HOW TO COOK A LAMB RECIPES

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HOW TO COOK LAMB CHOPS WITH SIZZLED GARLIC | FOOD & WINE



How to Cook Lamb Chops With Sizzled Garlic | Food & Wine image

If you've never cooked lamb chops, you might be intimidated trying to figure out how to cook lamb chops. But don't be. This easy garlic lamb chop recipe comes together in under a half hour, complete with a pan sauce. The sizzled garlic cuts through the richness of the lamb, and pairs perfectly with lemon and parsley in the sauce. Related: More Lamb Recipes

Provided by Janet Mendel

Categories     Lamb Chop

Total Time 20 minutes

Yield 4

Number Of Ingredients 9

8 1/2-inch-thick lamb loin chops (about 2 pounds fatty tips trimmed)
Salt and freshly ground pepper
dried thyme
3 tablespoons extra-virgin olive oil
10 small garlic cloves (halved)
3 tablespoons water
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
crushed red pepper

Steps:

  • Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.
  • Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

LAMB SHANK RECIPES | BBC GOOD FOOD



Lamb shank recipes | BBC Good Food image

Discover our collection of succulent slow-cooked lamb shank recipes. This tender meat is delicious when braised and served in curries, stews, roasts and pies.

Provided by Good Food team

Number Of Ingredients 1

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SUCCULENT LAMB STEW | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 6 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 398 calories per serving
    1. Preheat the oven to 170ºC/325ºF/gas 3.
    2. Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
    3. Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
    4. Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins’ worth of water.
    5. Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
    6. Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.
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LAMB SHANK RECIPES | BBC GOOD FOOD
Discover our collection of succulent slow-cooked lamb shank recipes. This tender meat is delicious when braised and served in curries, stews, roasts and pies.
From bbcgoodfood.com
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SUCCULENT LAMB STEW | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 6 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 398 calories per serving
    1. Preheat the oven to 170ºC/325ºF/gas 3.
    2. Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
    3. Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
    4. Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins’ worth of water.
    5. Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
    6. Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.
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