FRYING LAMB CHOPS RECIPES
PERFECT LAMB CHOPS - HOW TO COOK LAMB CHOPS
With our perfect lamb chop recipe, you're guaranteed delicious, fall-apart lamb chops every single time.
Provided by Matthew Lockwood
Categories dinner
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 13
Steps:
- Remove lamb from fridge and allow to come up to room temperature. In a bowl mix together the lamb chops with the salt, pepper and rosemary. Leave to marinate for 30 minutes.
- Heat a heavy bottomed frying pan over a medium heat and add vegetable oil.
- Add the lamb chops and cook for approximately three minutes each side until a good crust has formed. Transfer to a plate and keep warm.
- With the pan still over a medium heat, add the shallot and garlic and cook for 2 minutes until softened. Add the chicken stock and scrape the bottom of the pan to remove all the good sticky bits. Allow the liquid to reduce by half and then add the butter. Whisk until fully incorporated.
- Add the crème fraiche and mustard to the pan and bring back to a simmer. Check the seasoning. Simmer until the sauce has thickened slightly. Add the lemon juice and any juices that have come from the lamb chops as they have been resting.
- Serve the lamb chops with the sauce over the top. Accompany with mashed potato and green beans.
IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
Total Time 1 hours 55 minutes
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 777 calories, FatContent 33 g fat, SaturatedFatContent 16 g saturated fat, ProteinContent 64.8 g protein, CarbohydrateContent 58.8 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.5 g salt, FiberContent 4.2 g fibre
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IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Total Time 1 hours 55 minutes
Calories 777 calories per serving
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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ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
Juicy roasted lamb rack, bursting with herby flavours, and ready in just over an hour!
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 479 calories per serving
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Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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- Preheat the oven to 190°C/375°F/gas 5.
- Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain. Meanwhile, squeeze the seeds from the tomatoes, and destone the olives.
- Heat a lug of oil in a large frying pan over a high heat, add the lamb rack and sear until golden, then remove to a plate.
- Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over a medium-low heat.
- Stir in the tomatoes and olives, then season with sea salt and black pepper. Pick in the rosemary, scatter over the unpeeled garlic cloves, and drizzle with a little oil. Transfer to a roasting tray.
- Place the lamb on top of the potatoes. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle – use your instincts (add 5 to 10 minutes if you like your meat well done).
- When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes. Delicious served with a little salsa verde or an extra drizzle of oil.
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