SEARED LAMB LOIN CHOPS
Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 3
Steps:
- Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.
MUSHROOM LAMB CHOPS
Ruth Andrewson, Leavenworth, Washington, notes, "Fresh lamb chops are a real treat for us, and this is how I always fix them."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown the chops in oil; drain. Sprinkle with thyme, salt and pepper. Add celery, onions and consomme; cover and simmer for 40-45 minutes or until meat is tender. , Remove chops and keep warm. Combine flour and water until smooth; gradually stir into skillet and bring to a boil. Cook and stir for 2 minutes. Add mushrooms and parsley; heat through. Serve over chops and noodles.
Nutrition Facts : Calories 339 calories, Fat 14g fat (5g saturated fat), Cholesterol 131mg cholesterol, Sodium 705mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 45g protein.
GRILLED LAMB LOIN CHOPS
Lamb loin chops grilled until medium-rare and served with Bearnaise sauce.
Provided by Judy Purcell
Categories Main Dish
Time 20m
Number Of Ingredients 5
Steps:
- Arrange lamb chops on a rimmed baking sheet. Generously season with salt and pepper on both sides and drizzle with olive oil.
- Rub garlic and rosemary over chops incorporating with the olive oil, until evenly covered. Cover the pan with plastic wrap or transfer to a container or zip-type bag and refrigerate 4 to 6 hours.
- Light a charcoal grill and once the coals are hot, spread on only one side of the grill to allow for an indirect cooking zone on the other side. If using a gas grill, light all the burners and heat grill to 450 degrees. Reduce heat to low before placing lamb on grill.
- Place lamb directly over hot coals, cover with the lid and cook for 2 minutes. Remove lid and turn the chops, cooking on each side for about 2 minutes to sear each side. Cover with lid after turning each time.
- Grill lamb until medium-rare, 8 to 10 minutes total, depending on size. Once browned on all sides, check internal temperature.
- If the thickest part of the meat is within 5 degrees of medium-rare temp, rotate to the indirect heat zone. If using a gas grill, simply turn off one of the burners to create an indirect heat zone.
- The chops should have an internal temperature in the thickest part of the meat of 125-130° for medium-rare, 135° for medium.
- Once done, remove chops from grill, tent with foil, and allow to rest for 10-15 minutes. Serve with Béarnaise Sauce.
Nutrition Facts : Calories 703 kcal, Protein 37 g, Fat 60 g, SaturatedFat 26 g, Cholesterol 167 mg, Sodium 126 mg, ServingSize 1 serving
LAMB MARSALA
Lamb was a special treat for my family when I was growing up. I've had this recipe for more than 30 years. I hope it becomes a favorite for your family, too. -Bonnie Silverstein, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the wine, garlic and oregano; set aside. Rub oil over lamb, then sprinkle with salt and pepper. Place roast on a rack in a shallow roasting pan; spoon some wine mixture over roast. Set aside remaining wine mixture., Bake, uncovered, at 325° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with some remaining wine mixture. Remove from the oven; cover loosely with foil for 10-15 minutes., Meanwhile, pour pan drippings into a measuring cup; skim fat. In a large skillet coated with cooking spray, saute mushrooms until tender. Add pan drippings and any remaining wine mixture; heat through. Slice lamb and serve with mushroom sauce.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 296mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE
Lamb can be an easy and satisfying weeknight meal, and these lamb loin chops with a fragrant and flavourful Marsala sauce will prove it. Serve over mashed potatoes for a complete meal.
Provided by Mary Jenny
Categories Vegetable
Time 1h
Yield 5 , 5 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl mix flour with salt and pepper. Lightly dredge loin chops in flour.
- In a large frying pan, over medium-high heat, add olive oil. When oil is hot add loin chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside.
- To same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1-2 minutes or until fragrant.
- Slowly add wine to deglaze the pan; using spatula to scrape the pan clean. Add chicken stock, Dijon mustard, and seared loin chops to the pan. Continue to simmer, stirring frequently, until sauce is slightly thickened.
- Sprinkle with fresh thyme and serve over hot mashed potatoes.
- More recipes featuring fresh local ingredients are available at mushrooms.ca.
Nutrition Facts : Calories 578, Fat 40.8, SaturatedFat 17.2, Cholesterol 97.3, Sodium 160.1, Carbohydrate 10.1, Fiber 0.4, Sugar 2.1, Protein 21.1
LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE
Lamb can be an easy and satisfying weeknight meal, and these lamb loin chops with a fragrant and flavourful Marsala sauce will prove it. Serve over mashed potatoes for a complete meal.
Provided by Mary Jenny
Categories Vegetable
Time 1h
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl, mix flour with salt and pepper. Lightly dredge loin chops in flour.
- In a large frying pan over medium-high heat add olive oil. When oil is hot, add loin chops to pan. Sear on either side for 2 to 3 minutes. Remove from pan and set aside.
- In the same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1 to 2 minutes, or until fragrant.
- Slowly add wine to deglaze pan, using spatula to scrape it clean. Add chicken stock, mustard and seared loin chops. Continue to simmer, stirring frequently, until sauce is slightly thickened.
- Sprinkle with fresh thyme and serve over hot mashed potatoes.
Nutrition Facts : Calories 519, Fat 35.7, SaturatedFat 14.9, Cholesterol 83.2, Sodium 149.4, Carbohydrate 10.1, Fiber 0.4, Sugar 2.1, Protein 18
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
LAMB CHOPS WITH MUSHROOM WINE SAUCE
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.
LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE
Number Of Ingredients 11
Steps:
- In a shallow bowl mix flour with salt and pepper. Lightly dredge loin chops in flour.
- In a large frying pan, over medium-high heat, add olive oil. When oil is hot add loin chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside.
- . To same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1-2 minutes or until fragrant.
- Slowly add wine to deglaze the pan; using spatula to scrape the pan clean. Add chicken stock, Dijon mustard, and seared loin chops to the pan. Continue to simmer, stirring frequently, until sauce is slightly thickened.
- Sprinkle with fresh thyme and serve over hot mashed potatoes.
- More recipes featuring fresh local ingredients are available at mushrooms.ca.
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LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE - MUSHROOM …
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- In a large frying pan, over medium-high heat, add olive oil. When oil is hot add loin chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside.
- To same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1-2 minutes or until fragrant.
- Slowly add wine to deglaze the pan; using spatula to scrape the pan clean. Add chicken stock, Dijon mustard, and seared loin chops to the pan. Continue to simmer, stirring frequently, until sauce is slightly thickened.
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- Place the raspberries, marsala, honey and garlic clove in a blender or food processor and blend on high until smooth.
- Season the lamb chops with sea salt and pepper on both sides. When the pan is hot, add the oil then immediately add the lamb chops. Sear the lamb for 3-5 minutes then turn it over and sear it for another 3-5 minutes on the other side. (3 minutes per side for medium-rare, 5 minutes per side for medium.) Remove the lamb from the pan and reduce the heat to medium high.
- Add the shallot to the pan and cook, stirring constantly, for 2 minutes. Add the raspberry marsala sauce to the pan and let it boil rapidly until it begins to thicken, 3-5 minutes.
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- In a large cast iron skillet or a straight sided skillet than can transfer to the oven, heat olive oil over high heat. Once the oil is shimmering, not smoking, add the chops. Cook for 2 minutes per side, including the edges.
- Once all the sides have been seared and are a gorgeous caramel color turn the heat off. Add the mushrooms, garlic cloves and 2 Tablespoons of butter. Place skillet into preheated oven for 5 minutes for medium rare.
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