HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE
Steps:
- Preheat the oven to 450 degrees F.
- Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
- Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
- Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
- In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.
ELK CHOP IN BLACKBERRY PORT SAUCE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a very hot pan add the oil then the chops, brown evenly on one side, turn over and place in a preheated oven (500 degrees) approximately 6 to 8 minutes or until medium rare. Remove from the oven, place on high heat, remove the chops, add the shallots and the berries, saute slightly add the port and let reduce by half, then add the sauce and the sugar season with a little salt if necessary, sauce should be a little thin, serve sauce on the side.
LAMB CHOPS WITH PORT, MUSTARD & CREAM (COSTELETAS DE CARNEIR
DH and I made this lamb chop recipe last night and thought it could not be quicker and easier. It was also really tasty. We thought it would be really good for a weeknight meal since the prep is so minimal. The recipe is from my Williams-Sonoma "Savoring Spain and Portugal" cookbook. We easily halved the recipe to suit 6 lamb chops. The cookbook states to serve the lamb chops with fried potatoes and sauteed carrots with mint. We served with steamed broccoli.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle the lamb chops with salt and pepper.
- In a large, heavy frying pan over medium-high heat, warm the olive oil or melt the butter.
- Add the chops and cook, turning once, until well seared and cooked to desired doneness, about 10 minutes for rare and 14 minutes for medium-rare.
- Transfer to a platter and keep warm.
- Remove the pan from the heat, add the port, and deglaze the pan, stirring to dislodge any browned bits from the pan bottom.
- Return the pan to medium heat and simmer the port for a minute or so to burn off the alcohol.
- Whisk in the mustard and cream and continue to simmer until thickened, about 5 minutes. Season with salt and pepper.
- Return the chops to the pan and swirl them in the sauce. Transfer to warmed individual plates, spooning the sauce over the top, and serve at once.
Nutrition Facts : Calories 833.5, Fat 70, SaturatedFat 32.1, Cholesterol 194.9, Sodium 209.1, Carbohydrate 7.1, Fiber 0.2, Sugar 3.3, Protein 32.2
LAMB CHOPS WITH PORT SAUCE
Savory lamb chops for a special occasion or an easy every-day meal. Best if ruby Port is used an does not have to be expensive.
Provided by Chef Byli
Categories Lamb/Sheep
Time 50m
Yield 8 lamb chops, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Sprinkle chops with salt and pepper. Coat the bottom of a large, ovenproof frying pan with the oil and heat over med.-high heat. Add the chops and sear them until both sides are golden brown, about 2 minutes per side. Place the pan in the oven and roast until an instant-read thermometer registers 130 degrees F., or the meat is deep pink near the bone for med. rare, 6-8 minutes. Transfer to a platter and cover with aluminum foil and set aside.
- Drain off all but 1 tablespoons of the drippings from the frying pan. Add the shallots and garlic and saute, stirring frequently for 3-4 minutes. Add the Port and stock and bring to a boil over high heat. Cook until reduced b half, about 5 minutes. Reduce the heat to medium. Whisk in the mustard and then the butter. When the butter has melted and the sauce is smoot, season with salt and pepper. Slice the chops in to individual pieces, spoon on the sauce, and serve immediately.
Nutrition Facts : Calories 344.7, Fat 8.6, SaturatedFat 3.1, Cholesterol 10.2, Sodium 296.2, Carbohydrate 24.6, Fiber 0.1, Sugar 12.3, Protein 1.8
LAMB CHOPS WITH PORT SAUCE
DH and I had these chops for dinner a few nights ago. They were really tasty! From Williams-Sonoma "Steak and Chop" cookbook.
Provided by Dr. Jenny
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees farenheit.
- Slash the edges of the chops in 2 or 3 places to prevent curling. Sprinkle generously with salt and pepper.
- Coat the bottom of a large, ovenproof frying pan with the olive oil and heat over medium-high heat. When the oil starts to smoke, add the lamb chops and sear them to a golden brown on both sides, about 2 minutes on each side. (Do not crowd the pan; use 2 frying pans if necessary).
- Transfer the pan(s) to the oven and roast until an instant-read thermometer inserted away from the bone registers 130-135 degrees Farenheit or the chops are a deep pink when cut into near the bone for medium rare, 6-8 minutes.
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
- To make the sauce, drain off all but 1 Tb of drippings from the pan. Add the shallots and garlic and saute, stirring often, until softened, 3-4 minutes. Add the Port and stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
- Reduce heat to medium. Whisk in the mustard and then the butter pieces. When the butter has melted and combined and the sauce is smooth, season to taste with salt and pepper.
- Transfer the chops to individual plates, spoon sauce on top, and serve.
Nutrition Facts : Calories 847.5, Fat 57, SaturatedFat 24.7, Cholesterol 148.2, Sodium 328.5, Carbohydrate 18.4, Fiber 0.1, Sugar 9.2, Protein 32.4
LAMB CHOPS WITH ROSEMARY AND PORT WINE SAUCE
I don't remember where I found this recipe, but I have been preparing it for years and never follow a recipe. All measurements are approximate. I generally serve this with a white and wild rice mix, or couscous. It also goes well with hot buttered noodles.
Provided by Skypoodle
Categories Lamb/Sheep
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F.
- Season the both sides of the chops with salt, pepper and garlic. Press seasoning into the meat with your fingers.
- Heat a heavy skillet and heat olive oil and butter until the butter stops foaming. Add the rosemary leaves and the lamb chops to the hot pan.
- Pan sear the chops over high heat to brown on both sides, approximately 3 minutes per side. Remove the chops to an ovenproof dish, cover loosely with foil and place in the preheated oven for 5 to 10 minutes to keep warm.
- Keeping the skillet over medium high heat, deglaze with the port and scrape up any "crunchy bits". Reduce the wine by half and stir in the heavy cream. Return the sauce to a boil and reduce for a couple minutes, until the cream coats the back of your spoon.
- Serve the chops with rice, couscous or buttered noodles and spoon the sauce over.
Nutrition Facts : Calories 917.2, Fat 72.5, SaturatedFat 34.1, Cholesterol 182.5, Sodium 625, Carbohydrate 19.4, Fiber 0.4, Sugar 9.3, Protein 17.3
HERB-COATED LAMB WITH PORT-RED WINE SAUCE
Categories Herb Lamb Mustard Roast Valentine's Day Port Red Wine Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make lamb:
- Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)
- Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
- Meanwhile, make sauce:
- Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
- Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.
MARLO THOMAS'S CREOLE LAMB CHOPS
From my celebrity recipe collection; if I can find a dinner guest who will eat lamb, I will definitely try this!
Provided by Lennie
Categories Lamb/Sheep
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.
- Wipe out the skillet with a paper napkin or towel; put in the oil and heat.
- Add the onions and green pepper.
- Brown lightly; then add tomatoes and seasonings.
- Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
- Bake tightly covered for an hour in a preheated 350F oven.
CREOLE PORK CHOPS
From Jambalaya - the cookbook from the New Orleans Junior League. Tender, moist pork chops in a traditional creole sauce.
Provided by Candy C
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
- Remove the chops as they brown, and keep warm in a 180 degree oven.
- Reserve 3 tbls.
- of the pan drippings, and pour off the excess.
- Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
- Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
- Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
- Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
- Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.
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