SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY
Steps:
- For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
- Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
- For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.
ROASTED LAMB CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
- Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
- Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
- Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
- Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
- Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.
CARIBBEAN CHUTNEY-CRUSTED CHOPS
"I like to impress my guests with delicious meals, and these lamb chops are one of my best entrees," says Josephine Piro from Easton, Pennsylvania. "It all started with a jar of chutney I received in a gift basket and didn't know what to do with. Folks think I fuss all day over these sophisticated chops...but they're done in 30 minutes flat-and they're fabulous!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a shallow bowl, combine bread crumbs and jerk seasoning; set aside. Combine the chutney, salt and pepper; spread over both sides of lamb chops. Coat with crumb mixture. , Place lamb chops on a rack coated with cooking spray in a shallow baking pan. Bake 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°).
Nutrition Facts : Calories 296 calories, Fat 10g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 711mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
BAKED CHUTNEY LAMB CHOPS
Make and share this Baked Chutney Lamb Chops recipe from Food.com.
Provided by Sonya01
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 220 C and line a baking tray with baking paper.
- Combine chuntey and mustard in a large bowl. Add chops and potato and evenly coat with mixture.
- Place on prepared baking tray and bake for 20-25 minutes or until lamb is cooed an browned and the potatoes golden.
Nutrition Facts : Calories 668.5, Fat 50.8, SaturatedFat 22.4, Cholesterol 140.6, Sodium 154.4, Carbohydrate 17.8, Fiber 2.3, Sugar 0.9, Protein 33.2
LAMB CHOPS N' CHUTNEY CRUST
Make and share this Lamb Chops n' Chutney crust recipe from Food.com.
Provided by Bergy
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees F.
- Combines crumbs and rosemary.
- Season chops with salt& pepper.
- Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
- Serve.
Nutrition Facts : Calories 324.9, Fat 25.7, SaturatedFat 11.3, Cholesterol 70.3, Sodium 110.8, Carbohydrate 5.8, Fiber 0.3, Sugar 0.5, Protein 16.4
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