LAMB CHOPS WITH BALSAMIC REDUCTION
This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.
Provided by PGRAYMENDOZA
Categories Meat and Poultry Recipes Lamb Chops
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
- Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
- Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g
LAMB WITH RASPBERRY SAUCE
Scott Beatrice of Lakeland, Florida dresses up lamb chops with a wonderful fruity sauce. "I enjoy cooking and surprising my wife, Chrissy, with creative dishes like this one," says Scott.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; transfer puree to a small saucepan. Stir in the cucumber, apple, grape juice and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until cucumber and apple are tender., Meanwhile, in a large skillet, saute garlic in oil until tender. Add lamb chops. Cook, uncovered, 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 raspberry sauce.
Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 61mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
RACK OF LAMB WITH BLUEBERRY SAUCE
In this rack of lamb recipe, we're actually roasting the meat over the sauce. And not just any sauce: we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
- Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
- Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
- Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
- Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
- Remove lamb to a cutting board to rest about 5 minutes.
- Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
- Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.
Nutrition Facts : Calories 831.5 calories, Carbohydrate 10.4 g, Cholesterol 201.8 mg, Fat 62.1 g, Fiber 1.1 g, Protein 44.9 g, SaturatedFat 26 g, Sodium 238.1 mg, Sugar 5 g
RACK OF LAMB WITH CRANBERRY-TANGERINE SAUCE, BRAISED RED CHARD, CREAMY POLENTA WITH SAGE AND PANCETTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat grill pan to high and oven to 400 degrees F.
- Drizzle racks with oil and season with salt and pepper. Grill lamb over high heat for 2 or 3 minutes on each side. Transfer to a baking sheet or broiler pan and place in hot oven. Cook 12 to 15 minutes, to 130 degrees F on meat thermometer for rare, 155 for well. Let meat rest 5 to 10 minutes before serving for juices to redistribute.
- For the chard, heat a large skillet over medium high heat. Add oil and the onion and saute for 2 minutes. Then add the greens in bunches until they wilt down enough to fit in the pan. Add the vegetable stock and raisins. Season greens with salt, pepper and freshly grated nutmeg. Reduce heat to medium low and cook 10 to 15 minutes until greens are tender and no longer bitter.
- Place cranberry juice concentrate and the tangerine zest and juice in a small saucepan and simmer together over low heat for 10 minutes. Strain and return to pan. Meanwhile, combine the cranberries and chicken stock in a bowl. Cover and microwave on high for 1 minute. Let stand 10 minutes to reconstitute the cranberries.
- For the polenta, heat a medium saucepan over medium high heat. Add oil and pancetta. Brown pancetta a minute or 2 and remove from pan to a paper towel lined plate. Return pan to heat and bring 3 cups chicken stock to a boil. Add the polenta and stir constantly until mixture masses, 2 or 3 minutes. Remove polenta from heat and stir in sage, butter, pancetta bits, and season with salt and pepper. Reserve the chives for garnish.
- Heat cranberries and stock to a bubble and remove from stove.
- To serve, allow 1/2 rack of lamb per person. Separate chops into 1 or 2 rib sections and glaze with cranberry-tangerine sauce. Serve with sage and pancetta polenta garnished with chives and braised red chard.
LAMB CHOPS WITH LEMON-BASIL SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
- Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
- Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.
LAMB CHOPS WITH CRANBERRY SAUCE
This recipe is easy to make and a little different from your usual lamb recipes. Buy chops that have the filet attached, not shoulder chops. They should be apprx 1" thick. Fry for 4 minutes each side for slightly pink. Longer if you want well done. Make the sauce early in the day (or the day before) and reheat while you are cooking the chops. Dinner will be on the table in a few minutes. The sauce is great over your veggies and new potatoes.
Provided by Bergy
Categories Kiwifruit
Time 30m
Yield 6 chops, 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Early in the day or the day before mix, in a pot, the Broth. cranberries, green onions, sweet onion, rosemary, dill weed, brown sugar and chili flakes. Stir well.
- Bring to a simmer over medium heat and simmer for 10 minutes.
- Mix cornstarch with 3 tbsp water, add to the sauce.
- Add Sherry and stir.
- Simmer for 5 minutes longer.
- Remove from heat. Cool and place in fridge until just before serving.
- Just before dinner season the chops with salt & coarse ground pepper.
- Reheat the sauce.
- Heat skillet, high heat, Spray with oil.
- Brown the chops on both sides, turn heat to medium and continue cooking for apprx 3 minutes each side.
- While the chops are cooking peel the Kiwi fruit and cut the kiwi in 1/4" slices.
- When cooked place the chops on your plate pour on the sauce and decorate with a kiwi fruit slice on each chop.
- Serve with your favorite vegetables and new potatoes, pour more sauce over the vegetables.
LAMB CHOPS IN SAUCE
Posted in reply to a request. Prep time includes the 2 hour marinating time. Note: The word "sauce" in this recipe refers to a very thick basting sauce/paste, and not a liquid "gravy" type sauce.
Provided by Dee514
Categories Lamb/Sheep
Time 2h24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix marinade ingredients together, add chops and let marinate for at least 2 hours.
- Mix all sauce ingredients together well.
- Preheat broiler to 500°F.
- Remove chops from marinade, and dip them into the sauce mixture.
- Broil the chops for about 7-10 minutes.
- Dip chops into sauce mixture again, and broil the chops on the other side for about 7-10 more minutes, or until done.
