Deviled Lamb Chop Recipes

Steps:

• Sprinkle chops lightly on both sides with salt and pepper.
• Heat up the oil in a skillet and brown the lamb chops on both sides, about 5 minutes.
• In a small bowl, combine the water, mustard, lemon juice, parsley and garlic.
• Brush the mustard mixture over both sides of the chops.
• Top with onion slices, cover and simmer 15 minutes.
• *Spoon pan juices over the chops, top with the bell pepper slices, cover and simmer another 3-4 minutes.
• *Second notice: the last time I prepared this I topped the lamb with the bell pepper slices and BROILED the chops under the broiler for about 2-3 minutes-*watching* the oven carefully as to avoid burning the chops. I am going to play around with the recipe a wee bit more to update/modernize it to my liking. ~fyi~.

Steps:

• Remove fat from chops and place in a single layer in a shallow dish.
• Combine remaining ingredients and pour over lamb.
• Cook for 5 minutes on high or until chops are tender.

Steps:

• Mix all but lamb together and pour into baking dish.
• Coat both sides of chops.
• Bake uncovered at 180C for 45min.

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.

Steps:

• Brush mixture lightly on both sides of meat, and fry in a butter-oil mixture for 7 minutes each side, medium to low heat, until done.
• If it starts to stick, you can add a little water to the pan, as the chops don't have to be fried, just cooked.
• Remove chops, add a little more butter, and add 4 large sliced bananas with any leftover marinade.
• Sprinkle with a little brown sugar and cinnamon.
• Toss around till hot and coated with mixture, spoon over chops.
• Serve with Mashed Potatoes and green veg.
• And bread to mop up the sauce.