Mediterranean Lamb Chops Recipes

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MEDITERRANEAN LAMB CHOPS RECIPE

Give dinner a Mediterranean-inspired twist with our Mediterranean Lamb Chops Recipe. Delicious lamb chops are stuffed with an equally delicious pork-mushroom stuffing in this Mediterranean Lamb Chops Recipe.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 12



Mediterranean Lamb Chops Recipe image

Steps:

  • Cook pork and onions in large skillet on medium-high heat 5 to 7 min. or until pork is done, stirring frequently. Remove from heat. Stir in bread crumbs, mushrooms, 1/4 cup (4 Tbsp.) mustard, parsley, thyme and rosemary until blended.
  • Heat broiler. Cut pocket in each chop by carefully making horizontal cut in thickest side of chop, being careful to not cut all the way through to opposite side of chop. Fill with pork mixture. Press cut sides of each pocket together to seal. Place on broiler pan sprayed with cooking spray.
  • Mix dressing, wine, pepper and remaining mustard until blended; brush half onto chops.
  • Broil, 4 inches from heat, 10 to 12 min. or until medium doneness (160°F), turning after 6 min. and brushing with remaining dressing mixture.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

1/2 lb. lean ground pork
1 onion, finely chopped
1 cup fresh whole wheat bread crumbs
1/2 cup finely chopped fresh mushrooms
5 Tbsp. GREY POUPON Country Dijon Mustard, divided
2 Tbsp. chopped fresh parsley
1/4 tsp. dried thyme leaves
1/8 tsp. dried rosemary leaves
12 lamb loin chops (1-3/4 lb.), 1 inch thick
1/4 cup KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing
2 Tbsp. dry white wine
1/4 tsp. ground black pepper

MEDITERRANEAN LAMB CHOPS

Make and share this Mediterranean Lamb Chops recipe from Food.com.

Provided by English_Rose

Categories     Lamb/Sheep

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10



Mediterranean Lamb Chops image

Steps:

  • Preheat the oven to 350°F.
  • Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil.
  • Smear over four lamb chops or cutlets.
  • Place the eggplant, zucchini and red bell pepper on to a baking sheet.
  • Drizzle with 1 tbsp olive oil and place the lamb chops on top.
  • Bake in the oven for 20-25 minutes.
  • Top the chops with feta cheese and add the cherry tomatoes to the pan.
  • Cook for a further 10 minutes until the cheese just starts to brown.
  • Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.

Nutrition Facts : Calories 914.6, Fat 71.7, SaturatedFat 29, Cholesterol 167.3, Sodium 466.5, Carbohydrate 30.2, Fiber 13.5, Sugar 15.3, Protein 41.3

4 lamb chops
1 tablespoon of fresh mint
1 tablespoon fresh rosemary
2 garlic cloves
2 tablespoons olive oil
1 small eggplant, sliced
1 zucchini, sliced
1 red bell pepper, cut in large chunks
2 ounces feta cheese, crumbled
9 ounces cherry tomatoes

LAMB CHOPS MEDITERRANEAN-STYLE

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14



Lamb Chops Mediterranean-Style image

Steps:

  • Sprinkle the chops with salt and pepper.
  • Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook over medium heat until browned on one side, about 5 minutes. Turn, sprinkle with the thyme, and cook about 5 minutes more for rare, longer for medium or well done. Remove to a warm platter and keep warm.
  • Pour off the fat from the skillet and add the eggplant and zucchini. Cook, stirring over high heat, until lightly wilted. Add the onions, garlic and cumin, and cook 2 minutes, stirring until wilted. Add the wine, tomatoes, bay leaf, olives and salt and pepper. Cook, stirring, and simmer for 5 minutes, adding any juices that have accumulated on the platter around the lamb chops. Continue cooking for 1 minute.
  • Remove the bay leaf, sprinkle with the basil, and serve.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 737 milligrams, Sugar 3 grams

4 lean rib lamb chops, about 6 ounces each, with most of the fat removed
Salt and freshly ground pepper to taste
1 tablespoon olive oil
4 sprigs fresh thyme, or 2 teaspoons dried
1 cup diced eggplant, cut into 1/4-inch cubes
1 cup diced zucchini, with skin on, cut into 1/4-inch cubes
1/4 cup chopped onions
1 teaspoon chopped garlic
1/4 teaspoon ground cumin
2 tablespoons dry white wine
1 1/2 cups fresh tomatoes, peeled and cut into 1 1/4-inch cubes
1 bay leaf
1/2 cup pitted small black olives
4 tablespoons coarsely chopped fresh basil or parsley

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