Sticky Lamb Chops Recipes

LAMB CHOPS WITH BALSAMIC REDUCTION

Lamb Chops with Balsamic Reduction image

This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.

Provided by PGRAYMENDOZA

Categories Meat and Poultry Recipes Lamb Chops

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

¾ teaspoon dried rosemary
¼ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
¼ cup minced shallots
⅓ cup aged balsamic vinegar
¾ cup chicken broth
1 tablespoon butter

Steps:

In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g

STICKY LAMB CHOPS

Sticky Lamb Chops image

This simple recipe calls for lamb mid-loin chops - I prefer Lamb cutlets and this recipe is great with lamb fillets as well. Time includes marinating time.

Provided by Wendys Kitchen

Categories Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2/3 cup red currant jelly
2 tablespoons olive oil
1/4 cup rosemary
2 garlic cloves, crushed
18 lamb chops or 18 lamb cutlets

Steps:

Combine redcurrent jelly, oil, rosemary and garlic in a jug. Whisk to combine.
Place lamb in ceramic dish and pour over marinade. Turn to coat.
Cover and refrigerate for at least 2 hours - preferably overnight.
Barbeque lamb to your liking.

Nutrition Facts : Calories 1025.6, Fat 80.5, SaturatedFat 34.2, Cholesterol 210.9, Sodium 171.4, Carbohydrate 26.7, Fiber 0.6, Sugar 19.1, Protein 46.7

SPICY STICKY LAMB CHOPS

Spicy Sticky Lamb Chops image

Provided by Aarti Sequeira

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 teaspoons coriander seeds
1 1/2 teaspoons fennel seeds
1/4 cup plain yogurt
1/4 cup tomato paste
4 teaspoons finely grated ginger
4 teaspoons minced garlic
1/2 teaspoon hot sauce (or as much hot sauce as you like. I like it mild, so you may want more) (recommended: Sriracha)
2 teaspoons light brown sugar
2 teaspoons kosher salt
Freshly ground black pepper
1 teaspoon apple cider vinegar
4 teaspoons vegetable or canola oil
8 (1 1/4-inch thick) lamb loin chops

Steps:

Preheat the oven to 475 degrees F.
Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.
Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.

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