Fancy Curried Lamb Chops With Asparagus Spears Recipes

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LAMB/SHOULDER CHOPS - AVEC CREAMY ASPARAGUS/RICOTTA/CURRY SAUCE



Lamb/Shoulder Chops - Avec Creamy Asparagus/Ricotta/Curry Sauce image

Lamb Shoulder Chops are probably not a purchase consideration as frequently as the more popular lamb chop, because of the less tender quality, less attractive appearance. However, the beauty of Lamb Shoulder Chops is in their versatility. Cook them up as a "chop" a "steak", marinate and barbecue as you would the more expensive lamb cut, or cut them up and make a delicious hot-pot, fit for kings and their courtege. Overnight marinating transform these Cinderellas into the Belle-of-the-Ball. Accompaniments could include boiled, creamy parslied potatoes, lemony-fiddleheads in season, broccoli/slivered almond casserole, or just a big old-country endive salad with an extra-virgin olive oil/balsamic vinegar dressing. Too many flavours would, after all detract from the Lamb/Shoulder Chops. You will, of course, serve your favourite white wine(s), or red(s) if you prefer, or both for your guests' preference. If your guests bring wine, serve their selection - save yours for future dinner parties, because your guests will want to return for a repeat performance. I suggest you prepare your accompaniments while the meat is baking so everything will be ready at the same time. Prep. time does not include the 24-hour marinating process. Cook time includes oven baking, and all stove-top cooking.

Provided by TOOLBELT DIVA

Categories     Lamb/Sheep

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 22

10 shoulder lamb chops
1 medium vidalia onion, thinly sliced
5 fresh roma tomatoes, skinned and halved
1 cup olive oil (you might not use it all)
2 tablespoons butter
1 1/2 cups dry breadcrumbs, finely grated
2 tablespoons grated parmesan cheese or 2 tablespoons romano cheese
1 -2 cup all-purpose flour (for dredging, you may not use it all)
2 eggs, well beaten
1 tablespoon cold water
1 1/4 cups milk
1 tablespoon olive oil
1 cup white wine
1 teaspoon crushed garlic
1/4 teaspoon sea salt
1/8 teaspoon crushed black pepper
1 teaspoon masala curry powder
1/8 teaspoon cayenne powder
1 cup ricotta cheese
8 -10 asparagus spears
1/2 cup 35% cream (or whipping cream)
1 1/2 tablespoons cornstarch

Steps:

