GREEK GRILLED LAMB CHOPS IN WINE AND HONEY MARINADE
If you love lamb chops then you will love this recipe. Plan ahead the chops need to marinade for 24 hours, although I have only marinaded them for about 6 hours they were still delicious!
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix/whisk the wine, oil, oregano, garlic, red wine vinegar, salt and cayenne or black pepper until well blended.
- Arrange the lamb chops in a single layer in a glass dish; turn to coat with the marinade.
- Cover and refrigerate for 24 hours, turning often.
- Prepare the grill to medium-high heat.
- Transfer the lamb to plates and season with salt and pepper (I use seasoning salt).
- Mix the honey into the marinade.
- Grill lamb to desired tenderness, turning and basting often with the marinade (for medium-rare grill about 10 minutes).
Nutrition Facts : Calories 849.9, Fat 68.9, SaturatedFat 24.9, Cholesterol 140.6, Sodium 401.3, Carbohydrate 17.7, Fiber 1.2, Sugar 13.4, Protein 31.8
CUMIN AND HONEY SCENTED LOIN LAMB CHOPS WITH EGGPLANT
Steps:
- In a medium bowl, combine the mustard, canola oil, honey, cumin, and chili powder. In a rectangular pan, arrange the chops so they are in one layer, pour the marinade over the chops, cover with plastic wrap and refrigerate. Allow the meat to marinate at least one hour and up to 6 hours, turning the meat over at least once.
- EGGPLANT: In a large bowl or rectangular glass dish, drizzle the eggplant slices with extra virgin olive oil and sprinkle with the cumin and herbes de Provence. Season with salt and pepper.
- When ready to grill, prepare a charcoal or wood fire and allow it to burn down to ashes, or preheat a broiler if cooking indoors. Place the eggplant rounds on the grill and cook 1 to 2 minutes on each side, until slightly charred and tender. Remove from the grill and reseason with salt and pepper. (This may also be done on the stovetop, with a Teflon-coated grill pan.)
- Season the lamb chops with salt and pepper and place on the grill. Grill chops for 4 to 5 minutes on each side or until medium rare. (This may also be done in the broiler.)
- To serve, place the eggplant slices on a large platter, overlapping in an oval. Place the lamb chops over the eggplant. To serve on individual plates, place 2 slices of eggplant on each plate and top with two lamb chops.
- Serve with your favorite grain salad, glazed carrots, haricots verts, or sliced tomatoes.
LAMB CHOPS WITH MINT AND VINEGAR
Steps:
- Make broth by combining the lamb trimmings (or use lamb shank cut up), wine, garlic, mint and stock. Bring to a boil then reduce to a simmer for 1 hour. Skim occasionally.
- Strain broth through a fine chinoise and set aside, remove fat from top as it cools and comes to the surface. (This will be more broth than you need for 4 chops)
- In a hot saute pan with a little oil, saute lamb chops on all sides until medium-rare. Finish in the oven, if necessary. Set chops aside to rest for a few minutes while you make the sauce.
- Wipe out the saute pan and pour in the red wine vinegar, reduce over high heat until almost dry. Add 1 cup of the lamb broth and continue to reduce by about 1/2. Reduce heat to low and swirl in the butter to lightly thicken the sauce.
- Season with salt and pepper and a tiny pinch of sugar. If desired add more vinegar.
- Stir in the chopped mint and any juices from the lamb chops.
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
WINE, BALSAMIC AND ROSEMARY LAMB CHOP LOLLIPOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic and olive oil, and let cool to room temperature.
- Place the lamb chops in a large resealable plastic bag and cover with the cooled marinade. Refrigerate for 1 to 2 hours.
- Remove the chops from the marinade and pour the marinade into a small saucepan along with the honey. Bring the mixture to a brisk simmer and reduce until slightly syrupy, 5 to 10 minutes.
- Meanwhile, pat the lamb chops dry and sprinkle all over with salt and pepper. Heat a large grill pan over medium-high until very hot. Lightly brush with oil.
- Grill the chops, turning once, for 3 to 3 1/2 minutes per side for medium.
- Serve the chops garnished with rosemary sprigs and drizzled lightly with the reduced marinade.
HONEY-BALSAMIC LAMB CHOPS
Provided by Giada De Laurentiis
Categories main-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
- Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
- Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.
LAMB RIBS WITH HONEY AND WINE
Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice.
Provided by ELINOAR
Categories Meat and Poultry Recipes Lamb
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Place lamb in a 9x13-inch baking dish.
- Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 10.2 g, Cholesterol 112.2 mg, Fat 36.8 g, Fiber 1 g, Protein 25.8 g, SaturatedFat 15.1 g, Sodium 1077.1 mg, Sugar 5.5 g
GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE
Make and share this Grilled Lamb Chops With Red Wine, Garlic and Honey Glaze recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 7 ingredients in large glass baking dish.
- Arrange lamb chops in single layer in dish; turn to coat.
- Cover and refrigerate at least 2 hours, turning and basting often.
- (Can be prepared 1 day ahead; keep chilled.)
- Prepare barbecue (medium-high heat).
