SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 hors d'oeuvres servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
- Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
- Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
- When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.
SEARED LAMB LOIN CHOPS
Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 3
Steps:
- Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.
PAN-SEARED LAMB CHOPS
A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.
Nutrition Facts : Calories 437 calories, Fat 33g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 429mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
SHERRIED LAMB CHOPS
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim as much fat as possible off the lamb chops. If there is meat on the loose ends of the chops, roll them up and secure to the eye of the chop with a toothpick. Otherwise cut these tails off. Dust chops lightly with flour seasoned with salt and pepper
- Heat olive oil in a heavy skillet large enough to hold the chops in a single layer. Over high heat lightly and quickly brown the chops on both sides. Remove them and cover to keep warm.
- Lower heat to medium, add the pepper and onions and saute until tender. Add the garlic and saute for another minute or two but do not allow the garlic to brown. Stir in the sherry, tomatoes and lemon juice. Bring to a simmer. Season to taste with salt and pepper.
- Return chops to the pan and cook over medium heat, basting constantly with the sauce, until cooked as desired. For medium-rare chops, the cooking time is no more than about three minutes. The tops will be medium in about five minutes and well done in seven to eight minutes. For well-done chops the pan should be covered so too much of the sauce does not evaporate.
- Sprinkle with parsley and olives, garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 44 grams, Carbohydrate 14 grams, Fat 86 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 923 milligrams, Sugar 5 grams
LAMB CHOPS WITH DRIED CHERRIES AND PORT
Categories Passover Quick & Easy High Fiber Rosh Hashanah/Yom Kippur Dinner Lamb Chop Port Fall Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.
GRILLED LAMB CHOPS WITH PINK PEPPERCORN SAUCE
The secret to these extra-flavorful lamb chops is the marinade. (It's also amazing on pork chops.) Have your butcher double-cut the lamb chops-a thicker chop stays super juicy and is easier to keep from overcooking.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
- Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
- Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
- To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
BROILED LAMB CHOPS WITH ONIONS AND SHERRY SAUCE
I don't always do these the same way so have added options I have used, either way they are delicious, the sherry sauce is a wonderful flavour, a touch of cayenne is nice too.
Provided by Derf2440
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub lamb chops with garlic and season with salt and pepper, set aside.
- Melt butter in a fry pan Saute onions in butter until caramelized.
- Broil chops while sauteing onions, about 3 inches from heat for about 4-8 minutes each side or until done to your liking, place on platter and cover with sautéed onions.
- Serve at once with sherry sauce.
- If you prefer, you can fry the chops in the onion pan, put onions aside and keep warm, after frying chops, put under onions on platter and keep warm while deglazing pan with sherry, sprinkle pan with a little flour, salt and pepper,add sherry and whisk up bits, boil to thicken and pour over chops and onions.
- ---------Sherry sauce-------------.
- Combine 1 1/2 cups tomato juice, Worcestershire sauce, bacon bits, and butter in the top of a double boiler over direct heat; simmer for 10 minutes.
- In a small bowl whisk together 2 1/2 tablespoons flour and 1/4 cup tomato juice, whisk slowly into the simmering sauce; season with salt and pepper and simmer until thickened.
- Place pot over hot water and add sherry, bring to simmer, just until hot.
Nutrition Facts : Calories 706.6, Fat 54.6, SaturatedFat 24.5, Cholesterol 155.4, Sodium 657.2, Carbohydrate 10.3, Fiber 0.6, Sugar 4.5, Protein 35.3
CURRIED LAMB CHOPS
Serve these fragrantly-spiced lamb chops with our Cucumber, Cranberry-Bean, and Beet Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Combine curry powder and salt in a shallow bowl. Coat lamb chops thoroughly on all sides.
- Heat a large skillet over medium-high heat, and add oil. When hot, add lamb chops, working in batches so as not to overcrowd pan; cook until well browned on both sides, 3 to 4 minutes per side. Transfer to a rimmed baking sheet.
- Roast until chops are cooked to desired doneness, 6 to 8 minutes for medium-rare. Remove from oven; serve hot.
SWEET CURRIED LAMB CHOPS
A sweet curry that even the kids love with a rich fruity sauce, best with rice or mashed potatoes to soak the sauce up.
Provided by Sandra Williamson
Categories Lamb/Sheep
Time 2h22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in pan, add chops, brown well on both sides (I always well cook the chops at this stage).
- Arrange browned/cooked chops in a single layer in an oven-proof dish.
- Add onions to remaining pan drippings, cook 1-2 minutes, remove from pan, and put on top of chops.
- Place flour, sugar, curry, mustard and ginger in saucepan, mix well.
- Add vinegar, blend until smooth.
- Add water, tomato sauce and chutney, stir constantly over heat until mixture boils and thickens.
- Pour thickened sauce over the chops and onions, cover.
- Bake in moderate oven for 1.5-2 hours or until chops are tender.
- Stir in chopped parsley (To save time you can microwave the whole lot at this stage until the chops are tender, also cooking the chops well at the beginning will also save time).
CURRIED LAMB CHOPS
"Treat yourself and someone special to a fancy dinner with these moist tender chops," suggests Imelda Cauley from Delaware, Ohio. "The mild curry and apple flavors are wonderful with lamb."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.
Nutrition Facts :
EASY HERBED LAMB CHOPS
This lamb chop recipe is a family favorite. We've been making it for years for special family occasions.
Provided by WYERA
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
- Heat olive oil in a large, deep frying pan over medium-high heat.
- Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
- Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
- Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 1.7 g, Cholesterol 42.4 mg, Fat 17 g, Fiber 0.4 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 1199.1 mg, Sugar 0.6 g
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