BABY LAMB CHOPS WITH LEMON
Provided by Food Network Kitchen
Time 1h30m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
- Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.
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 ARTICHOKES AND ROSEMARY
Provided by Mark Taylor
Categories Lamb Olive Sauté Quick & Easy Rosemary Artichoke Bon Appétit Connecticut
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat.
- Sprinkle lamb with remaining garlic and rosemary, then salt and pepper. Heat remaining oil in another large skillet over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.
- Spoon off fat from skillet with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining orange peel and serve.
LAMB CHOPS WITH ARTICHOKE HEARTS
A special blend of artichoke, onion, tomatoes, olives, and white wine make the perfect seasoning and sauce for your lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Rinse chops; pat dry. Season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot but not smoking. Cook lamb in two batches, turning once, 4 to 5 minutes per side for medium-rare. Transfer to a platter; loosely cover with foil.
- Add onion and artichoke hearts to same skillet (add 1 tablespoon oil if skillet is dry). Cook over medium heat until softened and golden (do not brown), 3 to 5 minutes. Add wine; cook until almost all liquid is evaporated, about 3 minutes. Add stock and tomatoes; cover, and cook 3 minutes. Uncover; cook until sauce is reduced by half, 3 to 5 minutes. Stir in olives and zest. Season with salt and pepper.
- Spoon vegetables and sauce over lamb, and serve.
LAMB CHOPS ROSEMARY
Lamb and rosemary go together so well. This is a nice dish to serve with mashed potatoes and greens. Very Australian, with style :) You can use the older and fattier lamb, just be sure to skim the fat first. If you use mutton, do it in the crock pot and cook till the meat falls off the bones, cool and skim.
Provided by mummamills
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy fry pan, fry the chops in a little oil until brown.
- Add pepper and onions, stir around, add everything else and cover and simmer about 30 minutes.
- If the sauce is too thin, turn to high and take the lid off for a minute or two.
- Can be done in a casserole or crock pot.
- Make sure you trim off all the fat, or put in fridge for the night and get the fat off the next day, and re-heat.
Nutrition Facts : Calories 479.8, Fat 38.1, SaturatedFat 16.8, Cholesterol 105.5, Sodium 908.6, Carbohydrate 9.1, Fiber 1.4, Sugar 5.6, Protein 24.6
PAN FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC
These easy lamb chops are just right for a quick dinner. Pair them up with mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir. From Bon Appetit.
Provided by lazyme
Categories Lamb/Sheep
Time 22m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in small bowl.
- Rub about 1/4 teaspoon mixture over each side of each chop.
- Sprinkle chops with salt; place on plate.
- Cover and refrigerate at least 30 minutes and up to 4 hours.
- Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat.
- Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare.
- Transfer to platter; cover with foil.
- Repeat with remaining oil and chops.
- Garnish platter with rosemary sprigs, if desired.
Nutrition Facts : Calories 64.8, Fat 6.8, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 0.2
ROSEMARY AND GARLIC LAMB CHOPS WITH ROASTED POTATO AND ARTICHOKE SALAD
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h
Yield Four servings
Number Of Ingredients 15
Steps:
- For the salad, preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 tablespoon of the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
- Meanwhile, for the lamb, combine the garlic, rosemary, olive oil, salt and pepper. Rub the mixture all over the lamb and let stand for 30 minutes.
- Heat 1 teaspoon of the salad's olive oil in a heavy skillet, preferably cast iron. Add the canned artichoke hearts and saute until browned on all sides, about 5 minutes. Place the roasted potatoes, sauteed and raw artichoke hearts, fava beans and tomato in a large bowl and toss to combine. Season with 1 teaspoon of the salad's salt and pepper to taste.
- For the lamb, increase the oven temperature to 400 degrees. Place the lamb in a roasting pan and roast until medium-rare, about 30 minutes. Let stand for 10 minutes.
- Meanwhile for the salad, whisk together the vinegar, the remaining 1/2 teaspoon salt and pepper to taste. Slowly whisk in the remaining 6 tablespoons of olive oil. Add to the salad and toss to coat.
- Carve the lamb. Divide the salad among 4 plates and top each serving with 2 lamb chops. Serve immediately.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 28 grams, Carbohydrate 55 grams, Fat 38 grams, Fiber 13 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 1022 milligrams, Sugar 6 grams
ROSEMARY ROAST LAMB CHOPS
This one-pan lamb chops supper only requires some quick assembling - pack in the Mediterranean flavours then let the oven do the work
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
- Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.
