HERB AND MUSHROOM LAMB CHOPS
Mom's recipes never go wrong. These moist and mouthwatering, tender lamb chops are sure to delight everyone.
Provided by Gracy F
Categories Meat and Poultry Lamb Chops
Time 1h55m
Yield 4
Number Of Ingredients 18
Steps:
- Pat chops dry and remove any bone fragments.
- Mix olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala together in a glass or ceramic bowl. Rub mixture on both sides of the lamb chops. Cover chops with plastic wrap and marinate in the refrigerator for at least 30 to 40 minutes, or overnight.
- Let chops sit at room temperature for at least 30 minutes before cooking.
- Heat a grill pan over medium-high to high heat until smoking; add the chops. If it is a big pan, all can be cooked in one batch, if not, in 2 batches. Cook until firm and slightly pink in the centers, 3 to 4 minutes on each side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Remove to a plate.
- Prepare sauce: Heat butter in the same pan over medium heat. Saute shallot until light golden, about 5 minutes; add mushrooms and fry until slightly browned. Add garlic and cook and stir until fragrant, about 30 seconds. Stir in 1 tablespoon each rosemary and thyme. Pour in wine and bring to a simmer while scraping up the browned bits from the bottom of the pan. Cook until reduced and thickened.
- Remove from heat. Arrange the chops in the sauce and let sit to absorb flavors, about 5 minutes. Serve with lemon wedges and garnish with remaining rosemary and thyme; sprinkle with sliced chiles.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 11.2 g, Cholesterol 141.9 mg, Fat 44.9 g, Fiber 3.3 g, Protein 36.1 g, SaturatedFat 16.6 g, Sodium 698.8 mg, Sugar 2.1 g
LEMON GARLIC MUSHROOMS
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
BBQ (GRILLED) LAMB AND MUSHROOMS WITH LEMON
Another magazine find that i'm storing here until I can cook it soon. The prep time is approximate, and (I think) would include the marinating time.
Provided by JustJanS
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut 2 lemons into 4 wedges and set aside.
- Juice the remaining lemons, and whisk their juice, the oil, garlic and seasonings together in a small jug.
- Place the mushrooms in a large bowl, and the lamb in a shallow dish and pour a 1/2 of the marinade over each, turning well to combine.
- Marinate both for 15 minutes.
- Cook the lamb on a greased BBQ (grill) plate over medium high heat for 4-5 minutes on each side (for medium) or until cooked to your liking.
- Remove to a foil covered plate and allow to rest.
- Cook the mushrooms on the BBQ (grill) plate for 3-4 minutes or until just tender.
- Remove to a plate.
- Cook the reserved lemon wedges and Turkish bread on the hot plate until warmed through.
- Slice the lamb across the grain into thick slices and arrange it and the mushrooms over the salad leaves divided between 4 serving plates.
- Accompany with the BBQued lemon wedges and bread.
Nutrition Facts : Calories 158.6, Fat 14.1, SaturatedFat 1.9, Sodium 7.3, Carbohydrate 14.3, Fiber 5.8, Sugar 1.2, Protein 3.5
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