LEBANESE LAMB CHOPS WITH LEMONY LETTUCE
No, its not the title of a lost Dr. Seuss opus, but a perfectly grown-up dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you'll want to eat it anywhere.
Provided by Gina Marie Miraglia Eriquez
Categories Lamb Quick & Easy Father's Day Dinner Lemon Lamb Chop Healthy Lettuce Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Grate 2 teaspoons zest from 1 lemon. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil. Let stand at room temperature 10 minutes for flavors to develop.
- Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoon pepper. Rub all over lamb chops.
- Toss lettuce and mint with lemon mixture.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
- Grill chops, turning once, about 6 minutes total for medium-rare. Transfer to a plate and let rest, loosely covered, 5 minutes. Serve chops with salad.
- Serve with:
- orzo
LAMB CHOPS & MIDDLE EASTERN RICE
What can I say, other than this is an EASY and wonderful tasting way to make lamb chops. The Middle Eastern Rice goes very well with the lamb chops, and can also be used to compliment other dishes as well.
Provided by Alan Leonetti
Categories Lamb/Sheep
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE LAMB CHOPS: Season chops with all of the above and place in broiler.
- When the tops are browned, turn the chops, season the other side, and broil that side until browned.
- Transfer to a serving dish and serve.
- FOR THE MIDDLE EASTERN RICE: Prepare the rice as directed on the box.
- Add the 2 tablespoons of butter, the cumin, the raisins, the aniseed, the sugar, the salt and pepper to taste, lime juice and the cooked rice.
- Stir in the eggs and continue stirring until the eggs are mixed into the rice and the eggs are solidified.
- Remove from heat and add the crushed toasted sunflower seeds or pine nuts.
- Fluff with a fork, transfer to a serving dish, and serve.
GRILLED LAMB CHOPS WITH ROSEMARY SALT
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
- Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.
MEDITERRANEAN LAMB CHOPS RECIPE
Give dinner a Mediterranean-inspired twist with our Mediterranean Lamb Chops Recipe. Delicious lamb chops are stuffed with an equally delicious pork-mushroom stuffing in this Mediterranean Lamb Chops Recipe.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook pork and onions in large skillet on medium-high heat 5 to 7 min. or until pork is done, stirring frequently. Remove from heat. Stir in bread crumbs, mushrooms, 1/4 cup (4 Tbsp.) mustard, parsley, thyme and rosemary until blended.
- Heat broiler. Cut pocket in each chop by carefully making horizontal cut in thickest side of chop, being careful to not cut all the way through to opposite side of chop. Fill with pork mixture. Press cut sides of each pocket together to seal. Place on broiler pan sprayed with cooking spray.
- Mix dressing, wine, pepper and remaining mustard until blended; brush half onto chops.
- Broil, 4 inches from heat, 10 to 12 min. or until medium doneness (160°F), turning after 6 min. and brushing with remaining dressing mixture.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
DUNDEE MARMALADE LAMB CHOPS
Thanks to a Mrs. Keiller of Dundee, who bought a load of surplus oranges and made them into marmalade, Dundee will forever be associated with that fruit (and jute and journalism as well as jam). So whenever marmalade is added to a Scottish recipe it is immediately labeled as "Dundee". The quantities below will serve four (unless the chops are very small or the appetites are large).
Provided by Millereg
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- You will need a frying pan with a heavy base and a close-fitting lid.
- First, brown the chops in the butter.
- Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.
- Place a generous tablespoon of marmalade on the top of each chop.
- Bring to a slow simmer and cook for 45 minutes on a very low heat.
- If required, add a little extra water.
- Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.
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
MIDDLE EASTERN LAMB STEW
I got this recipe from a friend. It's got a great blend of flavors! Tastes great with rice or cous-cous.
Provided by Shelly K
Categories Stew
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Brown the lamb in oil and remove from pan.
- Sauté the onion, shallot (if using), and celery until soft and starting to brown.
- Add the wine, browned meat, carrots, sweet potatoes, and the cinnamon stick.
- Bring to a simmer, adding water if necessary.
- After about 20 minutes, remove the cinnamon stick and add spices, bay leaves, and if using, the almonds and cherries.
- Simmer until meat is tender and sweet potatoes are soft.
Nutrition Facts : Calories 290.5, Fat 11.6, SaturatedFat 4.7, Cholesterol 60, Sodium 222.8, Carbohydrate 25.6, Fiber 5.4, Sugar 9.3, Protein 18.5
LAMB CHOPS WITH MINT OIL
Homemade lamb chops with mint sauce. Very easy to make and full of flavor!
Provided by Lari K
Categories Meat and Poultry Recipes Lamb Chops
Time 39m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 508.4 calories, Carbohydrate 0.5 g, Cholesterol 112.5 mg, Fat 42.9 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 13.4 g, Sodium 125.7 mg, Sugar 0.1 g
MIDDLE EASTERN LAMB PIES
From a free recipe book given out by Philadelphia Cheese (upon the purchase of 3 of their products). These sound like a wonderful snack, though personally I would use parsley or basil as I am not a fan of mint. Times are as given in the recipe.
Provided by ImPat
Categories Lunch/Snacks
Time 45m
Yield 12 mini lamb pies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in the frypan and saute onion for 1 to 2 minutes until just softened and then add garlic and lamb mince and cook for 5 minutes or until lamb mnce has browned.
- Add spices and tomato paste and cook for 1 minute.
- Blend flour with the stock and then add to the lamb mixture and simmer for 5 to 6 minutes until thickened and then season with salt and pepper to taste.
- Preheat oven to 200C, 180C fan forced.
- Spray a sheet of filo with oil, top with another sheet and spray with oil, fold sheets in half and cut into 4 squares, repeat with remaining filo.
