Lamb Chops With Curried Pears Food

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CURRIED LAMB CHOPS



Curried Lamb Chops image

"Treat yourself and someone special to a fancy dinner with these moist tender chops," suggests Imelda Cauley from Delaware, Ohio. "The mild curry and apple flavors are wonderful with lamb."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

4 bone-in loin lamb chops (about 3/4 pound)
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup diced peeled tart apple
1/2 teaspoon curry powder
4 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground mustard
1-1/3 cups chicken broth
2 tablespoons lemon juice
Hot cooked rice

Steps:

  • In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.

Nutrition Facts :

LAMB CURRY WITH PEAS



Lamb Curry with Peas image

For this curry, cubes of lamb become meltingly tender and richly flavored after a long, slow braise with spices like cinnamon, cardamon and turmeric. Thick Yukon Gold potatoes and frozen peas add some additional texture, while a half cup of whole-milk yogurt adds a refreshing creaminess. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

2 pounds lamb stew meat
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, diced
1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 cup frozen peas
1/2 cup plain whole-milk yogurt
Cooked basmati rice, for serving
Chopped fresh mint, for topping

Steps:

  • Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
  • Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
  • Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
  • Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through.
  • Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint.

SWEET CURRIED LAMB CHOPS



Sweet Curried Lamb Chops image

A sweet curry that even the kids love with a rich fruity sauce, best with rice or mashed potatoes to soak the sauce up.

Provided by Sandra Williamson

Categories     Lamb/Sheep

Time 2h22m

Yield 4 serving(s)

Number Of Ingredients 13

6 -8 lamb chops
2 ounces butter
2 onions, peeled & sliced
1/2 cup tomato sauce
2 tablespoons flour
4 teaspoons brown sugar
2 teaspoons curry powder
2 tablespoons fruit chutney
1 teaspoon ground ginger
1 teaspoon dry mustard
4 tablespoons white vinegar
1 1/2 cups water
2 tablespoons chopped parsley

Steps:

  • Melt butter in pan, add chops, brown well on both sides (I always well cook the chops at this stage).
  • Arrange browned/cooked chops in a single layer in an oven-proof dish.
  • Add onions to remaining pan drippings, cook 1-2 minutes, remove from pan, and put on top of chops.
  • Place flour, sugar, curry, mustard and ginger in saucepan, mix well.
  • Add vinegar, blend until smooth.
  • Add water, tomato sauce and chutney, stir constantly over heat until mixture boils and thickens.
  • Pour thickened sauce over the chops and onions, cover.
  • Bake in moderate oven for 1.5-2 hours or until chops are tender.
  • Stir in chopped parsley (To save time you can microwave the whole lot at this stage until the chops are tender, also cooking the chops well at the beginning will also save time).

LAMB CHOPS WITH CURRIED PEARS



LAMB CHOPS WITH CURRIED PEARS image

Categories     Lamb     Sauté

Yield 4 servings

Number Of Ingredients 12

4-6 single lamb chops
2 teaspoons plus 1 tablespoon olive oil
1 sprig rosemary, leaves torn off stem
1 teaspoon kosher salt
For the spicy pears:
21/2 tablespoons butter
1 jalapeno pepper, partially diced
2 teaspoons curry powder
1 tablespoon fresh-squeezed lime juice
3 tablespoons honey
2 tablespoons soy sauce
3 pears, cored and cut into 6 wedges each (could also use apples; if so, increase cooking time by 10 minutes)

Steps:

  • Slather the lamb chops with 2 teaspoons of olive oil and rosemary. Let marinate at room temperature for 15 minutes to overnight in the refrigerator. In the meantime, make the spicy pears. Heat a frying pan over medium heat. Add the butter, and when the butter is bubbling add the jalapeno pepper and the curry powder. Saute for 1 minute, until the curry and pepper is fragrant. Take care not to burn the mix; you may have to turn the heat down. Whisk in the lime juice, honey and the soy. Add the pears and stir to coat the pears. Cover, turn the heat to low and let simmer for 10 minutes until the pears are softened. Discard the large jalapeno peppers. Season the lamb chops with salt. Heat a frying pan over high heat. When the pan is very hot, add the 1 tablespoon of olive oil and swirl to coat. Add the lamb chops in a single layer, not touching. Fry for 2-3 minutes each side, depending on thickness of the lamb chops. Serve with spicy pears. Makes 4 servings.

GRILLED RED CURRY LAMB CHOPS



Grilled Red Curry Lamb Chops image

Red curry paste, available in a can or a jar, is a great ingredient because it's loaded with so many ingredients in itself. I love this pantry powerhouse because it packs a punch!

