GRILLED LAMB CHOPS WITH ROASTED GARLIC HORSERADISH SAUCE
Steps:
- To make pepper mixture combine black and white peppers, cayenne, and marjoram. Cover tightly and store in a cool place. Use to season red meats and game before cooking.
- Heat 1 tablespoon oil in a small ovenproof saute pan over medium heat. When hot, add garlic cloves and saute for 4 minutes or until golden brown. Place in preheated 350 degree oven and roast for 10 minutes, stirring occasionally to prevent burning. Remove from oven. Remove garlic from pan and cool. Set aside until ready to use.
- Place remaining 1 tablespoon oil in a large saucepan over medium heat. When hot, add mushrooms and saute for 1 minute. Add shallots, lamb bones, and pepper and saute for 1 minute. Add thyme, chicken stock, and demi-glace and bring to a boil. Skim off scum. Lower heat and simmer for 20 to 30 minutes or until sauce is reduced by one-third. Remove lamb bones and strain into a small saucepan. Add roasted garlic and grated horseradish. Bring to a boil. Remove from heat. Let sauce sit for 5 minutes to capture as much flavor from the garlic and horseradish as possible. Season with salt and lemon juice. Keep warm until ready to serve.
- Preheat grill. Make sure grates are clean and lightly rub or brush with oil. Brush chops with 3 tablespoons peanut oil and season to taste with salt and pepper mixture. Grill chops about 2 minutes or just long enough to mark one side. Turn chops and cook for about 2 minutes longer for medium-rare. Increase cooking time slightly for medium doneness. Remove chops from grill.
- Spoon Roasted Garlic Horseradish Sauce over the bottom of 4 warm dinner plates. Place 4 grilled lamb chops along the top of each plate, bones to the center. Garnish plates with sprigs of marjoram. Serve immediately.
LAMB CHOPS WITH YOGURT ROSEMARY AND DILL SAUCE
I just got this new rival electric skillet for christmas and this recipe was on the box. i thought i'd write it down before it goes in the recycle bin. it looks pretty good from the picture.
Provided by sheri77
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat skillet to 350 and coat bottom of pan with vegetable oil.
- Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
- In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.
Nutrition Facts : Calories 75.1, Fat 7.5, SaturatedFat 1.3, Cholesterol 2.6, Sodium 9.7, Carbohydrate 1.7, Fiber 0.1, Sugar 1.1, Protein 0.8
LAMB CHOPS WITH HORSERADISH DILL CREAM
Simple, fast and flavorful lamb chops served with a horseradish dill cream. These chops are seasonsed with garlic and rosemary, pan seared, and finished in the oven. Served with the horseradish dill cream, they are not only a quick after work meal but a great entree for company. This recipe's cooking method is made for good quality loin or rib chops, not shoulder chops. Lamb should not be cooked to more than medium doneness for the best results. Cook time does not include marinating time.
Provided by IHeartDogs
Categories Lamb/Sheep
Time 17m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow bowl or resealable bag, combine the olive oil, garlic, rosemary, 1/4 tsp salt and pepper (about 4 turns of the peppermill). Add the chops and marinate at least 30 minutes at room temperature. If marinating longer, refrigerate and bring back to room temperature before cooking.
- While the lamb is marinating, make the cream. In a small bowl combine the creme fraiche, green onion, dill, horseradish, lemon juice, remaining 1/4 tsp salt and a few more turns of the peppermill. Mix well and refrigerate until ready to use.
- Preheat oven to 400 degrees F.
- Place a nonstick, ovenproof skillet over medium high heat. Remove chops from marinade and place in skillet and cook for 2 minutes on each side. Transfer pan to the oven and cook for 5 to 7 minutes, depending on the thickness of your chops this should yield a medium rare to medium doneness.
- Using an oven mitt, remove pan from oven, remove chops from pan to serving dish and tent with foil for a 3-5 minutes. The chops will continue to cook a bit while sitting.
- Serve with horseradish dill cream on the side.
CUCUMBERS AND DILL IN HORSERADISH CREAM
Categories Salad Dairy Herb Onion Vegetable Side No-Cook Vegetarian Cucumber Sour Cream Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Stir together sour cream, horseradish, dill, scallion, salt, and pepper in a bowl, then stir in cucumber until coated. Let stand for 30 minutes to allow flavors to develop.
SALMON HASH WITH HORSERADISH-DILL CREAM
Categories Herb Potato Brunch Bake Horseradish Salmon Pan-Fry Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place salmon on baking sheet; season with salt and pepper. Bake just until cooked through, about 18 minutes. transfer to plate. Cover; chill until cold. Flake salmon into 1/2-inch pieces. Cook potatoes in pot of boiling salted water until just tender, about 10 minutes. Drain potatoes well; cool, peel and dice.
- Whisk 5 tablespoons cream, 2 tablespoons horseradish and 2 tablespoons dill in small bowl until very thick. Whisk in vinegar. Season to taste with salt and pepper. Chill.
- Mash 3/4 cup diced potatoes, 1 tablespoon cream, 2 tablespoons horseradish and 1 tablespoon dill in medium bowl until almost smooth. Lightly mix in salmon, onions and remaining potatoes. Season with salt and pepper. Melt butter in heavy medium nonstick skillet over high heat. Add hash; press to compact. Reduce heat to medium and cook until bottom is brown and crusty, about 10 minutes. Using large spatula, turn over hash in sections. Press lightly and cook until bottom is brown, about 5 minutes. Turn out hash onto 2 plates. Serve with horseradish cream.
WINTER VEGETABLES WITH HORSERADISH DILL BUTTER
Categories Potato Steam Vegetarian Quick & Easy High Fiber Low/No Sugar Horseradish Vinegar Carrot Parsnip Turnip Winter Brussels Sprout Dill Gourmet
Yield Serves 18
Number Of Ingredients 9
Steps:
- In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.
HORSERADISH DILL SAUCE
Great on smoked salmon, smoked trout, a juicy hamburger or roast beef! I love the Horseradish Dill Sauce from Annie Gunn's (a restaurant here in St. Louis. . .they serve it with their smoked seafood platter), so I made an attempt to recreate it here and it's not bad :)
Provided by januarybride
Categories Sauces
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).
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