COOKED LAMB CHOPS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HOW TO COOK THE BEST LAMB CHOPS | KITCHN



How To Cook the Best Lamb Chops | Kitchn image

If you have a skillet and a thermometer you can make these easy, delicious lamb chops.

Provided by Patty Catalano

Categories     Main dish    Dinner

Total Time 1200S

Prep Time 480S

Cook Time 720S

Yield 4

Number Of Ingredients 10

8 lamb loin or rib chops (1-inch thick)
1 tablespoon chopped fresh thyme leaves, plus 1 large sprig
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter, divided
1 small shallot, finely chopped
1 large garlic clove, smashed
1/2 cup dry white wine or low-sodium chicken broth
1 teaspoon freshly squeezed lemon juice
1 tablespoon finely grated lemon zest

Steps:

  • Season the lamb. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
  • Cook the lamb. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you're using thicker lamb chops, this could take up to 10 minutes).
  • Turn the lamb. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
  • Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
  • Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
  • Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
  • Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.

Nutrition Facts : SaturatedFatContent 10.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.9 g, SugarContent 0.3 g, ServingSize Serves 16, ProteinContent 17.7 g, FatContent 29.4 g, Calories 348 cal, SodiumContent 181.2 mg, FiberContent 0.2 g, CholesterolContent 0 mg

BASIC POLENTA RECIPE - NYT COOKING



Basic Polenta Recipe - NYT Cooking image

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it takes a long time. But it’s worth it — and you can fry the leftovers tomorrow night in a snap.

Provided by David Tanis

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 4

Salt and pepper
1 cup medium or fine cornmeal
Butter
Parmesan for soft polenta, optional

Steps:

  • For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
  • For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

Nutrition Facts : @context http//schema.org, Calories 100, UnsaturatedFatContent 0 grams, CarbohydrateContent 21 grams, FatContent 1 gram, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 62 milligrams, SugarContent 0 grams, TransFatContent 0 grams

More about "cooked lamb chops recipes"

BASIC POLENTA RECIPE - NYT COOKING
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it takes a long time. But it’s worth it — and you can fry the leftovers tomorrow night in a snap.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 100 per serving
  • For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
See details


LAMB CHOPS WITH BALSAMIC REDUCTION RECIPE | ALLRECIPES
This recipe produced not only wonderful lamb chops, but I also treated some chicken breasts to the same rub, pounded them thin, and cooked them in the same pan after the lamb had browned. I finished the lamb chops …
From allrecipes.com
See details


LAMB CHOPS - AMANDA'S COOKIN' - BEEF
Mar 26, 2022 · LAMB – We are using lamb loin chops, however, you can also use rib or sirloin chops as well. Look for chops that are around 1 inch thick or slightly above, with nice white fat. Most important tip – make sure you remove your lamb chops …
From amandascookin.com
See details


LAMB RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
Tasty lamb recipes (73). Explore our selection of lamb recipes for inspiration on everything from speedy weeknight suppers to slow-cooked classics. Whether it’s a fragrant biryani, a slow-roasted centrepiece or a spiced-up kebab, lamb …
From jamieoliver.com
See details


EASTER LAMB RECIPES | 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. ... Succulent braised lamb shanks slow cooked …
From allrecipes.com
See details


HOW TO COOK LAMB CHOPS - GREAT BRITISH CHEFS
This is essentially the T-bone steak of lamb and features the loin on one side of the bone and a small piece of fillet on the other side. The bone gives the meat added flavour and helps make the chops …
From greatbritishchefs.com
See details


BUTTER-BASTED LAMB CHOPS MAKE A FAST, CELEBRATORY SPRING MEAL
Apr 05, 2022 · Cooking tips and recipes, plus food news and views. Recipes. How-To ... 1 1/2 pounds lamb rib chops (about 8 chops; see NOTE) ... Transfer the cooked chops to one of the plates and …
From washingtonpost.com
See details


BAKED LAMB CHOPS IN THE OVEN - CHEF TARIQ - FOOD BLOG
Oct 11, 2020 · Sear the lamb chops just for a minute on each side to really lock in the goodness. Place the lamb chops on a baking tray and place in the preheated oven for 30 minutes until cooked. An alternate method for cooking lamb chops is using your broiler. Cooking times when placing your lamb chops …
From cheftariq.com
See details


PAN SEARED LAMB LOLLIPOPS (CHOPS) WITH ROSEMARY, GARLI…
Apr 20, 2011 · Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours. When ready to cook, heat a large saute pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops …
From mountainmamacooks.com
See details


RECIPES | REAL SIMPLE
See simple, easy-to-follow recipes for everything you love to eat and all the dishes you want to try. We have recipes for tried-and-true classics, trendy dishes, cocktails—amaretto sour or mai tai, anyone?—and more: With our step-by-step recipes …
From realsimple.com
See details


HOW TO COOK LAMB CHOPS - GREAT BRITISH CHEFS
This is essentially the T-bone steak of lamb and features the loin on one side of the bone and a small piece of fillet on the other side. The bone gives the meat added flavour and helps make the chops …
From greatbritishchefs.com
See details


BUTTER-BASTED LAMB CHOPS MAKE A FAST, CELEBRATORY SPRING MEAL
Apr 05, 2022 · Cooking tips and recipes, plus food news and views. Recipes. How-To ... 1 1/2 pounds lamb rib chops (about 8 chops; see NOTE) ... Transfer the cooked chops to one of the plates and …
From washingtonpost.com
See details


BAKED LAMB CHOPS IN THE OVEN - CHEF TARIQ - FOOD BLOG
Oct 11, 2020 · Sear the lamb chops just for a minute on each side to really lock in the goodness. Place the lamb chops on a baking tray and place in the preheated oven for 30 minutes until cooked. An alternate method for cooking lamb chops is using your broiler. Cooking times when placing your lamb chops …
From cheftariq.com
See details


PAN SEARED LAMB LOLLIPOPS (CHOPS) WITH ROSEMARY, GARLI…
Apr 20, 2011 · Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours. When ready to cook, heat a large saute pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops …
From mountainmamacooks.com
See details


RECIPES | REAL SIMPLE
See simple, easy-to-follow recipes for everything you love to eat and all the dishes you want to try. We have recipes for tried-and-true classics, trendy dishes, cocktails—amaretto sour or mai tai, anyone?—and more: With our step-by-step recipes …
From realsimple.com
See details


SAVORY: FAST, FRESH AND EASY® | STOP AND SHOP
Guiding Stars is a nutrition navigation system created to help you quickly identify more nutritious recipes. One Guiding Star indicates good nutritional value, Two Guiding Stars are better …
From recipecenter.stopandshop.com
See details


PINTEREST - ITALIA
Scopri ricette, idee per la casa, consigli di stile e altre idee da provare.
From pinterest.it
See details


RECIPES | REAL SIMPLE
See simple, easy-to-follow recipes for everything you love to eat and all the dishes you want to try. We have recipes for tried-and-true classics, trendy dishes, cocktails—amaretto sour or mai tai, anyone?—and more: With our step-by-step recipes …
From realsimple.com
See details


SAVORY: FAST, FRESH AND EASY® | STOP AND SHOP
Guiding Stars is a nutrition navigation system created to help you quickly identify more nutritious recipes. One Guiding Star indicates good nutritional value, Two Guiding Stars are better …
From recipecenter.stopandshop.com
See details


PINTEREST - ITALIA
Scopri ricette, idee per la casa, consigli di stile e altre idee da provare.
From pinterest.it
See details