Spanish Lamb Chops Recipes

GRILLED LAMB CHOPS

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

SPANISH LAMB AND COUSCOUS

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook lamb in skillet, turning once, until brown on both sides.
• Stir in bell pepper, chili sauce, tomatoes, cumin, marjoram, garlic powder and salt; reduce heat to medium-low. Cover and simmer about 10 minutes or until lamb is light pink in center.
• Stir in olives; sprinkle with parsley. Serve with couscous.

SPANISH LAMB CHOPS

Steps:

• Cook chops in a little oil for 3-4 minutes, turn & cook for a further 3-4 minutes, remove from pan while you prepare sauce.
• Add onion & capsicum to pan juices and cook gently until soft, approx 2 minutes.
• Add mushrooms and stir over a medium heat until they begin to soften.
• Add tomatoes, wine, & herbs & season to taste.
• Allow mixture to cook for 2-3 mins before returning chops to pan to heat through, then serve.

SPANISH-RUBBED LAMB CHOPS

Steps:

• Combine spices in a mortar and grind together and rub on both sides of lamb chops. Allow to stand about 40 min at room temperature. During the last 10-15 min, add port, turn once. Grill on med-high heat (about 12 min per side for med-well). Let stand about 2 min. Garnish with fresh oregano and serve warm.

BASQUE LAMB CHOPS WITH TOMATOES & OLIVES

Steps:

• Season chops with salt and pepper; dredge with flour.
• Heat oil in heavy skillet over medium-high until it starts to "shimmer".
• Add chops and cook 2 to 5 minutes on each side. Transfer to heated platter.
• Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper.
• Spoon sauce over chops and serve.

SPANISH LAMB WITH SHERRY, HONEY & PEPPERS

Steps:

• Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
• Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
• In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.

SLOW-ROASTED ANDALUSIAN-STYLE LAMB AND POTATOES

Steps:

• Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves.
• Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer.
• Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.
• Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°F. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing.
• Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.