Ginger Lamb Chops Food
GINGER LAMB CHOPS
I love lamb chops and thought I would try something different from the usual Mint - For my taste this was simply delicious. If you haven't tried lamb "pink" do try it, once you have you will never go back to overcooked lamb!. Score the fat on the outside edges of the chops before frying.
Provided by Bergy
Categories Lamb/Sheep
Time 11m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Season the chops with salt& pepper.
- Lightly spray a skillet and brown the chops on both sides over high heat (apprx 1 minute each side).
- Add Marsala wine.
- Spoon the marmalade over the chops.
- Cover and finish cooking.
- The time depends on the thickness of the chop and how well done you like them.
- Medium/pink is apprx 3minutes per side.
CHILLI GINGER LAMB CHOPS
Marinate your chops with ginger, lemon, chilli and cumin then chargrill until juicy in the middle
Provided by Sara Buenfeld
Categories Main course
Time 18m
Number Of Ingredients 7
Steps:
- Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.
- Heat a barbecue until hot. Barbecue the chops over the coals for 3 mins on each side until cooked but still pink and juicy in the centre.
Nutrition Facts : Calories 227 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 30 grams protein, Sodium 0.2 milligram of sodium
GRILLED LAMB CHOPS
Learn how to cook lamb chops with Giada De Laurentiis' Grilled Lamb Chops recipe, from Everyday Italian on Food Network. A quick marinade of fresh garlic, rosemary and thyme is all you need for this stunning main dish that's sure to impress.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
- Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
MARINATED LAMB CHOPS
Provided by Valerie Bertinelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
- Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
- Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
- Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
- Serve the chops with the reserved marinade.
LAMB CHOPS
These simple and satisfying lamb chops are perfect for dinner any night of the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 4
Steps:
- Season lamb chops with rosemary, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chops; cook until brown on the bottom, 4 to 5 minutes. Turn and cook until a meat thermometer reads 130 degrees (for medium-rare) and chops are evenly browned, 3 to 4 minutes more. Serve garnished with rosemary sprigs.
GINGER-GLAZED LOIN LAMB CHOPS
Provided by Marian Burros
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 2
Steps:
- Turn on broiler, if using. Line pan with aluminum foil.
- Wash and dry chops; trim all excess fat.
- Prepare stove-top grill, if using.
- If grilling, cook chops on one side until brown. Turn over, and spread some of preserves on browned top. Continue cooking to brown chop on second side, about 7 minutes for medium rare. Turn chops once more, spread with remaining preserves and serve. If broiling, brown chops on each side, and spread each side with preserves when finished cooking.
Nutrition Facts : @context http, Calories 959, UnsaturatedFat 38 grams, Carbohydrate 28 grams, Fat 78 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 140 milligrams, Sugar 19 grams
LAMB CHOPS IN LEMONGRASS GINGER COCONUT SAUCE
A recipe I made inspired by the flavors of India.The sauce is fragrant with coconut and spices,but is sweet and mild,not hot.The portions are small but the sauce is rich so it is very satisfying.I served this over plain jasmine rice with a spicy Indian style salad.Portions are for two people,but the recipe could easily be doubled or tripled.
Provided by strangelittlebeast
Categories Lamb/Sheep
Time 30m
Yield 4 chops, 2 serving(s)
Number Of Ingredients 13
Steps:
- Season lamb chops with black pepper on both sides,set aside.
- Heat a small pan over medium,when hot reduce heat slightly ,and add cumin seeds,stirring often until they are toasted and begin to pop.Remove immediately.Add coriander seeds and repeat removing immediately when they look and smell toasted and pop-these will take a little longer.Add cardamom to the same skillet and toast evenly on all sides-you can relax a little here if they get too brown -you will be discarding most of the pod.
- Place the cumin and coriander in aspice grinder and grind well.Smash the cardamom pods and remove seeds,discarding the outer pod(if there any small pieces of the pods, don't worry they will get ground, just remove most of the pods)Add the cardamom to the spice grinder and grind well.Set aside the spice mixture.
- Peel and chop onion.Slice the bottom section of the lemongrass thinly.Peel and mince ginger.Peel and chop garlic cloves.
- Heat 2 tablespoons coconut oil in the same skillet over medium heat.Add the onions,lemongrass and ginger.Fry,stirring occasionally for about 3 minutes.Add the garlic and continue frying,about 5 minutes,stirring as needed.Add the coconut milk,the spices, and about 1 cup water.
- Simmer for about 8 minutes on medium low,stirring occasionally.
- Place sauce in a blender and blend thoroughly ,getting the sauce as smooth as possible.Strain into a bowl,pressing on the solids with the back of a spoon extracting as much liquid as possible.Discard solids.Set sauce aside.
- In a medium sized pan heat the remaining tablespoon of oil over medium heat;when hot,add the lamb chops and sear on one side,about 1 1/2 minutes,flip to sear the other side.After about a minute moret,pour in the sauce.
- Stir,reduce heat to medium low ,and cover.Check after minute and give the sauce a stir,you may need to add more water,about 1/2 cup.Flip lamb chops.Recover and continue stirring the sauce occasionally and adding more water as it concentrates,in 1/2 cup increments to keep it from becoming too dry.
