Lamb Chops With Feta Cheese Nuwaveflavorwave Recipes

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LAMB CHOPS WITH DATES, FETA AND TAHINI



Lamb Chops With Dates, Feta and Tahini image

These tender little lamb rib chops have a deep, complex flavor thanks to a marinade imbued with cumin and Aleppo pepper. After a brief soak, they get quickly seared, then served with a garlicky tahini-yogurt sauce and a tangy herb salad filled with feta cheese and sweet dates. It's a festive, colorful, company-worthy main course that comes together fast.

Provided by Melissa Clark

Categories     main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

2/3 cup extra-virgin olive oil
2 teaspoons ground cumin
3 garlic cloves, crushed
1 1/2 teaspoons Aleppo pepper, or 1 teaspoon other crushed hot pepper
Juice of 1 lemon
8 lamb rib chops, 1-inch thick, Frenched (about 1 3/4 pounds)
3 tablespoons tahini
1/4 cup Greek yogurt
Kosher salt, to taste
Black pepper, to taste
1 tablespoon white wine vinegar
8 soft dates, pitted and sliced
2/3 cup crumbled barrel-aged feta cheese
1 big bunch of mint, leaves only, more for garnish
1 bunch dill, fronds only, coarsely chopped, more for garnish
1/4 teaspoon sumac

Steps:

  • In a 9-by-13-inch baking dish, combine 1/3 cup oil, the cumin, 2 garlic cloves, the Aleppo pepper and half the lemon juice. Add lamb, turn to coat, cover baking dish and chill for at least 30 minutes and up to 2 hours.
  • In a blender, combine remaining garlic clove, 3 tablespoons oil, the tahini, the yogurt, salt and pepper to taste, and 3 tablespoons water. Blend until it has the consistency of thick heavy cream, adding more water or adjusting seasoning if necessary. Set aside.
  • Heat a grill, grill pan or cast-iron skillet over high heat until very hot. Remove lamb from marinade, season with salt and pepper to taste, and cook for 1 1/2 minutes on each side for rare. If you'd like, prop each lamb chop on its fatty side to briefly sear it, around 30 seconds. Transfer to a cutting board to rest.
  • Meanwhile, in a large bowl, whisk to combine the remaining scant 3 tablespoons oil, the vinegar and salt and pepper to taste. Toss with dates, feta, mint and dill. Place on serving platter, top with lamb, and drizzle with tahini dressing. Garnish with extra herbs and sumac, and serve with remaining tahini sauce on the side. Serve immediately.

Nutrition Facts : @context http, Calories 1157, UnsaturatedFat 61 grams, Carbohydrate 44 grams, Fat 99 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 32 grams, Sodium 838 milligrams, Sugar 34 grams

EASY LAMB CHOP RECIPE WITH FETA CREAM SAUCE



Easy Lamb Chop Recipe with Feta Cream Sauce image

This easy Lamb Chop Recipe creates a tender, juicy meat in minutes. Paired with our homemade feta cream sauce, this meal is a delicacy that can be made for an easy weeknight dinner.

Provided by Kadee & Desarae

Categories     Main Course     Main Dish

Time 25m

Number Of Ingredients 8

1/3 cup plain greek yogurt
1 cup feta cheese
0.375 cups olive oil (divided)
8 lamb chops ((about 4 oz each))
8 Tablespoon butter
3 cloves garlic (minced)
4 sprigs thyme
salt and pepper

Steps:

  • Combine sour cream, 1/4 cup olive oil, and feta cheese in a blender.
  • Blend until smooth.
  • Prep chops by drying them with a paper towel, and then seasoning generously with salt and pepper on each side.
  • Heat 2 tbsp olive oil in a cast iron skillet, over medium to medium-high heat.
  • Fry lamb chops in hot oil for 4 minutes until the bottom side is golden brown and seared.
  • Flip the chops over and place 1 tab of butter on each chop. Add minced garlic and thyme to the hot oil.
  • Stir the garlic quickly so it doesn't burn. Continue to cook chop for 4 minutes until seared and golden brown. Cook to desired doneness using a meat thermometer. Lamb should be cooked to a minimum internal of 145 before allowing for a 3 minute rest.
  • Sear the fat side of the chop until golden.
  • Let meat rest on a cutting board for 3 minutes.
  • Top with feta cream sauce.

Nutrition Facts : ServingSize 8 oz, Calories 883 kcal, Carbohydrate 1 g, Protein 85 g, Fat 58 g, SaturatedFat 26 g, Cholesterol 322 mg, Sodium 452 mg, Fiber 1 g, Sugar 1 g

LAMB CHOPS WITH FETA



Lamb Chops With Feta image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 6

3 or 4 shoulder lamb chops
1 large clove garlic
2 teaspoons dried oregano
1 1/2 tablespoons lemon juice
Freshly ground black pepper to taste
1/8 to 1/4 pound feta cheese

Steps:

  • Brown the chops in their own fat on both sides.
  • Press the clove of garlic through a press directly over the chops; sprinkle chops with oregano, lemon juice and pepper to taste.
  • Slice feta into strips and arrange on top of chops. Cover; reduce heat so chops simmer and cook about 20 minutes, until chops are tender.

