LAMB CHOPS WITH PORT SAUCE
DH and I had these chops for dinner a few nights ago. They were really tasty! From Williams-Sonoma "Steak and Chop" cookbook.
Provided by Dr. Jenny
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees farenheit.
- Slash the edges of the chops in 2 or 3 places to prevent curling. Sprinkle generously with salt and pepper.
- Coat the bottom of a large, ovenproof frying pan with the olive oil and heat over medium-high heat. When the oil starts to smoke, add the lamb chops and sear them to a golden brown on both sides, about 2 minutes on each side. (Do not crowd the pan; use 2 frying pans if necessary).
- Transfer the pan(s) to the oven and roast until an instant-read thermometer inserted away from the bone registers 130-135 degrees Farenheit or the chops are a deep pink when cut into near the bone for medium rare, 6-8 minutes.
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
- To make the sauce, drain off all but 1 Tb of drippings from the pan. Add the shallots and garlic and saute, stirring often, until softened, 3-4 minutes. Add the Port and stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
- Reduce heat to medium. Whisk in the mustard and then the butter pieces. When the butter has melted and combined and the sauce is smooth, season to taste with salt and pepper.
- Transfer the chops to individual plates, spoon sauce on top, and serve.
Nutrition Facts : Calories 847.5, Fat 57, SaturatedFat 24.7, Cholesterol 148.2, Sodium 328.5, Carbohydrate 18.4, Fiber 0.1, Sugar 9.2, Protein 32.4
LAMB WITH ROSEMARY AND PORT
Provided by Nigella Lawson : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Mix together the oil and Worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl.
- Heat a heavy-based frying pan over medium-high heat and cook the steaks for about 3 minutes per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person, and less time for their cooking.
- Wrap the steaks in aluminum foil to rest on a warm plate or in a warm place, while you make the sauce. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan.
- Peel and crush or mince the garlic clove and add it to the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Arrange the steaks on serving plates and drizzle them with the sauce.
LAMB CHOPS WITH PORT SAUCE
Savory lamb chops for a special occasion or an easy every-day meal. Best if ruby Port is used an does not have to be expensive.
Provided by Chef Byli
Categories Lamb/Sheep
Time 50m
Yield 8 lamb chops, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Sprinkle chops with salt and pepper. Coat the bottom of a large, ovenproof frying pan with the oil and heat over med.-high heat. Add the chops and sear them until both sides are golden brown, about 2 minutes per side. Place the pan in the oven and roast until an instant-read thermometer registers 130 degrees F., or the meat is deep pink near the bone for med. rare, 6-8 minutes. Transfer to a platter and cover with aluminum foil and set aside.
- Drain off all but 1 tablespoons of the drippings from the frying pan. Add the shallots and garlic and saute, stirring frequently for 3-4 minutes. Add the Port and stock and bring to a boil over high heat. Cook until reduced b half, about 5 minutes. Reduce the heat to medium. Whisk in the mustard and then the butter. When the butter has melted and the sauce is smoot, season with salt and pepper. Slice the chops in to individual pieces, spoon on the sauce, and serve immediately.
Nutrition Facts : Calories 344.7, Fat 8.6, SaturatedFat 3.1, Cholesterol 10.2, Sodium 296.2, Carbohydrate 24.6, Fiber 0.1, Sugar 12.3, Protein 1.8
HERB-COATED LAMB WITH PORT-RED WINE SAUCE
Categories Herb Lamb Mustard Roast Valentine's Day Port Red Wine Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make lamb:
- Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)
- Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
- Meanwhile, make sauce:
- Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
- Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.
HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE
Steps:
- Preheat the oven to 450 degrees F.
- Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
- Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
- Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
- In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.
LAMB CHOPS WITH DRIED CHERRIES AND PORT
Categories Passover Quick & Easy High Fiber Rosh Hashanah/Yom Kippur Dinner Lamb Chop Port Fall Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.
More about "lamb chops with port sauce recipes"
17 SAUCES FOR LAMB CHOPS (EASY, FLAVORFUL + DELICIOUS …
From platingsandpairings.com
GRILLED LAMB CHOPS WITH A FRESH CHERRY PORT SAUCE
From justalittlebitofbacon.com
GRILLED MARINATED LAMB CHOPS WITH FRESH FIG PORT SAUCE
From justalittlebitofbacon.com
LAMB CHOPS IN CHERRY AND PORT SAUCE - CLOSET COOKING
From closetcooking.com
RECIPE: LAMB LOIN CHOPS WITH PORT WINE SAUCE | THE …
From seattletimes.com
Estimated Reading Time 3 mins
FRENCH IN A FLASH: GRILLED LAMB CHOPS WITH PORT SYRUP, …
From seriouseats.com
Cuisine FrenchTotal Time 3 hrs 40 minsCategory Dinner, Entree, MainsCalories 768 per serving
LAMB CHOPS WITH FRESH FIG PAN SAUCE RECIPE | MYRECIPES
From myrecipes.com
LAMB CHOPS WITH CREAMY MUSTARD SAUCE - PRIMAVERA KITCHEN
From primaverakitchen.com
LAMB CHOPS WITH ROSEMARY AND GRAPES - FOOD & WINE
From foodandwine.com
LAMB CHOP RECIPES
From allrecipes.com
BARNSLEY CHOPS WITH LAMB PORT SAUCE - KRUMPLI
From krumpli.co.uk
LAMB WITH ROSEMARY AND PORT | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
GRILLED LAMB CHOPS WITH SPRING HERBS AND CUMIN YOGURT - WSJ …
From wsj.com
LAMB CHOPS WITH BUCKWHEAT & BLACK PEPPER STRAWBERRIES RECIPE
From purewow.com
THE 16 MOST DELICIOUS SAUCES TO SERVE WITH LAMB | KITCHN
From thekitchn.com
SHOP 'N SAVE - RECIPE: SKILLET LAMB CHOPS
From shopnsavefood.com
PEPPER-CRUSTED LAMB CHOPS WITH CHOCOLATE PORT SAUCE RECIPE
From hannaford.com
14 PORK SIRLOIN CHOPS RECIPES: TENDER, JUICY, & FLAVORFUL
From discover.grasslandbeef.com
You'll also love