LAMB LOIN CHOPS IN THE OVEN
Lamb Loin Chops In The Oven - perfectly cooked, juicy and tender lamb loin chops, seasoned with salt, pepper, thyme and garlic, seared on the stove top and finished cooking in the oven
Provided by Lyubomira
Categories Main Course
Time 7m
Number Of Ingredients 6
Steps:
- Take out the lamb chops from the fridge and let them sit at room temperature for 20 minutes.
- Preheat oven to 400 F.
- Drizzle olive oil on both sides of the lamb chops and season with salt, black pepper (optional), garlic and thyme.
- Heat 1 tbsp of olive oil in a large oven safe skillet.
- Add the chops and cook for 2-3 minutes per side, until brown.
- Transfer to the oven and cook for at least 10 minutes for rare, 15 minutes for medium and 20-22 minutes for well done.
- Remove from the oven, let the chops rest in the pan for 5 minutes, then serve.
Nutrition Facts : Calories 411 kcal, Protein 18 g, Fat 36 g, SaturatedFat 14 g, Cholesterol 83 mg, Sodium 354 mg, ServingSize 1 serving
BEST EVER LAMB CHOPS
My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
BRAISED LAMB CHOPS
my mother made something similar, this is a kicked up version. i hadn't cooked this in years, then i saw it at the butcher, served it with israeli couscous
Provided by chia2160
Categories Lamb/Sheep
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- heat oil in large pan on stovetop, med hi heat.
- add onions and garlic, cook to soften.
- combine spices, rub on both sides of chops and brown on both sides.
- remove from pan.
- add wine, to deglaze the pan, reduce to half.
- add water, bring to boil.
- add chops and juices back to pan, cover, simmer 1 hour.
NORTH AFRICAN LAMB CHOPS
This recipe for lamb chops is made special by the chermoula, a North African herb sauce that can be made a day ahead.
Provided by Rachael Narins
Categories Main
Number Of Ingredients 20
Steps:
- Season the lamb chops with salt and place in a shallow dish.
- To make the chermoula, combine the cilantro, parsley, garlic, cumin, paprika, thyme, turmeric, lemon peel, oil, lemon juice, and pepper flakes in a food processor and process until smooth. Season to taste with salt and pepper.
- Pour three-quarters of the chermoula over the lamb and rub in. Cover and let marinate for up to 10 hours in the refrigerator. Store the remaining chermoula in the refrigerator (bring to room temperature before serving).
- To make the couscous, bring the water to a boil in a small saucepan. Add the couscous, dried mint, and salt. Cover and turn off the heat. Let steam for 8 minutes. Remove the lid and fluff the couscous with a fork. When slightly cooled, fold in the lemon zest and juice and the fresh mint, reserving some mint for garnish.
- Heat a 12-inch cast-iron skillet over medium-high heat. Remove the chops from the marinade, wiping off any excess. Arrange half of the chops in the pan in a single layer, taking care not to crowd them. Cook until well browned on both sides, turning as needed, about 8 minutes total. Repeat with the other half of the chops.
- Let the chops rest for 5 minutes before serving with the minted couscous and the remaining chermoula, garnished with the reserved fresh mint.
Nutrition Facts : Calories 1239 kcal, Carbohydrate 98 g, Protein 53 g, Fat 68 g, SaturatedFat 27 g, Cholesterol 167 mg, Sodium 945 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving
SEARED LAMB LOIN CHOPS
Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 3
Steps:
- Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.
GRILLED LAMB LOIN CHOPS WITH ZA'ATAR
Middle Eastern spiced grilled lamb chops
Provided by Cheryl Bennett
Time 2h20m
Number Of Ingredients 8
Steps:
- Mix marinade and coat lamb chops completely with the marinade. Refrigerate for 2 hours.
- Remove from marinade, pat dry. Heat grill to medium-high heat.
- Sprinkle lamb chops with za'atar and salt.
