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
BEST-EVER LAMB CHOPS FOR 2
Need an easy dinner fix for two tonight? Try this! "My mom just loved a good lamb chop, and this easy recipe was her favorite way to have them. I've also grilled these chops with great results." Kim Mundy - Visalia, CA
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for one hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with jelly if desired.
Nutrition Facts :
BEST EVER LAMB CHOPS
My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
LAMB CHOPS
When you think of finger foods, thoughts generally gravitate toward something small and wrapped in bacon. For a more elegant approach, roasted meat is the way to go. If you can get small lamb chops (teeny-tiny but not fussy), cover the bones in scallion ''sleeves" for a whimsical look and a practical touch. If your guests don't mind, they'll have a built-in utensil - something like a lamb lollipop.
Provided by Jonathan Reynolds
Categories easy, quick, appetizer, main course
Time 30m
Yield 8 appetizer servings, 4 dinner servings
Number Of Ingredients 5
Steps:
- Preheat a grill or grill pan until very hot. Preheat the oven to 350 degrees. Season the lamb with the salt and pepper.
- Mix the oil, garlic and rosemary. Spoon half on the lamb and grill 1 minute per side. Place on a sheet pan and cover with the rest of the marinade. Roast in the oven until an instant-read thermometer reaches 125 degrees for rare, 130 degrees for medium rare.
- Cool for 5 minutes, then slice off individual chops and serve with sea salt for dipping. (S.R.O. uses tiny lamb chops, which fit into scallion ''sleeves.'' The racks generally sold by your butcher will be too big for this touch.)
EASY FRUITED LAMB CHOPS
I just created this to use some lamb chops that I bought spur-of-the-moment. I thought they came out fantastic and had to share! Hope you enjoy too!
Provided by flower7
Categories Lamb/Sheep
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Spray a 1.5-qt. casserole dish with cooking spray.
- Salt and pepper one side of chops, to taste.
- Place chops in prepared dish, seasoned side down and with the thick rib toward the center.
- Season the other side of the chops to taste.
- Spread about 1 1/2 tsp of jam on each chop. Drizzle with balsamic vinegar.
- Bake, uncovered, to desired doneness, about 25 minutes for rare. Add additional time if you like your chops cooked more.
- Let rest for about 10 minutes before serving. Spoon vinegar & juices from pan over chops when serving.
Nutrition Facts : Calories 589, Fat 50.6, SaturatedFat 22.3, Cholesterol 140.6, Sodium 106.4, Protein 31
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
EASY FRUITED PORK CHOPS WITH FRENCH DRESSING
Only 3 types of fruit, pineapple, prunes and dried apricots with sweet and spicy French dressing. Super simple.
Provided by Oolala
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet,cook pork over medium heat until brown; drain.
- Place pineapple, prunes and apricots on pork in skillet.
- Pour dressing over fruit and pork and heat to boiling; reduce heat; cover and simmer until pork is done, about 20-25 minutes.
Nutrition Facts : Calories 609.3, Fat 27.1, SaturatedFat 6.3, Cholesterol 124, Sodium 353.1, Carbohydrate 52.3, Fiber 4.8, Sugar 39, Protein 41.9
FRUITED PORK CHOPS
Make and share this Fruited Pork Chops recipe from Food.com.
Provided by SilentCricket
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place pork chops in a 9x13" pan.
- (Spray pan with cooking spray, if desired).
- Season with salt and pepper.
- Combine remaining ingredients, using orange juice to achieve desired moistness.
- Spread dressing evenly over pork chops.
- Bake uncovered at 350 for 1 hour.
- This can be made early in the day and refrigerated until cooking time.
Nutrition Facts : Calories 602.8, Fat 35.3, SaturatedFat 16.5, Cholesterol 140.7, Sodium 748.5, Carbohydrate 39.8, Fiber 2.8, Sugar 21.8, Protein 33
FRUITED PORK CHOPS
Here's one of my favorite slow-cooker recipes. I often prepare these tender chops with pineapple sauce for guests and serve them with brown rice. -Cindy Ragan, North Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker., Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins., Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.
Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 341mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
EASY HERBED LAMB CHOPS
This lamb chop recipe is a family favorite. We've been making it for years for special family occasions.
Provided by WYERA
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
- Heat olive oil in a large, deep frying pan over medium-high heat.
- Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
- Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
- Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 1.7 g, Cholesterol 42.4 mg, Fat 17 g, Fiber 0.4 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 1199.1 mg, Sugar 0.6 g
LAMB CHOPS WITH ROASTED VEGETABLES
Lamb and Rosemary - a perfect combination. And this dish never fails to please the meat-lovers! Please do not be put off by the amount of garlic.. roasting whole garlic cloves with the skin on.. it's a whole new flavour.. its got more of a sweetness to it rather than the usual pungency. Serve the garlic clove alongside the chops, squeeze the pulp out of the skin and spread over the meat...
Provided by AaliyahsAaronsMum
Categories < 4 Hours
Time 1h25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to gas mark 7/425°F/220°C.
- Pat dry the lamb chops and place them onto an oiled tray.
- Season the lamb with salt and pepper and drizzle with olive oil and sprinkle half of the chopped herbs and give it all a good toss.
- Pop the tray on the middle shelf of the oven for about 10-15 minutes, till you prepare the vegetables.
- To prepare the vegetables - peel and chop the carrots and parsnips in half lengthways.
- Peel and chop the potatoes in half lengthways and then cut each half into 4 wedges.
- With the onions, peel the skin off but do not slice them. Make cuts not all the way down to the roots but about 3/4 way - make cuts into eighths so what you have are onions slightly opened up like water lilies.
- Leave the garlic cloves whole with their skin on.
- Put all the chopped vegetables, onions and garlic cloves in a bowl.
- Add in the rest of the chopped herbs, season with salt and pepper and sprinkle in the oil and toss them well.
- Remove the chops from the oven, arrange the vegetables all around the meat and return the tray to high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.
- Remove them from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes.
- Transfer the chops and vegetables onto a serving plate.
- Scrape and pour the remaining juices from the tray into a saucepan.
- Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes.
- Pour the gravy into a jug and serve along with the lamb chops and vegetables.
Nutrition Facts : Calories 1392.3, Fat 103.4, SaturatedFat 37.4, Cholesterol 210.9, Sodium 198.7, Carbohydrate 61.8, Fiber 9.2, Sugar 11.6, Protein 53.9
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