SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 hors d'oeuvres servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
- Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
- Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
- When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.
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
LAMB CHOPS WITH BALSAMIC REDUCTION
This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.
Provided by PGRAYMENDOZA
Categories Meat and Poultry Recipes Lamb Chops
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
- Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
- Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g
GARLIC AND HERB CRUSTED LAMB CHOPS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.
ROSEMARY GARLIC CRUSTED LAMB CHOPS WITH BALSAMIC REDUCTION
Rosemary Garlic Crusted Lamb Chops with Balsamic Reduction
Provided by Karista
Categories Beef
Number Of Ingredients 8
Steps:
- In a small bowl combine the rosemary and garlic.
- In a small pan heat the balsamic vinegar over medium heat. Let the vinegar come to a boil and then turn the heat down and simmer until the liquid has reduced by half. This should take about 15-20 minutes depending on the size of your pan. Once the liquid has been reduced, whisk in the honey and set aside. If the reduction becomes too thick when cooled, gently re-heat for a more liquid consistency.
- Place the lamb chops on a large cutting board or a parchment lined baking sheet. Brush each lamb chop with a little olive oil. Season with salt and pepper and then rub the rosemary garlic onto each side of each lamb chop.
- Cover the lamb chops with a sheet of plastic wrap and give each chop a little pound with either a meat mallet or the palm of your hand. This is so the rosemary garlic mixture will nicely stick to the lamb chop. Remove the plastic before cooking. This step can be done the night before and chops held in refrigerator until ready to cook.
- Heat a large skillet or sauté pan over medium high heat and drizzle with 2-3 tablespoons oil. When the oil is hot, but not smoking, add the chops. You may need to pan sear the chops in batches.
- After adding the chops to the pan turn the heat down to medium. Brown on both sides, about 2-3 minutes per side should give you medium to medium rare. Transfer the chops to a platter and cover with foil to keep warm. Let them rest 5 minutes before serving.
- Drizzle the Balsamic Reduction on each plate or a platter and then top with two rib chops per person. Garnish with chopped fresh Italian parsley.
GARLIC ROSEMARY-MARINATED LAMB CHOPS
Steps:
- Preheat the broiler. In a small bowl stir together the zest, the garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb chops with the marinade, and let them marinate on a plate for 20 minutes. Broil the lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.
BALSAMIC HERB LAMB CHOPS
O.k. I am not a lamb eater, but was assured by the family this was great! I used this marinade on some lamb chops for a family dinner. The family loved the added flavour. This was just enough for 5 lamb chops. Perperation time does not include marinating time.
Provided by Tisme
Categories Lamb/Sheep
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Place lamb chops in a large shallow dish.
- Combine the olive oil, balsamic vinegar, garlic, rosemary, honey, mustard's, oregano, salt and pepper and pour the mixture over chops. Toss and rub in coat. Lay extra fresh rosemary over top of chops.
- Cover and refrigerate for at least 1 hour prior to grilling.
- Grill chops on both sides, until grilled to your liking.
Nutrition Facts : Calories 283.5, Fat 27.2, SaturatedFat 3.8, Sodium 30.4, Carbohydrate 10.4, Fiber 0.3, Sugar 9.1, Protein 0.3
ROSEMARY AND GARLIC LAMB CHOPS
Categories Food Processor Garlic Herb Lamb Broil Quick & Easy Rosemary Lamb Chop Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
- Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.
ROSEMARY LAMB CHOPS WITH SWISS CHARD AND BALSAMIC SYRUP
Steps:
- Make syrup:
- Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
- Sauté chard:
- Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
- Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
- Broil chops while chard cooks:
- Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.
BALSAMIC AND ROSEMARY LAMB CHOPS
This one was given to me by a girlfriend and be cooked on the barbecue or grill plate. Lamb can be marinated longer, even overnight if desired. Cooking time will vary depending on thickness of chops/cutlets but on average I find about 3 minutes per side will give a slight pink centre and be moist.
Provided by ImPat
Categories Lamb/Sheep
Time 15m
Yield 12 lamb chops, 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes.
- Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.