- Place lamb chops on the grill and cook for 6 minutes over medium to medium-high heat.
- Flip over and cook for another 6 minutes over medium heat. (turn down to medium low if needed)
- Remove from grill and let rest for 5 minutes before eating.
- A fresh squeeze of lemon is also nice on these.
Nutrition Facts : Calories 952 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 209 milligrams cholesterol, Fiber 1 grams fiber, Protein 46 grams protein, SaturatedFat 34 grams saturated fat, Sodium 1323 milligrams sodium
PAN SEARED LAMB LOIN CHOPS
Made with rosemary, garlic, and butter to compliment the natural richness of the lamb, these Pan Seared Lamb Loin Chops are simple to prepare with in a cast iron pan and have the wonderful crust you get at a nice restaurant!
Provided by Amy Nash
Categories Main Course
Time 42m
Number Of Ingredients 8
Steps:
- Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
- Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
- Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
- Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
- Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.
Nutrition Facts : Calories 871 kcal, Carbohydrate 2 g, Protein 37 g, Fat 79 g, SaturatedFat 35 g, TransFat 1 g, Cholesterol 197 mg, Sodium 1390 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 39 g, ServingSize 1 serving
LAMB CHOPS IN OVEN (MARINATED)
How to cook lamb chops in oven. Start by flavoring them with a delicious Dijon mustard dill marinade, sear, bake and rest.
Provided by CraftBeering
Categories Pairing Beer and Food
Time 15m
Number Of Ingredients 14
Steps:
- Make a marinade by mixing the listed ingredients. Completely cover the lamb chops and refrigerate for 1 to 12 hours in a glass container with a lid or sealed plastic bag.
- Preheat the oven to 400 F. Scrape off the marinade from the lamb chops and discard. Pat them dry.
- Over medium-high heat heat an oven-safe heavy bottomed skillet and add 1 tbsp olive oil. Season the chops with salt and pepper and sear them for 1.5 minutes per side.
- Transfer to the oven and cook until the internal temperature reaches 135 F for medium (about 8 minutes), or 125 F for medium-rare (about 6 minutes).
- Take out the chops from the oven, transfer to a plate, cover with foil and let rest for 5 minutes.
- While the chops are resting you can prepare the Dijon Mustard Dill Sauce. In the same skillet where you cooked the chops over medium heat add the cream, mustard and honey. Stir to mix and simmer for 5 minutes. Remove from heat, add the dill, stir and transfer to a serving dish. Alternatively add the rested lamb chops to the sauce in the skillet and serve family style.
Nutrition Facts : Calories 416 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 36 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1153 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
PAN FRIED LAMB CHOPS RECIPE
Quick and easy, you'll have these pan fried lamb chops on the table in no time at all. There may not be a lot of meat on each one, but they sure are delicious. Plan accordingly per person.
Provided by Steve Gordon
Categories Main Dish
Time 15m
Yield Varies
Number Of Ingredients 2
Steps:
- Allow lamb chops to come up to room temperature before cooking.
- Add salt and pepper to both sides of the chops.
- Heat a skillet to Medium heat on your stove top.
- Stand the chops up, fat edge down, in the heated skillet.
- Let them cook for about 2 to 3 minutes.
- Lay chops down on the flat side, cook for 3 to 4 minutes.
- Flip chops over, continue to cook until done.
- Chops are done when internal temperature reaches 145F degrees.
- Remove from skillet when done. Place on plate and let rest for 5 minutes before serving.
- Enjoy!
