Lambchopsbanditstyle Recipes

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.

Steps:

• To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper. Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12. Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry. Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

Steps:

• To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
• Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
• Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
• Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

Steps:

• Brown each lamb chop on both sides. Remove from pan. Gently fry the onion until golden brown. Remove from heat.
• Brush 6 squares of aluminum foil, shiny side down, with butter until lightly coated.
• Place one lamb chop in the centre of each piece of foil. Top with potato slices to cover each chop, and a dash of worcestershire sauce. Add onion rings to taste.
• Top with tomato slices to cover potato and sprinkle with oregano.
• Top with a layer of grated cheese and wrap sandwich style to seal air-tight, being careful to leave room for cheese to bubble.
• Place on an oven tray and bake at 180oC for 1 hour.
• Serve with garden salad and crusty bread.
• Alternatively, include mushrooms, salami or pruchetta or anything suitable for a pizza, or substitute worcestershire sauce for oyster sauce. Use a black permanent marker to note on the foil who each chop is for with initals.
• Scotch Fillet steaks work well with this recipe as an alternative to chops.
• Chops can also be cooked using a casserole dish. Simply cover the base with chops, then layer as above, making sure the dish has either a lid or foil to seal (same baking time).

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.

Steps:

• Grease a frying pan lightly and fry lamb until browned on each side but not cooked through.
• Place each chop or steak on a 25 cm (10 inch) square of foil.
• Drain fat from pan, add butter, onion and garlic and fry gently until onion is soft.
• Spoon on top of meat, leaving butter in pan.
• Place 2 slices of potato on each chop and brush with this butter.
• Top with slices of tomato and sprinkle lightly with oregano or rigani.
• Finish with a slice of cheese on top and fold foil, using double folds to seal each package completely.
• Place close together in a baking dish (cheese uppermost) and cook in a moderately slow oven for 1-1/2 hours.
• Serve packages directly onto individual plates.
• Accompany with a tossed green salad.

Steps:

• Trim fat from chops.
• Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
• In the same pan, add onion chunks, saute until soft, about 5 minutes.
• Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
• Stir in wine or broth, bring to simmer and deglaze pan.
• Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
• Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
• Return chops to pan and spoon mixture over them.
• Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
• Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
• Sprinkle with chopped fresh mint.
• Serve over mashed potatoes or rice or noodles.

Steps:

• Make the dry rub: In a small bowl, mix together the salt, Hearty spice blend, and pepper.
• On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
• Make the marinade: In a medium bowl, mix together the Hearty spice blend, garlic, orange zest, and orange juice.
• Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn't completely cover the lamb chops, flip halfway through.
• While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty spice blend, salt, and pepper. Set aside.
• Make the couscous: In a small saucepan over medium-high heat, combine the chicken stock, butter, and salt. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1-2 teaspoons of olive oil and mix. Set aside.
• Cook the lamb chops: Heat the canola oil in a large cast iron skillet over medium heat.
• Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper.
• Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3-5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.
• Just before serving, fold the parsley and chives into the couscous.
• To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.
• Enjoy!

Steps:

• Sprinkle the chops with salt and pepper.
• Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook over medium heat until browned on one side, about 5 minutes. Turn, sprinkle with the thyme, and cook about 5 minutes more for rare, longer for medium or well done. Remove to a warm platter and keep warm.
• Pour off the fat from the skillet and add the eggplant and zucchini. Cook, stirring over high heat, until lightly wilted. Add the onions, garlic and cumin, and cook 2 minutes, stirring until wilted. Add the wine, tomatoes, bay leaf, olives and salt and pepper. Cook, stirring, and simmer for 5 minutes, adding any juices that have accumulated on the platter around the lamb chops. Continue cooking for 1 minute.
• Remove the bay leaf, sprinkle with the basil, and serve.

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.)