Spice Rubbed Lamb Chops Pan Sauteed 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

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

SPICE RUBBED LAMB CHOPS WITH GREEN BEANS



Spice Rubbed Lamb Chops with Green Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 pound fresh green beans
1 small shallot, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 a lemon, juiced
2 tablespoons pine nuts, toasted
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon freshly ground cloves
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
8 loin lamb chops

Steps:

  • Preheat the oven to 325 degrees F.
  • Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
  • Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.

Nutrition Facts : Calories 522 calorie, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 180 milligrams, Sodium 993 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 60 grams, Sugar 4 grams

MOROCCAN RUB LAMB CHOPS



Moroccan Rub Lamb Chops image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 6 servings

Number Of Ingredients 9

6 loin lamb chops
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin, a palm full
2 teaspoons ground turmeric, eyeball it
1 teaspoon sweet paprika, 1/3 palm full
1 teaspoon coriander seeds
1 teaspoon garlic salt
1/2 teaspoon hot red pepper flakes
1 lemon, wedged

Steps:

  • Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon.

PAN-SEARED LAMB CHOPS



Pan-Seared Lamb Chops image

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

3 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 teaspoon minced fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
4 lamb loin chops (4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup white wine
1/4 cup heavy whipping cream

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.

SPICE-RUBBED LAMB CHOPS WITH ROASTED TOMATOES



Spice-Rubbed Lamb Chops with Roasted Tomatoes image

Categories     Lamb     Tomato     Bake     Sauté     Quick & Easy     Gourmet

Yield Serves 2

Number Of Ingredients 6

3 plum tomatoes, cut lengthwise into 1/4-inch-thick slices
3 teaspoons olive oil
two 3/4-to 1-inch-thick shoulder lamb chops (8 to 10 ounces each)
2 teaspoons ground cumin
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 450°F. and lightly oil a baking pan.
  • Arrange tomatoes in one layer in prepared pan and brush with 1 teaspoon oil. Roast tomatoes in middle of oven 20 minutes, or until browned lightly, and keep warm.
  • Pat lamb chops dry. In a small dish stir together cumin, salt, and pepper and rub mixture on both sides of lamb chops.
  • In a 9-inch heavy non-stick skillet heat remaining 2 teaspoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to 2 plates and serve with roasted tomatoes.

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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