Nutrition Facts : @context http, Calories 865, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 78 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 37 grams, Sodium 503 milligrams, Sugar 2 grams

LAMB CHOPS WITH FETA & CHEESE - NUWAVE/FLAVORWAVE



Lamb Chops With Feta & Cheese - Nuwave/Flavorwave image

Make and share this Lamb Chops With Feta & Cheese - Nuwave/Flavorwave recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Lamb/Sheep

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove
1 tablespoon lemon juice
4 lamb chops, 1-inch thick
4 ounces feta cheese, crumbled
1/4 cup chopped ripe tomatoes
4 -6 pitted kalamata olives
1 tablespoon chopped parsley
salt and pepper

Steps:

  • In a shallow dish, mix olive oil, garlic and lemon juice. Add the lamb chops and turn to coat on all sides. Place in refrigerator for 15 minutes. In small bowl mix feta, tomatoes, olives, and parsley. Set aside.
  • Place lamb chops directly on 4" rack, sprinkle with salt and pepper. Nu-Wave on HI until done to taste, approximately 12-14 minutes (turning over 1/2 way).
  • When chops are done, spoon equal portion of feta mixture on each chop and Nuwave on HI until cheese melts.

Nutrition Facts : Calories 443, Fat 39, SaturatedFat 16.7, Cholesterol 97, Sodium 428.3, Carbohydrate 2.6, Fiber 0.3, Sugar 1.6, Protein 20

BONELESS ROAST LEG OF LAMB WITH FETA CHEESE, OLIVES, AND BABY EGGPLANT



Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Baby Eggplant image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 12

1 7 to 8-pound leg of lamb, butterflied, bones removed
1 cup fresh bread crumbs
1/4 cup currants
1/4 cup pine nuts
1/4 cup chopped fresh flat-leaf parsley
3 large cloves garlic, chopped
1/2 pound Greek feta cheese, crumbled
1/2 pound Kalamata or other Mediterranean-style ripe black olives, pitted and coarsely chopped 2 tablespoons dried rosemary, crushed
2 tablespoons olive oil
Juice of 1 lemon
Salt and freshly ground black pepper to taste
8 to 10 small baby eggplants, washed

Steps:

  • Preheat the oven to 375 degrees. Lay the butterflied leg of lamb flat on a work surface, fat side down. Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or skewers, or tie the roll in several places with butcher's twine so that it does not open during cooking.
  • Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplant for another 35 to 40 minutes for medium rare.
  • Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing. Serve 2 to 3 slices of lamb per person and 1 or 2 roasted eggplants. The eggplant should be left whole during roasting, then split down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.

LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE



Lamb Chops and Potatoes With Olives, Tomatoes and Feta Cheese image

A wonderful dish--simple, delicious comfort food. I seared the lamb chops in a hot skillet coated with a little olive oil before adding them to the potatoes in the oven (reducing roasting time accordingly) and scattered chopped flat-leaf parsley along with the olives, tomatoes and feta to add some color. Recipe adapted from Bon Appétit.

Provided by GaylaJ

Categories     Lamb/Sheep

Time 58m

Yield 4 serving(s)

Number Of Ingredients 10

3 large russet potatoes, peeled and each cut into 8 wedges
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary, divided
1 tablespoon chopped garlic
8 lamb loin chops (1-inch thick)
1/2 cup chopped seeded tomatoes
1/3 cup crumbled feta cheese
1/3 cup chopped pitted kalamata olive
kosher salt
fresh ground black pepper

Steps:

  • Preheat oven to 450°F.
  • Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
  • Roast until potatoes are almost tender, about 30 minutes.
  • Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
  • Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
  • Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.

Nutrition Facts : Calories 915.3, Fat 61.5, SaturatedFat 25.4, Cholesterol 151.7, Sodium 361.7, Carbohydrate 51.2, Fiber 6.8, Sugar 3.3, Protein 38.8

LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE



Lamb Chops and Potatoes with Olives, Tomatoes and Feta Cheese image

Categories     Herb     Olive     Potato     Tomato     Roast     Feta     Lamb Chop     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

3 large russet potatoes, peeled, each cut lengthwise into 8 wedges
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 tablespoon chopped garlic
8 1-inch-thick loin lamb chops
1/2 cup chopped seeded tomatoes
1/3 cup crumbled feta cheese
1/3 cup chopped pitted Kalamata olives or other black brine-cured olives

Steps:

  • Preheat oven to 450°F. Combine potatoes, oil and half of rosemary on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until potatoes are almost tender, about 30 minutes.
  • Meanwhile, press garlic and remaining rosemary onto both sides of lamb chops; sprinkle with salt and pepper.
  • Arrange lamb on baking sheet next to potatoes. Roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare. Mound potatoes in center of platter. Surround with lamb chops. Sprinkle with tomatoes, cheese and olives and serve.

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