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons red curry paste
1/2 cup coconut milk
Juice and zest of 1 lime, plus lime wedges for serving
12 lamb loin chops
Kosher salt and freshly ground black pepper
Flaky sea salt, for serving
Fresh cilantro leaves, for serving
Extra-virgin olive oil, for drizzling
Arugula, Fennel and Citrus Salad, recipe follows
4 cups loosely packed arugula
3 tablespoons chopped, toasted walnuts
1 orange, peel cut away from the flesh and the segments cut free from their membranes, plus the juice squeezed from the hull
Seeds from 1 pomegranate
1/2 red onion, thinly sliced
1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds for garnish
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
  • Preheat an outdoor grill or grill pan to medium-high.
  • Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
  • Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
  • Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
  • Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.

MARINATED LAMB CHOPS WITH FENUGREEK CREAM CURRY



Marinated Lamb Chops with Fenugreek Cream Curry image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 Servings

Number Of Ingredients 13

2 to 3 French-cut racks of lamb, for approximately 16 large or 20 medium-size chops
2 cups white wine
1 cup grainy mustard
2 teaspoons kosher salt
4 cups whipping cream
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon dried green fenugreek flakes (known as "kasuri methi")
1 cup fresh lemon juice
4 tablespoons canola oil
2 tablespoons crushed garlic
1 teaspoon ground turmeric

Steps:

  • Cut chops from the racks of lamb and place in a large bowl. Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours.
  • In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek flakes, and lemon juice. In a medium size heavy pot, heat the oil over medium heat. Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute. Add the cream mixture, stir, and cook over low to medium heat for a few minutes. Keep warm until ready to serve.
  • Meanwhile, preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill. Grill on each side for a couple minutes or until medium-rare. Remove from the heat and either pour the cream curry over the grilled chops or use the cream curry as a dipping curry for the chops.

BEST EVER LAMB CHOPS



Best Ever Lamb Chops image

My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

1 teaspoon each dried basil, marjoram and thyme
1/2 teaspoon salt
8 lamb loin chops (3 ounces each)
Mint jelly, optional

Steps:

  • Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 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 mint jelly if desired.

Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

LAMB CHOPS WITH CURRIED CAULIFLOWER



Lamb Chops With Curried Cauliflower image

from "Everyday Food" Magazine. Haven't tried this yet, but think my hubby will love it. Obviously, if you like your chops more cooked then up the frying time.

Provided by Ppaperdoll

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 cup basmati rice
1/2 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro or 1/2 cup fresh parsley
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1 cauliflower (about 2, 2 1/2 pounds)
2 medium onions, halved and sliced thinly
2 tablespoons olive oil
2 teaspoons curry powder
8 (3 -5 ounce) lamb rib chops

Steps:

  • Prehat oven to 475 degrees. Mix yogurt, cilantro or parsley, lemon juice and garlic. Season to taste and set aside.
  • Cook rice following packet instructions.
  • Break cauliflower into large florets, place on baking sheet with sliced onions. Drizzle over oil and sprinkle curry powder. Season with salt and pepper and toss until reasonably well coated.
  • Roast in preheated oven, turning occasionally until tender and slightly browned in spots (about 25 minutes).
  • Heat a large skillet over medium-high heat and sprinkle 1 teaspoon salt evenly in the bottom. Add 4 chops and cook 2-4 minutes per side for medium rare chops. Transfer to plate.
  • Wipe skillet clean with paper towel. Repeat with remaining 4 chops.
  • Serve with rice, cauliflower, and yogurt sauce.

Nutrition Facts : Calories 947.6, Fat 67.4, SaturatedFat 27.4, Cholesterol 131.1, Sodium 166.4, Carbohydrate 52.3, Fiber 6.4, Sugar 8.5, Protein 33.6

CURRIED LAMB CHOPS



Curried Lamb Chops image

Serve these fragrantly-spiced lamb chops with our Cucumber, Cranberry-Bean, and Beet Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 4

1/4 cup curry powder
1 tablespoon coarse salt
12 center-cut lamb chops
2 tablespoons canola oil

Steps:

  • Preheat oven to 400 degrees. Combine curry powder and salt in a shallow bowl. Coat lamb chops thoroughly on all sides.
  • Heat a large skillet over medium-high heat, and add oil. When hot, add lamb chops, working in batches so as not to overcrowd pan; cook until well browned on both sides, 3 to 4 minutes per side. Transfer to a rimmed baking sheet.
  • Roast until chops are cooked to desired doneness, 6 to 8 minutes for medium-rare. Remove from oven; serve hot.

