BROILED LAMB CHOPS WITH BRAISED ROOT VEGETABLES AND COLCANNON - CREAMY KALE AND POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For braised vegetables: Heat a skillet with a cover over medium to medium high heat. Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently. Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender. Remove from heat and set aside.
- Preheat broiler to high for lamb.
- Boil potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash.
- Heat stock or broth to a simmer. Chop kale tops, discarding tough stems. Add kale to broth and cover. Simmer 10 to 12 minutes.
- Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side. Remove from broiler and season chops with salt and pepper on both sides. Let chops rest 3 to 5 minutes.
- In a large skillet over moderate heat melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid. Add mashed potatoes to milk and kale and stir until combined and creamy, 1 or 2 minutes. Stir in parsley and season with salt and pepper, to taste.
- Serve the chops along with vegetable colcannon. Warm up store-bought Irish soda bread or brown bread with soft, unsweetened butter. The bread makes a nice starter, side or ending to this meal.
BRAISED LAMB SHOULDER CHOPS WITH ROOT VEGETABLES
Provided by Cathal Armstrong
Categories Lamb Braise Sauté St. Patrick's Day Dinner Root Vegetable Carrot Parsnip Turnip Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Blanch the root vegetables:
- Place diced carrots, turnips, and parsnips in a large saucepan. Add sugar and salt and cover with cold water. Place over high heat and bring to a boil. Reduce heat to moderately high and simmer, uncovered, until tender, about 3 minutes. Drain, then immediately plunge into ice water to stop cooking. Drain again and pat dry. DO AHEAD: The root vegetables can be prepared in advance and refrigerated, in an airtight container, up to 24 hours.
- Roast the lamb:
- Position a rack in the middle of the oven and preheat to 275°F.
- Trim any excess fat from the lamb and sprinkle all sides with salt and pepper. In a large cast-iron pan or skillet over high heat, heat 1 tablespoon olive oil until smoking. Working in 3 or 4 batches (wipe the pan clean and add 1 tablespoon oil between batches), sear the lamb, turning with tongs, until golden brown on all sides, about 8 minutes per batch. Transfer as done to a large roasting pan. Add the garlic, carrots, celery, onions, rosemary, thyme, bay leaves, and lamb or beef stock. Place over high heat, using two burners, and bring to a simmer. Cover the roasting pan with foil, transfer to the oven, and roast until the meat is tender but not falling off the bone, about 2 hours.
- Allow the lamb to cool in its braising liquid for about 45 minutes. Using tongs, carefully transfer the lamb to a large bowl and cover with foil to keep warm. Pour the braising liquid through a fine-mesh sieve, pressing on any solids. Discard the solids and return the braising liquid to the roasting pan. Skim any fat from the braising liquid, then place over high heat on two burners and bring to a boil. Lower the heat to moderate and simmer, uncovered, until the braising liquid is slightly reduced, about 30 minutes. Check the seasoning, then lower the heat to low, return the lamb to the roasting pan, and cook until warmed through, about 15 minutes.
- While the lamb is heating, finish the root vegetables:
- In a medium sauté pan over moderate heat, melt the butter. Add the carrots, parsnips, and turnips, and cook, stirring occasionally until heated through, about 8 minutes. Season to taste with salt and pepper.
- To serve:
- Divide carrots, parsnips, and turnips among 8 plates. Arrange 1 lamb shoulder blade chop on each plate, then drizzle with reduced braising liquid and serve immediately.
LOIN LAMB CHOPS WITH BRAISED ROOT VEGETABLES
An Irish recipe from Rachael Ray. She suggests serving this with colcannon (which I will post separately). If you don't care for lamb chops, you may substitute with pork and it should still work fine.
Provided by Kathy D @LifeIsGoodkd
Categories Other Main Dishes
Number Of Ingredients 8
Steps:
- Preheat a large skillet with a cover over med to med-high heat. Add butter, carrots, rutabaga and onion. Cook the veggies, stirring frequently, for about 5 minutes. Add stock and reduce to a simmer, cover and cook for 15 minutes or until fork tender. Add salt and pepper to taste. Remove from heat and set aside.
