THAI LAMB RECIPE RECIPES

Name: Skillet Lamb Chops
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2 servings.
Cuisine: Mediterranean
Ingredients: 2 lamb shoulder blade chops (8 ounces each); 2 tablespoons canola oil; 1/2 cup warm water; 1 teaspoon lemon juice; 1 teaspoon dried minced onion; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/8 teaspoon pepper

SKILLET LAMB CHOPS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Skillet Lamb Chops Recipe: How to Make It - Taste of Home image

These mildly seasoned chops are so satisfying, particularly if you enjoy lamb for holiday dinners. Field editor Alpha Wilson of Roswell, New Mexico shares the recipe.

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 lamb shoulder blade chops (8 ounces each)
2 tablespoons canola oil
1/2 cup warm water
1 teaspoon lemon juice
1 teaspoon dried minced onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 288 calories, FatContent 25g fat (7g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 332mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 14g protein.

CLASSIC LAMB CURRY RECIPE | MYRECIPES

Classic Lamb Curry Recipe | MyRecipes image

Lamb curry is a classic dish from northern India and the most popular of all curries. You can vary by substituting other ingredients in place of the lamb and adjusting the cooking time. For example, use an equal quantity of beef or veal, a 3-pound skinned and cut chicken, 1 1/2 pounds shelled and deveined shrimp, or 1 1/4 pounds mixed vegetables, such as cauliflower, potatoes, and carrots.

Provided by MyRecipes

Yield 4 servings (serving size: 1 cup lamb mixture and 1 cup rice)

Number Of Ingredients 20

Ingredients

Cooking spray
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 teaspoon vegetable oil
1 ½ cups chopped onion
5 whole cloves
3 cardamom pods
2 bay leaves
1 (3-inch) cinnamon stick
1 tablespoon ground coriander seeds
1 tablespoon paprika
2 tablespoons minced peeled fresh ginger
2 teaspoons Garam Masala
½ teaspoon ground red pepper
½ teaspoon ground turmeric
2 garlic cloves, minced
2 cups finely chopped plum tomato (about 1/2 pound)
1 ½ cups water
½ teaspoon salt
½ cup chopped fresh cilantro, divided
4 cups hot cooked long-grain rice

Steps:

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.
Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute. Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro.

Nutrition Facts : Calories 457 calories, CarbohydrateContent 46.8 g, CholesterolContent 112 mg, FatContent 11.2 g, FiberContent 4.5 g, ProteinContent 40.4 g, SaturatedFatContent 3.5 g, SodiumContent 477 mg

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SKILLET LAMB CHOPS RECIPE: HOW TO MAKE IT - TASTE OF HOME

These mildly seasoned chops are so satisfying, particularly if you enjoy lamb for holiday dinners. Field editor Alpha Wilson of Roswell, New Mexico shares the recipe.
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Cuisine Mediterranean
Calories 288 calories per serving

In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

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