MARINATED LAMB SHOULDER CHOPS
Provided by Anne Burrell
Categories main-dish
Time 2h35m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the olive oil, oregano, dill, mint, garlic, lemon zest and juice, red pepper flakes and salt in a small bowl to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
- If the lamb was in the refrigerator, let it come to room temperature before grilling.
- Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
- Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
PAN-GRILLED LAMB SHOULDER CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
- Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
- Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
- Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.
GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT SAUCE
I found this recipe while web surfing. It is truly outstanding and so easy to make. Serve with roasted potatoes or rice.
Provided by PaulaG
Categories Lamb/Sheep
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
- While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
- Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
- About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
- Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.
LAMB/SHOULDER CHOPS - AVEC CREAMY ASPARAGUS/RICOTTA/CURRY SAUCE
Lamb Shoulder Chops are probably not a purchase consideration as frequently as the more popular lamb chop, because of the less tender quality, less attractive appearance. However, the beauty of Lamb Shoulder Chops is in their versatility. Cook them up as a "chop" a "steak", marinate and barbecue as you would the more expensive lamb cut, or cut them up and make a delicious hot-pot, fit for kings and their courtege. Overnight marinating transform these Cinderellas into the Belle-of-the-Ball. Accompaniments could include boiled, creamy parslied potatoes, lemony-fiddleheads in season, broccoli/slivered almond casserole, or just a big old-country endive salad with an extra-virgin olive oil/balsamic vinegar dressing. Too many flavours would, after all detract from the Lamb/Shoulder Chops. You will, of course, serve your favourite white wine(s), or red(s) if you prefer, or both for your guests' preference. If your guests bring wine, serve their selection - save yours for future dinner parties, because your guests will want to return for a repeat performance. I suggest you prepare your accompaniments while the meat is baking so everything will be ready at the same time. Prep. time does not include the 24-hour marinating process. Cook time includes oven baking, and all stove-top cooking.
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Prepare MARINADE the night before your dinner party.
- Of the MARINADE and SAUCE ingredients mix ONLY first seven in your Processor, or Blender.
- Reserve last four ingredients for future use.
- Remember to use only the first seven ingredients.
- Remove excess fat from around the outside of shoulder chops.
- Leave the bone in, if there is one.
- Place chops in a covered container large enough to accommodate all, even if you have to"double-row" them.
- Pour MARINADE over shoulder chops, cover and place in refrigerator.
- Allow to marinate 24 hours; be sure the chops are all well covered with the MARINADE.
- Baste chops periodically to ensure good saturation.
- Keep covered during the marinating process.
- Next day, when you are ready for cooking: Remove shoulder chops from MARINADE; pat dry with paper toweling and set aside.
- Reserve the MARINADE for later use in the sauce preparation.
- In a saucepan and 1/2 cup water, over medium heat,cook asparagus spears for 5-7 minutes.
- Because of the quantity, you may have to do this in a couple of batches.
- Remove asparagus spears from water and reserve for use in SAUCE preparation.
- Discard the water.
- Skin the Roma tomatoes by dipping in very hot water for a few minutes; the skin should slide off easily.
- Slice off the tops and discard; cut skinned tomatoes in half, lengthwise.
- Cover and set aside for later use.
- In a large skillet, heat 1 Tbsp of the olive oil; add the butter. (Watch it does not burn).
- Saute all the onions, stirring frequently; transfer to a small bowl.
- Mix in 1/2 Tbsp grated parmesan or Romano cheese. Cover and set aside for later use.
- In the same skillet, add a little more olive oil for browning.
- Lightly cook tomato halves, flat side only, until just brown.
- Transfer to a plate and sprinkle balance of grated parmesan or Romano cheese on the tomatoes; Cover and set aside for later use.
- Add water to two eggs and beat well with a hand mixer or rotary beater.
- At this point you should take out your shallow oven pan or a shallow pan large enough to accommodate all the chops at one time.
- PREHEAT OVEN TO 325°F.
- In four separate containers, place the milk, flour, well-beaten eggs, bread crumbs, Add more olive oil to the skillet, as needed.
- Prepare the chops in the following order: Soak in milk, dredge in flour, dip in beaten eggs, finally in bread crumbs.
- Brown both sides of chops quickly in skillet; remove to shallow oven pan.
- Give the onions and grated cheese an additional toss to coat well.
- Spoon onions over the breaded chops, dividing equally.
- Top-off with one tomato half, flat side down, on each chop.
- Use up all of the grated cheese bits, as well.
- Bake uncovered, in preheated oven for 35 minutes.
- Turn down oven to 275°F and continue cooking for an additional 10 minutes.
- While the meat is baking, prepare the Creamy, Asparagus/Ricotta/Curry Sauce SAUCE PREPARATION: In a saucepan, over medium heat, bring MARINADE/SAUCE mixture to a boil.
- Turn heat down and continue to simmer for about 10 minutes, mixing occasionally.
- Remove from heat and allow to cool for about 10 minutes.
