TINY RIB LAMB CHOPS WITH MINTED VINEGAR DIPPING SAUCE
Categories Herb Lamb Appetizer Broil Quick & Easy Summer Gourmet Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12 chops
Number Of Ingredients 8
Steps:
- Make the dipping sauce:
- In a small saucepan combine the vinegar and the sugar and cook the mixture over moderate heat, stirring, until the sugar is dissolved. Stir in the mint and let the sauce cool. Season the sauce with salt and pepper and transfer it to a small bowl.
- Pat the chops dry, rub them with the cut sides of the garlic, and sprinkle both sides of the chops with the thyme and the white pepper. Grill the chops in a well-oiled ridged grill pan over moderately high het for 1 minutes to 1 1/2 minutes, depending on the thickness of the chops, on each side for rare meat. (Alternatively, the chops may be broiled under a preheated broiler about 4 inches from the heat for about 2 minutes on each side for rare meat.) Serve the chops with the dipping sauce.
BABY LAMB CHOPS WITH MINT YOGURT DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 15 to 20 people
Number Of Ingredients 11
Steps:
- For the lamb chops:
- Preheat oven to 350 degrees F.
- Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.
- After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually.
- For the yogurt:
- Place the yogurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly incorporate the mint and season with salt, cayenne, and cumin.
- For assembly:
- Liberally cover a nice serving platter with the yogurt sauce. Arrange the chops on the platter and decorate with extra mint leaves and pinches of paprika.
LAMB CHOPS WITH MINT AND MUSTARD DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler to high. Place garlic in a small saucepan and add 2/3 cup oil, to cover. Heat oil and garlic over low heat for 5 minutes. Remove oil from heat. Arrange lamb chops on broiler pan. Drizzle 3 teaspoonfuls of the garlic oil over the lamb and spread the oil over the chops with a brush to coat evenly. Season chops with salt and pepper, to taste. Set aside.
- To a food processor or blender, add mustard, vinegar, honey. Turn processor or blender on and stream in remaining garlic and oil. Turn the processor or blender off and add mint to the container. Pulse and grind the dipping sauce to incorporate the leaves.
- Broil chops 3 minutes on each side, then let them rest up to 10 minutes for the juices to distribute. The lamb will be cooked to medium. Serve 3 chops per person with dipping sauce portioned in radicchio leaves along side the chops. Garnish with sprigs of mint. Tabbouleh stuffed tomatoes and white beans with thyme make wonderful side dishes. See recipes below.
DIJON BABY LAMB CHOPS WITH RED CURRANT-MINT DIPPING SAUCE
When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).
- Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint.
- Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.
- Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.
LAMB CHOPS WITH MINT OIL
Homemade lamb chops with mint sauce. Very easy to make and full of flavor!
Provided by Lari K
Categories Meat and Poultry Recipes Lamb Chops
Time 39m
Yield 4
Number Of Ingredients 8
Steps:
- Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
- Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.
Nutrition Facts : Calories 508.4 calories, Carbohydrate 0.5 g, Cholesterol 112.5 mg, Fat 42.9 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 13.4 g, Sodium 125.7 mg, Sugar 0.1 g
MINT SAUCE FOR LAMB
This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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