Lamb Chops With Mint Sauce And Mushrooms Recipes

Steps:

• Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead, cover and refrigerate up to 1 day. Before serving, bring to room temperature, and whisk.
• Heat a large skillet over medium-high. Season lamb with pepper. Sprinkle 1 teaspoon coarse salt evenly in skillet. Add chops; cook 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil to keep warm.
• Melt half the butter in a medium skillet over medium heat. Add mushrooms; season with salt and pepper. Cook until browned and softened, 4 to 5 minutes. Add 2 tablespoons water; stir, scraping up browned bits, and cook until liquid has evaporated, about 1 minute. Remove from heat. Stir in remaining butter; season with salt and pepper. Arrange chops on serving plates, and top with mint sauce. Serve with mushrooms and Easy Celery Root Puree.

Steps:

• For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
• For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
• Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
• Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
• Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

Steps:

• In a large skillet, brown the chops in oil; drain. Sprinkle with thyme, salt and pepper. Add celery, onions and consomme; cover and simmer for 40-45 minutes or until meat is tender. , Remove chops and keep warm. Combine flour and water until smooth; gradually stir into skillet and bring to a boil. Cook and stir for 2 minutes. Add mushrooms and parsley; heat through. Serve over chops and noodles.

Steps:

• In a small mixing bowl, combine vinegar, mustard, honey and mint. Add salt, pepper and olive oil. Stir well and set aside.
• Heat a regular (not non-stick) skillet over medium-high heat. Sprinkle lamb chops with black pepper. Sprinkle kosher salt into pan. Place chops in pan. Cook 2-4 min per side for medium rare, 3-6 min per side for medium well.
• In another skillet, melt 1/2 tbsp butter. Add mushrooms. Sprinkle with salt and pepper. Saute about 5 min, until mushrooms have released all their juices and are nice and soft. Add water and stir. Scrape up any brown bits on the bottom of the pan. Add 1/2 tbsp butter and cook until melted.
• Serve lamb chops with mint sauce, and mushrooms on the side.

Steps:

• Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED.
• Pour the marinade into a sauce pan and heat well.
• In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops.
• Return all of the chops to the skillet browned side up and fry for 1-2 minutes.
• Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago).
• Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary.
• Cooking time includes marinating time.

Steps:

• In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat.
• Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
• Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden.
• Add the onion and cook the mixture, stirring, for 1 minute.
• Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated.
• Add the vinegar and boil the mixture until the liquid is evaporated.
• Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated.
• Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring.
• Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

Steps:

• Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
• Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.