GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE
Make and share this Grilled Lamb Chops With Red Wine, Garlic and Honey Glaze recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 7 ingredients in large glass baking dish.
- Arrange lamb chops in single layer in dish; turn to coat.
- Cover and refrigerate at least 2 hours, turning and basting often.
- (Can be prepared 1 day ahead; keep chilled.)
- Prepare barbecue (medium-high heat).
- Transfer lamb to plate.
- Mix honey into marinade.
- Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
Nutrition Facts : Calories 1126.8, Fat 93.4, SaturatedFat 37.1, Cholesterol 221.7, Sodium 461.9, Carbohydrate 11.8, Fiber 0.5, Sugar 9, Protein 49.3
GREEK GRILLED LAMB CHOPS IN WINE AND HONEY MARINADE
If you love lamb chops then you will love this recipe. Plan ahead the chops need to marinade for 24 hours, although I have only marinaded them for about 6 hours they were still delicious!
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix/whisk the wine, oil, oregano, garlic, red wine vinegar, salt and cayenne or black pepper until well blended.
- Arrange the lamb chops in a single layer in a glass dish; turn to coat with the marinade.
- Cover and refrigerate for 24 hours, turning often.
- Prepare the grill to medium-high heat.
- Transfer the lamb to plates and season with salt and pepper (I use seasoning salt).
- Mix the honey into the marinade.
- Grill lamb to desired tenderness, turning and basting often with the marinade (for medium-rare grill about 10 minutes).
Nutrition Facts : Calories 849.9, Fat 68.9, SaturatedFat 24.9, Cholesterol 140.6, Sodium 401.3, Carbohydrate 17.7, Fiber 1.2, Sugar 13.4, Protein 31.8
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 GARLIC AND ROSEMARY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings (1/2 cup sauce)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
- Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
- Serve 2 chops per person with the sauce.
Nutrition Facts : Calories 488 calorie, Fat 27 grams, SaturatedFat 11 grams, Carbohydrate 2 grams, Protein 48 grams
HONEY-BALSAMIC LAMB CHOPS
Provided by Giada De Laurentiis
Categories main-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
- Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
- Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.
LAMB CHOPS WITH MINT AND VINEGAR
Steps:
- Make broth by combining the lamb trimmings (or use lamb shank cut up), wine, garlic, mint and stock. Bring to a boil then reduce to a simmer for 1 hour. Skim occasionally.
- Strain broth through a fine chinoise and set aside, remove fat from top as it cools and comes to the surface. (This will be more broth than you need for 4 chops)
- In a hot saute pan with a little oil, saute lamb chops on all sides until medium-rare. Finish in the oven, if necessary. Set chops aside to rest for a few minutes while you make the sauce.
- Wipe out the saute pan and pour in the red wine vinegar, reduce over high heat until almost dry. Add 1 cup of the lamb broth and continue to reduce by about 1/2. Reduce heat to low and swirl in the butter to lightly thicken the sauce.
- Season with salt and pepper and a tiny pinch of sugar. If desired add more vinegar.
- Stir in the chopped mint and any juices from the lamb chops.
WINE, BALSAMIC AND ROSEMARY LAMB CHOP LOLLIPOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic and olive oil, and let cool to room temperature.
- Place the lamb chops in a large resealable plastic bag and cover with the cooled marinade. Refrigerate for 1 to 2 hours.
- Remove the chops from the marinade and pour the marinade into a small saucepan along with the honey. Bring the mixture to a brisk simmer and reduce until slightly syrupy, 5 to 10 minutes.
- Meanwhile, pat the lamb chops dry and sprinkle all over with salt and pepper. Heat a large grill pan over medium-high until very hot. Lightly brush with oil.
- Grill the chops, turning once, for 3 to 3 1/2 minutes per side for medium.
- Serve the chops garnished with rosemary sprigs and drizzled lightly with the reduced marinade.
LAMB RIBS WITH HONEY AND WINE
Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice.
Provided by ELINOAR
Categories Meat and Poultry Recipes Lamb
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Place lamb in a 9x13-inch baking dish.
- Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 10.2 g, Cholesterol 112.2 mg, Fat 36.8 g, Fiber 1 g, Protein 25.8 g, SaturatedFat 15.1 g, Sodium 1077.1 mg, Sugar 5.5 g
LAMB CHOPS WITH A POMEGRANATE AND RED WINE SAUCE
Make and share this Lamb Chops With a Pomegranate and Red Wine Sauce recipe from Food.com.
Provided by thedorkvariety
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a pan.
- Season the lamb chops with salt and pepper.
- Add the lamb chops to the pan and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
- Set the lamb aside.
- Add the shallots and sauté for 1 minute.
- Add the red wine and deglaze the pan.
- Add the stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary, salt and pepper.
- Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
- Pour the sauce over the lamb.
Nutrition Facts : Calories 417.1, Fat 33.3, SaturatedFat 15.2, Cholesterol 85.6, Sodium 97.3, Carbohydrate 7.6, Sugar 4.5, Protein 16
HONEY MUSTARD LAMB WITH CRUSHED POTATOES
Try this new way to serve lamb, with a crispy coating and mashed veg
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Make a dressing by mixing together the mustard, vinegar and honey. Spread ½ tsp over each steak and season well, reserving the remaining dressing. Tip the breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated. Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
- Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 5 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.
