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
CLASSIC ROSEMARY LAMB CHOPS
Provided by Nancy Fuller
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.
- Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.
ROSEMARY LAMB CHOPS
While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. "I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner," Beth explains. The chops are perfectly seasoned with rosemary and thyme and have a fabulous presentation sure to impress guests.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 161 calories, Fat 15g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 310mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
ROSEMARY ROAST LAMB CHOPS
This one-pan lamb chops supper only requires some quick assembling - pack in the Mediterranean flavours then let the oven do the work
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
- Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.
Nutrition Facts : Calories 754 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.34 milligram of sodium
LAMB CHOPS WITH MUSTARD-HERB CRUST
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
- In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g
LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE
Steps:
- Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
ROSEMARY MUSTARD LAMB CHOPS
Make and share this Rosemary Mustard Lamb Chops recipe from Food.com.
Provided by Derf2440
Categories Lamb/Sheep
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pat chops dry with paper towel, sprinkle with salt and pepper to taste.
- Combine mustard with rosemary, brush 1 teaspoon over one side of each chop.
- cook over hot coals or over medium high setting, mustard sides down, for 4 minutes.
- Brush evenly with remaining mustard mixture.
- Turn chops over and cook for 4 minutes longer or until desired doneness.
BALSAMIC AND ROSEMARY LAMB CHOPS
This one was given to me by a girlfriend and be cooked on the barbecue or grill plate. Lamb can be marinated longer, even overnight if desired. Cooking time will vary depending on thickness of chops/cutlets but on average I find about 3 minutes per side will give a slight pink centre and be moist.
Provided by ImPat
Categories Lamb/Sheep
Time 15m
Yield 12 lamb chops, 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes.
- Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.
Nutrition Facts : Calories 616.2, Fat 42.8, SaturatedFat 15.8, Cholesterol 192, Sodium 147.9, Carbohydrate 2.8, Fiber 0.1, Sugar 2.4, Protein 51.1
QUICK ROSEMARY LAMB CHOPS
The no-fuss rosemary sauce in our lamb chops recipe is so flavorful, it tastes like the savory chops simmered for hours. They're table-ready in 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 6 min., turning after 3 min. Remove from skillet; cover to keep warm.
- Add onions to skillet; cook 5 min. or until crisp-tender, stirring occasionally. Stir in peppers, dressing, broth and rosemary. Add chops; simmer on medium-low heat 4 min. or until sauce is thickened and chops are done (160°F).
- Serve chops and sauce with rice.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g
BBQ ROSEMARY & FETA LAMB CHOPS
Make and share this BBQ Rosemary & Feta Lamb Chops recipe from Food.com.
Provided by Bergy
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl stir together the filling ingredients (youcan do this up to 4 hours in advance and refrigerate, covered) With a sharp knife cut a pocket in each chop righr back to the bone.
- Stuff each pocket with a tbsp of stuffing and secure with a tooth pick (this may be done upto 2 hours ahead of cooking, refrigerate) Brush chops with oil, salt& pepper.
- Heat BBQ medium heat.
- Spray grill wiyh oil.
- Grill 4-6" from heat.
- Cook12-15 minutes for medium, for the last few minutes turn the chops on edge to crisp the outside Remove toothpicks& serve.
Nutrition Facts : Calories 652, Fat 55.8, SaturatedFat 25.3, Cholesterol 157.3, Sodium 374.8, Carbohydrate 1.5, Fiber 0.1, Sugar 0.8, Protein 33.8
ROSEMARY-THYME LAMB CHOPS
My father loves lamb, so I make this dish whenever he visits. It's the perfect main course for holidays or get-togethers. -Kristina Mitchell, Clearwater, Florida.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle lamb chops with pepper and salt. In a small bowl, mix mustard, rosemary, thyme and garlic., Grill chops, covered, on an oiled rack over medium heat 6 minutes. Turn; spread herb mixture over chops. Grill 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 231 calories, Fat 9g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 493mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchange
ROSEMARY-RUBBED LAMB CHOPS
These lamb chops from our Test Kitchen are a delicious treat. They're moist, tender and flavor...making them a perfect choice for company.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- With a sharp knife, cut each rack of lamb into individual chops. In a small bowl, combine the remaining ingredients. Rub over both sides of chops; place on a rack in a shallow roasting pan. Cover and refrigerate for 2 hours. , Bake, uncovered, at 400° for 14-16 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 150°; medium-well, 145°).
Nutrition Facts : Calories 139 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 405mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
ROSEMARY LAMB CHOPS WITH BREADCRUMBS
Steps:
- Whisk oil, 1 tablespoon lemon juice, garlic, mustard, and rosemary in glass baking dish to blend. Sprinkle lamb with salt and pepper. Add to marinade and turn to coat. Cover and refrigerate at least 4 hours and up to 1 day.
- Preheat broiler. Remove lamb chops from marinade and transfer to rimmed baking sheet. Broil lamb chops 2 minutes per side. Mix 1 tablespoon lemon juice, breadcrumbs, and butter in medium bowl to blend. Press breadcrumb mixture atop each chop, dividing equally. Broil chops without turning until breadcrumbs are golden brown and lamb is cooked to desired doneness, about 4 minutes for medium-rare. Serve immediately.
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5/5 Total Time 40 minsServings 4
- In a medium saucepan, heat 3 tablespoons of the olive oil. Add the scallions and cook over moderate heat, stirring, until softened, about 4 minutes. Add the peas, lima beans, zucchini and crushed red pepper and season with salt and black pepper. Cover and cook over very low heat until barely softened, about 15 minutes. Add the lettuce and 2 tablespoons of the mint, cover and cook until the lettuce is very tender, about 10 minutes.
- Meanwhile, preheat a grill pan. Rub the chops with the remaining 1 tablespoon of oil and season with salt and black pepper. Rub the rosemary onto the chops. Grill the chops over high heat for 6 minutes, turning once or twice, for medium-rare meat.
- Spoon the vegetables onto plates and top with the lamb chops. Garnish with the remaining 2 tablespoons of mint and serve.
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5/5 (1)Calories 203 per servingServings 4
- Combine first 5 ingredients in a small bowl; stir well. Rub mixture evenly over both sides of lamb chops. Place chops on a baking sheet or platter; cover and marinate in refrigerator at least 30 minutes.
- Place chops on grill rack coated with cooking spray; cover and grill 8 minutes on each side or until desired degree of doneness.
- Note: To prepare indoors, place a grill pan over high heat until hot; coat with cooking spray. Add lamb, and cook 8 minutes on each side or until desired degree of doneness.
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