Herby Redcurrant Lamb Chops Recipes

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GARLIC AND HERB CRUSTED LAMB CHOPS



Garlic and Herb Crusted Lamb Chops image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 22m

Yield 6 to 8 servings

Number Of Ingredients 7

6 to 8 large cloves garlic, quartered
2 cups panko bread crumbs (Japanese)
3 to 4 sprigs fresh rosemary, stripped from the stems
1/4 to 1/2 cup olive oil
Salt and freshly ground black pepper
6 to 8 loin lamb chops
1/4 cup grapeseed oil

Steps:

  • Preheat oven to 325 degrees F.
  • Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

HERBED LAMB CHOPS



Herbed Lamb Chops image

This nicely seasoned lamb tastes marvelous whether sauteed on the stovetop or grilled on a hibachi. For a special meal, serve with parsley rice, fruit cups, spinach salad and lemon tarts.-Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 teaspoon each dried thyme, oregano and rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
Dash paprika
4 lamb rib or loin chops (about 1-1/4 inches and 6 ounces each)
1/3 cup canola oil
1/4 cup lemon juice
3 bay leaves
1 teaspoon grated lemon zest
1 tablespoon butter, softened

Steps:

  • In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub remaining herb mixture over both sides of lamb chops. In a shallow dish, combine the oil, lemon juice, bay leaves and lemon zest. Add chops and turn to coat. Let stand for 5 minutes; drain., In a large skillet, brown chops for 2 minutes on each side. Reduce heat to medium. Cover and cook for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with butter and sprinkle with reserved herb mixture.

Nutrition Facts : Calories 291 calories, Fat 22g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 376mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein.

HERBY LAMB COBBLER



Herby lamb cobbler image

This warming cobbler is impossible to resist on a winter's day, but is so delicious you'll be cooking it up all year round

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h10m

Number Of Ingredients 18

1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into pieces
900g lamb neck fillets, cut into large chunks
350g baby onion, peeled
5 carrots, cut into large chunks
350g small button mushroom
3 tbsp plain flour
3 bay leaves
small bunch thyme
350ml red wine
350ml lamb or beef stock
large splash Worcestershire sauce
350g self-raising flour
4 tbsp chopped mixed herb, including thyme, rosemary and parsley
200g chilled butter, grated
juice 1 lemon
5 bay leaves
beaten egg, to glaze

Steps:

  • Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.
  • After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 1.5cm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

Nutrition Facts : Calories 963 calories, Fat 60 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 2.89 milligram of sodium

EASY HERBED LAMB CHOPS



Easy Herbed Lamb Chops image

This lamb chop recipe is a family favorite. We've been making it for years for special family occasions.

Provided by WYERA

Time 45m

Yield 12

Number Of Ingredients 12

2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon garlic powder
2 teaspoons ground black pepper
12 raw chop with refuse, 160 g; yields excluding refuses lamb chops
½ cup olive oil
1 medium onion, chopped
leaves from 1 celery stalk, chopped
2 tablespoons salt
1 cup water, or as needed
2 tablespoons chopped fresh parsley

Steps:

  • Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
  • Heat olive oil in a large, deep frying pan over medium-high heat.
  • Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
  • Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
  • Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 1.7 g, Cholesterol 42.4 mg, Fat 17 g, Fiber 0.4 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 1199.1 mg, Sugar 0.6 g

LAMB IN REDCURRANT JELLY



Lamb in Redcurrant Jelly image

Make and share this Lamb in Redcurrant Jelly recipe from Food.com.

Provided by JustJanS

Categories     Lamb/Sheep

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

8 lamb chops
1 tablespoon oil
1 lemon
1 large onion, finely chopped
1/2 cup red currant jelly
4 teaspoons barbecue sauce
4 teaspoons tomato sauce (kechup?)
550 ml chicken stock

Steps:

  • Trim the meat of excess fat.
  • Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice.
  • Heat the oil in a large frying pan, and brown the chops well.
  • Place in an oven-proof dish.
  • Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened.
  • Add the jelly, rind and juice, stock and sauces.
  • Stir until heated through then pour over the chops.
  • Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking.
  • Remove the chops, and pour the sauce into a frying pan.
  • Boil rapidly until the sauce has reduced and thickened.
  • Return the chops to the sauce to serve.
  • This goes very well with mashed potatoes and a green vegetable.