- Transfer lamb to plate.
- Mix honey into marinade.
- Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
Nutrition Facts : Calories 1126.8, Fat 93.4, SaturatedFat 37.1, Cholesterol 221.7, Sodium 461.9, Carbohydrate 11.8, Fiber 0.5, Sugar 9, Protein 49.3
LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE
This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.
Provided by Expat in Holland
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
- Add the oil to the skillet. Add chops to the pan cook 4 minutes.
- Turn chops over and cook 3 minutes longer.
- Remove chops from the skillet and set aside in a warm place.
- Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
- Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
- Simmer over high heat until syrupy. That will take about 3 minutes.
- Add the chicken broth and continue to simmer until sauce is reduced by about half.
- Combine butter and flour in a cup (beurre manie).
- Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
- Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
- Remove sauce from heat.
- Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
- Serve Immediately.
LAMB CHOPS WITH A POMEGRANATE AND RED WINE SAUCE
Make and share this Lamb Chops With a Pomegranate and Red Wine Sauce recipe from Food.com.
Provided by thedorkvariety
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a pan.
- Season the lamb chops with salt and pepper.
- Add the lamb chops to the pan and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
- Set the lamb aside.
- Add the shallots and sauté for 1 minute.
- Add the red wine and deglaze the pan.
- Add the stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary, salt and pepper.
- Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
- Pour the sauce over the lamb.
Nutrition Facts : Calories 417.1, Fat 33.3, SaturatedFat 15.2, Cholesterol 85.6, Sodium 97.3, Carbohydrate 7.6, Sugar 4.5, Protein 16
SPANISH LAMB WITH SHERRY, HONEY & PEPPERS
Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 2h45m
Number Of Ingredients 15
Steps:
- Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
- Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
- In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.
Nutrition Facts : Calories 507 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium
GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE
Steps:
- Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish; turn to coat. Cover and refrigerate at least 2 hours, turning and basting often. (Can be prepared 1 day ahead. Keep chilled.) Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
- Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
MARINATED LAMB CHOPS
Make and share this Marinated Lamb Chops recipe from Food.com.
Provided by echo echo
Categories Lamb/Sheep
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chops in a shallow dish or a ziplock plastic bag.
- Combine the soy sauce through pepper with 1/4 cup water and pour over the chops.
- Cover (or zip) and refrigerate 3 hours, turning occasionally.
- Grill or broil about 5 minutes 3-4 inches from the heat source.
- Turn, brush with marinade and broil 3-5 minutes more.
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LAMB CHOPS WITH MANGO HONEY RECIPE - FOOD & WINE
From foodandwine.com
Servings 8Total Time 50 minsCategory Lamb
- Stir together scallions, soy sauce, ginger, lime juice, and jalapeño in a large ziplock plastic freezer bag. Add lamb to bag, and seal, squeezing out as much air as possible. Refrigerate lamb 6 hours or up to overnight.
- Heat a medium skillet over medium-high; add green peppercorns, coriander, and anise. Cook, stirring often, until toasted and aromatic, about 1 minute. Stir in mango nectar, and cook, without stirring, until liquid is reduced by half, about 8 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl; discard solids. Stir in honey, and set aside. (Do not refrigerate.)
- Preheat a gas grill to very high (500°F and up) on one side, or push hot coals to one side of a charcoal grill. Remove lamb from marinade; discard marinade. Place lamb on oiled grates over lit side of grill. Grill, covered, turning often, until seared on all sides, about 6 minutes. Transfer lamb to unlit side of grill, fat side up. Grill, covered, until a thermometer inserted into thickest portion registers 130°F, about 25 minutes. Using rosemary as a brush, glaze lamb with mango honey. Transfer lamb to lit side of grill, and grill, turning often, to create a lightly charred crust, about 1 minute per side. Transfer lamb to a cutting board, and let rest 10 minutes. Cut between ribs into individual chops. Transfer chops to a platter, and sprinkle with sea salt. Serve with remaining mango honey.
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- Preheat the oven to 400°. Season the lamb chops with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet. When the oil is almost smoking, add 4 of the chops and brown on both sides over moderately high heat, about 3 minutes per side. Transfer the chops to a rimmed baking sheet and repeat with the remaining 1/2 tablespoon of oil and the remaining chops.
- Add the onions to the skillet and cook over moderately high heat until browned, about 2 minutes per side. Add 1 1/2 cups of the water, cover and simmer over low heat until the onions are tender, about 8 minutes. Add the garlic shoots, cover and cook for 3 minutes. Season with salt and pepper, cover and remove from the heat.
- In a small bowl, mix the honey with the mustard, parsley, tarragon, thyme and rosemary. Brush the honey mustard on the chops and roast them for 7 minutes, or until an instant-read thermometer inserted in the center of a chop registers 125° for medium-rare meat. Transfer the chops to a warm platter and cover loosely with foil.
- Set the baking sheet over 2 burners on moderate heat. Add the remaining 1/2 cup of water and bring to a boil, scraping up the browned bits from the bottom of the baking sheet. Add the pan juices to the onions and reheat them. Set the lamb chops on plates and serve with the onions and pan juices.
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