Rosemary Lamb Chops With Breadcrumbs Recipes

ROSEMARY LAMB CHOPS

Steps:

• Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

CLASSIC ROSEMARY LAMB CHOPS

Steps:

• Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.
• Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.

ROSEMARY LAMB CHOPS WITH BREADCRUMBS

Steps:

• Whisk oil, 1 tablespoon lemon juice, garlic, mustard, and rosemary in glass baking dish to blend. Sprinkle lamb with salt and pepper. Add to marinade and turn to coat. Cover and refrigerate at least 4 hours and up to 1 day.
• Preheat broiler. Remove lamb chops from marinade and transfer to rimmed baking sheet. Broil lamb chops 2 minutes per side. Mix 1 tablespoon lemon juice, breadcrumbs, and butter in medium bowl to blend. Press breadcrumb mixture atop each chop, dividing equally. Broil chops without turning until breadcrumbs are golden brown and lamb is cooked to desired doneness, about 4 minutes for medium-rare. Serve immediately.

GARLIC AND HERB CRUSTED LAMB CHOPS

Steps:

• Preheat oven to 325 degrees F.
• Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

ROSEMARY-AND-GARLIC LAMB CHOPS

Steps:

• Season lamb with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then lamb in a single layer. Cook, flipping once, until browned on both sides, 5 to 7 minutes. Transfer to a plate.
• Reduce heat to medium. Add onions; cook, stirring a few times, until golden brown in places, 5 to 7 minutes. Add garlic, rosemary, and tomato paste; cook until fragrant, about 1 minute. Add wine; cook until mostly evaporated, about 1 minute. Stir in broth. Return lamb and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and cook until a thermometer inserted in thickest part of lamb (without touching bone) registers 130 degrees, 6 to 8 minutes. Serve over potatoes.

ROSEMARY-RUBBED LAMB CHOPS

Steps:

• With a sharp knife, cut each rack of lamb into individual chops. In a small bowl, combine the remaining ingredients. Rub over both sides of chops; place on a rack in a shallow roasting pan. Cover and refrigerate for 2 hours. , Bake, uncovered, at 400° for 14-16 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 150°; medium-well, 145°).

BALSAMIC AND ROSEMARY LAMB CHOPS

Steps:

• Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes.
• Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.

LAMB CHOPS WITH MUSTARD-HERB CRUST

Steps:

• In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
• In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

ROSEMARY ROAST LAMB CHOPS

Steps:

• Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
• Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.

ROSEMARY AND GARLIC LAMB CHOPS

Steps:

• Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
• Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.

SIMPLE ROSEMARY LAMB CHOPS

Steps:

• Heat the butter and olive oil together in a fry pan.
• Pepper the lamb chops well.
• Put them into the hot oil and then turn over after a minutes so that they are sealed and seared to keep the juices inches.
• On the top side only add 3/4 of the fresh rosemary. Cook for 7-8 minutes.
• Turn the chops over and cook for as long as you need to get the insides to the "doneness" that you prefer, add a small amount of salt once you have turned them over.
• If you like your chops to be cooked though, turn the heat down just a little at this point so that they don't burn.
• Drain off the excess fat and serve with the remaining rosemary sprinkled on top.

QUICK ROSEMARY LAMB CHOPS

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 6 min., turning after 3 min. Remove from skillet; cover to keep warm.
• Add onions to skillet; cook 5 min. or until crisp-tender, stirring occasionally. Stir in peppers, dressing, broth and rosemary. Add chops; simmer on medium-low heat 4 min. or until sauce is thickened and chops are done (160°F).
• Serve chops and sauce with rice.