- Add cooked asparagus, ricotta cheese and a little of the cooked MARINADE/SAUCE mixture to your food processor.
- Process on "pulse cycle" for a few minutes or until ricotta cheese and asparagus are well blended.
- Continue to gradually add all of the MARINADE/SAUCE mixture, through feed tube, until smooth.
- You now have the basis for the SAUCE.
- Transfer SAUCE to saucepan; bring to a boil, then simmer over low heat for about 5 minutes.
- Remove from heat and set aside.
- Put all of the cornstarch into a medium-sized bowl.
- Make a roux by gradually whisking 35% cream (or whipping cream) into the cornstarch, whisking continuously, until all of the cream has been used, and roux is very smooth.
- Gradually,and gently transfer about 1/4 cup of the SAUCE mixture to the roux.
- Continue whisking as you gradually add additional SAUCE to the roux.
- Remember you are working with very hot ingredients; please be careful; do not burn yourself.
- Pour the mixture back into the saucepan, whisking continuously.
- Turn down heat as low as possible.
- Allow to thicken while whisking.
- Whisk again, just before spooning onto chops.
- Turn off the oven.
- Transfer Lamb Chops from oven pan to dinner plates.
- Spoon the CREAMY ASPARAGUS RICOTTA/CURRY SAUCE over the Lamb Chops, and serve while still hot.
Nutrition Facts : Calories 607.8, Fat 44.5, SaturatedFat 13, Cholesterol 92.8, Sodium 340, Carbohydrate 35.6, Fiber 2.5, Sugar 3.5, Protein 12.4
LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE
Steps:
- Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
MARINADE FOR LAMB SHOULDER CHOPS
Simple one with only 4 ingredients: oil, garlic, white wine and rosemary. From one of my many community cookbooks. This is per 2 chops so adjust accordingly if necessary.
Provided by Oolala
Categories Lamb/Sheep
Time 2h2m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients.
- Pour over lamb chops in a shallow bowl.
- Let chops sit 2 hours or more covered in refriegerator, turning once or twice during this time.
- Remove from marinade.
- Sprinkle meat with salt and pepper, to taste.
- Cook on BBQ or broil until done to your liking.
Nutrition Facts : Calories 972, Fat 108, SaturatedFat 14.9, Sodium 3.5, Carbohydrate 1.6, Fiber 0.1, Sugar 0.2, Protein 0.2
GRILLED LAMB SHOULDER CHOPS
I looked at a few recipes for grilling lamb and came up with this recipe. I think it turned out great and so did my family.
Provided by CJAY8248
Categories Lamb/Sheep
Time 18m
Yield 4 lamb steaks, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat gas grill on high for 10 minutes.
- Mix oil, garlic, rosemary and thyme together in small bowl. Rub on both sides of lamb steaks and sprinkle with salt and pepper. Let stand while grill is heating. Lightly oil clean grill and lay lamb steaks on hot grill. Cook 3-4 minutes per side or until desired doneness. Remove to plate, cover with foil and let sit 5-10 minutes.
PORK STEAK/CHOP SAUCE
Once you have your pork this way you'll never make it any other way. My Mom gave me this recipe a while back. It is quick and easy and tastes amazing. The sauce is also good served over rice.
Provided by Purdy Good Cook
Categories Pork
Time 1h5m
Yield 4-6 4-6, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Whisk all ingredients together.
- Place pork chops in the bottom of a baking dish.
- Pour sauce over pork.
- Bake at 375 degrees Fahrenheit for 60 minutes.
- Serve with rice.
Nutrition Facts : Calories 130.8, Fat 0.2, Sodium 1980.1, Carbohydrate 31.3, Fiber 1.2, Sugar 21, Protein 2.7
More about "lambshoulder chops avec creamy asparagusricottacurry sauce food"
LAMB CHOPS WITH ROSEMARY GRAVY (LOIN CHOPS, …
From recipetineats.com
EASY LAMB SHOULDER CHOP RECIPE ( STEP-BY-STEP …
From craftbeering.com
CAULIFLOWER (OR OTHER VEGETABLES) WITH CURRY SAUCE - FOOD.COM
From food.com
BRAISED LAMB SHOULDER CHOPS - TASTY KITCHEN
From tastykitchen.com
GRILLED SHOULDER LAMB CHOPS WITH GARLIC-ROSEMARY MARINADE
From food.com
LAMBSHOULDER CHOPS AVEC CREAMY ASPARAGUSRICOTTACURRY SAUCE …
From tfrecipes.com
LAMB/SHOULDER CHOPS – AVEC CREAMY ASPARAGUS/RICOTTA/CURRY …
From lunchlee.com
JUICY SLOW ROASTED LAMB SHOULDER - DIETHOOD
From diethood.com
LAMB SHOULDER CHOP RECIPE - MOMSDISH
From momsdish.com
MEDITERRANEAN BRAISED LAMB SHOULDER CHOPS - THE MOM 100
From themom100.com
SLOW COOKED LAMB SHOULDER | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love