SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY
Steps:
- For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
- Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
- For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.
BAKED CHUTNEY LAMB CHOPS
Make and share this Baked Chutney Lamb Chops recipe from Food.com.
Provided by Sonya01
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 220 C and line a baking tray with baking paper.
- Combine chuntey and mustard in a large bowl. Add chops and potato and evenly coat with mixture.
- Place on prepared baking tray and bake for 20-25 minutes or until lamb is cooed an browned and the potatoes golden.
Nutrition Facts : Calories 668.5, Fat 50.8, SaturatedFat 22.4, Cholesterol 140.6, Sodium 154.4, Carbohydrate 17.8, Fiber 2.3, Sugar 0.9, Protein 33.2
CHUTNEY & ROSEMARY LAMB CHOPS
This is a really lovely way to serve lamb, a great side with this is rice, risoni or mashed potato as you need something to soak up all the lovely sauce which it makes quite a bit of. This is a kid pleaser too, miss DD ate this up with no complaints.
Provided by Mandy
Categories Stew
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside.
- 2. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens.
- 3. Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.
Nutrition Facts : Calories 701.8, Fat 55.8, SaturatedFat 23.1, Cholesterol 141.8, Sodium 358.4, Carbohydrate 10.9, Fiber 2.1, Sugar 4.9, Protein 34.1
SWEET CURRIED LAMB CHOPS
A sweet curry that even the kids love with a rich fruity sauce, best with rice or mashed potatoes to soak the sauce up.
Provided by Sandra Williamson
Categories Lamb/Sheep
Time 2h22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in pan, add chops, brown well on both sides (I always well cook the chops at this stage).
- Arrange browned/cooked chops in a single layer in an oven-proof dish.
- Add onions to remaining pan drippings, cook 1-2 minutes, remove from pan, and put on top of chops.
- Place flour, sugar, curry, mustard and ginger in saucepan, mix well.
- Add vinegar, blend until smooth.
- Add water, tomato sauce and chutney, stir constantly over heat until mixture boils and thickens.
- Pour thickened sauce over the chops and onions, cover.
- Bake in moderate oven for 1.5-2 hours or until chops are tender.
- Stir in chopped parsley (To save time you can microwave the whole lot at this stage until the chops are tender, also cooking the chops well at the beginning will also save time).
BUTTERY BAKED LAMB CHOPS
Lamb, Worcestershire sauce, lemon juice and butter! From one of my cookbooks. Super simple since no marination. Just put the sauce, put the lemon juice and butter on each chop and bake.
Provided by Oolala
Categories Lemon
Time 22m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Poke holes all over the lamb chops in a baking dish.
- Now sprinkle each chop with 1 teaspoons of the Worcestershire sauce and 1 teaspoons of the lemon juice.
- Top each chop with a teaspoon of butter.
- Bake for 15-20 minutes for pink meat. Cook longer if you prefer well done meat.
Nutrition Facts : Calories 667.3, Fat 58.2, SaturatedFat 27.2, Cholesterol 160.8, Sodium 284.5, Carbohydrate 2.9, Sugar 1.4, Protein 31.1
LAMB CHOPS N' CHUTNEY CRUST
Make and share this Lamb Chops n' Chutney crust recipe from Food.com.
Provided by Bergy
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees F.
- Combines crumbs and rosemary.
- Season chops with salt& pepper.
- Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
- Serve.
Nutrition Facts : Calories 324.9, Fat 25.7, SaturatedFat 11.3, Cholesterol 70.3, Sodium 110.8, Carbohydrate 5.8, Fiber 0.3, Sugar 0.5, Protein 16.4
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
CHUTNEY LAMB CHOPS
From "Soup to Nuts." Haven't made these yet. It's different than others posted here with white grape juice and Dijon mustard. I like the easy preparation.
Provided by Oolala
Categories Lamb/Sheep
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chops with salt and pepper.
- Saute chops in oil over high heat until golden brown and rare inside.
- Transfer chops to a greased baking dish.
- Mix mustard and grape juice until smooth and then brush the mustard mixture on chops and sprinkle with chutney and peanuts.
- Bake at 400 degrees F. for 5 minutes.
Nutrition Facts : Calories 754.8, Fat 65.6, SaturatedFat 24.4, Cholesterol 140.6, Sodium 166.6, Carbohydrate 5.5, Fiber 1.6, Sugar 3.3, Protein 35.5
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