juice; pour remaining juice into skillet. Add syrup, ginger and allspice; cover and cook over medium-low heat for 15 minutes, turning chops once. Add prunes. Cover and simmer until chops are tender. Remove the chops to a serving platter and keep warm. Combine cornstarch and reserved orange juice; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Spoon over lamb.