LAMB CHOPS IN OVEN (MARINATED)
How to cook lamb chops in oven. Start by flavoring them with a delicious Dijon mustard dill marinade, sear, bake and rest.
Provided by CraftBeering
Categories Pairing Beer and Food
Time 15m
Number Of Ingredients 14
Steps:
- Make a marinade by mixing the listed ingredients. Completely cover the lamb chops and refrigerate for 1 to 12 hours in a glass container with a lid or sealed plastic bag.
- Preheat the oven to 400 F. Scrape off the marinade from the lamb chops and discard. Pat them dry.
- Over medium-high heat heat an oven-safe heavy bottomed skillet and add 1 tbsp olive oil. Season the chops with salt and pepper and sear them for 1.5 minutes per side.
- Transfer to the oven and cook until the internal temperature reaches 135 F for medium (about 8 minutes), or 125 F for medium-rare (about 6 minutes).
- Take out the chops from the oven, transfer to a plate, cover with foil and let rest for 5 minutes.
- While the chops are resting you can prepare the Dijon Mustard Dill Sauce. In the same skillet where you cooked the chops over medium heat add the cream, mustard and honey. Stir to mix and simmer for 5 minutes. Remove from heat, add the dill, stir and transfer to a serving dish. Alternatively add the rested lamb chops to the sauce in the skillet and serve family style.
Nutrition Facts : Calories 416 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 36 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1153 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CRANBERRY GLAZED LAMB CHOPS
Simple but classy. Lamb draws in flavors from marinades very quickly, so this dish has a fairly quick prep time. Lamb is often paired with mashed or baked potatoes, and those will go well with this dish, but I often serve it with egg pasta (homemade tagliatoni when I'm going all out). A vinegarette-dressed salad is a good match as a vegetable course.
Provided by Primordial
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If the chops are particularly thick, place each one between two layers of plastic wrap and gently flatten them using the heel of your hand or a wooden mallet until they are about 1/2 inch thick.
- Combine the cranberry relish, rosemary and vinegar (it sometimes helps to warm the cranberry relish a bit in the microwave or a small saucepan). Put half of the cranberry mixture in a container large enough to hold all the chops - this is the marinade. Set aside the second half of the mixture to use later as the glaze.
- Toss the chops with the cranberry marinade, cover, and refrigerate for 15-20 minutes.
- Preheat oven broiler.
- When the broiler is ready, take the chops out of the fridge. Wipe off the marinade, sprinkle the chops with salt and pepper, and place them on a rack and broiling pan.
- Position the pan close to the source of heat and broil chops 4 minutes. Brush chops with half of the glaze, broil for another minute. Turn the chops over and broil 2-3 minutes longer. Brush on remaining glaze and broil about a minute longer or until chops are medium-rare or of desired doneness.
OVEN-BROILED LAMB CHOPS WITH GRAVY
This oven-broiled lamb chop recipe was shared with me by a chef from a fine restaurant in Vancouver (hence the name). It can be served with a beef filet or baby lamb chops, but I believe that it complements the lamb better than any sauce that I've ever had! Be warned that these chops are very expensive but worth it. Serve with a very nice dry red wine, soft music, and candlelight! I like to serve with rosemary and garlic roasted red potatoes (mashed is good too!) and glazed carrots.
Provided by st pete's yankee
Categories Lamb Chops
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
- Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
- Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 7.3 g, Cholesterol 67 mg, Fat 15.6 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 6.6 g, Sodium 959.7 mg, Sugar 2.8 g
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
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