Lamb Chops With Curried Pears Recipes

CURRIED LAMB CHOPS

Steps:

• In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.

CURRIED LAMB

Steps:

• Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
• Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
• Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.

CURRIED LAMB CHOPS

Steps:

• Preheat oven to 400 degrees. Combine curry powder and salt in a shallow bowl. Coat lamb chops thoroughly on all sides.
• Heat a large skillet over medium-high heat, and add oil. When hot, add lamb chops, working in batches so as not to overcrowd pan; cook until well browned on both sides, 3 to 4 minutes per side. Transfer to a rimmed baking sheet.
• Roast until chops are cooked to desired doneness, 6 to 8 minutes for medium-rare. Remove from oven; serve hot.

LAMB WITH PEARS

Steps:

• In a large saucepan, brown the scallions in the grape seed oil. Add the Lamb steaks and brown on both sides. Put enough water in the sauce pan to half cover the meat and scallions.
• Sprinkle in the spices, stir until well mixed, and simmer.
• In another pan combine the butter with the remaining grape seed oil. Make sure the butter doesn't burn or brown. Add the sliced pear and caramelize the fleshy parts, NOT the skin. Add this to the Lamb and scallions. Cover and simmer until done to your liking.
• Serve with roti, paratha, or boiled potatoes. Goes well greek salad, tabouli, or chick-pea salad on the side.

CURRY LAMB CHOPS

Steps:

• In a medium skillet, warm the oil and brown lamb chops on all sides; drain excess fat.
• Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb.
• Cover and simmer for 15 to 20 minutes or until meat is tender.
• Remove the chops and keep warm while preparing the sauce.
• Combine the cornstarch and water until smooth; stir into pan drippings.
• Bring to a boil and cook, stirring constantly for 2 minutes or until thickened.
• Serve chops on top of cooked rice or couscous and pour gravy over.

LAMB CHOPS WITH CURRIED PEARS

Steps:

• Slather the lamb chops with 2 teaspoons of olive oil and rosemary. Let marinate at room temperature for 15 minutes to overnight in the refrigerator. In the meantime, make the spicy pears. Heat a frying pan over medium heat. Add the butter, and when the butter is bubbling add the jalapeno pepper and the curry powder. Saute for 1 minute, until the curry and pepper is fragrant. Take care not to burn the mix; you may have to turn the heat down. Whisk in the lime juice, honey and the soy. Add the pears and stir to coat the pears. Cover, turn the heat to low and let simmer for 10 minutes until the pears are softened. Discard the large jalapeno peppers. Season the lamb chops with salt. Heat a frying pan over high heat. When the pan is very hot, add the 1 tablespoon of olive oil and swirl to coat. Add the lamb chops in a single layer, not touching. Fry for 2-3 minutes each side, depending on thickness of the lamb chops. Serve with spicy pears. Makes 4 servings.