Nutrition Facts : Calories 616.2, Fat 42.8, SaturatedFat 15.8, Cholesterol 192, Sodium 147.9, Carbohydrate 2.8, Fiber 0.1, Sugar 2.4, Protein 51.1
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.
ROSEMARY AND GARLIC LAMB CHOPS
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. Combine first 5 ingredients in a processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Mixture can be made 8 hours ahead. Cover; chill.)
- 2. Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.
- 3 Key Ingredients: STAR Extra Virgin Olive Oil, Rosemary, Lamb chops
RACHAEL RAY'S BROILED LAMB CHOPS WITH BALSAMIC REDUCTION
I made this tonight from "Thirty Minute Meals 2" by Rachael Ray. It's good! It makes a lot of sauce and it took a bit longer to reduce than then recipe indicates. I used minced garlic and dried rosemary and then I poured the sauce through a fine mesh strainer. Enjoy!
Provided by Oolala
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Arrange chops on broiler pan.
- In a small pot, combine vinegar, sugar, rosemary, and garlic.
- Bring to a boil and reduce heat to low.
- Simmer 10 minutes to reduce heat and thicken sauce.
- Remove garlic.
- Broil chops 5 minutes on each side for medium rare.
- Season with salt and pepper, and transfer to warm serving platter and drizzle with the balsamic rosemary reduction.
Nutrition Facts : Calories 826.7, Fat 71.1, SaturatedFat 36.3, Cholesterol 183.9, Sodium 95.1, Carbohydrate 10.6, Sugar 10, Protein 34
ROSEMARY-AND-GARLIC LAMB CHOPS
Braising is typically used for simmering tough meats for hours, but it works beautifully (and much more quickly!) with tender cuts, too. We paired lamb chops with rosemary and garlic for big flavor, fast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Season lamb with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then lamb in a single layer. Cook, flipping once, until browned on both sides, 5 to 7 minutes. Transfer to a plate.
- Reduce heat to medium. Add onions; cook, stirring a few times, until golden brown in places, 5 to 7 minutes. Add garlic, rosemary, and tomato paste; cook until fragrant, about 1 minute. Add wine; cook until mostly evaporated, about 1 minute. Stir in broth. Return lamb and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and cook until a thermometer inserted in thickest part of lamb (without touching bone) registers 130 degrees, 6 to 8 minutes. Serve over potatoes.
LAMB CHOPS WITH BALSAMIC REDUCTION
Make and share this Lamb Chops With Balsamic Reduction recipe from Food.com.
Provided by Haversac
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl or cup mix rosemary, basil, thyme, salt and pepper. Rub on lamb chops and set aside for 15 minutes.
- Heat olive oil in large skillet over med-high heat.
- Place lamb chops in skillet and cook 3 1/2 minutes on each side for med rare. Remove and keep warm on platter.
- Add shallots to skillet and cook until browned. Stir in vinegar, scaping the bottom of the skillet.
- Stir in chicken broth.
- Continue to cook over med-high heat for around 5 minutes, or until sauce is reduced by half.
- Remove from heat and stir in butter.
- Pour over chops and serve.
- Freezer Directions for OAMC:.
- Freeze chops after rubbing with herbs.
- Combine shallots, vinegar, and chicken broth in one bag and freeze.
- To cook: thaw completely.
- Cook chops per item #3 above.
- Add vinegar mix and follow item #6 above.
- Serve.
Nutrition Facts : Calories 365.5, Fat 31.9, SaturatedFat 13.6, Cholesterol 77.9, Sodium 218.2, Carbohydrate 2.1, Fiber 0.2, Sugar 0.1, Protein 16.7
ROSEMARY BALSAMIC REDUCTION
This sauce is recommended over beef tenderloin, but would also be great over lamb, pork or even grilled veggies!!! This sauce can be prepared ahead of time and simply warmed up in the microwave when it's time to serve. Fast and easy. Recipe from Dierberg's Everybody Cooks Sept 2002 edition.
Provided by januarybride
Categories < 15 Mins
Time 14m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan over medium-high heat, heat oil.
- Add shallots and cook 1-2 min until soft.
- Stir in vinegar and rosemary and cook 10 minutes or until reduced to approx 1/2 cup.
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