ROASTED LAMB CHOP RECIPE RECIPES

ROASTED RACK OF LAMB RECIPE | ALLRECIPES

Roasted Rack of Lamb Recipe | Allrecipes image

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Provided by JENNINE1980

Categories Meat and Poultry Lamb

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 Servings

Number Of Ingredients 11

Ingredients

½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Steps:

Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Nutrition Facts : Calories 481.4 calories, CarbohydrateContent 5.6 g, CholesterolContent 94.1 mg, FatContent 40.8 g, FiberContent 0.5 g, ProteinContent 22.2 g, SaturatedFatContent 13.4 g, SodiumContent 1368.8 mg, SugarContent 0.3 g

OVEN-ROASTED BONELESS LEG OF LAMB RECIPE | ALLRECIPES

Oven-Roasted Boneless Leg of Lamb Recipe | Allrecipes image

I purchased a leg of lamb roast from the store recently but had no idea on how I'd cook it. After reading ideas here on Allrecipes, I came up with my own marinade. While I made this in a conventional oven, it could also be made in a slow cooker on the slow setting for 7 to 8 hours time). Hope it's a hit! There was enough marinade left that I threw it over some chicken tenders for tomorrow's dinner.

Provided by Robertjm

Categories Meat and Poultry Lamb Leg

Total Time 150 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 19

Ingredients

? cup extra virgin olive oil
¼ cup lemon juice
¼ cup lime juice
2 tablespoons minced garlic
½ teaspoon dried mint flakes
½ teaspoon dried oregano
½ teaspoon dried marjoram
¾ teaspoon dried thyme
½ teaspoon crushed rosemary
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground white pepper
¼ teaspoon salt
2?¼ pounds boneless leg of lamb
cooking spray
3 white potatoes, cut into large chunks
3 large carrots, cut into large chunks
2 tablespoons vegetable oil

Steps:

Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
Place lamb in the middle of the prepared roasting pan.
Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.

Nutrition Facts : Calories 557.9 calories, CarbohydrateContent 23.6 g, CholesterolContent 69.1 mg, FatContent 42.1 g, FiberContent 4.1 g, ProteinContent 21.5 g, SaturatedFatContent 9.4 g, SodiumContent 178.4 mg, SugarContent 3.5 g

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SLOW-ROASTED LAMB | JAMIE OLIVER RECIPES

Boning, stuffing and rolling the lamb means the flavourful filling infiltrates the meat as it cooks and vice versa. By stuffing the shoulder, you’re able to stretch the meat even further, and by removing the bones, the lamb is easier to carve – it’s a one-slice wonder!
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 458 calories per serving

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Summery Feast from Together – see the full collection of menus here. GET AHEAD For the stuffing, put a high-sided roasting tray (25cm x 30cm) on a medium-high heat with 2 tablespoons of olive oil. Squeeze the sausagemeat out of the skins straight into the pan, breaking it up with the back of a spoon. Let the sausage start to crisp up, stirring occasionally, then tear in the sage leaves. Trim the fennel, peel the onions, then roughly chop both, add to the tray, and cook on a medium heat for 20 minutes, or until soft and caramelized, stirring occasionally. Pour in the wine and let it completely cook away, then season to perfection, tasting and tweaking. Chop the bread into 2cm chunks and stir in, then turn the heat off and leave to cool completely. Lay out the lamb on a clean work surface. Scrunch and spread the cold stuffing all over the meat, then roll it up, sealing the filling inside (if any falls out, just poke it back in at the ends once tied up). Cut yourself eight 60cm lengths of string, slide them underneath the lamb at regular intervals, then tie them up at the top. Wipe out the tray, chuck in the lamb bones, break apart and add the unpeeled garlic bulb, then sit the lamb on top. Cover and refrigerate overnight. ON THE DAY Preheat the oven to full whack (240°C/475°F/gas 9). Get the lamb tray out of the fridge, rub the meat with a little olive oil, place in the oven, and turn the temperature down to 150ºC. Roast for 4 hours, or until tender, basting every hour with the tray juices and adding a splash of water each time. Remove from the oven and transfer the lamb to a serving platter. Cover with tin foil and a clean tea towel, and leave to rest for 1 hour. Use a spoon to skim the fat off the tray of bones (save it in a jar for tasty cooking another day). Put the tray over a medium heat on the hob and stir in the flour, jam and a swig of red wine vinegar, scraping up all the sticky bits from the base of the tray. Cook for a couple of minutes, then pour in 1.2 litres of water. Let it simmer on a low heat to the consistency of your liking, stirring occasionally. Pass the gravy through a sieve into a pan and season to perfection, tasting and tweaking. Simmer on the lowest heat until needed. TO SERVE Uncover the lamb, spooning any resting juices into the gravy. Cut away the string, then spoon over the Green sauce. Take it to the table, ready to carve in front of your guests.

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SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES

A decent shoulder of lamb is amazing however you cook it – this way's simple and does the meat proud
From jamieoliver.com
Total Time 4 hours 25 minutes
Cuisine british
Calories 649 calories per serving

1. Preheat the oven to full whack.
2. Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
3. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
4. Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours – it’s done if you can pull the meat apart easily with two forks.
5. Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
6. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
7. Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
8. Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
9. Put a large pan of salted water on to boil for your greens.
10. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
11. Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won’t need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
12. Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
13. Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
14. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

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ROASTED LAMB CHOPS - PINCH AND SWIRL

2017-11-05 · The flavor of these Roasted Lamb Chops is unmatched by any other recipe I've tried - each bite just melts in your mouth. Need more convincing? You can have them on the table in less than half an hour with just 5 minutes of prep, so they're a great weeknight meal. And the recipe can easily be scaled; a perfect date night recipe for two or dinner party recipe for eight!
From pinchandswirl.com

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BONELESS ROASTED LEG OF LAMB RECIPE - CHOWHOUND

The best part of this recipe is that putting it all together for a dinner party or weeknight meal is a snap. Serve the lamb with a carrot mash or roasted potatoes. This recipe was featured as part of our Easter Dinner Dishes recipe slideshow. See also our easy lamb loin chops recipe for more.
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EASY LAMB SHOULDER CHOP RECIPE ( STEP-BY-STEP PICTURES)

Easy lamb shoulder chop recipe you can make year-round. Enjoy different flavor profiles by switching up the marinade and sides. Go straight to the Recipe Card or; Read on for relevant tips and step by step pictures (about 2 mins) How to Cook Lamb Shoulder Chops. Lamb shoulder chops require significantly shorter cooking time than other cuts. The easiest and fastest method to prepare them is to ...
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LAMB CHOP TRAYBAKE RECIPE - BBC FOOD

Return to the oven for a further 10 minutes until the cheese just starts to brown and the lamb chops are just cooked through. Serve the chops with the roasted vegetables and mixed leaf salad. Healthy
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LAMB LOIN -GRILLED OR ROASTED TO PERFECTION! - BINKY'S ...

2021-10-04 · The other beautiful thing about this recipe is that, if you can grill outside, grill it, less cleanup after dinner! If you live in the frigid north, like we do, then go ahead and roast it in your oven! The only thing that may change is the cooking time! How long will it take my lamb loin to cook? The time the lamb will take to cook is all about the weight of the roast. Weigh your roast before ...
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