New Zealand Lamb Sauce Recipes
NEW ZEALAND LAMB SAUCE
Make and share this New Zealand Lamb Sauce recipe from Food.com.
Provided by Sharon123
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Put mint into a jug. Cover with boiling water and add sugar and vinegar. Add salt to taste.
- Makes 1/2 cup.
Nutrition Facts : Calories 127.5, Fat 0.1, Sodium 9, Carbohydrate 28, Fiber 1, Sugar 25.6, Protein 0.5
NEW ZEALAND LAMB MARINADE
From the New Zealand Lamb Cooperative, this is great! Use the cut of meat you desire, marinate, and cook!
Provided by Sharon123
Categories Vegetable
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place lamb in a dish just large enough to hold meat.
- Whisk marinade ingredients together and pour over top. Refrigerate for 4 hours, turning once.
- Drain, and cook as desired.
Nutrition Facts : Calories 615.6, Fat 54.7, SaturatedFat 7.2, Sodium 591.7, Carbohydrate 10.9, Fiber 0.6, Sugar 0.7, Protein 1.2
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
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