LAMB CHOPS WITH BALSAMIC VINEGAR AND ONIONS
Steps:
- Season both sides of lamb chops with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add lamb to skillet. Sprinkle onions over lamb. Cook until lamb is brown, stirring onions occasionally, about 7 minutes. Turn lamb chops and cook on second sides until lamb is cooked to desired doneness, about 5 minutes for medium-rare. Transfer lamb to platter; cover with foil and keep warm.
- Add garlic to onions in skillet and sauté 1 minute. Stir in currants and sauté 1 minute longer. Add remaining ingredients and boil until liquid is reduced to glaze, about 3 minutes. Season to taste with salt and pepper. Spoon onion mixture over lamb chops.
SHERRIED LAMB CHOPS
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim as much fat as possible off the lamb chops. If there is meat on the loose ends of the chops, roll them up and secure to the eye of the chop with a toothpick. Otherwise cut these tails off. Dust chops lightly with flour seasoned with salt and pepper
- Heat olive oil in a heavy skillet large enough to hold the chops in a single layer. Over high heat lightly and quickly brown the chops on both sides. Remove them and cover to keep warm.
- Lower heat to medium, add the pepper and onions and saute until tender. Add the garlic and saute for another minute or two but do not allow the garlic to brown. Stir in the sherry, tomatoes and lemon juice. Bring to a simmer. Season to taste with salt and pepper.
- Return chops to the pan and cook over medium heat, basting constantly with the sauce, until cooked as desired. For medium-rare chops, the cooking time is no more than about three minutes. The tops will be medium in about five minutes and well done in seven to eight minutes. For well-done chops the pan should be covered so too much of the sauce does not evaporate.
- Sprinkle with parsley and olives, garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 44 grams, Carbohydrate 14 grams, Fat 86 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 923 milligrams, Sugar 5 grams
BROILED LAMB CHOPS WITH GOAT CHEESE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 25m
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat the broiler to high.
- Roll the ''tail'' of each lamb chop into a compact circle. Secure the tails to the chops with toothpicks or other skewers.
- Sprinkle the chops on both sides with salt and pepper. Put the chops on a rack and place them under the broiler, the tops of the chops about four inches from the source of heat. Let cook seven to eight minutes or until well browned. If desired, leave the broiler door slightly ajar. Turn the chops and continue cooking on the second side four to five minutes. Brush the top of each with a little melted butter.
- Sprinkle the top of each chop with three tablespoons of cheese. Sprinkle each with one-quarter teaspoon of rosemary. Dribble the remaining butter evenly over the chops. Return the chops to the broiler, and let cook until cheese is piping hot and slightly melted, five minutes or less. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 734, UnsaturatedFat 31 grams, Carbohydrate 1 gram, Fat 67 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 32 grams, Sodium 619 milligrams, Sugar 0 grams, TransFat 0 grams
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