GRILLED RED CURRY LAMB CHOPS
Red curry paste, available in a can or a jar, is a great ingredient because it's loaded with so many ingredients in itself. I love this pantry powerhouse because it packs a punch!
Provided by Katie Lee Biegel
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
- Preheat an outdoor grill or grill pan to medium-high.
- Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
- Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
- Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
- Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.
CURRY LAMB CHOPS
"My husband and I are retired but busy, so I rely on quick dishes like this."-Lois Szemko, East Islip, New York.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange zest, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired.
Nutrition Facts : Calories 337 calories, Fat 17g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 402mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
CURRY LAMB CHOPS
This is from Taste of Home's Cooking for 2. I have learned that when I find a recipe if it is not on Zaar and I don't post it, I will misplace it. Such was the fate of this recipe. I have made some minor adjustrments. This is wonderful served over rice or couscous.
Provided by PaulaG
Categories Lamb/Sheep
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, warm the oil and brown lamb chops on all sides; drain excess fat.
- Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb.
- Cover and simmer for 15 to 20 minutes or until meat is tender.
- Remove the chops and keep warm while preparing the sauce.
- Combine the cornstarch and water until smooth; stir into pan drippings.
- Bring to a boil and cook, stirring constantly for 2 minutes or until thickened.
- Serve chops on top of cooked rice or couscous and pour gravy over.
Nutrition Facts : Calories 837, Fat 67.6, SaturatedFat 27.7, Cholesterol 167.8, Sodium 819.8, Carbohydrate 16.4, Fiber 1.1, Sugar 10.2, Protein 39.2
SWEET CURRIED LAMB CHOPS
A sweet curry that even the kids love with a rich fruity sauce, best with rice or mashed potatoes to soak the sauce up.
Provided by Sandra Williamson
Categories Lamb/Sheep
Time 2h22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in pan, add chops, brown well on both sides (I always well cook the chops at this stage).
- Arrange browned/cooked chops in a single layer in an oven-proof dish.
- Add onions to remaining pan drippings, cook 1-2 minutes, remove from pan, and put on top of chops.
- Place flour, sugar, curry, mustard and ginger in saucepan, mix well.
- Add vinegar, blend until smooth.
- Add water, tomato sauce and chutney, stir constantly over heat until mixture boils and thickens.
- Pour thickened sauce over the chops and onions, cover.
- Bake in moderate oven for 1.5-2 hours or until chops are tender.
- Stir in chopped parsley (To save time you can microwave the whole lot at this stage until the chops are tender, also cooking the chops well at the beginning will also save time).
MARINATED LAMB CHOPS WITH FENUGREEK CREAM CURRY
Steps:
- Cut chops from the racks of lamb and place in a large bowl. Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours.
- In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek flakes, and lemon juice. In a medium size heavy pot, heat the oil over medium heat. Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute. Add the cream mixture, stir, and cook over low to medium heat for a few minutes. Keep warm until ready to serve.
- Meanwhile, preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill. Grill on each side for a couple minutes or until medium-rare. Remove from the heat and either pour the cream curry over the grilled chops or use the cream curry as a dipping curry for the chops.
CURRIED LAMB CHOPS
"Treat yourself and someone special to a fancy dinner with these moist tender chops," suggests Imelda Cauley from Delaware, Ohio. "The mild curry and apple flavors are wonderful with lamb."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.
Nutrition Facts :
INDIAN LAMB CHOPS
Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
- Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
- Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).
Nutrition Facts : Calories 505 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.96 milligram of sodium
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
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