CORIANDER-AND-CHILE-RUBBED LAMB CHOPS
Steps:
- Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade. Marinate 20 minutes. Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate. Pat chops dry and season well with salt. Dip both sides of each chop into spice mixture to coat.
- Preheat oven to 450°F. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch). Transfer chops to a large shallow (1-inch-deep) baking pan as browned.
- When all chops are browned, roast in middle of oven 10 minutes for medium-rare. Remove string before serving.
MOROCCAN RUB LAMB CHOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon.
CORIANDER-CRUSTED LAMB CHOPS
As taken from the AARP magazine Eating Well Romantic Dinner for Two. Serve these chops with steamed asparagus and roasted new potatoes.
Provided by Chabear01
Categories Lamb/Sheep
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from chops and place them on a flat plate.
- Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
- Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium.
- Allow the chops to rest 5 minutes before serving.
Nutrition Facts : Calories 69.5, Fat 7.2, SaturatedFat 1, Sodium 293.6, Carbohydrate 1.6, Fiber 0.5, Sugar 0.1, Protein 0.4
CORIANDER LAMB CHOPS
Steps:
- Preheat broiler.
- With a mortar and pestle or in an electric coffee/spice grinder grind coriander seeds. Mince garlic and mash to paste with salt. In a bowl stir together coriander, garlic paste, and oil and rub onto chops.
- Arrange chops on rack of a broiler pan and broil 3 inches from heat 3 minutes on each side for medium-rare.
GRILLED CHILI-RUBBED LAMB CHOPS
From Gourmet magazine, a simple make-ahead recipe that will please your guests. These can be made a day ahead, marinated overnight, and just pop on the grill for a quick company meal.
Provided by lazyme
Categories Lamb/Sheep
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl stir together the chili powder, the cumin, the thyme, the sugar, the salt, the allspice, and the black pepper.
- Sprinkle the spice mixture over the chops, rub it evenly all over the meat, and chill the chops, covered, for at least 4 hours or overnight.
- Prepare a grill with glowing coals or preheat the broiler.
- On the oiled rack of the grill or on a broiler pan in the broiler, grill or broil the chops 4 inches from the heat for 5 to 7 minutes on each side for medium-rare meat.
- Serve the chops with the pepper jelly.
Nutrition Facts : Calories 830.2, Fat 51.3, SaturatedFat 22.5, Cholesterol 140.6, Sodium 597.7, Carbohydrate 62.2, Fiber 2.1, Sugar 44.3, Protein 31.7
SPICE-RUBBED LAMB CHOPS
This cumin- and coriander-rubbed lamb chop is served with gingery roasted cauliflower for a dish with plenty of protein, vegetables, and Indian flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Stir together thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.
- Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add chops. Reduce heat to medium. Cook chops, flipping halfway though, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide arugula between plates; drizzle with remaining teaspoon oil. Serve with cauliflower.
Nutrition Facts : Calories 175 g
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