- While the second side of the chops are broiling, heat the remaining sauce until it simmers.
- Simmer sauce for about 1 minute.
- Serve chops with additional sauce* if desired.
- *Note: If you would like additional sauce to serve on the side with the chops, make a second batch of the "sauce," thinning it a bit with 1/4 to 1/3 cup of water to prevent scorching when heated.
Nutrition Facts : Calories 632.5, Fat 54.5, SaturatedFat 22.9, Cholesterol 144, Sodium 731.5, Carbohydrate 1, Fiber 0.3, Sugar 0.2, Protein 32.4
EASY PORK CHOPS WITH CRANBERRY PAN SAUCE
This recipe might not look like much, but wait until you try it! If you can,try to use the fresh thyme in place of dryed, it really makes a difference in taste! If you want you can use chardonnay in place of the white wine, I use chardonnay and it worked out quite well. This recipe can be doubled if desired. Serve this with potato pancakes for a great meal!
Provided by Kittencalrecipezazz
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a heavy skillet over medium heat.
- Season the pork chops with salt, pepper and garlic powder, and saute until browned and cooked through (about 5-6 minutes on each side).
- Transfer the chops to a plate.
- Add in wine to the same skillet; bring to a simmer, scraping any browned bits in the bottom of the pan.
- Stir in cranberry sauce, shallots and fresh thyme; reduce the heat to medium-low and simmer until slightly reduced, stirring occasionally about 3-4 minutes).
- Season the sauce with salt and pepper.
- Return pork and any of the juices from the plate into the skillet; cook until heated through (about 1 minute).
- Transfer the chops to a plate.
- Spoon the sauce over the pork.
LAMB SHANKS IN CRANBERRY SAUCE
This is one of the tastiest lamb shank recipes I've ever tasted. The cranberry sauce adds a lovely sweetness to the dish, but not too sweet.
Provided by Terese
Categories Lamb/Sheep
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 160oC. Heat oil in a heavy based ovenproof dish over high heat. Cook shanks in batches for 4 to 5 minutes on each side until brown on all sides. Remove to a plate.
- Melt butter in pan until sizzling, add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper and return to heat and bring to the boil. Add lamb, garlic and rosemary.
- Cover dish, transfer to oven and bake for 2 1/2 to 3 hours. Remove lid and bake for a further 20-30 minutes or until shanks are tender.
- Serve with mashed potatoes and green beans.
Nutrition Facts : Calories 1178.2, Fat 59, SaturatedFat 23.9, Cholesterol 376.5, Sodium 449.7, Carbohydrate 35.3, Fiber 1.1, Sugar 27.9, Protein 109.6
CRANBERRY GLAZED LAMB CHOPS
Simple but classy. Lamb draws in flavors from marinades very quickly, so this dish has a fairly quick prep time. Lamb is often paired with mashed or baked potatoes, and those will go well with this dish, but I often serve it with egg pasta (homemade tagliatoni when I'm going all out). A vinegarette-dressed salad is a good match as a vegetable course.
Provided by Primordial
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If the chops are particularly thick, place each one between two layers of plastic wrap and gently flatten them using the heel of your hand or a wooden mallet until they are about 1/2 inch thick.
- Combine the cranberry relish, rosemary and vinegar (it sometimes helps to warm the cranberry relish a bit in the microwave or a small saucepan). Put half of the cranberry mixture in a container large enough to hold all the chops - this is the marinade. Set aside the second half of the mixture to use later as the glaze.
- Toss the chops with the cranberry marinade, cover, and refrigerate for 15-20 minutes.
- Preheat oven broiler.
- When the broiler is ready, take the chops out of the fridge. Wipe off the marinade, sprinkle the chops with salt and pepper, and place them on a rack and broiling pan.
- Position the pan close to the source of heat and broil chops 4 minutes. Brush chops with half of the glaze, broil for another minute. Turn the chops over and broil 2-3 minutes longer. Brush on remaining glaze and broil about a minute longer or until chops are medium-rare or of desired doneness.
GRILLED LAMB CHOPS WITH CRANBERRY SAUCE AND CRANBERRY-SERRANO CHUTNEY
Steps:
- Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.
- For the cranberry Sauce:
- Bring cranberry juice, vinegar and wine to a boil in a large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency). Strain the sauce and season with salt. Keep warm.
- For the Grilled Lamb Chops:
- Heat the grill to high or a grill pan over high heat. Brush chops on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with cranberry chutney and cranberry sauce. Garnish with fresh cilantro.
LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE
Steps:
- Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
LAMB CHOPS RECIPE WITH MUSHROOMS
Steps:
- Gather the ingredients.
- Sprinkle the lamb chops with salt and black pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Lightly coat the lamb chops with flour and place them in the hot skillet. Sear until well browned, turning once. Remove to a plate and set aside.
- Reduce the heat to medium. Add the mushrooms, green onions, garlic, and butter to the skillet.
- Cook the vegetables, stirring, for 4 minutes. Add the beef broth and red wine and simmer until reduced by about one-third.
- Add the lamb chops to the sauce, cover the skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.
Nutrition Facts : Calories 556 kcal, Carbohydrate 30 g, Cholesterol 106 mg, Fiber 3 g, Protein 37 g, SaturatedFat 14 g, Sodium 629 mg, Sugar 2 g, Fat 30 g, ServingSize 4 Servings, UnsaturatedFat 0 g
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