LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE
Steps:
- Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
LAMB CHOPS WITH WHITE BEANS
This recipe from Canadian Living is like something you would be served at a French bistro. The flavours are so simple yet come together so beautifully. It is quick enough to prepare for a weeknight dinner but elegant enough to serve to guests.
Provided by Irmgard
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the lamb with 1/4 teaspoons each of the salt and pepper.
- In a large ovenproof skillet, heat 1 tablespoons of the oil over medium-high heat and brown the chops.
- Transfer to a plate.
- Drain the fat from the pan and add the remaining oil.
- Cook the onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until the onion is softened, about 3 minutes.
- Add the beans and the broth and bring to a boil.
- Place the chops on top of the beans and bake in a 425 degree F oven for 10 minutes.
- Add the tomatoes and bake for another 5 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 786.6, Fat 58.5, SaturatedFat 23.4, Cholesterol 140.6, Sodium 895.1, Carbohydrate 24.8, Fiber 6.8, Sugar 4.6, Protein 39.4
BROILED LAMB CHOPS WITH BALSAMIC REDUCTION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler. Arrange chops on broiler pan.
- In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic.
- Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and drizzle with balsamic rosemary reduction.
LAMB AND WHITE BEANS WITH ROSEMARY
This one-skillet meal is hearty and satisfying on a cold winter night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
- To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
- Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
- Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.
Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g
LAMB CHOPS WITH ROSEMARY BEANS - FAST & SIMPLE!
This is a great way to eat lamb chops & the best thing about this recipe is that it's ready in under 30 minutes! Recipe from the Morrisons magazine. You can also use cannellini or flageolet beans instead of haricot.....
Provided by Um Safia
Categories Lamb/Sheep
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan & add the onion & carrots. Cook for 4-5 minutes over a gentle heat, until softened. Add the garlic & washed rosemary leaves & continue to cook for another minute.
- Stir in the tomato puree, chopped tomatoes & 1/2 can of water. season well with salt & pepper. Simmer for 10-15 minutes until the carrots are tender & the mixture is thick.
- Meanwhile, heat up a large nonstick frying pan. Add the lamb chops & fry until they are cooked through. Stir the beans into the sauce & divide between 4 serving bowls. Top with the chops & serve.
Nutrition Facts : Calories 808.4, Fat 58, SaturatedFat 23.5, Cholesterol 140.6, Sodium 138.8, Carbohydrate 31.5, Fiber 7.4, Sugar 5.4, Protein 40
GRILLED OR BROILED LAMB CHOPS
Many years ago when I was part of a family with English heritage this is the way we grilled lamb chops. I've stumbled upon the basic recipe in Mark Bittman's How to Cook Everything but this also is the way I remember grilling it (except for the garlic). I had to acquire a taste for lamb but once I did I loved it. In this recipe I'm giving instructions for cooking to medium-rare.
Provided by Dreamer in Ontario
Categories European
Time 16m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source.
- Sprinkle chops with salt and pepper.
- Cut clove of garlic and rub over meat if desired.
- If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack.
- Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.
- Single chops require only 2 or 3 minutes per side at most.
- For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops.
- Serve with lemon wedges, sauce or jelly.
Nutrition Facts : Calories 294.5, Fat 25.3, SaturatedFat 11.2, Cholesterol 70.3, Sodium 53.2, Protein 15.5
ROSEMARY-LEMON BROILED LAMB CHOPS WITH GREMOLATA AND WHITE BEANS, PROSCIUTTO, AND GREENS
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler to high.
- In a shallow dish combine the rosemary, lemon juice, about 3 tablespoons of the EVOO, and one quarter of the chopped garlic. Add the lamb chops and rub the mixture on to both sides of all the chops. Season the chops with salt and pepper and arrange the chops on a broiler pan. Place the chops about 6 to 8 inches from the broiler and cook for 5 minutes on each side. Remove the chops from the broiler and let rest for 5 minutes. While the chops are cooking, prepare the gremolata.
- Make a pile on your cutting board of the lemon zest, one quarter of the chopped garlic, and parsley leaves. Run your knife through the pile until well combined and finely chopped; reserve.
- After you prepare the gremolata, move on to the white beans, prosciutto, and greens. Preheat a large skillet with the remaining 2 tablespoons of EVOO (twice around the pan). Add the remaining chopped garlic, the red pepper flakes, and onion. Cook for 2 minutes, then add the cannellini beans, salt, and pepper. Stir to combine and continue to cook for 3 minutes. Turn the heat off and fold in the arugula and prosciutto.
- To serve, divide the cannellini bean mixture among 4 plates, and top that with 2 chops on each portion. Top each chop with a sprinkle of the gremolata.
BROILED LAMB CHOPS WITH ROSEMARY-MINT SAUCE
Categories Herb Broil Quick & Easy Mint Rosemary Lamb Chop Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 8
Steps:
- Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes.
- Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes.
- Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over.
LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE
This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.
Provided by Expat in Holland
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
- Add the oil to the skillet. Add chops to the pan cook 4 minutes.
- Turn chops over and cook 3 minutes longer.
- Remove chops from the skillet and set aside in a warm place.
- Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
- Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
- Simmer over high heat until syrupy. That will take about 3 minutes.
- Add the chicken broth and continue to simmer until sauce is reduced by about half.
- Combine butter and flour in a cup (beurre manie).
- Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
- Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
- Remove sauce from heat.
- Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
- Serve Immediately.
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- Broil the chops on the third rack (8 or so inches from the heat source) for ten minutes to get perfect medium-rare lamb chops.
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