HERBED LAMB CHOPS WITH HOMEMADE BBQ SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the barbecue sauce: Place the tomato sauce, sugar, vinegar, tomato paste, balsamic vinegar, Worcestershire sauce, salt, cinnamon stick, garlic and onions in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until thick, about 1 hour. Cool for 30 minutes. Remove the onion, garlic and cinnamon stick and discard. Refrigerate until ready to use (for up to 1 week).
- For the lamb chops: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray. Sprinkle the chops on both sides with the salt and pepper. Drizzle with the oil and sprinkle the herbes de Provence on both sides. Grill for 2 to 3 minutes on each side until medium-rare. Cool for 5 minutes and serve with the barbecue sauce.
ZESTY HERBED LAMB CHOPS
I often serve this sauce with seared scallops or grilled salmon or halibut. It's really good either way. I also modify the recipe when there are fresh herbs in season. I've made a version with basil instead of mint, and I sometimes swap thyme for oregano for a more subtle flavor. -Cora Anderson, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a food processor, combine the first 9 ingredients; cover and pulse until blended. Set aside half of the sauce. Brush remaining sauce over chops; sprinkle with salt and pepper., In a large skillet coated with cooking spray, cook chops in oil over medium heat for 7-10 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 reserved mint sauce.
Nutrition Facts : Calories 236 calories, Fat 14g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein.
HERBED LAMB CHOPS
This nicely seasoned lamb tastes marvelous whether sauteed on the stovetop or grilled on a hibachi. For a special meal, serve with parsley rice, fruit cups, spinach salad and lemon tarts.-Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub remaining herb mixture over both sides of lamb chops. In a shallow dish, combine the oil, lemon juice, bay leaves and lemon zest. Add chops and turn to coat. Let stand for 5 minutes; drain., In a large skillet, brown chops for 2 minutes on each side. Reduce heat to medium. Cover and cook for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with butter and sprinkle with reserved herb mixture.
Nutrition Facts : Calories 291 calories, Fat 22g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 376mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein.
SPICED LAMB CHOPS WITH HERBED MASHED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the lamb all over with salt and pepper, then rub with the ras el hanout. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until very tender, 12 to 15 minutes. Drain well.
- Combine the butter, lemon zest, all but 2 tablespoons scallions, the finely chopped dill and the chopped cilantro in a small bowl; stir to combine. Add to the drained potatoes and mash with a potato masher or large fork. Slowly add the milk, stirring to combine. Season with salt and pepper and cover to keep warm.
- Preheat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the lamb chops and cook until well browned, about 4 minutes per side for medium rare to medium.
- Divide the lamb chops and potatoes among plates. Top with the remaining scallions, roughly chopped dill and cilantro leaves. Serve with harissa.
Nutrition Facts : Calories 620, Fat 40 grams, SaturatedFat 17 grams, Cholesterol 137 milligrams, Sodium 862 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams
HERBED LAMB CHOPS WITH PINOT NOIR SAUCE
From Bon Appetit, October, 2005. This sounds so wonderful but it seems like a recipe for an experienced chef! I don't know if I'll ever make it. Maybe one day if I feel ready to challenge myself! Maybe you'll make it. I totally guessed the time.
Provided by Oolala
Categories Lamb/Sheep
Time 2h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the sauce: Heat oil in heavy large pot over medium-high heat. Add lamb riblets and saute until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer the lamb to a bowl.
- Add onions, carrots, garlic, and herbs de Provence to pot. Saute until vegetables are deep brown, about 8 minutes.
- Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours.
- Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
- Mix butter and flour in a small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.).
- For lamb: Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together.
- Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet; cover and chill.).
- Preheat oven to 350 degrees F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down and saute until browned, about 4 minutes.
- Turn rack over and saute until browned about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
- Roast lamb until thermometer inserted into center registers 135 degrees F. for medium rare, about 25 minutes. Let lamb rest on sheet 15-20 minutes. Cut lamb between the bones into individual chops.
- Arrange 3 chops per plate and drizzle with sauce and serve.
Nutrition Facts : Calories 1156.9, Fat 92.4, SaturatedFat 43.4, Cholesterol 210.7, Sodium 152.8, Carbohydrate 14, Fiber 2.2, Sugar 3.1, Protein 41.3
HERBED LAMB CHOPS WITH PINOT NOIR SAUCE
Categories Herb Lamb Roast Sauté Dinner Lamb Chop Red Wine Fall Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For sauce:
- Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
- Mix butter and flour in small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.)
