Cassandras Yummy Lamb Chops Food
CASSANDRA'S YUMMY LAMB CHOPS
This dish is absolutely superb! I've always loved lamb and I bought it at the store not knowing what to do with it so I used my imagination. It's moist and tender, full of flavor and served best complimented with sauteed zucchini and rice.
Provided by Cassandra
Categories Meat and Poultry Recipes Lamb Chops
Time P1DT5h
Yield 2
Number Of Ingredients 8
Steps:
- Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
- Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
- Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.
Nutrition Facts : Calories 699.2 calories, Carbohydrate 25.1 g, Cholesterol 59.6 mg, Fat 49.3 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 10.2 g, Sodium 58.5 mg, Sugar 3.1 g
QUICK & EASY YUMMY LAMB CHOPS
My mother went on a tour to Outback Australia and the stationowner was short of food to cater for a busload of tourists. This is what was served & all agreed it was fabulous!
Provided by Fiona Candlish
Categories Lamb/Sheep
Time 16m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Place lamb chops on tray.
- Put 1/2 tablespoon of chosen topping on each chop and spread to cover.
- Put in oven at 180 degrees celcius for 15 mins.
- Also works well with beef steak, chicken breasts and turkey chops.
Nutrition Facts : Calories 294.5, Fat 25.3, SaturatedFat 11.2, Cholesterol 70.3, Sodium 53.2, Protein 15.5
PEPPERED LAMB CHOPS
This is a very easy yet yummy lamb chop recipe, I used french trimmed lamb chops but any cut of chop would work just as well with this recipe. I served mine over creamy polenta topped with mushrooms and sprinkled with a few fresh chopped chives. I just saw kiwidutch's review PLEASE NOTE: I used a mild creamy french mustard not dijon that would be way too overpowering if you added 2 Tablespoons. Thanks Kiwidutch for pointing that out I should have made it more clear sorry if you almost blew your head off.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chops with black pepper both sides about 3/4 Tablespoon (If you don't use quite 3/4 tablespoon, reserve whatever is left over for the sauce.) reserve remaining tablespoon for the sauce.
- Cook chops either under the grill, BBQ or pan fry until desired doneness.
- For The Sauce.
- In a pan add milk, mustard, brandy, Worcestershire sauce and remaining pepper, bring to boil and then reduce to a simmer for a couple of minutes, add cream, heat through and serve over chops.
- Note: I find the sauce thickens up enough this way, I have had a couple of times where I found it a little to0 runny, if this is the case just use a little cornflour to thicken.
- Serve sauce over chops and sprinkle with chopped chives.
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