MOROCCAN MARINATED LAMB BLADE CHOPS RECIPE - FOOD.COM
Make and share this Moroccan Marinated Lamb Blade Chops recipe from Food.com.
Total Time 3 hours
Prep Time 0S
Cook Time 3 hours
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
- Prepare a grill for high heat; thoroughly clean grates and brush with oil.
- Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare.
- Transfer to a platter; let rest 10 minutes. Top lamb with cilantro and scallion and dust with ras el hanout.
Nutrition Facts : Calories 4.5, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 2616.7, CarbohydrateContent 1, FiberContent 0.1, SugarContent 0, ProteinContent 0.2
BRAISED LAMB SHOULDER CHOPS RECIPE | ALLRECIPES
Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.
Provided by kalphen
Categories Meat and Poultry Lamb Chops
Total Time 3 hours 30 minutes
Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
- Saute onion and garlic in reserved drippings until tender, about 5 minutes.
- Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
- Bake in preheated oven for 3 hours.
- Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.
Nutrition Facts : Calories 360 calories, CarbohydrateContent 5.9 g, CholesterolContent 89.7 mg, FatContent 23.1 g, FiberContent 0.3 g, ProteinContent 23.3 g, SaturatedFatContent 9.2 g, SodiumContent 257.5 mg, SugarContent 1 g
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