Savoury Lamb Chops By June Recipes

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SAVORY LAMB CHOP CASSEROLE



Savory Lamb Chop Casserole image

Drop the chops in a casserole dish and top with a tomato-based sauce and an array of spices. Throw it in the oven, forget about it for a couple hours, and voila, easiest lamb chops ever.

Provided by Guest Foodie

Time 5h

Yield 6

Number Of Ingredients 12

6 lamb chops
2 tablespoons flour
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons tomato sauce
2 teaspoons curry powder
2 teaspoons ground ginger
2 teaspoons dry mustard
2 teaspoons mixed spice
1 teaspoon salt
1/4 teaspoon black pepper
1 cup water

Steps:

  • Trim fat off chops, then place in a shallow casserole. Mix all other ingredients and pour over chops. Marinate for several hours. Cover dish and bake at 300 degrees F for two hours. Serve hot with mashed potatoes and vegetables.

Nutrition Facts :

SAVOURY LAMB CHOPS



Savoury Lamb Chops image

My Mum made this recipe up when I was little. It's so yummy always surprising me how good when I make it again. I don't know anyone yet who doesn't like it so give it a try.

Provided by Dinner Time

Categories     Lamb/Sheep

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 11

6 -8 lamb chops
2 tablespoons flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon ginger
1 cup water
1 tablespoon tomato sauce or 1 tablespoon ketchup
1 tablespoon vinegar
1/4 teaspoon mustard powder
1/4 teaspoon mixed spice
1/2 teaspoon mixed herbs

Steps:

  • Trim as much of the fat off the chops as possible and place meat in casserole dish, mix ingrediants together and pour over meat.
  • Bake at 150 degrees celcius for 3-4 hours.
  • Great for tough meat, just cook for longer.

Nutrition Facts : Calories 471.4, Fat 38.1, SaturatedFat 16.8, Cholesterol 105.5, Sodium 682.2, Carbohydrate 6.6, Fiber 0.2, Sugar 3.3, Protein 23.8

SAVORY LAMB SLIDERS



Savory Lamb Sliders image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 10h

Yield 9 sliders

Number Of Ingredients 24

1 1/2 pounds ground lamb
1/4 cup minced shallot
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/4 teaspoon paprika
1 clove garlic, grated
1 cup plain Greek yogurt, strained
1/2 cup grated cucumber
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
One 9-count package pretzel slider buns, preferably King's Hawaiian, warmed or lightly toasted
Green leaf lettuce, for garnish
1/4 cup crumbled feta
Pickled Onions, recipe follows
1 cup red wine vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon pickling spice
1 red onion, sliced thinly into rings

Steps:

  • Form the lamb sliders: In a large bowl, add the lamb, shallots, mint, parsley, salt, pepper, cumin, paprika and garlic. Gently combine, making sure not to overmix. Divide the mixture into 9 equal portions. Using a ring mold about 3 inches in diameter, press each portion into the mold to form a slider, or just form the patties with your hands. Transfer the patties to a baking sheet lined with parchment paper and cover with plastic wrap. Refrigerate the patties for about 30 minutes.
  • Make the tzatziki: In a medium bowl, combine the yogurt, cucumber, dill, mint, lemon juice, salt and pepper. Refrigerate until serving time.
  • Cook the lamb sliders: Heat a grill pan or grill to high heat and cook the slider patties, 2 to 3 minutes. Flip the patties, then sprinkle with salt and pepper and continue to grill until cooked through (130 to 135 degrees F), another 2 to 3 minutes.
  • To serve: Top the bun bottoms with lettuce, tzatziki and feta. Top the bun tops with the tzatziki and Pickled Onions. Place the slider patties on the bun bottoms. Place the tops of the buns on the sliders and serve.
  • Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.

SAVORY MINT LAMB CHOPS



Savory Mint Lamb Chops image

Categories     Garlic     Herb     Lamb     Broil     Quick & Easy     Mint     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup olive oil
1/4 cup chopped fresh mint
4 large garlic cloves, minced
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
8 (1- to 1 1/2-inch-thick) lamb loin chops (about 5 ounces each), trimmed
Fresh mint sprigs

Steps:

  • Place olive oil, chopped fresh mint, minced garlic, salt, cumin, coriander, cayenne pepper, and black pepper in small bowl; mix well. Spread herb mixture over both sides of lamb chops. Transfer chops to broiler pan. Let stand 10 minutes.
  • Preheat broiler. Broil chops until brown and crusty, about 4 minutes per side for medium-rare. Arrange chops on platter, garnish with fresh mint sprigs, and serve.

SAVOURY LAMB CHOPS



Savoury Lamb Chops image

With a small amount of preparation, this is practically a one dish meal. Great served with some crusty bread. Recipe from Family Circle.

Provided by Mandy

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 lamb chops, trimmed of fat
salt
2 teaspoons curry powder
1 large onion, chopped
1/4 cup bacon, chopped
1 cup celery, chopped
1 cup carrot, sliced
1/2 cup raw rice
1 1/2 cups chicken stock
1 tablespoon fruit sauce
2 large tomatoes, sliced

Steps:

  • Season chops with salt & curry powder and slowly brown them in a frypan on both sides, place chops in a greased casserole dish.
  • Addonion & bacon to frypan and cook until bacon fat starts to run, add celery, carrot and rice and stir until rice is lightly browned.
  • Spoon vegetable mixture over chops.
  • Combine stock & fruit sauce and pour into casserole, top with sliced tomatoes and season with salt to taste.
  • Cover & bake at 180.C for approx 1 hour or until chops are tender.

Nutrition Facts : Calories 609.9, Fat 39.6, SaturatedFat 17.2, Cholesterol 108.2, Sodium 255.5, Carbohydrate 33.4, Fiber 3.8, Sugar 7.2, Protein 28.8

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