GRILLED LAMB LOIN CHOPS WITH WARM PEACH CHUTNEY
The tangy peach chutney makes a wonderful contrast to the mild flavor of the Lamb chops. It's a simple to prepare dish. When fresh peaches aren't available, use frozen peaches, or try the recipe using mango.
Provided by GREG IN SAN DIEGO
Categories Mango
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the Lamb chops in a flat glass or ceramic dish.
- Combine the oil and lemon juice and pour into the dish, swirling the chops through the mix to coat both sides.
- Season to taste with salt and pepper, cover with plastic and allow to marinate for 15-20 minutes, while you make the chutney.
- To make the chutney, heat the olive oil in a saucepan, add the leek and cook for 2-3 minutes over medium heat, or until soft.
- Add the peaches, vinegar, sugar and wine and bring to a boil.
- Reduce heat and simmer until peaches are soft and mixture is syrupy, about 15-20 minutes.
- Keep warm or refrigerate in a sealed container until ready to use.
- Remove chops from marinade and pat dry.
- Preheat a broiler or barbecue to medium high and grill the chops for 2-3 minutes on each side for medium rare or until cooked as desired.
- Serve with the chutney and garnish with cilantro or basil.
- This is delicious with grilled eggplant and peppers or salad of choice.
Nutrition Facts : Calories 930.5, Fat 81.2, SaturatedFat 26.6, Cholesterol 140.6, Sodium 115.4, Carbohydrate 15.6, Fiber 1.2, Sugar 11.9, Protein 31.9
GRILLED LAMB CHOPS WITH SUMMER SALAD
Make and share this Grilled Lamb Chops With Summer Salad recipe from Food.com.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least one hour.
- Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking, Remove from heat and let rest.
- Bring a large pot of salted water to rolling boil. Cut asparagus into 1 1/2 inch lengths.
- Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
- Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
- Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.
- Bring water to boil. Pour over couscous; cover and let stand 5 minutes.
- Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
- Hang yogurt in side or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
- Very lightly salt grated cucumber and let hang in same manner.
- Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. season to taste with salt and pepper.
Nutrition Facts : Calories 488.9, Fat 28.3, SaturatedFat 3.9, Sodium 166.2, Carbohydrate 52.7, Fiber 9.3, Sugar 5, Protein 12.4
GRILLED LAMB CHOPS WITH FRESH MANGO CHUTNEY
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal Father's Day Backyard BBQ Dinner Mango Lamb Chop Summer Grill Grill/Barbecue Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Whisk plain yogurt, 2 tablespoons chopped mint, and garam masala in medium bowl to blend. Add lamb chops and turn to coat with yogurt mixture. Let stand at room temperature 15 minutes.
- Meanwhile, combine mango cubes, ginger preserves, lime juice, serrano chiles, and remaining 2 tablespoons mint in small bowl. Season mango chutney to taste with salt and pepper.
- Remove lamb chops from yogurt mixture; sprinkle generously with salt and pepper. Grill lamb to desired doneness about 5 minutes per side for medium-rare. Place 2 lamb chops on each of 4 plates; serve with mango chutney.
ONTARIO LAMB LOIN WITH SASKATOON BERRY CHUTNEY
This is an Emeril recipe posted for the Canada part of the World Zaar tour contest. I have not made this but looks really good!!
Provided by Jessica K
Categories Lamb/Sheep
Time 55m
Yield 2 loins, 4 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 425 degrees F.
- In a small bowl combine the bread crumbs, oil, ginger, mint, Essence or seasoning salt, cumin, salt, and pepper, and mix well.
- Place the loins in a roasting pan and pat with the breadcrumb mixture to make a crust. Roast for 30 to 40 minutes, or until a meat thermometer registers 125 degrees F for medium-rare. Transfer to a cutting board and let rest for 15 minutes before carving.
- Serve with Saskatoonberry Chutney.
- Saskatoonberry Chutney.
- In a heavy saucepan, heat the oil over medium heat. Add the onion and bell pepper, and cook, stirring, until soft, about 4 minutes.
- Add the garlic, pepper, ginger, turmeric, cinnamon, salt and pepper flakes, and cook for 1 minute, stirring.
- Add the berries, sugar, and vinegar and simmer over low heat until thickened and reduced, about 25 to 30 minutes, stirring occasionally. Add the mint and cook 2 minutes. Remove from the heat and cool to room temperature before serving.
