Rosemary Lamb Chops With Swiss Chard And Balsamic Syrup Recipes

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CLASSIC ROSEMARY LAMB CHOPS



Classic Rosemary Lamb Chops image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

1/3 cup olive oil
3 cloves garlic, smashed
1/2 bunch fresh rosemary, chopped
Salt and freshly ground pepper
12 baby lamb chops (about 1-inch thick), Frenched
Flaked salt, such as Maldon, for serving

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 SWISS CHARD AND BALSAMIC SYRUP



Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup image

Categories     Onion     Broil     Sauté     Quick & Easy     Rosemary     Lamb Chop     Chard     Gourmet

Number Of Ingredients 18

For balsamic syrup
3/4 cup balsamic vinegar
1/4 teaspoon minced fresh rosemary
1/8 teaspoon black peppercorns
For chard
1 bunch Swiss chard (1 lb)
1/4 cup chopped red onion
1 teaspoon finely chopped garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon water
For lamb chops
8 rib lamb chops (1 1/4 lb total), trimmed of all fat
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon finely chopped fresh rosemary
1/4 teaspoon black pepper

Steps:

  • Make syrup:
  • Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
  • Sauté chard:
  • Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
  • Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
  • Broil chops while chard cooks:
  • Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.

ROSEMARY AND GARLIC LAMB CHOPS



Rosemary and Garlic Lamb Chops image

Categories     Food Processor     Garlic     Herb     Lamb     Broil     Quick & Easy     Rosemary     Lamb Chop     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

5 garlic cloves
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons chopped fresh rosemary
2 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
12 meaty lamb rib chops (about 2 1/2 ounces each)

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.

ROSEMARY LAMB CHOPS



Rosemary Lamb Chops image

While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. "I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner," Beth explains. The chops are perfectly seasoned with rosemary and thyme and have a fabulous presentation sure to impress guests.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2 teaspoons dried rosemary, crushed
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
8 lamb loin chops (1 inch thick and 6 ounces each)

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°).

Nutrition Facts : Calories 161 calories, Fat 15g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 310mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

LAMB CHOPS WITH BALSAMIC REDUCTION



Lamb Chops with Balsamic Reduction image

This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.

Provided by PGRAYMENDOZA

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 40m

Yield 4

Number Of Ingredients 10

¾ teaspoon dried rosemary
¼ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
¼ cup minced shallots
⅓ cup aged balsamic vinegar
¾ cup chicken broth
1 tablespoon butter

Steps:

  • In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  • Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g

ROSEMARY LAMB CHOPS WITH SWISS CHARD & BALSAMIC SYRUP



Rosemary Lamb Chops With Swiss Chard & Balsamic Syrup image

Make and share this Rosemary Lamb Chops With Swiss Chard & Balsamic Syrup recipe from Food.com.

Provided by kelly in TO

Categories     Chard

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup balsamic vinegar
1/4 teaspoon minced fresh rosemary
1/8 teaspoon black peppercorns
1 lb swiss chard
1/4 cup chopped red onion
1 teaspoon finely chopped garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon water
1 1/4 lbs lamb rib chops, trimmed of all fat (8)
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon finely chopped fresh rosemary
1/4 teaspoon black pepper

Steps:

  • Make syrup:.
  • Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
  • Sauté chard:.
  • Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
  • Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
  • Broil chops while chard cooks:.
  • Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.

Nutrition Facts : Calories 585.8, Fat 52.4, SaturatedFat 22, Cholesterol 107.7, Sodium 903.3, Carbohydrate 5.9, Fiber 2.1, Sugar 1.7, Protein 22.8

ROSEMARY LAMB CHOPS WITH SWISS CHARD AND BALSAMIC SYRUP



Rosemary Lamb Chops With Swiss Chard and Balsamic Syrup image

I just got this off the Epicurious website and, as I've noticed other people putting recipes on for "safekeeping", I decided to do the same! I LOVE swiss chard and lamb. I haven't actually made the chops so I'm only guessing at times for prep and passive, using the recommended times in the recipe. (Apparently you should use stainless steel or enameled cast iron as they are nonreactive. Avoid pure aluminum and uncoated iron.) Each serving contains about 263 calories and 14 grams fat.

Provided by keeney

Categories     Lamb/Sheep

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup balsamic vinegar
1/4 teaspoon minced fresh rosemary
1/8 teaspoon black peppercorns
1 lb swiss chard
1/4 cup chopped red onion
1 teaspoon finely chopped garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon water
8 lamb rib chops, trimmed of all fat (1 1/4 lb total)
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon finely chopped fresh rosemary
1/4 teaspoon black pepper

Steps:

  • Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
  • Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
  • Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
  • Broil chops while chard cooks.
  • Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total.
  • Serve chops and chard drizzled with balsamic syrup.

Nutrition Facts : Calories 58.5, Fat 3.6, SaturatedFat 0.5, Sodium 824, Carbohydrate 5.9, Fiber 2.1, Sugar 1.7, Protein 2.3

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