ROSEMARY LAMB CHOPS
While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. "I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner," Beth explains. The chops are perfectly seasoned with rosemary and thyme and have a fabulous presentation sure to impress guests.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 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 161 calories, Fat 15g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 310mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
CLASSIC ROSEMARY LAMB CHOPS
Provided by Nancy Fuller
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.
- Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.
LAMB CHOPS WITH ROSEMARY AND CRACKED BLACK PEPPER
Posting this for a friend, she loves these and wanted me to share it with you....she doesnt have access to the net yet. I dont eat lamb or veal, but I thought maybe there were a few of you out there that might enjoy this! Best Yet...only 7 WW points each serving
Provided by CookbookCarrie
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place pepper on plate and press each chop firmly into pepper and press in with your hands.
- In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat.
- Add peppered lamb chops and sear on both sides.
- Sprinkle lamb chops with salt.
- Reduce heat to medium (do not degrease the pan).
- Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125°F.
- (use a meat thermometer to test for doneness).
- Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving).
- NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.
- Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce.
- Let the liquid boil until liquid is reduced to a shiny glaze.
- Remove from heat.
- Whisk in butter and fresh rosemary.
- Remove lamb chops from the oven.
- Add any lamb juices to the sauce.
- Spoon sauce over chops and serve.
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ROSEMARY-AND-BLACK PEPPER LAMB CHOPS RECIPE
From myrecipes.com
5/5 (2)Total Time 51 minsServings 4
- Place lamb chops in a large bowl, and drizzle with olive oil. Sprinkle with rosemary and next 4 ingredients, and toss well to coat. Let stand 30 minutes. Meanwhile, prepare Mint Chimichurri.
- Place chops on greased grill rack. Cover and grill 3 to 4 minutes on each side for medium-rare (145°), 8 minutes for medium (160°), or 10 minutes for well-done (170°). Remove from grill; let stand 5 minutes. Serve with Mint Chimichurri.
LAMB CHOPS WITH CRACKED PEPPER AND ROSEMARY …
From whatscookingamerica.net
Estimated Reading Time 3 mins
- In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on bothsides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add beef broth and lemon juice; continue to cook until the lamb chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 120 degrees F. (use a meat thermometer to test for doneness).
- Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200 degree F. oven until ready to serve (needs to let rest 5 to 10 minutes before serving). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.
- Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.
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