LAMB BLADE CHOPS RECIPE RECIPES

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MOROCCAN MARINATED LAMB BLADE CHOPS RECIPE - FOOD.COM



Moroccan Marinated Lamb Blade Chops Recipe - Food.com image

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

32 ounces kefir or 32 ounces whole milk plain yogurt
1/3 cup ras el hanout spice mix, plus more (about 1.6 ounce jar, for serving)
8 smashed garlic cloves
3 tablespoons kosher salt
8 1/2 inches thick lamb blade chops
cilantro leaves and thinly sliced scallion (for serving)
vegetable oil (for brushing)

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



Braised Lamb Shoulder Chops Recipe | Allrecipes image

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

1 tablespoon olive oil
2 pounds lamb shoulder chops, or more to taste
salt and ground black pepper to taste
1 small yellow onion, sliced
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 cup beef broth
1 cup red wine
2 tablespoons cornstarch
½ cup water
1 tablespoon Worcestershire sauce

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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