BROILED LAMB CHOPS WITH MINT CHIMICHURRI
Provided by Paul Grimes
Categories Garlic Lamb Broil Quick & Easy Father's Day Dinner Mint Meat Lamb Chop Pea Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook chops:
- Preheat broiler.
- Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare.
- Meanwhile, make chimichurri and cook peas:
- With motor running, drop garlic into food processor and finely chop. Add remaining sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl.
- Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
- Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.
BROILED LAMB CHOPS WITH ROSEMARY-MINT SAUCE
Categories Herb Broil Quick & Easy Mint Rosemary Lamb Chop Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 8
Steps:
- Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes.
- Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes.
- Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over.
BROILED LAMB CHOPS WITH LEMON CAPER SAUCE
Steps:
- Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them.
BROILED LAMB CHOPS WITH BALSAMIC REDUCTION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler. Arrange chops on broiler pan.
- In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic.
- Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and drizzle with balsamic rosemary reduction.
BROILED SEASONED LAMB CHOPS
Super easy recipe with ingredients you probably already have. Mix ingredients and brush on chops before broiling-simple!
Provided by Oolala
Categories Lamb/Sheep
Time 17m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, except the lamb, in a small bowl.
- On rack in broiler pan, arrange the chops.
- Brush chops with the mixture and broil 4" from the heat for 10 minutes, or until desired doneness; turning once and brushing with the parsley mixture occasionally.
Nutrition Facts : Calories 638, Fat 55.2, SaturatedFat 22.9, Cholesterol 140.6, Sodium 442.7, Carbohydrate 1.6, Fiber 0.2, Sugar 0.3, Protein 31.8
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.
BROILED LAMB CHOPS WITH MUSTARD HONEY GLAZE
I found this recipe online years ago and we fix this when we are a little tired of the more traditional lamb chops with mint jelly.
Provided by lazyme
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together first 5 ingredients.
- Trim excess fat from chops; place chops on grill.
- Generously spread chops with half of spice mixture and baste during grilling.
Nutrition Facts : Calories 76.2, Fat 0.5, Sodium 176, Carbohydrate 19, Fiber 0.6, Sugar 17.9, Protein 0.7
BROILED LAMB CHOPS WITH GOAT CHEESE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 25m
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat the broiler to high.
- Roll the ''tail'' of each lamb chop into a compact circle. Secure the tails to the chops with toothpicks or other skewers.
- Sprinkle the chops on both sides with salt and pepper. Put the chops on a rack and place them under the broiler, the tops of the chops about four inches from the source of heat. Let cook seven to eight minutes or until well browned. If desired, leave the broiler door slightly ajar. Turn the chops and continue cooking on the second side four to five minutes. Brush the top of each with a little melted butter.
- Sprinkle the top of each chop with three tablespoons of cheese. Sprinkle each with one-quarter teaspoon of rosemary. Dribble the remaining butter evenly over the chops. Return the chops to the broiler, and let cook until cheese is piping hot and slightly melted, five minutes or less. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 734, UnsaturatedFat 31 grams, Carbohydrate 1 gram, Fat 67 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 32 grams, Sodium 619 milligrams, Sugar 0 grams, TransFat 0 grams
OVEN-BROILED LAMB CHOPS WITH GRAVY
This oven-broiled lamb chop recipe was shared with me by a chef from a fine restaurant in Vancouver (hence the name). It can be served with a beef filet or baby lamb chops, but I believe that it complements the lamb better than any sauce that I've ever had! Be warned that these chops are very expensive but worth it. Serve with a very nice dry red wine, soft music, and candlelight! I like to serve with rosemary and garlic roasted red potatoes (mashed is good too!) and glazed carrots.
Provided by st pete's yankee
Categories Lamb Chops
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
- Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
- Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 7.3 g, Cholesterol 67 mg, Fat 15.6 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 6.6 g, Sodium 959.7 mg, Sugar 2.8 g
BROILED LAMB CHOPS WITH MINTED PEARS
This is an easy and quick dish made with canned pear halves. I copied from a co-worker about 13 years ago.
Provided by Oolala
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season lamb chops and place on a boiler pan.
- Arrange pear halves, cut side up in an ovenproof dish; or can arrange around the lamb on the broiler pan if desired.
- Mix butter (or margarine), lemon juice and mint in a small bowl.
- Brush mixture over the pear halves, reserving mixture.
- Broil chops until done, turning lamb midway through cooking. Check on pears and can baste with the mixture again. Turn pears if you like.
- Meanwhile, heat the remaining lemon juice mixture and and serve with the broiled pears and lamb.
- If desired, fill pear halves with mint jelly.