- For lamb:
- Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together. Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.)
- Preheat oven to 350°F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Sauté until browned, about 4 minutes. Turn rack over and sauté until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
- Roast lamb until thermometer inserted into center registers 135°F for medium-rare, about 25 minutes. Let lamb rest on sheet 15 to 20 minutes. Cut lamb between bones into individual chops. Arrange 3 chops on each plate. Drizzle with sauce and serve.
LAMB CHOPS WITH APRICOT AND HERB SAUCE
This is my adaptation of a Canyon Ranch Health Resort recipe from 'low-fat cooking guru' Jeanne Jones. It first caught my attention because of its low fat content; but with its fine blend of herbs, not surprisingly, it's also delicious. When I've served it, no one has in the least suspected that this is a low-fat recipe! I found it in Prevention Healthy Cooking's 'Eat up Slim down: tried-and-true recipes from real weight-loss winners' by Jane Kirby and David Joachim.
Provided by bluemoon downunder
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle both sides of the lamb evenly with the garlic salt and pepper, warm a large non-stick pan (with a lid for use later) over a medium heat until hot, add the lamb and brown on both sides.
- Add the stock and the apricots to a medium pan, over a high heat, and bring to the boil.
- Reduce the heat to low and simmer for 5 minutes, or until the apricots are very soft.
- Reserve half of the apricots and set aside.
- Transfer the other half of the apricots and all of the stock to a blender or food processor, add the vinegar, oregano, thyme, rosemary, salt and nutmeg, and blend to make the sauce.
- Pour the sauce over the lamb, sprinkle the reserved apricots over the lamb and, over a low heat, simmer the lamb for 10-15 minutes or until the lamb is cooked through.
- Serve with steamed green vegetables andyour favourite mashed potato recipe. I'd recommend Bergy's Irish Mashed Potatoes #10974, which are beautifully creamy but also low in calories.
Nutrition Facts : Calories 87.2, Fat 0.8, SaturatedFat 0.2, Sodium 179.9, Carbohydrate 19.5, Fiber 2.3, Sugar 15.3, Protein 3.1
EASY HERBED LAMB CHOPS
This lamb chop recipe is a family favorite. We've been making it for years for special family occasions.
Provided by WYERA
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
- Heat olive oil in a large, deep frying pan over medium-high heat.
- Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
- Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
- Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 1.7 g, Cholesterol 42.4 mg, Fat 17 g, Fiber 0.4 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 1199.1 mg, Sugar 0.6 g
HERB AND MUSHROOM LAMB CHOPS
Mom's recipes never go wrong. These moist and mouthwatering, tender lamb chops are sure to delight everyone.
Provided by Gracy F
Categories Meat and Poultry Lamb Chops
Time 1h55m
Yield 4
Number Of Ingredients 18
Steps:
- Pat chops dry and remove any bone fragments.
- Mix olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala together in a glass or ceramic bowl. Rub mixture on both sides of the lamb chops. Cover chops with plastic wrap and marinate in the refrigerator for at least 30 to 40 minutes, or overnight.
- Let chops sit at room temperature for at least 30 minutes before cooking.
- Heat a grill pan over medium-high to high heat until smoking; add the chops. If it is a big pan, all can be cooked in one batch, if not, in 2 batches. Cook until firm and slightly pink in the centers, 3 to 4 minutes on each side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Remove to a plate.
- Prepare sauce: Heat butter in the same pan over medium heat. Saute shallot until light golden, about 5 minutes; add mushrooms and fry until slightly browned. Add garlic and cook and stir until fragrant, about 30 seconds. Stir in 1 tablespoon each rosemary and thyme. Pour in wine and bring to a simmer while scraping up the browned bits from the bottom of the pan. Cook until reduced and thickened.
- Remove from heat. Arrange the chops in the sauce and let sit to absorb flavors, about 5 minutes. Serve with lemon wedges and garnish with remaining rosemary and thyme; sprinkle with sliced chiles.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 11.2 g, Cholesterol 141.9 mg, Fat 44.9 g, Fiber 3.3 g, Protein 36.1 g, SaturatedFat 16.6 g, Sodium 698.8 mg, Sugar 2.1 g
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- Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
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