Spice Rubbed Lamb Chops Hoisin And With Grilled Bok Choy Salad Recipes

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SPICE-RUBBED LAMB CHOPS



Spice-Rubbed Lamb Chops image

This cumin- and coriander-rubbed lamb chop is served with gingery roasted cauliflower for a dish with plenty of protein, vegetables, and Indian flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 10

1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/2 teaspoon coarse salt
Freshly ground pepper
2 lamb rib chops (about 5 1/2 ounces each)
2 teaspoons extra-virgin olive oil
1 ounce arugula (about 2 cups)
Roasted Cauliflower with Ginger and Mint, for serving

Steps:

  • Stir together thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.
  • Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add chops. Reduce heat to medium. Cook chops, flipping halfway though, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide arugula between plates; drizzle with remaining teaspoon oil. Serve with cauliflower.

Nutrition Facts : Calories 175 g

SEVEN-SPICE GRILLED LAMB CHOPS WITH PARSLEY SALAD RECIPE



Seven-Spice Grilled Lamb Chops with Parsley Salad Recipe image

This seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.

Provided by Kamal Mouzawak

Yield 4 servings

Number Of Ingredients 14

1 cup plain whole-milk yogurt (not Greek)
1 tsp. freshly ground black pepper
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
12 untrimmed lamb rib chops (about 3 lb.), patted dry
Kosher salt
1 small red onion, very thinly sliced
1 cup coarsely chopped parsley
1 Tbsp. fresh lemon juice
2 tsp. sumac

Steps:

  • Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
  • Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
  • Let lamb sit at room temperature 1 hour before grilling.
  • Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5-10 minutes.
  • Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
  • Serve lamb chops with parsley salad on top.

SPICE-RUBBED LAMB CHOPS



Spice-Rubbed Lamb Chops image

One of my absolute favorite meals to eat anytime are Lamb Chops! My girls, Hanna and Amani, love watching me make my delicious chops, but they love eating them even more. -Nareman Dietz, Beverly Hills, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 11

2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1-1/2 teaspoons pepper
1-1/4 teaspoons ground cumin
1-1/4 teaspoons curry powder
1 garlic clove, minced
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
4 lamb rib chops
1 tablespoon olive oil

Steps:

  • Mix first 9 ingredients; spread over chops. Refrigerate, covered, overnight., Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat; brown chops, about 2 minutes per side. Transfer to oven; roast until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 3-4 minutes.

Nutrition Facts : Calories 290 calories, Fat 17g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 620mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

SPICY BOK CHOY IN GARLIC SAUCE



Spicy Bok Choy in Garlic Sauce image

Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.

Provided by Spyce

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 10

1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
¼ cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
⅛ teaspoon crushed red pepper flakes

Steps:

  • Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
  • In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
  • Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g

GRILLED BOK CHOY



Grilled Bok Choy image

Grilled bok choy is easy to cook and tastes great with steak, burgers, hot dogs or anything else you might be cooking on the grill! The crispy leaves and tender stalks will have you coming back for more!

Provided by NomNomDelicious

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 7

1 (2 pound) head of bok choy
¼ cup melted butter
⅛ teaspoon garlic powder
⅛ teaspoon paprika
⅛ teaspoon ground black pepper
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.
  • Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

Nutrition Facts : Calories 89.6 calories, Carbohydrate 3.8 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 306 mg, Sugar 1.8 g

MOROCCAN SPICE RUBBED LEG OF LAMB WITH APRICOT CHUTNEY



Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney image

Provided by Bobby Flay

Time 2h

Yield 8 servings

Number Of Ingredients 23

1/4 cup Hungarian paprika
2 tablespoons light brown sugar
1 tablespoon ground cumin
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground coriander
4 cloves garlic, smashed to a paste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 boneless leg of lamb (7 pounds)
Spice rub
1/4 cup olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
1 large yellow onions, finely sliced
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 jalapeno, finely chopped
2 cups apricots, soaked in hot water for 30 minutes, drained, then coarsely chopped
3 tablespoons light brown sugar
1 cup cider vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper

Steps:

  • Spice Rub: Mix all ingredients together in a small bowl;
  • Lamb: Preheat grill to high and attach rotisserie. Brush the lamb with oil, season with salt and rub completely with spice rub. Sear the lamb on both sides until golden brown, about 5 to 6 minutes per side. Attach the lamb to the rotisserie and cook with the cover closed for 1 1/4 to 1 1/2 hours for medium rare doneness.
  • Apricot Chutney: Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.

GRILLED LAMB CHOPS WITH SPICY CHILI-CILANTRO SAUCE



Grilled Lamb Chops with Spicy Chili-Cilantro Sauce image

Categories     Lamb     Broil     Father's Day     Backyard BBQ     Summer     Grill/Barbecue     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

4 tablespoons chili powder
3 tablespoons chopped fresh cilantro
1 tablespoon dried oregano
1 tablespoon ground cumin
1 1/2 teaspoons garlic powder
8 1-inch-thick lamb loin chops (about 2 3/4 to 3 pounds total)
1 tablespoon olive oil
1/4 cup chopped shallots
1 tablespoon chopped garlic
2 cups dry red wine
2 cups beef stock or canned beef broth
4 tablespoons chilled butter, cut into 1/2-inch pieces

Steps:

  • Combine 2 tablespoons chili powder, cilantro, oregano, cumin and garlic powder in small bowl. Coat lamb chops with spice mixture. Place lamb chops in glass baking dish. Cover and refrigerate 8 hours or overnight.
  • Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots and garlic and sauté 2 minutes. Add red wine, beef stock and remaining 2 tablespoons chili powder. Boil until sauce is reduced to 3/4 cup, about 30 minutes. Remove sauce from heat. Add butter 1 piece at a time, whisking until melted after each addition.
  • Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium-rare.
  • Place 2 lamb chops on each of 4 plates. Spoon sauce over lamb and serve.

HOISIN GLAZED BOK CHOY



Hoisin Glazed Bok Choy image

A green leafy alternative to healthy eating with a combination of the traditional Chinese sweet sauce. So saucy yet healthy.

Provided by Frenzy

Categories     Vegetable

Time 15m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 11

1/2 garlic clove, chopped
1 teaspoon ginger, chopped
400 g bokchoy cabbage, chopped
200 g straw mushrooms, sliced
150 g firm tofu, diced
3 tablespoons hoisin sauce
1 tablespoon soy sauce
3/4 cup water
2 teaspoons all-purpose flour
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

  • - In a cup, combine the soy sauce, hoisin sauce, water, sesame oil and flour
  • - In a wok, heat oil and fry the garlic and ginger
  • - Add the mushrooms and stir-fry for 2 minutes
  • - Add the bokchoy and the mixture and simmer for 3 minutes.
  • - Add the tofu and simmer again for another 1 minute.

Nutrition Facts : Calories 149.7, Fat 7.5, SaturatedFat 1, Cholesterol 0.4, Sodium 662, Carbohydrate 15.6, Fiber 4.5, Sugar 7.2, Protein 8.3

SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)



Spice-Rubbed Lamb Chops (Pan Sauteed) image

I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint.

Provided by Oolala

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/2 teaspoon coarse salt
freshly ground pepper
2 lamb chops, rib chops about 5 1/2 oz. each
2 teaspoons extra virgin olive oil
1 ounce arugula, about 2 cups

Steps:

  • Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
  • Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
  • Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
  • Add chops and reduce heat to medium.
  • Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
  • Transfer each chop to a serving plate.
  • Divide arugula between plates and drizzle with the remaining teaspoons of oil.

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