Spanish Rubbed Lamb Chops Food

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GRILLED LAMB CHOPS



Grilled Lamb Chops image

Learn how to cook lamb chops with Giada De Laurentiis' Grilled Lamb Chops recipe, from Everyday Italian on Food Network. A quick marinade of fresh garlic, rosemary and thyme is all you need for this stunning main dish that's sure to impress.

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

Steps:

  • In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
  • Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

SPANISH LAMB CHOPS



Spanish Lamb Chops image

I love this dish, it's simple & tastes great. You can use fresh tomatoes if you like but the tinned ones give the dish more sauce so that's what I use. Goes great with my recipe #216575

Provided by Mandy

Categories     Lamb/Sheep

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

4 lamb leg chops
1 onion, sliced
1 green capsicum, sliced (bell pepper)
150 g mushrooms, sliced
1 (420 g) can whole canned tomatoes
1/4 cup dry white wine
1/4 teaspoon dried basil
1/4 teaspoon oregano
1 tablespoon fresh parsley, chopped

Steps:

  • Cook chops in a little oil for 3-4 minutes, turn & cook for a further 3-4 minutes, remove from pan while you prepare sauce.
  • Add onion & capsicum to pan juices and cook gently until soft, approx 2 minutes.
  • Add mushrooms and stir over a medium heat until they begin to soften.
  • Add tomatoes, wine, & herbs & season to taste.
  • Allow mixture to cook for 2-3 mins before returning chops to pan to heat through, then serve.

Nutrition Facts : Calories 53.8, Fat 0.3, SaturatedFat 0.1, Sodium 138.7, Carbohydrate 9.6, Fiber 2.2, Sugar 5.2, Protein 2.2

SPANISH-RUBBED LAMB CHOPS



SPANISH-RUBBED LAMB CHOPS image

Categories     Lamb     Quick & Easy     Dinner

Yield 2 people

Number Of Ingredients 9

2 small lamb chops (about 1" thick, 2" x 3")
1/2 tsp spanish paprika
1 dash nutmeg
1/8 tsp ground rock salt (or to taste)
1/8 tsp fresh ground peppercorn blend (or to taste)
pinch saffron threads
1/8 tsp cayenne pepper (optional)
1/4 c Port wine
Fresh oregano leaves (garnish)

Steps:

  • Combine spices in a mortar and grind together and rub on both sides of lamb chops. Allow to stand about 40 min at room temperature. During the last 10-15 min, add port, turn once. Grill on med-high heat (about 12 min per side for med-well). Let stand about 2 min. Garnish with fresh oregano and serve warm.

SPANISH RUB



Spanish Rub image

Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp. From 'EatingWell.com' and posted for ZWT5 and ZWT8.

Provided by kitty.rock

Categories     Spanish

Time 5m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

6 tablespoons smoked paprika
3 tablespoons regular paprika
3 tablespoons dried cilantro
3 tablespoons coarse salt
1 tablespoon ground dried lemon peel
1 1/2 teaspoons fresh ground black pepper

Steps:

  • Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl or funnel into an appropriate size glass jar with tight fitting lid.
  • Store at room temperature for up to 6 months.
  • NOTE: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in many large supermarkets with other spices.

SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)



Spice-Rubbed Lamb Chops (Pan Sauteed) image

I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint.

Provided by Oolala

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/2 teaspoon coarse salt
freshly ground pepper
2 lamb chops, rib chops about 5 1/2 oz. each
2 teaspoons extra virgin olive oil
1 ounce arugula, about 2 cups

Steps:

  • Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
  • Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
  • Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
  • Add chops and reduce heat to medium.
  • Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
  • Transfer each chop to a serving plate.
  • Divide arugula between plates and drizzle with the remaining teaspoons of oil.

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