LAMB CHOPS WITH GREEN TOMATOES
Lamb chops cooked with tomatoes is traditional, but less so when the tomatoes are green. Here, unripe, green tomatoes add acidity, which works nicely with the rich gaminess of the shoulder chops. If you can't get green tomatoes, you can make this with the half-green, half-red tomatoes, the kind that haven't fully ripened on the vine before they need to be picked in advance of a frost. In a pinch you can even use tomatillos or bland, out-of-season supermarket tomatoes, which will add the necessary juiciness and vegetable matter to the pan if not the same complexity of flavor (a squeeze of lemon would help). In any case, make sure to taste before stirring in the honey, since the acid content of tomatoes varies widely. And if you aren't a lamb lover but are wondering what to do with a plethora of green tomatoes, you can make this recipe with pork chops; just add a few minutes to the cooking time.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season lamb chops with coriander, salt and pepper. If you have time, let meat rest at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
- Heat a very large skillet over medium-high heat. Add oil; once it thins and runs all over the pan, add lamb. Cook meat, without moving, until undersides are golden brown, about 2 minutes. Turn and cook other side until golden, about 2 minutes more. It should still be very rare inside. Transfer lamb to a plate.
- Return skillet to heat and lower flame to medium. Stir in shallots and anchovies. Cook, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes, garlic and a large pinch of salt. Increase heat to medium-high. Cook until tomatoes are almost softened, 7 to 10 minutes. Stir in honey. Taste and add more salt and pepper if needed.
- Push tomatoes to side of skillet. Place lamb back in center of skillet. Reduce heat to medium; cover and cook lamb to taste, about 2 to 3 minutes more for medium-rare (or longer if you like). To serve, spoon tomatoes over chops, garnish generously with basil and drizzle with more olive oil.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 47 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 18 grams, Sodium 579 milligrams, Sugar 7 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
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
ROASTED LAMB CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
- Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
- Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
- Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
- Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
- Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.
SPICE-RUBBED LAMB CHOPS WITH ROASTED TOMATOES
Steps:
- Preheat oven to 450°F. and lightly oil a baking pan.
- Arrange tomatoes in one layer in prepared pan and brush with 1 teaspoon oil. Roast tomatoes in middle of oven 20 minutes, or until browned lightly, and keep warm.
- Pat lamb chops dry. In a small dish stir together cumin, salt, and pepper and rub mixture on both sides of lamb chops.
- In a 9-inch heavy non-stick skillet heat remaining 2 teaspoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to 2 plates and serve with roasted tomatoes.
LAMB CHOPS WITH TOMATO-MINT JAM
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Combine 3/4 cup mint, the panko or matzo meal and 2 tablespoons olive oil in a medium bowl. Add the minced garlic, 1 teaspoon rosemary, the red pepper flakes and 1/2 teaspoon salt and mix until combined.
- Unroll the "tail" of each lamb chop (the long thin section folded around the chop). Season the lamb with salt, then press the crumb mixture under the tail section; roll up the tail around the filling and secure with kitchen twine. Put the chops on a plate, cover with plastic wrap and refrigerate 2 to 4 hours.
- Preheat the oven to 450 degrees F. Remove the lamb chops from the refrigerator 20 minutes before cooking. Make the tomato-mint jam: Toss the tomatoes, whole garlic clove, 1 tablespoon olive oil and the remaining 1 teaspoon rosemary on a rimmed baking sheet. Transfer to the oven and roast until the tomatoes are slightly charred, 15 to 20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until somewhat smooth. Stir in the remaining 1/4 cup mint and season with salt.
- Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil; sear the lamb chops until browned, about 3 minutes per side. Using tongs, turn the chops onto their sides and sear until the fat browns, about 2 minutes. Transfer to a rimmed baking sheet; roast in the oven until a thermometer inserted into the center registers 140 degrees F for medium rare, about 10 minutes. Let rest 5 minutes; remove the twine and serve with the tomato-mint jam.
GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES
Categories Lamb Tomato Low Fat Backyard BBQ Dinner Summer Healthy Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
- Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
- Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
- Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
- Drizzle lamb with marinade and serve with tomatoes.
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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