BEST EVER LAMB CHOPS
My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SPICED LAMB CHOPS WITH FENNEL AND CUCUMBER
One of the quickest-cooking cuts out there, lamb loin chops are leaner than a rib chop, with a very mild lamb flavor. Seasoning them simply with salt and pepper would be enough, but a good sprinkle of crushed fennel seed and plenty of black pepper adds excellent crispy, crunchy bits to the seared meat. Serve squeezed with lemon and scattered with herbs alongside a cucumber salad, or with an herby bowl of rice or other grains.
Provided by Alison Roman
Categories dinner, quick, weekday, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using a knife, mortar and pestle or spice grinder, finely chop or coarsely grind fennel seed. (Just grind it enough to break down the whole seeds: You're not looking for a powder.)
- Season lamb with salt, pepper and fennel seed.
- Heat oil in a large skillet over medium-high heat. Place lamb fat-side-down in the skillet and cook until it's a good golden brown, about 2 minutes. (This also renders some of the fat, which you'll sear the meat in.) Using tongs, turn the lamb and cook until it's nicely browned on each side, 1 to 2 minutes per side, which will give you medium-rare meat. Transfer lamb to a cutting board to rest for at least 5 minutes.
- Meanwhile, toss sliced fennel bulb, cucumber and shallot in a medium bowl. Zest and juice 1 lemon and add to the fennel. Season with salt and pepper.
- Serve lamb chops whole on a large serving platter, or slice lamb away from the bone or rib about 1/4-inch thick, then transfer to a large serving platter or divide among plates. Cut remaining lemon in half and squeeze over lamb. Scatter with dill or mint and serve alongside fennel salad and cooked grains, if you like.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
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
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.)
MARINATED LAMB CHOPS WITH FENNEL AND BLACK OLIVES
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine the olive oil, garlic and pepper in a shallow baking dish large enough to hold the lamb chops. Place the lamb chops in the dish and coat well with the marinade. Cover and refrigerate overnight. Let stand at room temperature for 1 hour.
- Wipe the oil off the lamb chops. Heat a large, nonstick skillet over medium-high heat, add the chops and sear until medium rare, about 30 seconds per side. Remove the chops from the skillet and wrap in foil to keep warm.
- Reduce the heat to very low. Add the shaved fennel, cover the skillet with a lid and cook until the fennel is soft, about 20 minutes. Remove the fennel from the skillet with a slotted spatula and divide among 4 warmed plates.
- Increase the heat and add the white wine and chicken broth. Cook, stirring occasionally, until reduced to 1/2 cup, about 15 minutes. Stir in the olives and season with salt and pepper to taste. Place 2 lamb chops over the fennel on each plate, spoon the sauce over the top, sprinkle with the fennel tops and serve immediately.
Nutrition Facts : @context http, Calories 1107, UnsaturatedFat 51 grams, Carbohydrate 17 grams, Fat 94 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 37 grams, Sodium 1264 milligrams, Sugar 7 grams
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WINE-MARINATED LAMB CHOPS WITH FENNEL SALAD RECIPE
From foodandwine.com
4/5 Total Time 1 hr 30 mins
- Thinly slice the fennel stalks. Finely chop enough of the fronds to make 3 tablespoons. In a shallow dish, combine the stalks, wine, garlic, lemon zest and red pepper. Add the lamb chops and turn to coat. Let stand at room temperature for 1 hour, turning the chops once halfway through.
- Pat the lamb chops dry. Strain 1/2 cup of the marinade and reserve. In a very large skillet, heat 2 tablespoons of oil. Season the chops with salt and pepper, add them to the skillet and cook over moderately high heat until browned, 4 minutes. Turn the chops, reduce the heat to moderate and cook until medium-rare, 4 minutes; transfer to a plate and let rest.
- Pour off the fat in the skillet. Add the reserved 1/2 cup of marinade and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced by half, about 2 minutes. Add the chicken stock and boil until reduced to 1/4 cup, about 4 minutes. Reduce the heat to low and stir in the crème fraîche. Remove the skillet from the heat. Add 1 tablespoon of the chopped fennel fronds and season with salt.
- In a bowl, toss the sliced fennel bulb with the lemon juice, and the remaining 2 tablespoons each of the oil and fronds. Season with salt and pepper. Transfer the salad to plates and top with the chops. Spoon the sauce over the chops and serve.
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- Preheat a gas grill on high, covered, for 10 minutes, then turn heat to medium. Pat lamb chops dry with paper towels and sprinkle generously with salt and pepper. Grill, turning once, until cooked to desired doneness, 8 to 10 minutes total for medium-rare. Remove chops from grill, tent with foil and let rest on a cutting board or plate for 5 minutes.
- While lamb chops are cooking, toss greens, tomatoes, cucumber, olives, onion, oil and lemon juice in a large bowl. Divide salad among 4 plates. Top each plate with a chop, sprinkle salad with cheese and oregano and serve immediately.
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