- Push the filo squares in 12 x 1/3 cup capacity greased muffin pans and fold in edges slightly.
- Bake in a hot oven for 8 to 10 minutes or until golden.
- Combine the cream cheese with half the mint.
- Spoon the lamb filling into the filo cases and dollop with the cream cheese mix and sprinkle with remaining mint and pine nuts.
- Serve immediately.
Nutrition Facts : Calories 232.1, Fat 17.8, SaturatedFat 7, Cholesterol 41.9, Sodium 210.8, Carbohydrate 8.9, Fiber 1.1, Sugar 1.2, Protein 9.6
MEDITERRANEAN LAMB CHOPS
Make and share this Mediterranean Lamb Chops recipe from Food.com.
Provided by English_Rose
Categories Lamb/Sheep
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil.
- Smear over four lamb chops or cutlets.
- Place the eggplant, zucchini and red bell pepper on to a baking sheet.
- Drizzle with 1 tbsp olive oil and place the lamb chops on top.
- Bake in the oven for 20-25 minutes.
- Top the chops with feta cheese and add the cherry tomatoes to the pan.
- Cook for a further 10 minutes until the cheese just starts to brown.
- Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.
Nutrition Facts : Calories 914.6, Fat 71.7, SaturatedFat 29, Cholesterol 167.3, Sodium 466.5, Carbohydrate 30.2, Fiber 13.5, Sugar 15.3, Protein 41.3
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- Hummus. Inspiredtaste.net. Hummusis a lip-smacking classic Middle Eastern dish having mashed chickpea as its main ingredient. Flavorings of garlic, lemon juice, and tahini (a sesame seed paste) along with a drizzle of olive oil also go into it, giving it a garlicky, tangy, and savory taste.
- Manakeesh. Feelgoodfoodie.net. Manakeesh is the Arabic version of pizza made with a flat, round bread topped with cheese, meat, or za’atar, along with a combination of herbs and sesame seed.
- Grilled Halloumi. Familyspice.com. Halloumi, a Ramadan delicacy, is an authentic Middle Eastern cheese made with goat or sheep’s milk. Once grilled, it attains a soft and slightly chewy texture instead of completely melting down like other cheese.
- Foul Meddamas. Feelgoodfoodie.net. Though originating in Egypt, foul meddamas is prevalent in the Middle East and is particularly a favorite Lebanese breakfast.
- Falafel. Themediterraneandish.com. An iconic Middle Eastern dish, falafel is made with a combination of chickpeas, herbs, and spices like cumin and coriander.
- Tabouleh. Feed-your-sole.com. A famous yet simple traditional Middle Eastern salad, Tabouleh includes finely chopped vegetables like cucumber and tomatoes, fresh parsley, and bulgar.
- Moutabal/Baba Ghanoush. Inspiredtaste.net. Moutabal or baba ghanoush is a delectable eggplant dip prepared with a combination of tahini, roasted eggplant, garlic, lemon juice, and seasonings like salt and pepper, and olive oil.
- Fattoush. Allrecipes.com. Fattoush is a refreshing summertime salad having a blend of fresh herbs, tomatoes, radishes, and cucumber together with bits of leftover crunchy pita bread.
- Shanklish. Hadiaslebanesecuisine.com. Shanklish is the Middle Eastern version of blue cheese prepared from cow or sheep’s milk. It is a part of the mezze platter, mainly served in Lebanese and Syrian households and restaurants by mashing it and adding in a mixture of diced tomato, parsley, and onions.
- Shawarma. Feelgoodfoodie.net. Shawarma is a delicious traditional dish prepared from pieces of marinated chicken, mutton, lamb, or beef, stacked together in large quantities on a vertical rotating spit.
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- Pita. Bread is a good side dish for nearly all meals in this region. The most popular type of bread is pita, one of the oldest types of bread in the world.
- Ayran. Milk and dairy products, especially yogurt and cheese, are pretty common in Middle Eastern countries. Ayran is basically a chilled and diluted, healthy yogurt drink.
- Börek. One of the oldest culinary values of Middle Eastern cuisine, börek is made with thin phyllo dough and is one of the essential dishes of the region.
- Pilaf. Pilaf is made with rice or grains that have been cooked with oil or butter and chopped onion before being simmered with broth. While pilaf is sometimes preferred as a main dish, but it can also be enjoyed as a side dish.
- Ashure (Noah’s Pudding) Ashure is a dish that symbolizes abundance and fertility. It is the oldest dessert in the world, as claimed by many people. According to beliefs, it is the soup that the survivors cooked with the food left on Noah’s Ark after the Great Flood.
- Kebab. Kebab, which we can also call a cooking technique, has different names and ingredients in different cultures. Minced meat and chicken, usually with vegetables, is grilled on skewers known as shish over an open fire.
- Revani. Revani is a dessert that emerged with the cuisine of the Ottoman Empires. The essential ingredients of this dessert, which was invented by the the palace cooks, are yogurt and semolina.
- Omani Shuwa. Omani shuwa is a slow-cooked, tasty, marinated lamb that is juicy and tender. This dish, whose main ingredient is either lamb, goat, or camel, is traditionally cooked over a slow fire after being marinated in spices for 48 hours.
- Hummus. Hummus is probably one of the best-known Middle Eastern foods due to its surge of popularity worldwide. This quintessential Middle Eastern dish, in its simplest form, is chickpea puree flavored with tahini, olive oil, garlic, and lemon juice.
- Falafel. One of the global icons of Middle Eastern cuisine, falafel is a dish originating from the Levant. As a widespread street food that many people enjoy around the globe, it can also be delicious when prepared from scratch at home.
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