MUSHROOM-SWISS LAMB CHOPS
Looking for something fast but impressive to serve company on a busy weeknight? "These lamb chops make a really nice, last-minute meal for guests," notes Candy McMenamin in Lexington, South Carolina. "I pick up the ingredients on the way home from work and usually finish off the menu with a green salad and new potatoes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle both sides of lamb chops with salt and pepper. Broil 4-6 in. from the heat for 10-15 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, saute mushrooms in butter for 5-6 minutes or until tender. Stir in salad dressing. Bring to a boil; cook until liquid is reduced by half. , Sprinkle cheese over lamb chops; broil 1-2 minutes longer or until cheese is melted. Serve with mushroom mixture.
Nutrition Facts : Calories 381 calories, Fat 24g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 624mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 34g protein.
LAMB CHOPS RECIPE WITH MUSHROOMS
Steps:
- Gather the ingredients.
- Sprinkle the lamb chops with salt and black pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Lightly coat the lamb chops with flour and place them in the hot skillet. Sear until well browned, turning once. Remove to a plate and set aside.
- Reduce the heat to medium. Add the mushrooms, green onions, garlic, and butter to the skillet.
- Cook the vegetables, stirring, for 4 minutes. Add the beef broth and red wine and simmer until reduced by about one-third.
- Add the lamb chops to the sauce, cover the skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.
Nutrition Facts : Calories 556 kcal, Carbohydrate 30 g, Cholesterol 106 mg, Fiber 3 g, Protein 37 g, SaturatedFat 14 g, Sodium 629 mg, Sugar 2 g, Fat 30 g, ServingSize 4 Servings, UnsaturatedFat 0 g
LAMB CHOPS WITH MUSHROOM WINE SAUCE
Steps:
- In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
- Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.
MUSHROOM LAMB CHOPS
Ruth Andrewson, Leavenworth, Washington, notes, "Fresh lamb chops are a real treat for us, and this is how I always fix them."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown the chops in oil; drain. Sprinkle with thyme, salt and pepper. Add celery, onions and consomme; cover and simmer for 40-45 minutes or until meat is tender. , Remove chops and keep warm. Combine flour and water until smooth; gradually stir into skillet and bring to a boil. Cook and stir for 2 minutes. Add mushrooms and parsley; heat through. Serve over chops and noodles.
Nutrition Facts : Calories 339 calories, Fat 14g fat (5g saturated fat), Cholesterol 131mg cholesterol, Sodium 705mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 45g protein.
HERB AND MUSHROOM LAMB CHOPS
Mom's recipes never go wrong. These moist and mouthwatering, tender lamb chops are sure to delight everyone.
Provided by Gracy F
Categories Meat and Poultry Lamb Chops
Time 1h55m
Yield 4
Number Of Ingredients 18
Steps:
- Pat chops dry and remove any bone fragments.
- Mix olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala together in a glass or ceramic bowl. Rub mixture on both sides of the lamb chops. Cover chops with plastic wrap and marinate in the refrigerator for at least 30 to 40 minutes, or overnight.
- Let chops sit at room temperature for at least 30 minutes before cooking.
- Heat a grill pan over medium-high to high heat until smoking; add the chops. If it is a big pan, all can be cooked in one batch, if not, in 2 batches. Cook until firm and slightly pink in the centers, 3 to 4 minutes on each side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Remove to a plate.
- Prepare sauce: Heat butter in the same pan over medium heat. Saute shallot until light golden, about 5 minutes; add mushrooms and fry until slightly browned. Add garlic and cook and stir until fragrant, about 30 seconds. Stir in 1 tablespoon each rosemary and thyme. Pour in wine and bring to a simmer while scraping up the browned bits from the bottom of the pan. Cook until reduced and thickened.
- Remove from heat. Arrange the chops in the sauce and let sit to absorb flavors, about 5 minutes. Serve with lemon wedges and garnish with remaining rosemary and thyme; sprinkle with sliced chiles.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 11.2 g, Cholesterol 141.9 mg, Fat 44.9 g, Fiber 3.3 g, Protein 36.1 g, SaturatedFat 16.6 g, Sodium 698.8 mg, Sugar 2.1 g
LAMB CHOPS KORABIAK
Make and share this Lamb Chops Korabiak recipe from Food.com.
Provided by UnknownChef86
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt half of butter in large skillet over medium high heat.
- Add mushrooms and onions and saute until tender, about 5 to 10 minutes.
- remove and keep warm.
- Melt remaining butter in same skillet over medium high heat.
- Sprinkle chops with rosemary, garlic powder and salt and pepper.
- Add to skillet and saute until browned on both sides about 5 minutes.
- Reduce heat to medium and continue cooking until tender.
- Transfer lamb chops to heated platter.
- Pour wine into skillet and cook over medium high heat, scraping up any browned bits clinging to bottom of pan, until liquid is reduced by about 1/3.
- Spoon vegetables over chops and top with sauce.
Nutrition Facts : Calories 459.8, Fat 37, SaturatedFat 18.5, Cholesterol 100.8, Sodium 160.9, Carbohydrate 3.9, Fiber 0.8, Sugar 1.5, Protein 17.3
LAMB CHOPS WITH MUSHROOM WINE SAUCE
This is a delicious way to fix lamb chops. It's simple and can be a great romantic meal. If your chops are thicker, you can pour the sauce over them and put them in the oven for a few miinutes. From Gourmet magazine.
Provided by lazyme
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat.
- Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
- Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden.
- Add the onion and cook the mixture, stirring, for 1 minute.
- Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated.
- Add the vinegar and boil the mixture until the liquid is evaporated.
- Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated.
- Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring.
- Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.
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