  • Prepare MARINADE the night before your dinner party.
  • Of the MARINADE and SAUCE ingredients mix ONLY first seven in your Processor, or Blender.
  • Reserve last four ingredients for future use.
  • Remember to use only the first seven ingredients.
  • Remove excess fat from around the outside of shoulder chops.
  • Leave the bone in, if there is one.
  • Place chops in a covered container large enough to accommodate all, even if you have to"double-row" them.
  • Pour MARINADE over shoulder chops, cover and place in refrigerator.
  • Allow to marinate 24 hours; be sure the chops are all well covered with the MARINADE.
  • Baste chops periodically to ensure good saturation.
  • Keep covered during the marinating process.
  • Next day, when you are ready for cooking: Remove shoulder chops from MARINADE; pat dry with paper toweling and set aside.
  • Reserve the MARINADE for later use in the sauce preparation.
  • In a saucepan and 1/2 cup water, over medium heat,cook asparagus spears for 5-7 minutes.
  • Because of the quantity, you may have to do this in a couple of batches.
  • Remove asparagus spears from water and reserve for use in SAUCE preparation.
  • Discard the water.
  • Skin the Roma tomatoes by dipping in very hot water for a few minutes; the skin should slide off easily.
  • Slice off the tops and discard; cut skinned tomatoes in half, lengthwise.
  • Cover and set aside for later use.
  • In a large skillet, heat 1 Tbsp of the olive oil; add the butter. (Watch it does not burn).
  • Saute all the onions, stirring frequently; transfer to a small bowl.
  • Mix in 1/2 Tbsp grated parmesan or Romano cheese. Cover and set aside for later use.
  • In the same skillet, add a little more olive oil for browning.
  • Lightly cook tomato halves, flat side only, until just brown.
  • Transfer to a plate and sprinkle balance of grated parmesan or Romano cheese on the tomatoes; Cover and set aside for later use.
  • Add water to two eggs and beat well with a hand mixer or rotary beater.
  • At this point you should take out your shallow oven pan or a shallow pan large enough to accommodate all the chops at one time.
  • PREHEAT OVEN TO 325°F.
  • In four separate containers, place the milk, flour, well-beaten eggs, bread crumbs, Add more olive oil to the skillet, as needed.
  • Prepare the chops in the following order: Soak in milk, dredge in flour, dip in beaten eggs, finally in bread crumbs.
  • Brown both sides of chops quickly in skillet; remove to shallow oven pan.
  • Give the onions and grated cheese an additional toss to coat well.
  • Spoon onions over the breaded chops, dividing equally.
  • Top-off with one tomato half, flat side down, on each chop.
  • Use up all of the grated cheese bits, as well.
  • Bake uncovered, in preheated oven for 35 minutes.
  • Turn down oven to 275°F and continue cooking for an additional 10 minutes.
  • While the meat is baking, prepare the Creamy, Asparagus/Ricotta/Curry Sauce SAUCE PREPARATION: In a saucepan, over medium heat, bring MARINADE/SAUCE mixture to a boil.
  • Turn heat down and continue to simmer for about 10 minutes, mixing occasionally.
  • Remove from heat and allow to cool for about 10 minutes.
  • Add cooked asparagus, ricotta cheese and a little of the cooked MARINADE/SAUCE mixture to your food processor.
  • Process on "pulse cycle" for a few minutes or until ricotta cheese and asparagus are well blended.
  • Continue to gradually add all of the MARINADE/SAUCE mixture, through feed tube, until smooth.
  • You now have the basis for the SAUCE.
  • Transfer SAUCE to saucepan; bring to a boil, then simmer over low heat for about 5 minutes.
  • Remove from heat and set aside.
  • Put all of the cornstarch into a medium-sized bowl.
  • Make a roux by gradually whisking 35% cream (or whipping cream) into the cornstarch, whisking continuously, until all of the cream has been used, and roux is very smooth.
  • Gradually,and gently transfer about 1/4 cup of the SAUCE mixture to the roux.
  • Continue whisking as you gradually add additional SAUCE to the roux.
  • Remember you are working with very hot ingredients; please be careful; do not burn yourself.
  • Pour the mixture back into the saucepan, whisking continuously.
  • Turn down heat as low as possible.
  • Allow to thicken while whisking.
  • Whisk again, just before spooning onto chops.
  • Turn off the oven.
  • Transfer Lamb Chops from oven pan to dinner plates.
  • Spoon the CREAMY ASPARAGUS RICOTTA/CURRY SAUCE over the Lamb Chops, and serve while still hot.

Nutrition Facts : Calories 607.8, Fat 44.5, SaturatedFat 13, Cholesterol 92.8, Sodium 340, Carbohydrate 35.6, Fiber 2.5, Sugar 3.5, Protein 12.4

CURRY LAMB CHOPS



Curry Lamb Chops image

"My husband and I are retired but busy, so I rely on quick dishes like this."-Lois Szemko, East Islip, New York.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

4 bone-in lamb loin chops (4 ounces each)
1 tablespoon canola oil
3/4 cup orange juice
2 tablespoons reduced-sodium teriyaki sauce
2 teaspoons grated orange zest
1 teaspoon curry powder
1 garlic clove, minced
1 teaspoon cornstarch
2 tablespoons cold water
Hot cooked rice, optional

Steps:

  • In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange zest, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired.

Nutrition Facts : Calories 337 calories, Fat 17g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 402mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS



Roasted Lamb Chops with Charmoula and Skillet Asparagus image

Charmoula, an aromatic Middle Eastern herb and garlic sauce, combines mint, parsley, sweet smoked paprika, cilantro, and cumin. It comes together in minutes in the food processor, and the lamb can marinate all day.

