HERBED LAMB CHOPS
This nicely seasoned lamb tastes marvelous whether sauteed on the stovetop or grilled on a hibachi. For a special meal, serve with parsley rice, fruit cups, spinach salad and lemon tarts.-Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub remaining herb mixture over both sides of lamb chops. In a shallow dish, combine the oil, lemon juice, bay leaves and lemon zest. Add chops and turn to coat. Let stand for 5 minutes; drain., In a large skillet, brown chops for 2 minutes on each side. Reduce heat to medium. Cover and cook for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with butter and sprinkle with reserved herb mixture.
Nutrition Facts : Calories 291 calories, Fat 22g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 376mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein.
LAMB CHOPS WITH HERBES DE PROVENCE
Make and share this Lamb Chops with Herbes De Provence recipe from Food.com.
Provided by Derf2440
Categories Lamb/Sheep
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Nick edges of chops in several places to prevent curling.
- Brush olive oil on both sides of chops.
- Sprinkle with salt and pepper and 2 tablespoons Herbes de provence.
- Rub seasonings into chops.
- Grill over high heat 3 to 4 minutes per side for medium rare.
- The chops should register 135 degrees at the thickest part.
- Transfer to a platter and set aside for a few minutes before serving.
- Sprinkle with remaining herbs.
Nutrition Facts : Calories 714.1, Fat 64.2, SaturatedFat 24.3, Cholesterol 140.6, Sodium 107.6, Carbohydrate 1.2, Fiber 0.7, Protein 31.3
HERBES DE PROVENCE-CRUSTED LAMB CHOPS
This so-simple recipe is simply delicious! :) Adapted from Cooking Light. Can be prepared on indoor or outdoor grill, a Foreman-style grill, or broiler.
Provided by Julesong
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using grill, first prepare it (whichever kind you have). If using broiler, preheat it. (A lot of broilers don't require preheating - but mine does.).
- In a bowl, combine first 7 ingredients.
- Rub mixture evenly over both sides of the lamb chops.
- Spray the grill rack or broiling pan with cooking spray.
- Place the chops (making sure they're not touching) on the rack or pan.
- Grill or broil for 4 to 6 minutes on each side (lamb should still be slightly pink).
- Serve with a large spring greens salad with champagne vinaigrette, pilaf, and a nice white wine.
Nutrition Facts : Calories 714.9, Fat 60.9, SaturatedFat 26.7, Cholesterol 167.8, Sodium 429.6, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 37.5
SAUTÉED LAMB CHOPS WITH HERBES DE PROVENCE
Categories Lamb
Number Of Ingredients 5
Steps:
- Generously season both sides of the chops with salt and pepper. Heat the remaining 1 Tbs. oil in a 10-inch sauté pan over high heat until very hot. Sear the chops in batches until browned on one side, 2 to 3 minutes. Flip the chops and cook until the second side has browned, 2 to 3 minutes for medium rare. Transfer the chops to a platter, cover loosely with foil, and let rest for 5 minutes before serving. Serving Suggestions Serve with Mashed Potatoes and Haricots Verts with Toasted Walnuts and Chèvre. nutrition information (per serving): Size : about 3 oz. per serving; Calories (kcal): 460; Fat (g): 41; Fat Calories (kcal): 370; Saturated Fat (g): 12; Protein (g): 20; Monounsaturated Fat (g): 23; Carbohydrates (g): 2; Polyunsaturated Fat (g): 4; Sodium (mg): 540; Cholesterol (mg): 85; Fiber (g): 1
HERBED LAMB CHOPS WITH PINOT NOIR SAUCE
Categories Herb Lamb Roast Sauté Dinner Lamb Chop Red Wine Fall Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For sauce:
- Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
- Mix butter and flour in small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.)
- For lamb:
- Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together. Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.)
- Preheat oven to 350°F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Sauté until browned, about 4 minutes. Turn rack over and sauté until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
- Roast lamb until thermometer inserted into center registers 135°F for medium-rare, about 25 minutes. Let lamb rest on sheet 15 to 20 minutes. Cut lamb between bones into individual chops. Arrange 3 chops on each plate. Drizzle with sauce and serve.
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