Nutrition Facts : Calories 753, Fat 62.3, SaturatedFat 29.6, Cholesterol 171.1, Sodium 193.7, Carbohydrate 17.6, Fiber 3.1, Sugar 11, Protein 31.9
BROILED DOUBLE-THICK LAMB RIB CHOPS WITH SLICKED-UP STORE-BOUGHT MINT JELLY SAUCE
Provided by Chris Schlesinger
Categories Lamb Broil Backyard BBQ Dinner Mint Lamb Chop Grill Grill/Barbecue Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Preheat the broiler, set on high if you have a choice.
- 2. Make the sauce: In a medium sauté pan, warm the jelly over low heat until it liquefies. Stir in the lemon juice and cardamom, then raise the heat, bring to a simmer, and simmer until the sauce is reduced by half, about 10 minutes. Remove from the heat and add the cold butter a little at a time, swirling the pan to blend it into the sauce. Stir in the mint leaves and set aside.
- 3. As soon as the sauce is done, cook the chops: Dry the chops with paper towels, rub them with the cut sides of the garlic cloves, brush with olive oil, and season with salt and pepper. Place them on the rack of the broiler pan about 3 inches from the heat source and cook until well seared on the outside and done to your liking on the inside, 5 to 6 minutes per side for medium rare. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat: it should be slightly less done than you like it. Remove the chops from the broiler and allow to rest for 5 minutes.
- 4. Serve the chops accompanied by the sauce.
BROILED LAMB CHOPS WITH DIJON PARMESAN CRUST
Make and share this Broiled Lamb Chops With Dijon Parmesan Crust recipe from Food.com.
Provided by chefcoatmafia
Categories Lamb/Sheep
Time 25m
Yield 4-6 Chops, 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Oil lamb chops season with salt and pepper to taste.
- 2. Broil lamb chops till rare.
- 3.Combine Parmesan cheese, Dijon mustard, Parsley, and Breadcrumbs in a mixing bowl.
- 4. cover lamb chops with a thin layer of the crust mix put back into oven to finish to desired temperature finish with broiler to brown crust.
Nutrition Facts : Calories 369, Fat 31.8, SaturatedFat 12.6, Cholesterol 73.6, Sodium 191.7, Carbohydrate 2.4, Fiber 0.3, Sugar 0.3, Protein 17.5
BROILED GINGER LAMB CHOPS
I combined two old recipes to make these they came out tender and flavorful:)
Provided by Renee King
Categories Steaks and Chops
Time 30m
Number Of Ingredients 8
Steps:
- 1. preheat broiler then mix all ingredients except chops in small mixing bowl.
- 2. brush chops with mustard mixture place chops on greased or (nonstick olive oil) broiler pan
- 3. broil 6 to 7 minutes, turn and brush other side and broil another 6 to 7 minutes. this takes about a total of 16 minutes depending on chop size. I broiled them one more minute each side and had put broth and water in underneath of broiler pan. they came out moist and tender and flavorful
- 4. put a teaspoon of mint jelly on top of each chop while still hot or put mint jelly on side for dipping
BROILED LAMB CHOPS WITH APRICOTS
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cover the broiler pan with aluminum foil. Preheat the broiler.
- Combine the chopped onion with the apricots. Divide in half, and stuff each chop with mixture.
- Place the chops on the broiler pan, and press the herbs, grated lemon peel and pepper on both sides of each chop.
- Place the broiler pan 2 or 3 inches from the source of heat, and broil the chops for about 7 minutes per side until crusty but still pink.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 39 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 17 grams, Sodium 65 milligrams, Sugar 6 grams
BROILED LAMB CHOPS WITH DIJON-MAYONNAISE TOPPING
Make and share this Broiled Lamb Chops With Dijon-Mayonnaise Topping recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Make topping: in a small bowl, stir the mayonnaise, mustard, rosemary, garlic, salt, and pepper to blend well.
- Place lamb chops on broiler pan 3-4 inches from heat.
- Broil 5 minutes, turn chops over and broil 4 minutes.
- Spread mayonnaise mixture evenly on top of chops and broil until chops are done and topping is golden, about 4 minutes (watch carefully).
- Serve immediately.
BROILED LAMB CHOPS WITH ONIONS AND SHERRY SAUCE
I don't always do these the same way so have added options I have used, either way they are delicious, the sherry sauce is a wonderful flavour, a touch of cayenne is nice too.
Provided by Derf2440
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub lamb chops with garlic and season with salt and pepper, set aside.
- Melt butter in a fry pan Saute onions in butter until caramelized.
- Broil chops while sauteing onions, about 3 inches from heat for about 4-8 minutes each side or until done to your liking, place on platter and cover with sautéed onions.
- Serve at once with sherry sauce.
