GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 4 appetizer servings
Number Of Ingredients 6
Steps:
- Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
- Prepare a hot grill.
- Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.
HONEY GLAZED ROAST LAMB WITH HONEY MINT SAUCE
When you invite friends over for Sunday lunch it's a time to relax, not be stuck in the kitchen among the pots and pans. This Roast Lamb is an excellent choice, especially when partnered with rosemary and honey and a sauce using fresh mint. The honey glaze turns the joint a lovely golden colour, and the honey-sweetened mint sauce is a flavoursome change from the sharp vinegary taste of traditional recipes. Serve with a hot gratin of Dauphinoise Potatoes and some braised leeks for a really special meal.
Provided by MarieRynr
Categories Lamb/Sheep
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 350°F.
- Combine the flour, salt, pepper, cinnamon and rosemary and rub well into the lamb on all sides.
- Lay the onion and carrot in the bottom of the roasting tin and the lamb on top.
- Roast, allowing 25 to 30 minutes per 500g (1 lb 2oz) of weight, less for a pinker meat.
- Turn the joint halfway through to cook evenly.
- Meanwhile, make the sauce; warm the vinegar and honey until the honey has dissolved, then stir in the mint and leave to cool.
- About 30 minutes before the end of cooking time, carefully lift out the meat and strain off the fat from the roasting tin (leave the vegetables).
- Replace the meat, best side up.
- Spread with the honey, and add the cider to the pan.
- Return to the oven, increasing the heat to 375*F, and finish roasting, basting once or twice.
- Lift the joint and vegetables on to a hot serving platter.
- Blend the cornstarch with 1 TBS of cold water, add to the roasting tin and boil, stirring for a few minutes to make gravy.
- Strain into a hot sauceboat.
- Serve the lamb with the hot cider gravy and honey mint sauce.
LAMB CHOPS WITH HORSERADISH DILL CREAM
Simple, fast and flavorful lamb chops served with a horseradish dill cream. These chops are seasonsed with garlic and rosemary, pan seared, and finished in the oven. Served with the horseradish dill cream, they are not only a quick after work meal but a great entree for company. This recipe's cooking method is made for good quality loin or rib chops, not shoulder chops. Lamb should not be cooked to more than medium doneness for the best results. Cook time does not include marinating time.
Provided by IHeartDogs
Categories Lamb/Sheep
Time 17m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow bowl or resealable bag, combine the olive oil, garlic, rosemary, 1/4 tsp salt and pepper (about 4 turns of the peppermill). Add the chops and marinate at least 30 minutes at room temperature. If marinating longer, refrigerate and bring back to room temperature before cooking.
- While the lamb is marinating, make the cream. In a small bowl combine the creme fraiche, green onion, dill, horseradish, lemon juice, remaining 1/4 tsp salt and a few more turns of the peppermill. Mix well and refrigerate until ready to use.
- Preheat oven to 400 degrees F.
- Place a nonstick, ovenproof skillet over medium high heat. Remove chops from marinade and place in skillet and cook for 2 minutes on each side. Transfer pan to the oven and cook for 5 to 7 minutes, depending on the thickness of your chops this should yield a medium rare to medium doneness.
- Using an oven mitt, remove pan from oven, remove chops from pan to serving dish and tent with foil for a 3-5 minutes. The chops will continue to cook a bit while sitting.
- Serve with horseradish dill cream on the side.
HONEY-GLAZED LAMB CHOPS
What a lot of flavor for such little effort! "We're always glad to find a recipe like this that is 'company-special' but so fast to put together." Dolores Hurtt - Florence, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 in. from the heat for 5-7 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 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 345mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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
HONEY BOURBON HORSERADISH GLAZED HAM
I posted this recipe for the glaze. It will work on any size ham, but cooking times will vary depending on the size and how you like to cook your ham. It is a thick, rich glaze. I only use the water packaged with the ham when I make it.
Provided by PFraser
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 2h40m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 2/3 cup horseradish mustard, bourbon, brown sugar, honey, and liquid smoke together in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer glaze, stirring frequently, until thickened, at least 30 minutes.
- Liberally coat ham with the remaining horseradish mustard and place in a roasting pan. Spoon glaze over ham.
- Bake in the preheated oven, basting occasionally, until until the internal temperature of the ham has reached 160 degrees F (72 degrees C), about 2 hours. (Generally bake 22 minutes per pound.)
Nutrition Facts : Calories 484 calories, Carbohydrate 14.7 g, Cholesterol 86.5 mg, Fat 32.2 g, Fiber 1.4 g, Protein 28.9 g, SaturatedFat 10.6 g, Sodium 2152.7 mg, Sugar 12.5 g
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