- Preheat broiler to high for the lamb, placing the rack 6 to 8 inches from heat source.
- Place chops under broiler for about 5 minutes on each side. Remove and season the chops with salt and pepper on each side and let them rest about 3 to 5 minutes.
- Remove the vegetables with a slotted spoon and put on a platter. Serve the loin chops on top of the veggies. Enjoy!
BRAISED LEG OF LAMB WITH ROOT VEGETABLES
Make and share this Braised Leg of Lamb With Root Vegetables recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Trim any excess fat from the lamb and season with salt and pepper.
- In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
- Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
- Remove from the pot and drain off all of the oil except for 2 tablespoons.
- Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
- Add the wine to the pot and reduce by ¾.
- Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
- Preheat oven to 400 degrees.
- Put the lid on the pot and place in the oven, and cook for 3 hours.
- Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
- Remove the lamb and place it on a serving platter.
- Using a slotted spoon, remove the vegetables and arrange them around the lamb.
- Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
- Season with salt and pepper.
Nutrition Facts : Calories 1644.1, Fat 95.9, SaturatedFat 37.8, Cholesterol 405.2, Sodium 991.9, Carbohydrate 32.4, Fiber 3.4, Sugar 9.4, Protein 132.1
BRAISED LAMB CHOPS
my mother made something similar, this is a kicked up version. i hadn't cooked this in years, then i saw it at the butcher, served it with israeli couscous
Provided by chia2160
Categories Lamb/Sheep
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- heat oil in large pan on stovetop, med hi heat.
- add onions and garlic, cook to soften.
- combine spices, rub on both sides of chops and brown on both sides.
- remove from pan.
- add wine, to deglaze the pan, reduce to half.
- add water, bring to boil.
- add chops and juices back to pan, cover, simmer 1 hour.
More about "loin lamb chops with braised root vegetables recipes"
MEDITERRANEAN BAKED LAMB CHOPS WITH ROOT VEGETABLES
From themediterraneandish.com
5/5 (25)Total Time 50 minsCategory Entree/DinnerCalories 512 per serving
- Season lamb chops with Kosher salt on both sides. Set aside at room temperature while you prepare the remaining ingredients.
- Microwave the acorn squash for 1 to 2 minutes (this helps soften it a bit for cutting.) Handle carefully. When cool enough to handle, place acorn squash on a cutting board. Cut stem off, and trim both ends about 1/4 inch. Cut acorn squash in half crosswise, and scoop out the seeds. Now, take each half and cut into 1/2-inch thick rings.
- In a large bowl, combine minced garlic, extra virgin olive oil, 1 tsp allspice, 1 tsp black pepper, 3/4 tsp paprika, and 1/2 tsp ground nutmeg. Mix well. (leave rest of spices for later.)
BROILED LAMB CHOPS WITH BRAISED ROOT VEGETABLES AND COLCANNON …
From recipenet.org
BROILED LAMB CHOPS WITH BRAISED ROOT VEGETABLES, COLCANNON …
From cookeatshare.com
BRAISED LAMB LOIN CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LAMB LOIN CHOPS RECIPE - TEXAS DE BRAZIL
From texasdebrazil.com
WHAT TO SERVE WITH LAMB CHOPS: 50+ BEST SIDES FOR LAMB
From platingsandpairings.com
10 BEST BRAISED LAMB LOIN CHOPS RECIPES | YUMMLY
From yummly.com
BRAISED LAMB SHOULDER CHOPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BRAISED LAMB SHOULDER CHOPS WITH ROOT VEGETABLES
From mealplannerpro.com
ZINFANDEL-BRAISED LAMB CHOPS WITH DRIED FRUIT - FOOD
From foodandwine.com
ONE POT BRAISED LAMB SHOULDER CHOPS AND VEGETABLES
From carolinescooking.com
LOIN LAMB CHOPS WITH BRAISED ROOT VEGETABLES RECIPES
From tfrecipes.com
You'll also love