Nutrition Facts : Calories 668 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1.43 milligram of sodium
LAMB CHOPS WITH MINT SAUCE AND MUSHROOMS
Make and share this Lamb Chops With Mint Sauce and Mushrooms recipe from Food.com.
Provided by DrGaellon
Categories Lamb/Sheep
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a small mixing bowl, combine vinegar, mustard, honey and mint. Add salt, pepper and olive oil. Stir well and set aside.
- Heat a regular (not non-stick) skillet over medium-high heat. Sprinkle lamb chops with black pepper. Sprinkle kosher salt into pan. Place chops in pan. Cook 2-4 min per side for medium rare, 3-6 min per side for medium well.
- In another skillet, melt 1/2 tbsp butter. Add mushrooms. Sprinkle with salt and pepper. Saute about 5 min, until mushrooms have released all their juices and are nice and soft. Add water and stir. Scrape up any brown bits on the bottom of the pan. Add 1/2 tbsp butter and cook until melted.
- Serve lamb chops with mint sauce, and mushrooms on the side.
Nutrition Facts : Calories 801.6, Fat 70.4, SaturatedFat 27.9, Cholesterol 155.9, Sodium 262.6, Carbohydrate 7.8, Fiber 2, Sugar 4.8, Protein 35.1
LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE
This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.
Provided by Expat in Holland
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
- Add the oil to the skillet. Add chops to the pan cook 4 minutes.
- Turn chops over and cook 3 minutes longer.
- Remove chops from the skillet and set aside in a warm place.
- Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
- Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
- Simmer over high heat until syrupy. That will take about 3 minutes.
- Add the chicken broth and continue to simmer until sauce is reduced by about half.
- Combine butter and flour in a cup (beurre manie).
- Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
- Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
- Remove sauce from heat.
- Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
- Serve Immediately.
GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE
Steps:
- Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish; turn to coat. Cover and refrigerate at least 2 hours, turning and basting often. (Can be prepared 1 day ahead. Keep chilled.) Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
- Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
SPANISH LAMB WITH SHERRY, HONEY & PEPPERS
Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 2h45m
Number Of Ingredients 15
Steps:
- Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
- Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
- In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.
Nutrition Facts : Calories 507 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium
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LAMB CHOPS WITH MANGO HONEY RECIPE - FOOD & WINE
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Servings 8Total Time 50 minsCategory Lamb
- Stir together scallions, soy sauce, ginger, lime juice, and jalapeño in a large ziplock plastic freezer bag. Add lamb to bag, and seal, squeezing out as much air as possible. Refrigerate lamb 6 hours or up to overnight.
- Heat a medium skillet over medium-high; add green peppercorns, coriander, and anise. Cook, stirring often, until toasted and aromatic, about 1 minute. Stir in mango nectar, and cook, without stirring, until liquid is reduced by half, about 8 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl; discard solids. Stir in honey, and set aside. (Do not refrigerate.)
- Preheat a gas grill to very high (500°F and up) on one side, or push hot coals to one side of a charcoal grill. Remove lamb from marinade; discard marinade. Place lamb on oiled grates over lit side of grill. Grill, covered, turning often, until seared on all sides, about 6 minutes. Transfer lamb to unlit side of grill, fat side up. Grill, covered, until a thermometer inserted into thickest portion registers 130°F, about 25 minutes. Using rosemary as a brush, glaze lamb with mango honey. Transfer lamb to lit side of grill, and grill, turning often, to create a lightly charred crust, about 1 minute per side. Transfer lamb to a cutting board, and let rest 10 minutes. Cut between ribs into individual chops. Transfer chops to a platter, and sprinkle with sea salt. Serve with remaining mango honey.
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- Preheat the oven to 400°. Season the lamb chops with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet. When the oil is almost smoking, add 4 of the chops and brown on both sides over moderately high heat, about 3 minutes per side. Transfer the chops to a rimmed baking sheet and repeat with the remaining 1/2 tablespoon of oil and the remaining chops.
- Add the onions to the skillet and cook over moderately high heat until browned, about 2 minutes per side. Add 1 1/2 cups of the water, cover and simmer over low heat until the onions are tender, about 8 minutes. Add the garlic shoots, cover and cook for 3 minutes. Season with salt and pepper, cover and remove from the heat.
- In a small bowl, mix the honey with the mustard, parsley, tarragon, thyme and rosemary. Brush the honey mustard on the chops and roast them for 7 minutes, or until an instant-read thermometer inserted in the center of a chop registers 125° for medium-rare meat. Transfer the chops to a warm platter and cover loosely with foil.
- Set the baking sheet over 2 burners on moderate heat. Add the remaining 1/2 cup of water and bring to a boil, scraping up the browned bits from the bottom of the baking sheet. Add the pan juices to the onions and reheat them. Set the lamb chops on plates and serve with the onions and pan juices.
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