Baked Lamb Chops And Lentils Food

MEDITERRANEAN LAMB AND LENTIL STEW

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

HEARTY LAMB AND LENTIL STEW

Steps:

• In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

BAKED LAMB CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.

BAKED LAMB CHOPS AND LENTILS

Steps:

• Preheat oven to 220 deg Celsius.
• Trim chops of excess fat, leaving a small amount for browning. Heat a non-stick pan to high and brown chops well on both sides. Remove to a lidded casserole big enough so the chops are crowded but in 1 layer.
• Sprinkle chops with rosemary and then top with the garlic.
• Drain fat from pan and wipe clean. Return pan to heat and dry fry onions, adding a small amount of water if needed. Once soft and translucent transfer from pan to casserole, layering over garlic. Place casserole in oven.
• Return pan to heat and add water, wine, oregano, thyme and chilli and bring to the boil. Add lentils and return to the boil. Cover and lower heat to simmer. Cook for five minutes.
• Add canned tomatoes to lentils and return to boil. Taste and season with salt and fresh ground black pepper, as preferred. Remove casserole from oven. Transfer lentils and tomatos to casserole being careful of spatter. Push chops around so liquid goes to bottom but do not mix. Cover and return to oven for approximately 1 hour (depending on thickness of chops). Meat should almost fall off the bone.
• Remove from oven, stir and let sit, covered, for 10 minutes before adjusting the seasoning and serving.

LAMB CUTLETS WITH LENTIL & FETA SALAD

Steps:

• Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.
• Heat a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan for 4 mins on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of cutlets per person.

LAMB WITH BRAISED LENTILS

Steps:

• Mix together the lemon rind, rosemary, sage and garlic and rub over the lamb steaks, then squeeze the lemon juice over the lamb steaks.
• Heat a large non-stick pan until hot and, over a medium-high heat, add the lamb steaks (and some of the lemon juice that has dripped off them when you transferred them to the pan) and fry for 1 minute on each side.
• Remove the lamb from the pan, and set aside.
• Add the bacon, onions, carrot and celery to the pan and fry for 2-3 minutes or until they are beginning to soften.
• Add the lentils and the stock - and any of the herbs and garlic that didn't make it into the pan earlier when you were browning the lamb steaks - and, over a high heat, return the lamb to the pan and bring the mixture to the boil.
• Reduce to a low-medium heat and simmer gently for 30-40 minutes or until the lentils are tender and most of the stock has been absorbed.
• Serve the lamb with potatoes mashed with buttermilk or low-fat milk. If the potatoes have been made ahead of time - and if you like spinach - mix through the mashed potatoes a packet of frozen spinach, which has not only been thawed, and thoroughly-drained but has also had all excess moisture squeezed from it.
• Chef's Note: Since I posted this recipe and last made this dish, I have found and posted the most fabulous recipe for vegetable stock, which is now my standard vegetable stock recipe: Vegetable Stock Recipe #135453.

LEMON LAMB CHOPS WITH LENTILS AND RADISHES

Steps:

• Boil the lentils in a medium pot in 2 inches of water for 20 minutes.
• Preheat the broiler. Combine the thyme, lemon zest, and garlic on a cutting board. Chop together, then add the salt and pepper and mash with the flat of the knife. Drizzle EVOO over the chops. Rub them with the herb and garlic mixture and arrange on a slotted broiler pan. Broil the chops 6 to 8 inches from heat for 5 minutes on each side for medium doneness. Allow the meat to rest 5 minutes.
• Heat a medium skillet over medium heat and add the butter. Melt the butter and add the shallots. Sauté for 3 minutes. Add the radishes to the skillet and coat in the butter and shallots. Drain the lentils. Add them to the skillet and season with salt and pepper. Add the vinegar, dill, and parsley. Taste and adjust the seasonings.
• Pile the lentils and radishes on plates and serve up 2 chops per person.