Best Chutney Rosemary Lamb Chops Recipes

ROSEMARY GARLIC GRILLED LAMB CHOPS

Steps:

• Mix Marinade ingredients in a bowl until salt dissolves. Add lamb, mix to coat, then marinate at least 2 hours, preferably overnight, up to 24 hours.
• Brush BBQ bars with oil if required (Note 1) and heat to medium high (or heat 1/2 tbsp oil in skillet on stove on medium high).
• Cook lamb to your taste. I had 4 x 150g/5oz lamb loin chops about 2cm/3/4" thick and 3 minutes on each side = medium. I also cooked smashed garlic cloves and rosemary sprigs for garnish.
• Transfer lamb to plate, cover loosely with foil and rest for 5 minutes.
• Serve with sides of choice!

CLASSIC ROSEMARY LAMB CHOPS

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.

ROSEMARY-THYME LAMB CHOPS

Steps:

• Sprinkle lamb chops with pepper and salt. In a small bowl, mix mustard, rosemary, thyme and garlic., Grill chops, covered, on an oiled rack over medium heat 6 minutes. Turn; spread herb mixture over chops. Grill 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

ROSEMARY LAMB CHOPS

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°).

CHUTNEY & ROSEMARY LAMB CHOPS

Steps:

• 1. Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside.
• 2. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens.
• 3. Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE

Steps:

• Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

GRILLED LAMB CHOPS

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.

LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
• Rest the chops: When done, remove the chops from the pan, cover with foil and let rest 3 to 5 minutes before serving.

BAKED CHUTNEY LAMB CHOPS

Steps:

• Preheat oven to 220 C and line a baking tray with baking paper.
• Combine chuntey and mustard in a large bowl. Add chops and potato and evenly coat with mixture.
• Place on prepared baking tray and bake for 20-25 minutes or until lamb is cooed an browned and the potatoes golden.

ROSEMARY ROAST LAMB CHOPS

Steps:

• Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
• Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.

LAMB CHOPS WITH PRUNE CHUTNEY

Steps:

• To make chutney, melt butter in a skillet over medium heat. Add sugar and shallots and cook until golden brown, about 15 minutes. Add vinegar and cook until evaporated. Add stock, cranberries, prunes, 1 teaspoon of the chopped rosemary, and salt and pepper to taste. Cook until shallots are tender and liquid is reduced by three quarters, about 5 minutes. Keep warm.
• Season lamb chops with salt, pepper, and the remaining chopped rosemary. Heat olive oil in a large skillet over medium-high heat. Add chops, and saute until brown on the bottom, 3 to 4 minutes. Turn and cook until a meat thermometer reads 110 degrees (for medium rare) and chops are evenly browned, 3 to 4 minutes more. Garnish lamb with rosemary sprigs, and serve with the chutney.