Yield Makes 4 servings

Number Of Ingredients 16

1 tablespoon cumin seeds
1 1/2 cups (lightly packed) fresh flat-leaf parsley leaves
1/2 cup (lightly packed) fresh mint leaves
1/2 cup (lightly packed) fresh cilantro leaves
2 large garlic cloves
1 tablespoon sweet smoked paprika (pimentón dulce) or Hungarian sweet paprika
1 teaspoon kosher or other coarse salt
1/4 teaspoon cayenne
6 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces
3 tablespoons chopped shallots
1 teaspoon finely grated lemon peel

Steps:

  • Heat a small skillet over medium heat. Add the cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to a food processor. Add the parsley, mint, cilantro, garlic, paprika, salt, and cayenne to processor. Using on/off turns, process until a coarse paste forms. With the machine running, gradually add 4 tablespoons of olive oil. Transfer 2 tablespoons charmoula to a small bowl; whisk in the lemon juice and remaining 2 tablespoons oil. Cover and chill sauce to serve with lamb.
  • Transfer the remaining charmoula to a large resealable plastic bag. Add the lamb chops; seal the bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
  • Let the lamb and charmoula sauce stand in a bowl at room temperature for 1 hour.
  • Preheat the oven to 500°F. Line a rimmed baking sheet with foil and place a rack on the prepared baking sheet. Place the lamb on the rack and sprinkle with salt and pepper. Roast until a thermometer inserted into the center registers 130°F for medium-rare, about 13 minutes. Transfer the lamb to a platter. Tent with foil and let rest 5 minutes.
  • Melt the butter with oil in a heavy large skillet over high heat. Add the asparagus and sauté until tender, stirring often, about 3 minutes. Add the shallots and lemon peel; sauté 1 minute. Season to taste with salt and pepper.
  • Place 2 lamb chops on each of 4 plates. Divide the asparagus among the plates. Drizzle the lamb and asparagus with charmoula sauce, passing any remaining sauce alongside.

BROILED LAMB CHOPS WITH A MINT-ORANGE LIQUEUR SAUCE AND WHITE ASPARAGUS



Broiled Lamb Chops with a Mint-Orange Liqueur Sauce and White Asparagus image

Provided by Vic "Vegas" Moea

Time 55m

Yield 4 servings

Number Of Ingredients 13

1/2 cup orange liqueur (recommended: Grand Marnier)
3 sprigs fresh mint, leaves chopped
1/4 cup beef stock
2 tablespoons butter
Kosher salt and freshly ground black pepper
2 racks of lamb, frenched and cut into chops
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 sprigs fresh rosemary, leaves chopped
2 tablespoons butter
2 tablespoons olive oil
2 bunches white asparagus, bottoms trimmed
Kosher salt and freshly ground black pepper

Steps:

  • For the sauce: In saute pan add the orange liqueur. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the stove top over medium-high heat and gently swirl to reduce the flames. Add the mint and beef stock and reduce by half. Finish the sauce with the butter and season with salt and pepper. Hold warm. For the lamb: Preheat the oven to broil.
  • Sprinkle the lamb with salt, pepper and rosemary. Broil the lamb 2 minutes per side for medium-rare. Remove and let rest 5 minutes under foil .
  • While the lamb is resting, start the asparagus: Heat a saute pan over medium-high heat. Add the butter, olive oil and asparagus and saute until the asparagus is al dente, about 7 minutes. Season with salt and pepper.
  • To serve, place 2 to 3 lamb chops per plate, drizzle with the sauce and garnish with the asparagus.

ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS



Roasted Lamb Chops with Charmoula and Skillet Asparagus image

Provided by Molly Stevens

Categories     Food Processor     Garlic     Herb     Lamb     Onion     Vegetable     Freeze/Chill     Marinate     Roast     Sauté     Lamb Chop     Asparagus     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

Charmoula
1 tablespoon cumin seeds
1 1/2 cups (lightly packed) fresh Italian parsley leaves
1/2 cup (lightly packed) fresh mint leaves
1/2 cup (lightly packed) fresh cilantro leaves
2 large garlic cloves
1 tablespoon sweet smoked paprika (pimentón dulce)* or sweet Hungarian paprika
1 teaspoon coarse kosher salt
1/4 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice
Lamb
8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces
3 tablespoons chopped shallot
1 teaspoon finely grated lemon peel
*Sometimes labeled sweet pimentón de La Vera; available at some supermarkets, at specialty foods stores, and from tienda.com.

Steps:

  • For charmoula:
  • Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
  • For lamb:
  • Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
  • Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
  • Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
  • Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
  • Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.

CURRIED SARATOGA LAMB CHOPS



Curried Saratoga Lamb Chops image

"Saratoga lamb chops" are made from a shoulder muscle which is rolled and fastened with small skewers to hold it together, and then cut into "chops" about 1 to 1 1/2 inches thick.