SEARED LAMB LOIN CHOPS
Most people are familiar with fancy-pants, bone-in, Frenched lamb rib chops which are also absolutely delectable, but don't realize there are actually three cuts of lamb chops - shoulder cheapest cut, rib moderately priced, and the loin most expensive. The loin chops are thick, meaty, incredibly tender, heart-shaped cuts from the lower portion of the lamb's back, behind the ribs. Loin chops are best prepared by seasoning simply, but liberally, then searing over high heat. Serve at medium-rare 57°C internal temperature or medium 62°C and pair with a full-bodied red wine such as a Cabernet Sauvignon, Merlot or Shiraz. The product you purchase and timing in your process are critical to success in searing mouth-watering lamb loin chops with fresh mint-pistachio pesto. Here are a few tips to keep in mind: Purchase great lamb chops. Your local butcher is an expert in recommending great cuts of meat - this individual should be your best friend. If you don't have access to a butcher, keep in mind three things: thickness, colour, and marbling. Lamb chops should be no thinner than 2.5cm, and ideally between 3.8 and 5cm thick. The chops should be pink. The darker the shading towards red indicates an older, less flavourful cut of meat. There should be a good deal of marbling in the lamb. This fat between the muscle fibres amplifies and carries flavour throughout the chop. Start with the end in mind. Work your way backwards through the recipe so your timing is perfect. Example: The recipe requires 5 minutes of resting the meat before serving, 6-10 minutes for grilling, 1 hour of marinating and 15 minutes to prep. That's 90 minutes. Only 20-25 minutes is active prep and grilling time. So, use the inactive time wisely. During the marinating time, dry roast the pistachios, prepare the pesto, uncork and drink the wine. During the time allocated to resting the grilled lamb chops, prepare serving plates and drink wine. After serving the loin chops and pesto, drink wine. This is a low-maintenance recipe. Let your Char-Broil barbecue grill do the work! Sear the chops over medium high, direct heat, with an uncovered grill lid, and only touch the chops three times. First touch: Place the seasoned chops on the grill grates. Second touch: Turn over halfway through grilling 3-4 minutes per side for medium rare, 4-6 minutes per side for medium. Third touch: Remove the chops from the grill and place under a tin foil tent to rest. No other poking, prodding, flipping or managing of the meat is required. Now off to your local butcher to buy loin chops, then back home for a hot date with your TRU-Infrared™ grill by Char-Broil® and a few bottles of red wine. Cheers!. Seared lamb loin chops with a fresh mint-pistachio pesto - Incredibly versatile recipe that can be served to a crowd or on date night for two. Simplistic in preparation and execution, but dynamic in presentation and taste.
Provided by Char-Broil
Yield 2-4
Number Of Ingredients 18
Steps:
- Lamb Chops. 1. Place the lamb chops in an airtight plastic bag. Mix the olive oil, garlic, thyme, brown sugar, cayenne pepper, salt and pepper thoroughly and add to the bag. Seal and refrigerate 1-4 hours, turning occasionally. 2. Remove the chops from refrigerator 20 minutes before cooking, bringing the meat back to near room temperature. 3. Preheat the grill to high. 4. Gently lay the lamb chops over direct heat of the grill's hottest grates, searing for 3-4 minutes per side for medium rare 57°C internal temperature or 4-6 minutes per side for medium 62°C. 5. Remove the chops from the grill and immediately, place them under a tin foil tent for 3-5 minutes to rest. Serve with Mint-Pistachio Pesto. 1. Preheat the oven to 180°C. 2. Dry roast the pistachios, in single layer, on a lined baking sheet for 8-10 minutes or until just fragrant. Remove from the oven and set aside to cool. 3. Pulse together all the ingredients, except the oil, in a food processor. 4. Pour the olive oil ¼ cup at a time, pulsing until the desired consistency is achieved. 5. Season to taste with salt and pepper.
GRILLED LAMB LOIN CHOPS
Don't let their small size fool you, these chops are packed with maximum flavor! Try and find loin chops that are at least 1-inch thick for best results. These are best served medium to medium-rare, but add a few extra minutes per side if you prefer them a little more done.
Provided by France C
Categories Meat and Poultry Recipes Lamb Chops
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chops with salt and pepper.
- Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 0.7 g, Cholesterol 168.3 mg, Fat 43.9 g, Protein 42.5 g, SaturatedFat 17.2 g, Sodium 168.7 mg, Sugar 0.1 g
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