Baby Lamb Chops With Lemon Recipes

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LAMB CHOPS WITH LEMON

Provided by Michael Symon

Categories     Lamb     Easter     Fourth of July     Low Cal     Backyard BBQ     Dinner     Lemon     Lamb Chop     Grill     Grill/Barbecue     Healthy     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10



Lamb Chops with Lemon image

Steps:

  • Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
  • Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
  • Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish)

DIJON BABY LAMB CHOPS WITH RED CURRANT-MINT DIPPING SAUCE

When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10



Dijon Baby Lamb Chops with Red Currant-Mint Dipping Sauce image

Steps:

  • Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).
  • Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint.
  • Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.
  • Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.

1/2 cup Dijon mustard
3 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 racks baby lamb chops (8 ribs and about 1 1/4 pounds each), frenched
Mint sprigs, for garnish
1 1/2 cups red-currant jelly
1 tablespoon red-wine vinegar
1 tablespoon water
1 cup coarsely chopped mint leaves

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



Oven-Roasted Lamb Chops image

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

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

LAMB - BABY LAMB CHOPS WITH ARTICHOKES AND EGG-LEMON SAUCE RECIPE

Provided by Pascento96

Number Of Ingredients 12



Lamb - Baby Lamb Chops with Artichokes and Egg-Lemon Sauce Recipe image

Steps:

  • In a small bowl, whisk together the eggs and lemon juice. Season the chops with salt and pepper. Just before you are ready to cook, dip the chops in the flour to coat both sides lightly. Shake off the excess. Heat a heavy 14-inch skillet over high heat. When the skillet is very hot, add 2 tablespoons of the olive oil and swirl to coat, then add the chops. Sear them on one side until you see bloody juices rising, 3 to 4 minutes, then turn and cook for about 30 seconds on the second side. Transfer to a platter and keep warm in a low oven. Pour off the excess fat in the skillet. Return the skillet to high heat, add the wine, and stir with a wooden spoon to release any flavorful bits stuck to the skillet. Add the stock or broth and simmer until reduced by one-third. Pour the reduced liquid into a bowl and wipe out the skillet with a paper towel. Return the skillet to moderately high heat and add the remaining 2 tablespoons olive oil. When hot, add the parsley and garlic and sauté briefly to release their fragrance. Add the artichokes and stir to coat with the seasonings, then return the liquid to the pan. Bring to a simmer, then remove the skillet from the heat and add the egg-lemon mixture. Swirl the pan constantly until the eggs thicken the sauce, which will happen quickly. Spoon the artichokes and sauce onto a warmed platter. Top with the lamb chops and serve immediately.

2 eggs
1 1/2 tablespoons fresh lemon juice
12 baby lamb rib chops
Sea salt, preferably gray salt
Freshly ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1/2 cup chicken stock or canned low-sodium broth
2 tablespoons finely minced fresh Italian (flat-leaf) parsley
1 large clove garlic, minced
1/2 recipe Roasted Artichokes, quarters halved lengthwise

LAMB CHOPS

When you think of finger foods, thoughts generally gravitate toward something small and wrapped in bacon. For a more elegant approach, roasted meat is the way to go. If you can get small lamb chops (teeny-tiny but not fussy), cover the bones in scallion ''sleeves" for a whimsical look and a practical touch. If your guests don't mind, they'll have a built-in utensil - something like a lamb lollipop.

Provided by Jonathan Reynolds

Categories     easy, quick, appetizer, main course

Time 30m

Yield 8 appetizer servings, 4 dinner servings

Number Of Ingredients 5



Lamb Chops image

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.)

1 rack (8 ribs) New Zealand baby lamb, trimmed of excess fat and Frenched by your butcher
Coarse sea salt and freshly ground black pepper
1 cup extra-virgin olive oil
3 cloves garlic, chopped
Leaves from 2 sprigs rosemary, chopped

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