GRILLED TANDOORI LAMB CHOPS AND GREEN BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high and lightly oil the grates. Mix the tandoori marinade and 1 tablespoon yogurt in a small bowl. Season the lamb chops with salt and pepper. Rub all over with the yogurt mixture. Let sit at room temperature, 10 minutes.
- Meanwhile, mix the remaining 1/4 cup yogurt with 1 tablespoon water, the cilantro, grated garlic, lemon juice, 2 pinches of salt and a grind of pepper in a small bowl.
- Toss the green beans, tomatoes, vegetable oil, sliced garlic, cumin seeds, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on a large sheet of heavy-duty foil. Bring the short ends of the foil together and fold to seal; fold in the sides to form a packet.
- Place the packet on the grill and cook until the vegetables are lightly charred and the tomatoes start to burst, about 10 minutes. Grill the lamb chops 2 to 3 minutes per side for medium doneness. Divide the lamb and vegetables among plates. Top with cilantro and serve with the yogurt sauce.
Nutrition Facts : Calories 410, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 98 milligrams, Sodium 959 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 28 grams, Sugar 6 grams
JARRED LAMB CHOPS
My mum made this, so to me it is real comfort food. Great over mashed potatoes, I don't know why it is called "jarred" but it is. We would use shoulder or chump chops for this. Note that our tablespoons contain 4 teaspoons not 3 like the US.
Provided by JustJanS
Categories Stew
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the flour, sugar, salt and pepper (to taste) together and roll the chops in this mix.
- Place in a casserole, mix the remaining liquid ingredients together, pour over the chops and bake in a moderate oven about 1 3/4 hours or until very tender.
LAMB CHOPS BURGUNDY
Adapted from the Culinary Arts Institute (not to be confused with CIA) Cookbook. We've been making this for decades. We typically eat it with a bit of rice (brown these days) and black beans. We also typically make extra onions which we cook in the marinade and then pour over the rice and beans. Don't be afraid to increase the garlic if you like it as much as we do.
Provided by StevenHB
Categories Lamb/Sheep
Time 2h52m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Put lamb chops in a shallow dish or gallon-size ziploc bag.
- Combine burgundy, olive oil, red onion, garlic, salt, pepper, and cumin in screw-top jar or in the bag. Seal whichever container you're using and shake to combine ingredients.
- Pour marinade over meat or add meat to bag and manipulate to coat meat. Place in fridge for about two hours and turn chops from time to time.
- Remove chops from marinade and place on a broiler rack. Reserve marinade. Set under the broiler with tops of chops 3-5 inches from the heat.
- Broil 18-22 minutes or until meat is done as desired. turn once and brush occasionally with marinade.
- To test, slit meat near the bone and peek at the meat (stop cooking just short of desired doneness). Let rest five minutes after taking out of the broiler.
- If desired, simmer leftover marinade and serve as sauce/condiment alongside the chops.
Nutrition Facts : Calories 994.6, Fat 85.6, SaturatedFat 32.3, Cholesterol 187.5, Sodium 338.1, Carbohydrate 5.1, Fiber 0.7, Sugar 1.5, Protein 41.9
LAMB CHOPS WITH ARTICHOKES AND ROSEMARY
Provided by Mark Taylor
Categories Lamb Olive Sauté Quick & Easy Rosemary Artichoke Bon Appétit Connecticut
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat.
- Sprinkle lamb with remaining garlic and rosemary, then salt and pepper. Heat remaining oil in another large skillet over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.
- Spoon off fat from skillet with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining orange peel and serve.
LAMB CHOPS WITH MINT SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 18
Steps:
- For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
- For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
- Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
- Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
- Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.
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