CURRY LAMB CHOPS



Curry Lamb Chops image

"My husband and I are retired but busy, so I rely on quick dishes like this."-Lois Szemko, East Islip, New York.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

4 bone-in lamb loin chops (4 ounces each)
1 tablespoon canola oil
3/4 cup orange juice
2 tablespoons reduced-sodium teriyaki sauce
2 teaspoons grated orange zest
1 teaspoon curry powder
1 garlic clove, minced
1 teaspoon cornstarch
2 tablespoons cold water
Hot cooked rice, optional

Steps:

  • In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange zest, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired.

Nutrition Facts : Calories 337 calories, Fat 17g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 402mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

BROILED LAMB CHOPS WITH MINTED PEARS



Broiled Lamb Chops With Minted Pears image

This is an easy and quick dish made with canned pear halves. I copied from a co-worker about 13 years ago.

Provided by Oolala

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) can pear halves, drained
1/4 cup butter, melted, can use margarine
1 large lemon, juice of, can use 1/4 cup lemon juice
1/2 teaspoon dried mint
mint jelly (optional)
8 lamb chops, enough for 4 sevings
salt, to taste
pepper, to taste
garlic powder, to taste

Steps:

  • Season lamb chops and place on a boiler pan.
  • Arrange pear halves, cut side up in an ovenproof dish; or can arrange around the lamb on the broiler pan if desired.
  • Mix butter (or margarine), lemon juice and mint in a small bowl.
  • Brush mixture over the pear halves, reserving mixture.
  • Broil chops until done, turning lamb midway through cooking. Check on pears and can baste with the mixture again. Turn pears if you like.
  • Meanwhile, heat the remaining lemon juice mixture and and serve with the broiled pears and lamb.
  • If desired, fill pear halves with mint jelly.

Nutrition Facts : Calories 753, Fat 62.3, SaturatedFat 29.6, Cholesterol 171.1, Sodium 193.7, Carbohydrate 17.6, Fiber 3.1, Sugar 11, Protein 31.9

CURRY LAMB CHOPS



Curry Lamb Chops image

This is from Taste of Home's Cooking for 2. I have learned that when I find a recipe if it is not on Zaar and I don't post it, I will misplace it. Such was the fate of this recipe. I have made some minor adjustrments. This is wonderful served over rice or couscous.

Provided by PaulaG

Categories     Lamb/Sheep

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

4 (4 ounce) bone-in lamb loin chops
1 tablespoon olive oil
3/4 cup orange juice
2 tablespoons teriyaki sauce
1 tablespoon grated orange zest
1 1/2 teaspoons curry powder
2 garlic cloves, pressed
1 teaspoon cornstarch
2 tablespoons cold water

Steps:

  • In a medium skillet, warm the oil and brown lamb chops on all sides; drain excess fat.
  • Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb.
  • Cover and simmer for 15 to 20 minutes or until meat is tender.
  • Remove the chops and keep warm while preparing the sauce.
  • Combine the cornstarch and water until smooth; stir into pan drippings.
  • Bring to a boil and cook, stirring constantly for 2 minutes or until thickened.
  • Serve chops on top of cooked rice or couscous and pour gravy over.

Nutrition Facts : Calories 837, Fat 67.6, SaturatedFat 27.7, Cholesterol 167.8, Sodium 819.8, Carbohydrate 16.4, Fiber 1.1, Sugar 10.2, Protein 39.2

FANCY CURRIED LAMB CHOPS WITH ASPARAGUS SPEARS



Fancy Curried Lamb Chops With Asparagus Spears image

Lamb is one of my favorite dishes. I tried experimenting with this last week and this is what I came up with.

Provided by Cindy in PA.

Categories     Lamb/Sheep

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

4 lamb chops, 1/4 inch thick
2 tablespoons butter
1 cup chopped onion
1 garlic clove, minced
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1 1/2 teaspoons salt
3 -4 medium tomatoes, chopped
1/2 cup water
3 tablespoons all-purpose flour
10 ounces frozen asparagus spears (or fresh if you prefer)

Steps:

  • Trim fat from meat, brown in butter and then remove from skillet.
  • Add onion and garlic; cook till tender, do not brown.
  • Return meat to skillet.
  • Add curry powder, ground ginger, salt and tomatoes.
  • Cover simmer 50 to 60 minutes,or until lamb chops are tender.
  • Blend flour and water (I shake this in a jar until smooth). Add to meat mixture, cook until bubbly and then cook 1 to 2 minutes more.
  • Transfer to fancy round casserole dish, form pinwheel of hot cooked asparagus on top.
  • Serve with rice.
  • This can be served with condiments such as sliced onions, shredded coconut, lemon slices, raisins, and peanuts.

Nutrition Facts : Calories 425.2, Fat 31.8, SaturatedFat 15, Cholesterol 85.6, Sodium 984.1, Carbohydrate 16.8, Fiber 4.1, Sugar 5.2, Protein 19.4

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