LAMB CHOPS WITH BEANS, CORN AND ZUCCHINI
Lamb chops are always a treat, especially when marinated with lots of chopped rosemary, sage and garlic, then pan-fried slowly in extra-virgin olive oil. A delightful accompaniment is a seasonal vegetable stew of fresh green beans, corn and summer squash. For the best marriage of flavors, cook the vegetables until rather soft. The chops get no sauce; the vegetables are finished with a little gremolata, in this case a mixture of parsley, scallions and lemon zest.
Provided by David Tanis
Categories dinner, meat, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Generously season lamb chops with salt and pepper, garlic, rosemary and sage. Let marinate for at least 1 hour.
- In a large skillet over medium heat, gently pan-fry the chops in 1/4-inch olive oil, about 5 minutes per side, until lightly browned. For medium-rare, cook just until rising juices are visible on the surface of chops; for medium, cook for 2 minutes more. Remove chops and let rest on a warm platter.
- Meanwhile, add 2 tablespoons olive oil to a Dutch oven over medium heat. Add onions and cook, stirring, until translucent, 5 to 8 minutes. Add zucchini and squash, and cook, covered, stirring occasionally until soft, 8 to 10 minutes. Season lightly with salt. (This may be done up to several hours in advance.)
- To finish, raise heat to high. Add corn and beans and stir. Season with salt and pepper. Add about 1/2 cup water, cover, and cook for 5 minutes, until the mixture is soft and juicy. Taste and adjust seasoning. Sprinkle with the scallions, parsley and lemon zest.
SPICE RUBBED LAMB CHOPS WITH GREEN BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
- Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.
Nutrition Facts : Calories 522 calorie, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 180 milligrams, Sodium 993 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 60 grams, Sugar 4 grams
LAMB CHOPS WITH THYME HONEY AND WHITE BEANS
Provided by Brad Sorenson
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the lamb:
- In a small pot over low heat, combine the honey and thyme and bring to a slow simmer. Cook the honey low and slow.
- Keep at a low simmer for 30 minutes then strain and season with salt, and pepper. Keep warm.
- Meanwhile, preheat a grill or grill pan over high heat. Preheat the oven to 400 degrees F.
- Combine the garlic powder, fines herb, and parsley in a bowl and mix to combine. Season the lamb with salt and pepper. Rub the outside of the lamb with the spices and place over a very hot grill, fat side down. Let the lamb sit for just 1 minute or until the fat chars a bit, turn and cook the other side for 2 minutes. Transfer the lamb to a baking sheet and finish in the oven for about 10 minutes. Remove the lamb from the oven and let rest for 5 minutes before slicing the chops.
- For the beans:
- In a medium saute pan, over medium heat, cook the bacon until most of the fat has been cooked out. Add the carrots and a pinch of salt. When the carrots just start to soften, add the onions and stir to mix well. Continue to cook for about 5 minutes, and then add the celery. Pour the wine and stock into the pan. Simmer until most of the liquid is gone. Turn the heat to high and add the beans and toss frequently to heat through. Add the butter and parsley and season with salt, and pepper, to taste.
- On each plate, make a bed of beans, then 2 lamb chops on top and drizzle the lamb with the warm honey mixture.
LAMB CHOPS WITH MINTED POTATOES AND ZUCCHINI
Categories Herb Lamb Potato Vegetable Sauté Quick & Easy Low/No Sugar Wheat/Gluten-Free Mint Zucchini Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a heavy skillet large enough to hold the lamb chops without touching heat the oil over moderately high heat until it is a hot but not smoking and in it sauté the potato, peeled and cut into 1/4-inch dice, turning the pieces constantly with a metal spatula, for 6 to 8 minutes, or until they are golden. Transfer the potato pieces with a slotted spoon to paper towels and let them drain. In the oil remaining in the skillet sauté the chops, patted dry and seasoned with salt and pepper, over moderately high heat for 5 minutes on each side for medium-rare meat and transfer them to a heated platter. Remove the skillet from the heat, pour off the fat, and add the zucchini. Cook the zucchini over moderate heat, stirring, for 1 minute, stir in the lemon juice and the water, and cook the mixture, for 1 minute. Stir in the potato pieces, the mint, and salt and pepper to taste and spoon the mixture around the lamb chops.
LAMB CHOPS WITH WHITE BEANS
This recipe from Canadian Living is like something you would be served at a French bistro. The flavours are so simple yet come together so beautifully. It is quick enough to prepare for a weeknight dinner but elegant enough to serve to guests.
Provided by Irmgard
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the lamb with 1/4 teaspoons each of the salt and pepper.
- In a large ovenproof skillet, heat 1 tablespoons of the oil over medium-high heat and brown the chops.
- Transfer to a plate.
- Drain the fat from the pan and add the remaining oil.
- Cook the onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until the onion is softened, about 3 minutes.
- Add the beans and the broth and bring to a boil.
- Place the chops on top of the beans and bake in a 425 degree F oven for 10 minutes.
- Add the tomatoes and bake for another 5 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 786.6, Fat 58.5, SaturatedFat 23.4, Cholesterol 140.6, Sodium 895.1, Carbohydrate 24.8, Fiber 6.8, Sugar 4.6, Protein 39.4
LAMB CHOPS WITH LEBANESE GREEN BEANS
Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh. From EatingWell magazine, July/August 2008. Dietary Exchanges: 2 vegetable, 4 lean meat, 1 fat (1/2 Carbohydrate Serving). Posted for ZWT6.
Provided by kitty.rock
Categories Lamb/Sheep
Time 50m
Yield 4 = 2 chops 1 cup beans per serving, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds.
- Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.
- Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven.
- Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.
- Stir the remaining mint into the green bean mixture.
- Serve the lamb chops with the green beans and to complete your meal, add bulgur or rice pilaf.
- Serving size = 2 lamb chops and 1 cup green beans.
Nutrition Facts : Calories 719.9, Fat 55.6, SaturatedFat 23.1, Cholesterol 140.6, Sodium 1120, Carbohydrate 21.8, Fiber 6.4, Sugar 9.7, Protein 34.5
LAMB BLACK BEAN CHILI
This is a very thick, flavorful chili that will keep you feeling satisfied for a long time.
Provided by Tricia
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Cook and stir lamb, onion, and garlic together in the hot skillet until lamb is completely browned, 5 to 7 minutes.
- Stir black beans, tomato sauce, diced tomatoes, refried black beans, green chiles, cocoa powder, chili powder, cumin, chicken bouillon, and cayenne pepper with the lamb mixture; cook until the beans are tender, 20 to 30 minutes.
Nutrition Facts : Calories 571 calories, Carbohydrate 65.1 g, Cholesterol 76.1 mg, Fat 18.5 g, Fiber 23.8 g, Protein 40.1 g, SaturatedFat 6.9 g, Sodium 3048.6 mg, Sugar 13.4 g
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