Nutrition Facts : Calories 1480.3, Fat 117.3, SaturatedFat 43.8, Cholesterol 252, Sodium 982.5, Carbohydrate 43.8, Fiber 3.1, Sugar 20.6, Protein 60.3
SPICED GRILLED LAMB WITH PEACH CHUTNEY
Provided by David Mas Masumoto
Categories dinner, main course
Time 1h20m
Yield Serves 6
Number Of Ingredients 26
Steps:
- If using bamboo skewers, place them in a bowl of water. Prepare the lamb: in a large bowl, combine the pepper, allspice, cumin, coriander, chili, cardamom, ginger, garlic, oil and a generous pinch of salt. Rub the mixture on the lamb and marinate for at least six hours in the refrigerator.
- Make the chutney: place the cinnamon, cardamom and cloves on a square of cheesecloth and tie with kitchen twine. Place the sachet in a 6-quart saucepan with the mustard seeds, pomegranate seeds, ginger, chili, maple syrup, vinegar and orange juice. Bring to a boil and simmer for 5 minutes. Add the peaches and gently simmer on medium-low heat until the peaches are very tender and the liquid thickens enough to coat the back of a spoon, about 60 to 75 minutes. Season with salt and pepper. Transfer to a heatproof container to cool. Refrigerate.
- Heat a grill or nonstick skillet to high. Place no more than six lamb pieces on a skewer. Season generously with salt. Cook to desired temperature, 3 minutes on each side for medium rare. Take care not to burn the spices. Drizzle with lime juice and serve with chutney.
PORK ROAST WITH PEACH CHUTNEY
A crockpot meal makes the whole house smell delicious and is very welcome when coming home from a long day at work. This is a delicious, moist recipe that is quick and easy to prepare.
Provided by MA HIKER
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except pork roast in food processor.
- Process until coarsely chopped.
- Place roast in crockpot and pour chutney over top.
- Cover and cook on low for 8 hours.
Nutrition Facts : Calories 534.9, Fat 21.9, SaturatedFat 8, Cholesterol 183.9, Sodium 136.6, Carbohydrate 15.2, Fiber 0.4, Sugar 13.2, Protein 65.3
HERB & GARLIC LAMB LOIN CHOPS
from Fitclick.com user Bluelotus11. This lamb recipe has a very Greek-style to it. These lamb chops are loaded with tenderness and flavor. Be sure to get the loin chops versus regular lamb chops
Provided by Texas Momma
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine olive oil, thyme, basil, rosemary, garlic, lemon zest, salt and pepper in a bowl. Dip lamb chops into mixture to coat evenly. Cover chops and refrigerate for at least 30 minutes. Preheat grill. Place lamb chops on grill over a medium high heat. Grill about 5 minutes per side. Chops should be browned on both sides.
Nutrition Facts : Calories 712.4, Fat 64.2, SaturatedFat 24.2, Cholesterol 140.6, Sodium 688.5, Carbohydrate 0.9, Fiber 0.3, Protein 31.2
MARINATED LAMB LAMB LOIN CHOPS
Make and share this Marinated Lamb Lamb Loin Chops recipe from Food.com.
Provided by babyiguana
Categories European
Time 8h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all of the marinade ingredients and place in a shallow casserole dish along with the lamb ensuring the marinade coats the lamb well. Refrigerate for at least two hours or up till 6 hours. Remove from the refrigerator 45 minutes before you are ready to cook to allow the meat to come to room temperature.
- Preheat the oven to 400°F Heat a heavy oven-proof frying pan at medium high heat. Sear the lamb very well one both sides until golden brown. Place the pan in the hot oven until the lamb is cooked to your desired doneness. We find 6 to 8 minutes will cook our 2 inch lamb chops to a nice warm rare. Serve hot.
MINT-ROSEMARY LAMB LOIN CHOPS
Recording from memory, as my wife said I HAVE to make these for her Mom when she comes to town next month. I never measure or write down ingredients, and am suffering from "memory almost full"! So, here goes
Provided by Gianni 23
Categories Lamb/Sheep
Time 2h2m
Yield 6-7 lamb loin chops, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED.
- Pour the marinade into a sauce pan and heat well.
- In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops.
- Return all of the chops to the skillet browned side up and fry for 1-2 minutes.
- Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago).
- Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary.
- Cooking time includes marinating time.
Nutrition Facts : Calories 565.5, Fat 51.5, SaturatedFat 18.6, Cholesterol 105.5, Sodium 662, Carbohydrate 1, Fiber 0.2, Protein 23.4
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