LAMB CHOPS INDIENNE
Make and share this Lamb Chops Indienne recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Marinade: Combine all the ingredients and spread evenly over the lamb cutlets.
- Allow to marinade at least one hour in refrigerator.
- Heat the barbecue and place the cutlets on an oiled flatplate or grill.
- Cook for 5 minutes, turn and cook for a further 5.
- Nice served with a mango chutney.
MARINATED LAMB CHOPS
Provided by Valerie Bertinelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
- Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
- Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
- Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
- Serve the chops with the reserved marinade.
MARINATED LAMB CHOPS
Steps:
- Click here to see how she does it.
- In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
- Grill or broil the chops for 3 to 4 minutes per side for medium rare.
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
SPICED LAMB CHOPS
Provided by Monica Bhide
Categories Bake Marinate Quick & Easy High Fiber Dinner Lamb Chop Spice Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in small skillet. Stir over medium heat until spices are aromatic and slightly darker in color, about 3 minutes. Transfer spices to bowl and cool. Grind spices to coarse powder in spice mill. Combine spices, yogurt, and ginger in 11 x 7 x 2- inch glass baking dish. Add lamb chops and turn to coat with mixture. Let marinate 30 minutes.
- Preheat broiler. Line rimmed baking sheet with foil. Arrange chops on baking sheet. Broil lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer 2 lamb chops to each of 4 plates. Spoon drained Pickled Red Onions alongside each; garnish with mint sprigs.
LAMB CHOPS WITH CUMIN, CARDAMOM, AND LIME
Steps:
- Whisk together garlic, cumin, cardamom, lime juice, salt, pepper, and 2 teaspoons oil and transfer to a sealable plastic bag just large enough to hold lamb. Add lamb and seal bag, forcing out excess air, then massage lamb until evenly coated. Marinate at room temperature, turning bag occasionally, 15 minutes.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook half of lamb about 3 minutes each side for medium-rare. Transfer cooked lamb to a platter. Wipe out skillet, then heat remaining tablespoon oil and cook remaining lamb in same manner. Transfer to platter and let stand 5 minutes.
CURRY LAMB CHOPS
This is from Taste of Home's Cooking for 2. I have learned that when I find a recipe if it is not on Zaar and I don't post it, I will misplace it. Such was the fate of this recipe. I have made some minor adjustrments. This is wonderful served over rice or couscous.
Provided by PaulaG
Categories Lamb/Sheep
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, warm the oil and brown lamb chops on all sides; drain excess fat.
- Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb.
- Cover and simmer for 15 to 20 minutes or until meat is tender.
- Remove the chops and keep warm while preparing the sauce.
- Combine the cornstarch and water until smooth; stir into pan drippings.
- Bring to a boil and cook, stirring constantly for 2 minutes or until thickened.
- Serve chops on top of cooked rice or couscous and pour gravy over.
Nutrition Facts : Calories 837, Fat 67.6, SaturatedFat 27.7, Cholesterol 167.8, Sodium 819.8, Carbohydrate 16.4, Fiber 1.1, Sugar 10.2, Protein 39.2
INDIAN LAMB CHOPS
Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
- Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
- Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).
Nutrition Facts : Calories 505 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.96 milligram of sodium
LAMB CHOPS WITH INDIAN SPICES
One of the top-selling dishes at London's Tamarind restaurant, Alfred Prasad creates an Indian-inspired lamb dish, served with fresh mint
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 12
Steps:
- Marinate the chops in the lime juice, vinegar, chilli powder and a pinch of salt while you make the rest of the marinade.
- Heat 100ml of the oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma. Transfer the paste to a bowl and leave to cool.
- Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blend to a smooth paste. Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.
- To cook the chops, preheat the oven to fan 180C/conventional 200C/gas 6. Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated. Heat 1 tbsp oil in a large frying pan and fry the chops in batches for a couple of minutes on each side until browned. Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you like your lamb. Serve the chops with mint sauce and winter salad.
Nutrition Facts : Calories 762 calories, Fat 58 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 57 grams protein, Sodium 0.43 milligram of sodium
LAMB CHOPS
Make and share this Lamb Chops recipe from Food.com.
Provided by Flora Underwood
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Rub dijon mustard on both sides of chops and roll chops in breadcrumbs.
- Then sprinkle rosemary on a paper plate and place chops in it.
- Stand in baking dish and bake at 350 degrees for approximately 30 minutes.
- Serve with Mint Jelly.
Nutrition Facts :
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LUSCIOUS TANDOORI LAMB CHOPS RECIPE - SUVIR SARAN | …
From foodandwine.com
5/5 Total Time 1 hr 10 minsServings 4
- Using a paring knife, cut a few 1/4-inch-deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 teaspoon of salt. Transfer the lamb chops to the marinade and turn to coat, then cover and refrigerate overnight.
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