GARLIC AND HERB CRUSTED LAMB CHOPS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.
SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY
Steps:
- For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
- Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
- For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.
LAMB CHOPS WITH GARLIC-PARSLEY CRUST AND SAUTEED SPINACH
This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 teaspoon oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each lamb chop.
- In a medium skillet, heat remaining teaspoon oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn, and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm.
- Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve lamb with spinach and lemon wedge.
Nutrition Facts : Calories 582 g, Fat 46 g, Fiber 5 g, Protein 30 g
SAUTéED LAMB CHOPS WITH RAMPS, ANCHOVY, CAPERS AND OLIVES
Wild spring ramps are an earthy aromatic twist to this otherwise traditional approach to lamb chops. But you can just as easily use minced garlic or young green garlic shoots from the farmers' market. Any of these pungent alliums harmonize with the other bold ingredients. The anchovy mellows, melting into the chunky sauce, and the flavorful, meaty olives, briny capers and crushed red pepper keep everything lively, along with a squeeze of lemon.
Provided by David Tanis
Categories dinner, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season chops on both sides with salt and pepper, sprinkle with rosemary, and set aside for 15 to 20 minutes.
- Put a large sauté pan or skillet over medium-high heat. Add olive oil and swirl to coat bottom of pan. When oil is hot, add chops in one layer, without crowding. (If necessary, use two pans or work in batches.)
- Cook chops until nicely browned on first side, about 4 to 5 minutes. (Maintain brisk heat, but adjust if they seem to be browning too quickly.) Flip chops and cook to medium-rare, until red juices rise on surface, 2 to 3 minutes more. Remove chops to a serving platter and keep warm.
- Return pan to stovetop over medium-high heat. Add a little olive oil if pan looks dry, then add shallot and cook until lightly browned, about 2 to 3 minutes. Add anchovies, mashing them with the back of a spoon, to combine.
- Add chopped ramps (or garlic, if using), capers, olives and red pepper and stir to incorporate shallot mixture. Raise heat to high and add white wine. Cook rapidly until reduced by half. Add chicken broth and simmer until slightly thickened, about 5 minutes. Stir in lemon juice and zest and turn off heat.
- Meanwhile, roughly chop reserved green ramp tops, if using, and mix with chopped parsley. Stir parsley mixture into sauce. Spoon sauce generously over lamb chops and serve.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 35 grams, Carbohydrate 10 grams, Fat 66 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 26 grams, Sodium 907 milligrams, Sugar 4 grams
SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE
The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don't like anchovies, then tell them when only the lamb bones remain.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
- Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
- Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
- Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.
Nutrition Facts : @context http, Calories 995, UnsaturatedFat 52 grams, Carbohydrate 7 grams, Fat 93 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 777 milligrams, Sugar 0 grams
LAMB CHOPS WITH CAPER ORANGE GARLIC CRUST
Categories Garlic Lamb Quick & Easy Low/No Sugar Dinner Orange Meat Lamb Chop Fall Winter Capers Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Stir together capers, zest, garlic, and 1 tablespoon oil in a small bowl. Pat chops dry and season with salt. Arrange chops on a plate and spread about 2 teaspoons of caper mixture on top of each chop, pressing lightly to help adhere.
- Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops, coated sides down, 6 minutes. Turn chops over with tongs and cook about 10 minutes more for medium-rare. Transfer chops, coated sides up, to a clean plate and let stand 5 minutes.
ORANGE LAMB CHOPS
Make and share this Orange Lamb Chops recipe from Food.com.
Provided by Dee514
Categories Oranges
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a small pan, sauté sliced mushrooms in 1 teaspoon of butter, until mushroom juices evaporate; then set aside (if using canned mushrooms, omit this step).
- Trim excess fat from chops.
- Combine orange peel, juice and thyme; spoon mixture over chops.
- Let chops marinate for 1 hour at room temperature (or about 3 hours in refrigerator), turn chops once or twice.
- Remove chops from marinade, and reserve.
- Brown chops on both sides in hot shortening; season with salt and pepper.
- Add reserved orange mixture and mushrooms.
- Cover pan and simmer for 40 minutes.
- Uncover pan and simmer about 5 minutes longer.
Nutrition Facts : Calories 46.3, Fat 4.2, SaturatedFat 1.4, Cholesterol 2.5, Sodium 7.4, Carbohydrate 2.1, Fiber 0.2, Sugar 1.4, Protein 0.4
LAMB CHOPS WITH CAPER ORANGE GARLIC CRUST
Make and share this Lamb Chops With Caper Orange Garlic Crust recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 31m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Stir together capers, zest, garlic, and 1 tablespoon oil in a small bowl.
- Pat chops dry and season with salt.
- Arrange chops on a plate and spread about 2 teaspoons of caper mixture on top of each chop, pressing lightly to help adhere.
- Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops, coated sides down, 6 minutes.
- Turn chops over with tongs and cook about 10 minutes more for medium-rare.
- Transfer chops, coated sides up, to a clean plate and let stand 5 minutes.
- Note:.
- If your chops are only 1/2 inch thick, cook chops, turning over once, 6 minutes total for medium-rare.
Nutrition Facts : Calories 362.1, Fat 32.2, SaturatedFat 12.1, Cholesterol 70.3, Sodium 538.6, Carbohydrate 1.8, Fiber 0.6, Sugar 0.1, Protein 15.9
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- Preheat oven to 400°F with 1 rack in middle position and 1 rack positioned 4 inches from broiler. Whisk together chopped herbs, 1/4 cup oil, 2 tablespoons capers, lemon zest and juice, black pepper, and 1/8 teaspoon crushed red pepper in a medium bowl until combined. Season with salt to taste; set aside.
- Process garlic, anchovies, remaining 2 tablespoons capers, and remaining 1/8 teaspoon crushed red pepper in a mini food processor until a coarse paste forms, about 10 seconds. Add remaining 2 tablespoons oil, and process until creamy and mostly smooth, about 40 seconds. (Alternatively, pound and mash garlic, anchovies, capers, and crushed red pepper using a mortar and pestle until a coarse paste forms, about 1 minute and 30 seconds. Add remaining 2 tablespoons oil, and continue to pound and mash until creamy and mostly smooth, about 2 minutes.
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