Spiced Lamb Chops Herb Salad Recipes

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SPICED LAMB CHOPS & HERB SALAD



Spiced lamb chops & herb salad image

Marinated with garlic, lemon and North African spice blend ras el hanout, these lamb chops are served with a light herb and pomegranate salad

Provided by Emily Kydd

Categories     Dinner, Main course, Supper

Time 23m

Number Of Ingredients 11

4 lamb chops
1 ½ tsp ras el hanout
1 garlic clove , crushed
1 tbsp olive oil
zest and juice 0.5 lemon
small pack parsley , roughly chopped
0.5 small pack mint , leaves picked and roughly chopped
½ red onion , finely chopped
50g pomegranate seeds
2 heaped tbsp houmous , from a tub
warm toasted pitta bread , rubbed with a halved garlic clove, to serve

Steps:

  • Put the lamb chops in a large bowl. Add the ras el hanout, garlic, oil, most of the lemon juice and some seasoning. Toss everything together and set aside for at least 15 mins.
  • Combine the herbs, onion, pomegranate seeds and lemon zest in a bowl. Season and set aside. Heat a griddle or grill until very hot and cook the lamb chops for 3-4 mins each side, until cooked but still pink and juicy on the inside, then leave to rest for a few mins. Serve the chops with the salad, houmous and pitta, and squeeze over the remaining lemon juice.

Nutrition Facts : Calories 587 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium

SPICED LAMB CHOPS WITH HERBED MASHED POTATOES



Spiced Lamb Chops with Herbed Mashed Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 bone-in lamb shoulder chops (6 to 8 ounces each)
Kosher salt and freshly ground pepper
1 tablespoon ras el hanout
1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
4 tablespoons unsalted butter, at room temperature
Finely grated zest of 1 lemon
3 scallions, thinly sliced
2 tablespoons finely chopped fresh dill, plus 2 tablespoons roughly chopped
2 tablespoons chopped fresh cilantro, plus whole leaves for topping
2/3 cup low-fat milk
2 tablespoons vegetable oil
Harissa, for serving

Steps:

  • Season the lamb all over with salt and pepper, then rub with the ras el hanout. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until very tender, 12 to 15 minutes. Drain well.
  • Combine the butter, lemon zest, all but 2 tablespoons scallions, the finely chopped dill and the chopped cilantro in a small bowl; stir to combine. Add to the drained potatoes and mash with a potato masher or large fork. Slowly add the milk, stirring to combine. Season with salt and pepper and cover to keep warm.
  • Preheat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the lamb chops and cook until well browned, about 4 minutes per side for medium rare to medium.
  • Divide the lamb chops and potatoes among plates. Top with the remaining scallions, roughly chopped dill and cilantro leaves. Serve with harissa.

Nutrition Facts : Calories 620, Fat 40 grams, SaturatedFat 17 grams, Cholesterol 137 milligrams, Sodium 862 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams

HERB AND MUSHROOM LAMB CHOPS



Herb and Mushroom Lamb Chops image

Mom's recipes never go wrong. These moist and mouthwatering, tender lamb chops are sure to delight everyone.

Provided by Gracy F

Categories     Meat and Poultry     Lamb     Chops

Time 1h55m

Yield 4

Number Of Ingredients 18

8 (4 ounce) lamb chops
3 tablespoons olive oil
2 tablespoons ginger-garlic paste
1 tablespoon chili powder
2 teaspoons ground cumin
1 ½ teaspoons ground paprika
1 teaspoon freshly ground black pepper
½ teaspoon salt, or to taste
¼ teaspoon garam masala, or more to taste
1 tablespoon butter
1 medium shallot, minced
½ cup diced button mushrooms
3 cloves garlic, minced
1 ½ tablespoons chopped fresh rosemary, divided
1 ½ tablespoons chopped fresh thyme, divided
¼ cup red wine
1 medium lemon, cut into wedges
2 peppers chile peppers, seeded and finely sliced

Steps:

  • Pat chops dry and remove any bone fragments.
  • Mix olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala together in a glass or ceramic bowl. Rub mixture on both sides of the lamb chops. Cover chops with plastic wrap and marinate in the refrigerator for at least 30 to 40 minutes, or overnight.
  • Let chops sit at room temperature for at least 30 minutes before cooking.
  • Heat a grill pan over medium-high to high heat until smoking; add the chops. If it is a big pan, all can be cooked in one batch, if not, in 2 batches. Cook until firm and slightly pink in the centers, 3 to 4 minutes on each side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Remove to a plate.
  • Prepare sauce: Heat butter in the same pan over medium heat. Saute shallot until light golden, about 5 minutes; add mushrooms and fry until slightly browned. Add garlic and cook and stir until fragrant, about 30 seconds. Stir in 1 tablespoon each rosemary and thyme. Pour in wine and bring to a simmer while scraping up the browned bits from the bottom of the pan. Cook until reduced and thickened.
  • Remove from heat. Arrange the chops in the sauce and let sit to absorb flavors, about 5 minutes. Serve with lemon wedges and garnish with remaining rosemary and thyme; sprinkle with sliced chiles.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 11.2 g, Cholesterol 141.9 mg, Fat 44.9 g, Fiber 3.3 g, Protein 36.1 g, SaturatedFat 16.6 g, Sodium 698.8 mg, Sugar 2.1 g

GRILLED SPICED LAMB CHOPS



Grilled Spiced Lamb Chops image

Make and share this Grilled Spiced Lamb Chops recipe from Food.com.

Provided by chia2160

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons ground coriander
1 1/2 tablespoons ground ginger
1 teaspoon ground turmeric
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
8 lamb loin chops
fresh ground sea salt
olive oil, for brushing
2 pints cherry tomatoes
1 tablespoon butter

Steps:

  • mix spices together, set aside.
  • preheat grill to high, then lower to medium.
  • season lamb chops with salt, rub it in. use 1 tsp of spice mix on each lamb chop, rub it in.
  • let the chops sit for 15 minutes.
  • brush with olive oil and grill 6-8 minutes per side for medium-rare.
  • meanwhile toss tomatoes with the rest of the spice mix.
  • heat butter in a skillet, add tomatoes, season with salt, cook stirring for 1-2 minutes.
  • serve tomatoes alongside lamb chops.

Nutrition Facts : Calories 660.1, Fat 54.4, SaturatedFat 24.3, Cholesterol 148.2, Sodium 137, Carbohydrate 9.6, Fiber 3.4, Sugar 4, Protein 33

EASY HERBED LAMB CHOPS



Easy Herbed Lamb Chops image

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

2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon garlic powder
2 teaspoons ground black pepper
12 raw chop with refuse, 160 g; yields excluding refuses lamb chops
½ cup olive oil
1 medium onion, chopped
leaves from 1 celery stalk, chopped
2 tablespoons salt
1 cup water, or as needed
2 tablespoons chopped fresh parsley

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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