PAN-SEARED LAMB CHOPS
A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.
Nutrition Facts : Calories 437 calories, Fat 33g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 429mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
PAN-SEARED LAMB CHOPS
Serve up this lamb chop recipe to please the whole family. This Pan-Seared Lamb Chop Recipe is great with a delicious Worcestershire-fresh mint sauce.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Trim chops; sprinkle with pepper. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add chops; cook 4 min. on each side or until evenly browned on both sides.
- Mix Worcestershire sauce and lemon juice until blended; pour over chops. Cook on medium heat until sauce comes to boil, stirring sauce frequently. Transfer chops to serving plate, reserving sauce in skillet; cover chops to keep warm.
- Add mint and remaining butter to skillet; cook until butter is melted and sauce is well blended, stirring constantly to scrape browned bits from bottom of skillet. Pour over chops.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g
PAN-GRILLED LAMB SHOULDER CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
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.
LAMB CHOPS WITH GARLIC AND ROSEMARY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings (1/2 cup sauce)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
- Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
- Serve 2 chops per person with the sauce.
Nutrition Facts : Calories 488 calorie, Fat 27 grams, SaturatedFat 11 grams, Carbohydrate 2 grams, Protein 48 grams
PAN SEARED VEAL CHOP WITH ROSEMARY
Steps:
- Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.
SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 hors d'oeuvres servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
- Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
- Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
- When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.
PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC
These easy lamb chops are just right for a quick dinner. Pair them up with the mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir.
Categories Garlic Lamb Sauté Low Carb Quick & Easy Rosemary Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
- Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.
PAN SEARED LAMB MEDALLIONS
Impress your friends with this wonderful dish. It's delicious and gourmet, but in an easy way. Serve this with your favourite potato dish. Enjoy!
Provided by Nif_H
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place lamb in a bowl. Mix all other ingredients together except salt, olive oil, stock and butter. Massage the lamb and marinate at room temperature for 15-30 minutes.
- Heat pan over medium high heat. Add olive oil and butter. When it just starts to smoke a little, sear lamb for 3 to 4 minutes on each side for medium doneness. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
- Deglaze pan with chicken stock to make pan jus. Pour jus over lamb when serving.
Nutrition Facts : Calories 152.1, Fat 14.1, SaturatedFat 4.9, Cholesterol 17.1, Sodium 141.4, Carbohydrate 5.7, Fiber 1.7, Sugar 1.3, Protein 2.4
SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE
The sauce in the recipe is absolutely yummy. If you don't have lamb chops, you may substitute pork chops or boneless chicken breasts.
Provided by Irmgard
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the lamb chops all over with salt and pepper.
- Heat the oil in a large skillet over medium-high heat.
- Put two of the chops in the skillet and cook, flipping once, until deep golden brown and medium-rare, about 10 minutes.
- Transfer to a large plate, cover loosely with foil, and keep warm.
- Repeat with the remaining two chops.
- Add the shallots to the skillet and cook, stirring, until softened, about 1 minute.
- Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes.
- Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more.
- Add the butter, a piece or two at a time, swirling the skillet to melt into the sauce.
- Remove the skillet from the heat and stir in the dill.
- Season to taste with salt and pepper.
- Serve the lamb with the sauce.
PAN FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC
These easy lamb chops are just right for a quick dinner. Pair them up with mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir. From Bon Appetit.
Provided by lazyme
Categories Lamb/Sheep
Time 22m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in small bowl.
- Rub about 1/4 teaspoon mixture over each side of each chop.
- Sprinkle chops with salt; place on plate.
- Cover and refrigerate at least 30 minutes and up to 4 hours.
- Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat.
- Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare.
- Transfer to platter; cover with foil.
- Repeat with remaining oil and chops.
- Garnish platter with rosemary sprigs, if desired.
Nutrition Facts : Calories 64.8, Fat 6.8, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 0.2
PAN-SEARED LAMB CHOPS WITH MINT OVER GREENS
From Better Homes and Gardens, March 2003. For the pecans specified in the original recipe I substituted walnuts, but pine nuts or even almonds would probably work. Another option is to use grapeseed oil instead of olive oil, although that is only if you're brave.
Provided by COOKGIRl
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dry roast nuts in pan, being careful not to burn and set aside to cool.
- In a small bowl, combine the fresh mint, parsley, feta, and nuts. Set aside.
- Trim all fat from lamb chops. Rub the chops with about 2 teaspoons of olive oil (I use a pastry brush), salt and pepper.
- Preheat a large fry pan over medium-high heat until very hot. Add the lamb chops to the pan. Cook over medium heat 8-10 minutes, turning chops halfway through cooking. Do not move or stir the chops until ready to flip over at the halfway mark.
- Cook chops until well-browned and a meat thermometer inserted in the thickest part of the chop measures 145 degrees.
- Garnish each chop with the mint/cheese mixture. Divide the salad greens on 4 plates and drizzle with a little bit of olive oil and lemon juice. Arrange the warm lamb chops on each plate.
- Serve immediately with shiraz and crusty bread! Don't forget the mood lighting!
Nutrition Facts : Calories 950.7, Fat 87.8, SaturatedFat 37, Cholesterol 183.5, Sodium 419.6, Carbohydrate 2.7, Fiber 1.3, Sugar 0.8, Protein 36.3
CHERRY-GLAZED PAN-SEARED LAMB CHOPS
From Cooking Light, July 2007. Sounds great and I don't want to lose it. My DH as diabetes so I will use sugar-free cherry preserves. "Cherry preserves and balsamic vinegar combine for a quick, tasty glaze. Pair with couscous to soak up any extra pan sauce." A serving size is 2 chops with 3 tbsp. of glaze.
Provided by picky-picky
Categories Cherries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large non-stick skillet over medium-high heat.
- Coat pan with cooking spray.
- Combine rosemary, salt, and 1/4 teaspoons pepper in a small bowl, stirring well.
- Rub spice mix evenly over both sides of lamb and add the lamb to the pan; cook 5 minutes on each side.
- Remove lamb from pan.
- Wipe pan clean with paper towels.
- Return pan to medium heat; recoat with cooking spray.
- Add garlic to pan; cook 30 seconds and add remaining 1/4 teaspoons of pepper and broth; cook 1 minute, scraping pan to loosen browned bits.
- Stir in preserves and vinegar; cook 3 minutes or until slightly thick.
- Return the lamb to the pan; turn to coat.
- Cook 1 minute or until desired degree of doneness.
- Garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 818.9, Fat 60.5, SaturatedFat 26.7, Cholesterol 167.8, Sodium 431.1, Carbohydrate 28.5, Fiber 0.8, Sugar 19.4, Protein 37.3
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