Provided by Dee514

Categories     Lamb/Sheep

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 11

6 saratoga lamb chops
2 tablespoons shortening
salt, to taste
pepper, to taste
1 (17 ounce) can apricots in syrup
1 tablespoon lemon juice
1/4 cup sliced green onion (with tops)
1/2 teaspoon curry powder
1 tablespoon cornstarch
1 tablespoon cold water
hot cooked rice

Steps:

  • Drain apricots, reserve syrup; set apricots and syrup aside.
  • In a frying pan or skillet, brown chops in hot shortening; season with salt and pepper.
  • Drain excess fat from pan.
  • Add lemon juice, onion and curry to reserved syrup, mix well and pour over chops.
  • Cover pan and simmer for 40-45 minutes.
  • Remove chops from pan, and keep warm.
  • Mix cornstarch with 1 Tablespoon cold water, sir into sauce.
  • Cook and stir sauce until thick and bubbly.
  • Add apricots, and heat through.
  • Serve chops with sauce on a bed of rice.

Nutrition Facts : Calories 813, Fat 59.3, SaturatedFat 24.5, Cholesterol 140.6, Sodium 114.7, Carbohydrate 38.2, Fiber 2.9, Sugar 32.2, Protein 32.1

SWEET CURRIED LAMB CHOPS



Sweet Curried Lamb Chops image

A sweet curry that even the kids love with a rich fruity sauce, best with rice or mashed potatoes to soak the sauce up.

Provided by Sandra Williamson

Categories     Lamb/Sheep

Time 2h22m

Yield 4 serving(s)

Number Of Ingredients 13

6 -8 lamb chops
2 ounces butter
2 onions, peeled & sliced
1/2 cup tomato sauce
2 tablespoons flour
4 teaspoons brown sugar
2 teaspoons curry powder
2 tablespoons fruit chutney
1 teaspoon ground ginger
1 teaspoon dry mustard
4 tablespoons white vinegar
1 1/2 cups water
2 tablespoons chopped parsley

Steps:

  • Melt butter in pan, add chops, brown well on both sides (I always well cook the chops at this stage).
  • Arrange browned/cooked chops in a single layer in an oven-proof dish.
  • Add onions to remaining pan drippings, cook 1-2 minutes, remove from pan, and put on top of chops.
  • Place flour, sugar, curry, mustard and ginger in saucepan, mix well.
  • Add vinegar, blend until smooth.
  • Add water, tomato sauce and chutney, stir constantly over heat until mixture boils and thickens.
  • Pour thickened sauce over the chops and onions, cover.
  • Bake in moderate oven for 1.5-2 hours or until chops are tender.
  • Stir in chopped parsley (To save time you can microwave the whole lot at this stage until the chops are tender, also cooking the chops well at the beginning will also save time).

CURRIED LAMB CHOPS WITH SAVOURY RICE



Curried Lamb Chops With Savoury Rice image

Adapted from local womens magazine. This recipe is quick and easy to make, and it's oh so delicious for the whole family!

Provided by angelnz

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

6 -8 lamb leg chops
1 tablespoon oil
2 onions
1 tablespoon curry powder
1 tablespoon chicken stock
salt, pepper
1 cup mushroom soup
1 cup water
savoury rice
1 cup rice
1 slice bacon
1/2 cup chopped gherkin
2 tablespoons oil
2 tablespoons chopped parsley

Steps:

  • Grill the chops until tender.
  • While they are cooking, heat the oil in a large saucepan, add the chopped onions and saute until transparent.
  • Add the curry powder and stock powder and cook for 2 minutes.
  • Add soup and water and stir over a low heat for 5 minutes.
  • Add the cooked chops, simmer for 5-10 minutes until heated through.
  • Season with salt and pepper.
  • Serve with Savoury Rice.
  • Savoury Rice.
  • Put the rice into a large saucepan of boiling salted water and boil for 12-15 minutes until tender.
  • Drain water out.
  • Heat oil in a large frying pan, add chopped bacon, saute lightly for 2 minutes.
  • Add rice, gherkins and parsley.
  • Reheat stirring with a fork.

Nutrition Facts : Calories 349.1, Fat 14.6, SaturatedFat 2.5, Cholesterol 4, Sodium 541.8, Carbohydrate 49, Fiber 2.4, Sugar 3.2, Protein 5.4

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