GRILLED LAMB CHOPS
For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
- Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
SPICE-RUBBED LAMB CHOPS
This cumin- and coriander-rubbed lamb chop is served with gingery roasted cauliflower for a dish with plenty of protein, vegetables, and Indian flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Stir together thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.
- Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add chops. Reduce heat to medium. Cook chops, flipping halfway though, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide arugula between plates; drizzle with remaining teaspoon oil. Serve with cauliflower.
Nutrition Facts : Calories 175 g
STUFFED CABBAGE AND SPICED LAMB CHOPS
Martha draws inspiration from kubaibat hayel, a popular Arabic dish of grape leaves stuffed with rice, vegetables, and spices, for this riff on stuffed cabbage. Roasted lamb chops make it special enough for company.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Yield Serves 6 to 8
Number Of Ingredients 23
Steps:
- Make the lamb spice mix: In a medium saute pan, toast cumin, mustard, coriander, and fenugreek over medium heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder along with peppercorns and pulse until roughly chopped; set aside.
- Make the stuffed cabbage: Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts of salted water to a boil. Add cabbage and cook until outer leaves are bright green and tender, 2 to 3 minutes. Lift cabbage from water and remove outer leaves. Return cabbage to boiling water and repeat brief cooking and removal of leaves until all leaves are cooked. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
- In a medium skillet, melt 4 tablespoons butter over medium heat. Add onion and cook until golden and tender, about 8 minutes. Add 1 tablespoon reserved spice mix and a pinch each of saffron and salt. Cook until fragrant, about 2 minutes. Transfer onion mixture to a large bowl and add cooked rice, currants, pine nuts, and parsley. Season filling with salt and mix until well combined.
- Add 1/4 cup filling to one cabbage leaf. Fold sides of cabbage over filling and tightly roll, starting with the stem end. Repeat with remaining leaves and filling.
- Line a 5-quart Dutch oven with reserved outer leaves. Place potatoes in bottom of pot and top with stuffed cabbage leaves, tucking tomatoes between them. Season with salt, pepper, and a pinch of saffron.
- In a medium saucepan, melt remaining 4 tablespoons butter over medium heat. Add tomato paste and cook, stirring, for 2 minutes. Add chicken stock along with sugar and remaining pinch of saffron. Season with salt.
- Pour tomato paste mixture over stuffed cabbage and bring to a boil. Reduce to a simmer, cover, and cook until cabbage is very tender, about 1 1/2 to 2 hours.
- Make the rack of lamb: Preheat oven to 375 degrees. Season lamb all over with salt and 4 tablespoons reserved spice mixture (1 tablespoon per side), rubbing to evenly coat meat.
- Heat oil in a large ovenproof skillet over medium and sear lamb, meat-side down, until golden and crisp, 3 to 5 minutes. Turn lamb and transfer skillet to oven. Roast lamb until a thermometer inserted in center reaches 130 degrees (medium-rare). Let rest 5 minutes before carving lamb into individual chops.
- To serve, place stuffed cabbage, along with potatoes and sauce, on a serving platter, and top with lamb. Garnish with mint.
SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)
I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint.
Provided by Oolala
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
- Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
- Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
- Add chops and reduce heat to medium.
- Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
- Transfer each chop to a serving plate.
- Divide arugula between plates and drizzle with the remaining teaspoons of oil.
SPICE-RUBBED LAMB CHOPS
One of my absolute favorite meals to eat anytime are Lamb Chops! My girls, Hanna and Amani, love watching me make my delicious chops, but they love eating them even more. -Nareman Dietz, Beverly Hills, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Mix first 9 ingredients; spread over chops. Refrigerate, covered, overnight., Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat; brown chops, about 2 minutes per side. Transfer to oven; roast until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 3-4 minutes.
Nutrition Facts : Calories 290 calories, Fat 17g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 620mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
More about "rubbed sage lamb chops recipes"
ROASTED LAMB CHOPS WITH BROWN SUGAR-RUM GLAZE RECIPE
From foodandwine.com
5/5 (1)Category DinnerAuthor Alexander SmallsTotal Time 1 hr 25 mins
- Combine garlic cloves, olive oil, rosemary, and sage in a food processor. Process until mixture is finely chopped, about 30 seconds, stopping to scrape sides of bowl as needed. Sprinkle lamb all over with kosher salt and pepper. Rub evenly with garlic mixture. Place lamb, fat side up, on an aluminum foil–lined rimmed baking sheet. Let stand at room temperature 45 minutes.
- reheat oven to 450°F with oven rack in upper third of oven. Stir together brown sugar, vegetable stock, butter, soy sauce, Dijon, salt, nutmeg, cinnamon, thyme, and rosemary in a small saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until mixture is syrupy and has reduced to about 2/3 cup, 25 to 30 minutes. Remove from heat. Remove and discard herb sprigs. Let cool 5 minutes, and stir in rum. Set aside.
19 BEST LAMB CHOP RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
LAMB CHOPS WITH ROSEMARY AND GARLIC RECIPE - SIMPLY …
From simplyrecipes.com
5/5 (20)Total Time 50 minsCategory DinnerCalories 506 per serving
LAMB RUB: PAN-SEARED, GRILLED, ROASTED, OR SMOKED
From bakeitwithlove.com
DOUBLE-CUT LAMB CHOPS WITH GARLIC-CAPER RUB - FOOD
From foodandwine.com
MEDITERRANEAN HERB RUBBED LAMB CHOPS RECIPE
From womansday.com
DRY-RUBBED LAMB CHOPS - SHEPHERD SONG FARM
From shepherdsongfarm.com
STUFFED CABBAGE ROLLS RECIPE WITH LAMB - DR. AXE
From draxe.com
ROSEMARY GARLIC GRILLED LAMB CHOPS | RECIPETIN EATS
From recipetineats.com
COFFEE RUBBED BROILED LAMB CHOPS - FOOD FIDELITY
From foodfidelity.com
GARLIC HERB LAMB CHOPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (69)Total Time 4 hrs 40 minsCategory Entree, DinnerCalories 396 per serving
GRILLED LAMB CHOPS RECIPE | KINGSFORD®
From kingsford.com
LAMB CHOPS IN A MASCARPONE AND FRESH BREAD CRUMB CRUST
From chefjeanpierre.com
10 BEST DRY RUB LAMB CHOPS RECIPES | YUMMLY
From yummly.com
BEST LAMB RUB (SEASONING MIX DRY RUB) | SEEKING GOOD EATS
From seekinggoodeats.com
AIR FRYER LAMB CHOPS - RECIPES - COOKS.COM
From cooks.com
RUBBED SAGE LAMB CHOPS RECIPE - FOOD HOUSE
From foodhousehome.com
LAMB KABOBS WITH ROSEMARY AND SAGE - MARIPOSA FARMS
From mariposafarms.com
LAMB CHOPS WITH GARLIC & HERBS - JESSICA GAVIN
From jessicagavin.com
RUBBED SAGE LAMB CHOPS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
You'll also love