ROSEMARY ROAST LAMB CHOPS
This one-pan lamb chops supper only requires some quick assembling - pack in the Mediterranean flavours then let the oven do the work
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
- Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.
Nutrition Facts : Calories 754 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.34 milligram of sodium
DUNDEE MARMALADE LAMB CHOPS
Thanks to a Mrs. Keiller of Dundee, who bought a load of surplus oranges and made them into marmalade, Dundee will forever be associated with that fruit (and jute and journalism as well as jam). So whenever marmalade is added to a Scottish recipe it is immediately labeled as "Dundee". The quantities below will serve four (unless the chops are very small or the appetites are large).
Provided by Millereg
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- You will need a frying pan with a heavy base and a close-fitting lid.
- First, brown the chops in the butter.
- Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.
- Place a generous tablespoon of marmalade on the top of each chop.
- Bring to a slow simmer and cook for 45 minutes on a very low heat.
- If required, add a little extra water.
- Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
FRENCH ONION BAKED LAMB CHOPS
This is an old family favorite. Super easy and really yummy. The dried soup makes a tasty jelly on top and the foil parcel keeps the chops moist and juicy.
Provided by Jacqdav
Categories Meat
Time 35m
Yield 6 chops, 3-6 serving(s)
Number Of Ingredients 2
Steps:
- Pre-heat the oven to 190 degrees celciuis.
- Take a baking tray and place a large sheet of foil on top. Make sure foil is long enough make a pouch to fit the chops in flat.
- Place the chops on the foil and coat the top of each one with soup powder. The more powder you use the more 'jelly' you will have for each chop and the stronger the flavor.
- Wrap foil over the top of the chops to make a package and fold to seal.
- Bake for 30 mins (be careful when opening the package as hot steam will come out).
Nutrition Facts : Calories 589, Fat 50.6, SaturatedFat 22.3, Cholesterol 140.6, Sodium 106.4, Protein 31
ROAST LAMB, COUSCOUS, RED ONION
Onions are used in most stuffings, both lightening the rice, couscous, or breadcrumbs and introducing sweetness. As they melt down, they keep the filling moist. Ask the butcher to prepare your shoulder of lamb for stuffing. When the bone is removed, it provides a neat pocket that will hold just the right amount.
Yield enough for 6
Number Of Ingredients 8
Steps:
- Peel and thinly slice the onion, then let it soften in a little olive oil over medium heat, stirring from time to time. It is ready when soft and golden. Put the couscous in a bowl, pour over the water, and leave for ten minutes. Preheat the oven to 425°F (220°C).
- Fluff the couscous with a fork to separate the grains. Stir in the softened onion, the raisins, and the spices. Season generously, then stuff the mixture into the pocket inside the lamb. Pull the meat over the stuffing and seal with a skewer or tie with string.
- Place the meat in a roasting pan, scattering any spare stuffing around the outside, and rub a little olive oil over the fat. Pour a glass of water into the roasting pan and place in the oven. Roast the lamb for twenty minutes, then decrease the heat to 400°F (200°C) and continue roasting for forty minutes, until the fat is crisp and golden and the juices run clear when the meat is pierced with a skewer. Remove from the oven and let rest for ten minutes before carving.
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