INDIAN LAMB CHOPS RECIPE | BBC GOOD FOOD
Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
- Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
- Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn’t directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).
Nutrition Facts : Calories 505 calories, FatContent 35 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 43 grams protein, SodiumContent 0.96 milligram of sodium
LAMB CHOPS WITH BALSAMIC REDUCTION RECIPE | ALLRECIPES
This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.
Provided by PGRAYMENDOZA
Categories Lamb Chops
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
- Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
- Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Nutrition Facts : Calories 254.5 calories, CarbohydrateContent 5 g, CholesterolContent 63.9 mg, FatContent 19.3 g, FiberContent 0.2 g, ProteinContent 14.6 g, SaturatedFatContent 7.8 g, SodiumContent 70.4 mg, SugarContent 3.3 g
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MARINATED LAMB CHOPS RECIPE | ELLIE KRIEGER | FOOD NETWORK
Reviews 4.6
Total Time 1 hours 23 minutes
Category main-dish
Calories 283 calorie per serving
- Grill or broil the chops for 3 to 4 minutes per side for medium rare.
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Total Time 1 hours 55 minutes
Calories 777 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
- Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
- Add a wineglass of water and deglaze the pan for 5 minutes.
- Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
- Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
- Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
- Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.
ROASTED LAMB CHOPS RECIPE | THE NEELYS | FOOD NETWORK
Reviews 4.8
Total Time 2 hours 0 minutes
Category main-dish
- Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.
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Reviews 4.2
Total Time 55 minutes
Category Lamb Chops
Calories 738.4 calories per serving
- Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
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Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 571 calories per serving
- Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat. Leave for 5 minutes to render and crisp up.
- Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.
- Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.
- Meanwhile, use a speed-peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going.
- Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices, then hey presto, time to dish up.
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Reviews 4.6
Total Time 1 hours 23 minutes
Category main-dish
Calories 283 calorie per serving
- Grill or broil the chops for 3 to 4 minutes per side for medium rare.
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Total Time 1 hours 55 minutes
Calories 777 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
- Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
- Add a wineglass of water and deglaze the pan for 5 minutes.
- Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
- Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
- Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
- Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.
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Reviews 4.8
Total Time 2 hours 0 minutes
Category main-dish
- Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.
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