- If you prefer, you can fry the chops in the onion pan, put onions aside and keep warm, after frying chops, put under onions on platter and keep warm while deglazing pan with sherry, sprinkle pan with a little flour, salt and pepper,add sherry and whisk up bits, boil to thicken and pour over chops and onions.
- ---------Sherry sauce-------------.
- Combine 1 1/2 cups tomato juice, Worcestershire sauce, bacon bits, and butter in the top of a double boiler over direct heat; simmer for 10 minutes.
- In a small bowl whisk together 2 1/2 tablespoons flour and 1/4 cup tomato juice, whisk slowly into the simmering sauce; season with salt and pepper and simmer until thickened.
- Place pot over hot water and add sherry, bring to simmer, just until hot.
Nutrition Facts : Calories 706.6, Fat 54.6, SaturatedFat 24.5, Cholesterol 155.4, Sodium 657.2, Carbohydrate 10.3, Fiber 0.6, Sugar 4.5, Protein 35.3
RACHAEL RAY'S BROILED LAMB CHOPS WITH BALSAMIC REDUCTION
I made this tonight from "Thirty Minute Meals 2" by Rachael Ray. It's good! It makes a lot of sauce and it took a bit longer to reduce than then recipe indicates. I used minced garlic and dried rosemary and then I poured the sauce through a fine mesh strainer. Enjoy!
Provided by Oolala
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Arrange chops on broiler pan.
- In a small pot, combine vinegar, sugar, rosemary, and garlic.
- Bring to a boil and reduce heat to low.
- Simmer 10 minutes to reduce heat and thicken sauce.
- Remove garlic.
- Broil chops 5 minutes on each side for medium rare.
- Season with salt and pepper, and transfer to warm serving platter and drizzle with the balsamic rosemary reduction.
Nutrition Facts : Calories 826.7, Fat 71.1, SaturatedFat 36.3, Cholesterol 183.9, Sodium 95.1, Carbohydrate 10.6, Sugar 10, Protein 34
ROSEMARY-LEMON BROILED LAMB CHOPS WITH GREMOLATA AND WHITE BEANS, PROSCIUTTO, AND GREENS
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler to high.
- In a shallow dish combine the rosemary, lemon juice, about 3 tablespoons of the EVOO, and one quarter of the chopped garlic. Add the lamb chops and rub the mixture on to both sides of all the chops. Season the chops with salt and pepper and arrange the chops on a broiler pan. Place the chops about 6 to 8 inches from the broiler and cook for 5 minutes on each side. Remove the chops from the broiler and let rest for 5 minutes. While the chops are cooking, prepare the gremolata.
- Make a pile on your cutting board of the lemon zest, one quarter of the chopped garlic, and parsley leaves. Run your knife through the pile until well combined and finely chopped; reserve.
- After you prepare the gremolata, move on to the white beans, prosciutto, and greens. Preheat a large skillet with the remaining 2 tablespoons of EVOO (twice around the pan). Add the remaining chopped garlic, the red pepper flakes, and onion. Cook for 2 minutes, then add the cannellini beans, salt, and pepper. Stir to combine and continue to cook for 3 minutes. Turn the heat off and fold in the arugula and prosciutto.
- To serve, divide the cannellini bean mixture among 4 plates, and top that with 2 chops on each portion. Top each chop with a sprinkle of the gremolata.
BROILED LAMB CHOPS WITH A MINT-ORANGE LIQUEUR SAUCE AND WHITE ASPARAGUS
Provided by Vic "Vegas" Moea
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the sauce: In saute pan add the orange liqueur. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the stove top over medium-high heat and gently swirl to reduce the flames. Add the mint and beef stock and reduce by half. Finish the sauce with the butter and season with salt and pepper. Hold warm. For the lamb: Preheat the oven to broil.
- Sprinkle the lamb with salt, pepper and rosemary. Broil the lamb 2 minutes per side for medium-rare. Remove and let rest 5 minutes under foil .
- While the lamb is resting, start the asparagus: Heat a saute pan over medium-high heat. Add the butter, olive oil and asparagus and saute until the asparagus is al dente, about 7 minutes. Season with salt and pepper.
- To serve, place 2 to 3 lamb chops per plate, drizzle with the sauce and garnish with the asparagus.
BROILED LAMB CHOPS WITH MINT CHUTNEY
Steps:
- Preheat a grill or broiler to moderately hot; put the rack 4 to 6 inches from the heat source.
- Meanwhile, make the chutney: Combine the lime juice, garlic, ginger, chile, yogurt, and sugar in a food processor or blender and puree. Stir in the mint by hand, then add salt and pepper to taste.
- When the chutney is ready, grill the chops for 3 to 4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness. Serve the lamb chops with the chutney.
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