SEARED LAMB CHOPS WITH A GOAT CHEESE WHITE WINE REDUCTION
If there is any recipe you must make at least once, this is one of them!! I found this recipe while perusing Whole Food's recipe data base. This such a easy and delightful meal, it would be excellent as a weekend dinner for two, but equally wonderful served at an elegant dinner party.
Provided by Cheese Please
Categories Lamb/Sheep
Time 35m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to broil.
- Next chop fresh rosemary and line up the rest of your ingredients.
- Heat a cast iron skillet on high heat. You will know when the skillet is ready by flicking a tiny bit of water on the pan, if it sizzles, it is ready!
- Pat each side of the meat with a paper towel to remove excess moisture.
- Add sea salt to one side of the lamb, and place salt side down into the skillet.
- Sear chops for 2-3 minutes and then flip, adding pepper to the other side.
- Sear other side for 2 minutes.
- Sprinkle chopped rosemary onto chops and transfer the entire skillet to the broiler. Broil about 2-3 minutes per side. Remove skillet from oven and relocate lamp chops to another dish.
- In the now empty cast iron skillet, add white wine (you will want to use a crisp white, such as a Sauvignon Blanc). Stir and scrape the brown bits off the bottom of the skillet. Add the chicken broth and one sprig of rosemary. Let simmer at a low boil, till reduced by 1/3.
- Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.
- Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy!
Nutrition Facts : Calories 74, Fat 4.4, SaturatedFat 3, Cholesterol 11.7, Sodium 386.4, Carbohydrate 1.6, Fiber 0.1, Sugar 0.8, Protein 3.5
SLOW-COOKED LAMB CHOPS WITH WHITE WINE
Create this knock-out dish of slow-cooked lamb infused with a tempting trio of garlic, rosemary and wine.
Provided by English_Rose
Categories Lamb/Sheep
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F
- Melt 2 tablespoons of the butter and the oil together in an ovenproof frying pan. Add the garlic cloves and rosemary.
- Season the lamb with salt and freshly ground black pepper and fry on both sides until brown, before transferring to a baking dish. Add the halved garlic heads.
- Heat the wine in a small saucepan and pour over the lamb. Cover with foil and cook in the oven to for 1½ hours.
- Remove the lamb and garlic halves from the pan and keep warm.
- Strain the wine into a saucepan, squeezing the juices from the rosemary and garlic skins.
- Combine the flour with the remaining butter. Heat the wine and juices and stir in the flour and butter mixture, a little at a time.
- Cook until the sauce is smooth and thick. Adjust the seasoning as necessary and serve the lamb chops straight away with the sauce poured over.
Nutrition Facts : Calories 962.4, Fat 69.1, SaturatedFat 30.6, Cholesterol 171.1, Sodium 222.9, Carbohydrate 19.4, Fiber 0.9, Sugar 2.1, Protein 33.9
LAMB CHOPS WITH HONEY AND WINE
Combination of Middle Eastern and European flavors. Best if served with steamed vegetables and hot cooked rice. Can also be made with beef round instead of lamb. This is from Elinoar Moore care of Allrecipes.com.
Provided by Laurawombat Garcia
Categories Lamb/Sheep
Time 1h30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- To marinate the meat: Place lamb in a wide deep baking dish.
- In a small bowl combine chopped onions, garlic, honey, oil, soy sauce, wine, pepper, cinnamon, and lemon juice.
- Mix well and pour mixture over lamb.
- Cover and marinate for 20-45 minutes.
- Bake in preheated over for 70 minutes or until cooked through.
- Serve with rice or vegetables or both.
Nutrition Facts : Calories 1337.6, Fat 105.2, SaturatedFat 45.1, Cholesterol 279.7, Sodium 2333.6, Carbohydrate 15.8, Fiber 1.2, Sugar 8.9, Protein 64.9
LAMB BRAISED IN WHITE WINE
Make and share this Lamb Braised in White Wine recipe from Food.com.
Provided by English_Rose
Categories Lamb/Sheep
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F
- Melt the butter in a frying pan and add a dash of olive oil. Put the garlic and rosemary (or thyme) in the pan and fry for a few minutes on a low heat to flavour the oil and butter. Using a slotted spoon, remove the herbs and garlic and set aside.
- Season the lamb steaks with salt and pepper. Fry the lamb to brown it on both sides. Add the halves of garlic and allow them to colour slightly in the pan. Transfer everything to a roasting tin, along with the reserved herbs and sliced garlic.
- Heat the wine in a small saucepan and then pour it over the lamb. Cover the tin with foil and place in the oven to cook for 45 minutes - 1 hour, or until the meat is meltingly tender.
- Once cooked, remove the meat, cover and keep warm. Set the garlic halves aside too. If the liquid doesn't look thick enough for a sauce, strain the wine and cooking juices into a saucepan, squeezing the juices from the rosemary and garlic skins.
- Simmer the juices until thickened. To thicken the sauce even more, you can mix together equal quantities of flour and butter in a small bowl. Whisk this mixture into the sauce and cook until the taste of flour is removed. Add salt and pepper to taste.
- Serve the lamb with the baked garlic, mashed potatoes and the sauce poured over.
Nutrition Facts : Calories 130.9, Fat 6.3, SaturatedFat 2.3, Cholesterol 7.6, Sodium 26.5, Carbohydrate 7.5, Fiber 0.4, Sugar 0.8, Protein 1.2
LAMB CHOPS WITH MUSHROOM WINE SAUCE
This is a delicious way to fix lamb chops. It's simple and can be a great romantic meal. If your chops are thicker, you can pour the sauce over them and put them in the oven for a few miinutes. From Gourmet magazine.
Provided by lazyme
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat.
- Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
- Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden.
- Add the onion and cook the mixture, stirring, for 1 minute.
- Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated.
- Add the vinegar and boil the mixture until the liquid is evaporated.
- Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated.
- Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring.
- Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.
SLOW ROAST LEG OF LAMB WITH WHITE WINE
This will fall off the bone and makes a lovely rich and intense gravy. You can use oregano instead of the rosemary.
Provided by PetsRus
Categories Lamb/Sheep
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Pour the oil into a large, sturdy roasting tin and set it over the stove top.
- Slash the lamb with a sharp knife, use one of the sliced garlic cloves, and stick slivers into the meat.
- Season the lamb with salt and pepper then roll it in the flour.
- Brown the lamb all over in the hot oil for 5-10 minutes.
- Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
- Add the garlic, white wine, stock, rosemary and redcurrant jelly, bring to a simmer, transfer to the the oven and cook for 2 hours covered, basting now and again with the juices.
- Uncover and cook for another 1 1/2-2 hours, basting again at intervals.
- Take the lamb out of the tin and place on a large board to rest in a warm place.
- If needed skim off and reduce the pan juices, mash up the onions a bit.
- Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.
Nutrition Facts : Calories 772, Fat 46.4, SaturatedFat 18.5, Cholesterol 205, Sodium 293.7, Carbohydrate 19.1, Fiber 1.3, Sugar 8.5, Protein 59.3
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