Nutrition Facts : Calories 754 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.34 milligram of sodium
More about "lamb chops with artichokes and rosemary recipes"
LAMB CHOPS WITH ARTICHOKES - SHEPHERD SONG FARM
From shepherdsongfarm.com
Estimated Reading Time 3 mins
LAMB CHOPS WITH ROSEMARY ARTICHOKES - RACHAEL RAY …
From rachaelraymag.com
LAMB CHOPS WITH ARTICHOKES AND ROSEMARY RECIPE | BON …
From bonappetit.com
Servings 4
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon orange peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat.
- Sprinkle lamb with remaining garlic and rosemary, then salt and pepper. Heat remaining oil in another large skillet over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.
- Spoon off fat from skillet with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining orange peel and serve.
BRAISED LAMB NECK CHOPS IN PLUM SAUCE - NZ HERALD
From nzherald.co.nz
ROSEMARY AND GARLIC LAMB CHOPS WITH ROASTED POTATO AND ...
From plain.recipes
LAMB CHOPS WITH ARTICHOKES AND ROSEMARY RECIPE - NEW ...
From gb.khonj.org
LAMB SHANKS WITH OLIVES AND ARTICHOKES - READER'S DIGEST
From readersdigest.ca
ROSEMARY AND GARLIC LAMB CHOPS WITH ROASTED POTATO AND ...
From diningandcooking.com
FOOD API: BRAISED LAMB CHOPS WITH BLACK OLIVES & ARTICHOKES
From myfoodapi.blogspot.com
LAMB CHOPS AND ARTICHOKES - CINDY'S TABLE
From cindystable.com
GRILLED LAMB CHOPS RECIPE WITH ROSEMARY ... - DRIZZLE AND DIP
From drizzleanddip.com
LAMB CHOPS WITH ROSEMARY AND GRAPES RECIPE - FOOD & WINE
From foodandwine.com
ROSEMARY LAMB CHOPS WITH SAUTé BEET GREENS, ROAST BEETS ...
From myliferunsonfood.com
ROSEMARY & GARLIC ROASTED LAMB WITH ARTICHOKES
From dailymail.co.uk
SPICED LAMB CHOPS WITH FIGS AND BALSAMIC ... - MY FOOD STORY
From myfoodstory.com
LAMB CHOPS WITH ARTICHOKES AND ENDIVE RECIPE BY ADMIN ...
From ifood.tv
LAMB STEAKS WITH ARTICHOKES AND CABBAGE RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED LAMB CHOPS WITH ARTICHOKES | WILLIAMS SONOMA
LEMON LAMB CHOPS | FOOD AND COOKING | STLTODAY.COM
From stltoday.com
LAMB CHOPS - FOOD LION
From foodlion.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
LAMB STEAKS WITH ARTICHOKES AND CABBAGE RECIPE - LOVEFOOD.COM
From lovefood.com
LAMB & FOOD: ROAST LAMB WITH ARTICHOKES AND LEMONS
From lambinfood.blogspot.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
LAMB CHOP TRAYBAKE RECIPE - BBC FOOD
From bbc.co.uk
ROAST LAMB WITH ARTICHOKES, ROSEMARY ... - TESCO REAL FOOD
From realfood.tesco.com
MARINATED LAMB CHOPS WITH ROSEMARY AND GARLIC - PLATINGS ...
From platingsandpairings.com
LAMB CHOPS WITH ARTICHOKES AND ROSEMARY RECIPE
From friendseat.com
LAMB CHOP AND ARTICHOKE KITCHEN INVASION | GIANNI'S NORTH ...
From gianni.tv
LAMB SHANKS WITH ARTICHOKES AND OLIVES FOOD
From wikifoodhub.com
BRAISED LAMB CHOPS WITH ARTICHOKES - WILLIAMS SONOMA
From williams-sonoma.com
LAMB RACK WITH ARTICHOKES & WILD MUSHROOMS - HOMESTEADER …
From homesteadermeats.ca
OUR BEST LAMB RECIPES | FOOD & WINE
From foodandwine.com
LAMB CHOPS WITH ARTICHOKES RECIPE BY CHEF.TIM.LEE | IFOOD.TV
From ifood.tv
BRAISED LAMB CHOPS WITH ARTICHOKES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LAMB CHOPS WITH GARLIC AND ROSEMARY RECIPE - FOOD NEWS
From foodnewsnews.com
LAMB CHOPS WITH ARTICHOKES – VERSILFOOD
From versilfood.com
You'll also love