- Cook until lamb is very tender;this may take about 10 minutes from start to finish,but may take less time,depending on the thickness of thechops.Just make sure the sauce doesn't burn or become too dry.
Nutrition Facts : Calories 1054.8, Fat 83.8, SaturatedFat 51.5, Cholesterol 140.6, Sodium 718.6, Carbohydrate 44.5, Fiber 1.8, Sugar 38.9, Protein 32.8
LAMB CHOPS WITH LEMONGRASS AND GINGER
This delicious recipe is courtesy of Neil Perry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Prepare marinade: Place the garlic, lemongrass, ginger, and salt in a mortar. Using a pestle, grind to a rough paste. Add cilantro and mint, and grind 1 minute more. Stir in oil.
- Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.
- Preheat a grill pan over high heat. Place lamb on grill and cook, turning once, about 2 minutes per side for medium-rare. Transfer to a plate, cover to keep warm, and let stand in a warm place, about 10 minutes.
- Divide lamb evenly between 4 plates. Pour any juices that have accumulated on the plate over lamb. Season with pepper and garnish each plate with a lemon wedge.
BEST EVER LAMB CHOPS
My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
INDIAN LAMB CHOPS RECIPE BY TASTY
Here's what you need: mutton chops, onion, tomato, plain yogurt, red chili powder, coriander powder, ginger garlic paste, garam masala, salt, sprig curry leaves, dry red chilies, sesame oil, water
Provided by Kirupa Gopalakrishna
Yield 2 servings
Number Of Ingredients 13
Steps:
- Mix together the spices, ginger, garlic paste, and water in a bowl.
- Trim the lamb chops and marinate in the spice mixture for 30 minutes.
- In a pressure cooker, saute the onions and tomatoes. Then add the marinated lamb chops and cook slowly on a low flame for 10 whistles until well done and tender.
- Once the lamb is cooked, remove it from the pressure cooker and set aside to cool.
- Reduce the remaining liquid in the cooker to form a thick sauce.
- Just before serving, grill the lamb chops on a hot griddle with sesame oil. Baste generously with the reduced sauce and serve hot.
Nutrition Facts : Calories 198 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 8 grams, Protein 5 grams, Sugar 14 grams
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GINGER LAMB CHOPS | BLUE FLAME KITCHEN
8 lamb loin chops; 4 tsp grated fresh ginger; 2 cloves garlic, finely chopped; 1 tsp rosemary, crumbled; 1/2 tsp freshly ground pepper; 2/3 cup dry white wine; 2 tbsp Dijon …
From atcoblueflamekitchen.com
Servings 4Calories 446 per servingCategory Mains
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- Heat oil in a frypan over medium heat. Add lamb chops and cook to desired doneness, about 3 - 4 minutes per side for medium-rare. Transfer chops to a platter; keep warm.
- To prepare sauce, drain off excess fat from frypan. Add ginger, garlic, rosemary and pepper to frypan; sauté for 1 minute. Stir in wine and mustard. Boil until mixture is reduced by half. Stir in cream and boil until sauce is thickened. Spoon sauce over lamb chops.
GINGER GARLIC LAMB CHOPS RECIPE (VIDEO) - TATYANAS ...
Once the lamb is well browned, add the prepared ginger garlic sauce. Allow the sauce to simmer for a minute, then transfer the pan into the preheated oven. Bake at 375F for …
From tatyanaseverydayfood.com
Ratings 2Calories 729 per servingCategory Dinner, Lunch
From tatyanaseverydayfood.com
Ratings 2Calories 729 per servingCategory Dinner, Lunch
- Preheat the oven to 375F. Begin by preparing the potatoes and sauce first. Place the baby potatoes into a large pot of salted water and bring to a boil. Cook the potatoes for approximately 15 minutes, until fork tender. Drain out the water and let them stand while preparing the rest of the recipe.
- Prepare the sauce next. In a small saucepan, combine all the sauce ingredients: soy sauce, water, rice vinegar, sugar, sesame seed oil, ginger and garlic. Whisk everything together, then bring to a simmer over medium heat. Simmer for 5 to 7 minutes, until the sauce is reduced in half.
- Meanwhile, prepare the lamb. Trim the rack of stiff, hard fat and french the tips, if desired. Section the rack into pairs of chops. Season the lamb all over generously with coarse sea salt. Preheat a large frying pan over medium-high heat and add a few tablespoons of olive oil. Once the oil is hot, reduce the heat to medium and add the lamb, fat side down first. Brown the lamb all over.
- Once the lamb is well browned, add the prepared ginger garlic sauce. Allow the sauce to simmer for a minute, then transfer the pan into the preheated oven. Bake at 375F for 12 minutes, turning and braising once. Remove the lamb from the oven and allow it to rest for 10 minutes before slicing each pair of chops in half. Keep the lamb warm until serving.
GINGER LAMB CHOPS - STORE.COMPLETEHUMAN.COM
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From store.completehuman.com
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