HERB AND MUSHROOM LAMB CHOPS



Herb and Mushroom Lamb Chops image

Mom's recipes never go wrong. These moist and mouthwatering, tender lamb chops are sure to delight everyone.

Provided by Gracy F

Categories     Meat and Poultry     Lamb     Chops

Time 1h55m

Yield 4

Number Of Ingredients 18

8 (4 ounce) lamb chops
3 tablespoons olive oil
2 tablespoons ginger-garlic paste
1 tablespoon chili powder
2 teaspoons ground cumin
1 ½ teaspoons ground paprika
1 teaspoon freshly ground black pepper
½ teaspoon salt, or to taste
¼ teaspoon garam masala, or more to taste
1 tablespoon butter
1 medium shallot, minced
½ cup diced button mushrooms
3 cloves garlic, minced
1 ½ tablespoons chopped fresh rosemary, divided
1 ½ tablespoons chopped fresh thyme, divided
¼ cup red wine
1 medium lemon, cut into wedges
2 peppers chile peppers, seeded and finely sliced

Steps:

  • Pat chops dry and remove any bone fragments.
  • Mix olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala together in a glass or ceramic bowl. Rub mixture on both sides of the lamb chops. Cover chops with plastic wrap and marinate in the refrigerator for at least 30 to 40 minutes, or overnight.
  • Let chops sit at room temperature for at least 30 minutes before cooking.
  • Heat a grill pan over medium-high to high heat until smoking; add the chops. If it is a big pan, all can be cooked in one batch, if not, in 2 batches. Cook until firm and slightly pink in the centers, 3 to 4 minutes on each side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Remove to a plate.
  • Prepare sauce: Heat butter in the same pan over medium heat. Saute shallot until light golden, about 5 minutes; add mushrooms and fry until slightly browned. Add garlic and cook and stir until fragrant, about 30 seconds. Stir in 1 tablespoon each rosemary and thyme. Pour in wine and bring to a simmer while scraping up the browned bits from the bottom of the pan. Cook until reduced and thickened.
  • Remove from heat. Arrange the chops in the sauce and let sit to absorb flavors, about 5 minutes. Serve with lemon wedges and garnish with remaining rosemary and thyme; sprinkle with sliced chiles.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 11.2 g, Cholesterol 141.9 mg, Fat 44.9 g, Fiber 3.3 g, Protein 36.1 g, SaturatedFat 16.6 g, Sodium 698.8 mg, Sugar 2.1 g

HERBY REDCURRANT LAMB CHOPS



Herby Redcurrant Lamb Chops image

These succulent lamb chops with their fruity, garlic and rosemary sauce make a quick meal. For a barbecue, cook the lamb with its marinade in foil parcels over a moderate heat. Time does not include marinating.

Provided by English_Rose

Categories     Lamb/Sheep

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 tablespoons red wine vinegar
2 tablespoons red currant jelly
6 sprigs fresh rosemary
2 garlic cloves, thinly sliced
4 lamb loin chops, trimmed of fat
1 tablespoon olive oil

Steps:

  • In a shallow, non-metallic dish, mix together the red wine vinegar and redcurrant jelly. Strip the leaves from the rosemary stalks, set a few aside to garnish, and finely chop the remainder.
  • Stir into the redcurrant mixture with the garlic. Add the lamb and turn in the mixture; then allow to marinate for 5-10 minutes.
  • Heat the olive oil in a large frying pan over a medium heat, then add the lamb with its marinade and cook for 15-20 minutes, turning halfway through, until the lamb is done to your liking and the sauce has reduced to a sticky consistency.
  • Serve the lamb with mashed potatoes and steamed snow peas. Garnish with the reserved rosemary.

Nutrition Facts : Calories 357.3, Fat 28.7, SaturatedFat 11.6, Cholesterol 70.3, Sodium 57.9, Carbohydrate 7.9, Fiber 0.1, Sugar 5.4, Protein 15.6

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