Lamb Chops Bandit Style Recipes

BEST EVER LAMB CHOPS

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.

BRAISED LAMB SHOULDER CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
• Saute onion and garlic in reserved drippings until tender, about 5 minutes.
• Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 3 hours.
• Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

INDIAN LAMB CHOPS RECIPE BY TASTY

Steps:

• Mix together the spices, ginger, garlic paste, and water in a bowl.
• Trim the lamb chops and marinate in the spice mixture for 30 minutes.
• In a pressure cooker, saute the onions and tomatoes. Then add the marinated lamb chops and cook slowly on a low flame for 10 whistles until well done and tender.
• Once the lamb is cooked, remove it from the pressure cooker and set aside to cool.
• Reduce the remaining liquid in the cooker to form a thick sauce.
• Just before serving, grill the lamb chops on a hot griddle with sesame oil. Baste generously with the reduced sauce and serve hot.

LAMB CHOPS BANDIT-STYLE

Steps:

• Brown each lamb chop on both sides. Remove from pan. Gently fry the onion until golden brown. Remove from heat.
• Brush 6 squares of aluminum foil, shiny side down, with butter until lightly coated.
• Place one lamb chop in the centre of each piece of foil. Top with potato slices to cover each chop, and a dash of worcestershire sauce. Add onion rings to taste.
• Top with tomato slices to cover potato and sprinkle with oregano.
• Top with a layer of grated cheese and wrap sandwich style to seal air-tight, being careful to leave room for cheese to bubble.
• Place on an oven tray and bake at 180oC for 1 hour.
• Serve with garden salad and crusty bread.
• Alternatively, include mushrooms, salami or pruchetta or anything suitable for a pizza, or substitute worcestershire sauce for oyster sauce. Use a black permanent marker to note on the foil who each chop is for with initals.
• Scotch Fillet steaks work well with this recipe as an alternative to chops.
• Chops can also be cooked using a casserole dish. Simply cover the base with chops, then layer as above, making sure the dish has either a lid or foil to seal (same baking time).

LAMB CHOPS BANDIT STYLE - ARNI PALIKARI

Steps:

• Grease a frying pan lightly and fry lamb until browned on each side but not cooked through.
• Place each chop or steak on a 25 cm (10 inch) square of foil.
• Drain fat from pan, add butter, onion and garlic and fry gently until onion is soft.
• Spoon on top of meat, leaving butter in pan.
• Place 2 slices of potato on each chop and brush with this butter.
• Top with slices of tomato and sprinkle lightly with oregano or rigani.
• Finish with a slice of cheese on top and fold foil, using double folds to seal each package completely.
• Place close together in a baking dish (cheese uppermost) and cook in a moderately slow oven for 1-1/2 hours.
• Serve packages directly onto individual plates.
• Accompany with a tossed green salad.

GRILLED LAMB CHOPS WITH PINK PEPPERCORN SAUCE

Steps:

• Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
• Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
• Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
• To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.