Lamb Chops With Mint Tomato And Garlic Sauce Recipes

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MINT-ROSEMARY LAMB LOIN CHOPS



Mint-Rosemary Lamb Loin Chops image

Recording from memory, as my wife said I HAVE to make these for her Mom when she comes to town next month. I never measure or write down ingredients, and am suffering from "memory almost full"! So, here goes

Provided by Gianni 23

Categories     Lamb/Sheep

Time 2h2m

Yield 6-7 lamb loin chops, 4-6 serving(s)

Number Of Ingredients 8

6 -7 lamb loin chops (i.e., one Costco package)
3 sprigs fresh rosemary, chopped
3 -6 sprigs of fresh mint (mine were very large and I used 3)
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED.
  • Pour the marinade into a sauce pan and heat well.
  • In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops.
  • Return all of the chops to the skillet browned side up and fry for 1-2 minutes.
  • Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago).
  • Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary.
  • Cooking time includes marinating time.

Nutrition Facts : Calories 565.5, Fat 51.5, SaturatedFat 18.6, Cholesterol 105.5, Sodium 662, Carbohydrate 1, Fiber 0.2, Protein 23.4

GRILLED LAMB CHOPS WITH MINT



Grilled Lamb Chops With Mint image

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 6

1/3 cup extra-virgin olive oil
1/2 cup packed fresh mint leaves, chopped, plus more for sprinkling
1/4 teaspoon red pepper flakes
Sea salt
12 small rib lamb chops (about 2 1/3 pounds)
2 cloves garlic, smashed

Steps:

  • Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
  • Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams

LAMB CHOPS WITH TOMATO-MINT JAM



Lamb Chops With Tomato-Mint Jam image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 4 to 8 servings

Number Of Ingredients 11

1 cup chopped fresh mint
1/2 cup panko breadcrumbs or matzo meal
1/4 cup extra-virgin olive oil
2 cloves garlic (1 minced, 1 whole)
2 teaspoons chopped fresh rosemary
1/4 teaspoon red pepper flakes
Kosher salt
8 center-cut lamb loin chops (about 8 ounces each and 1 1/2 inches thick)
1 pound cocktail tomatoes (such as Campari), halved
1 tablespoon sherry vinegar or lemon juice
3/4 teaspoon sugar

Steps:

  • Combine 3/4 cup mint, the panko or matzo meal and 2 tablespoons olive oil in a medium bowl. Add the minced garlic, 1 teaspoon rosemary, the red pepper flakes and 1/2 teaspoon salt and mix until combined.
  • Unroll the "tail" of each lamb chop (the long thin section folded around the chop). Season the lamb with salt, then press the crumb mixture under the tail section; roll up the tail around the filling and secure with kitchen twine. Put the chops on a plate, cover with plastic wrap and refrigerate 2 to 4 hours.
  • Preheat the oven to 450 degrees F. Remove the lamb chops from the refrigerator 20 minutes before cooking. Make the tomato-mint jam: Toss the tomatoes, whole garlic clove, 1 tablespoon olive oil and the remaining 1 teaspoon rosemary on a rimmed baking sheet. Transfer to the oven and roast until the tomatoes are slightly charred, 15 to 20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until somewhat smooth. Stir in the remaining 1/4 cup mint and season with salt.
  • Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil; sear the lamb chops until browned, about 3 minutes per side. Using tongs, turn the chops onto their sides and sear until the fat browns, about 2 minutes. Transfer to a rimmed baking sheet; roast in the oven until a thermometer inserted into the center registers 140 degrees F for medium rare, about 10 minutes. Let rest 5 minutes; remove the twine and serve with the tomato-mint jam.

MINT-TOMATO SAUCE FOR LAMB



Mint-Tomato Sauce for Lamb image

I received this fresh-from-the-garden recipe from a friend after my husband and I fell in love with it at her summer barbecue. We use it to accompany our Easter leg of lamb or grilled lamb chops, and end up sopping up the leftovers with bread as we can't stand to let it go to waste!

Provided by Shandeen Gemanis

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 8

⅔ cup extra-virgin olive oil
¼ cup white wine vinegar
1 teaspoon salt
freshly ground black pepper to taste
2 teaspoons Dijon mustard
½ teaspoon white sugar, or to taste
⅓ cup chopped fresh mint
2 plum tomatoes, chopped

Steps:

  • Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 2.8 g, Fat 25 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 432.9 mg, Sugar 1.6 g

LAMB CHOPS WITH MINT SAUCE



Lamb Chops with Mint Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 18

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Four 4-ounce lamb chops
1 bunch fresh mint
1/4 cup fresh parsley
2 anchovy fillets
1 clove garlic
Red pepper flakes, as needed
Extra-virgin olive oil, as needed
Kosher salt, as needed
Neutral oil, for oiling the grill
Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
1 sweet potato
2 tablespoons sour cream
Fresh mint leaves, for garnish

Steps:

  • For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
  • For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
  • Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
  • Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
  • Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

LAMB CHOPS WITH MINT, TOMATO AND GARLIC SAUCE



Lamb Chops With Mint, Tomato and Garlic Sauce image

This recipe is from Williams-Sonoma "Essentials of Roasting." DH and I really enjoyed it. Prep time does not include resting time for the meat.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

8 thick-cut bone-in lamb loin chops (each 1.5 inches thick and 2 to 2.5 lbs total weight)
extra virgin olive oil, for coating
1 tablespoon extra virgin olive oil
kosher salt, to taste
fresh ground pepper, to taste
2 tablespoons flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon extra virgin olive oil
1 small shallot, minced
2 garlic cloves, minced
3 tomatoes, peeled seeded and coarsely chopped
2 teaspoons balsamic vinegar
kosher salt, to taste
fresh ground pepper, to taste
6 -8 fresh basil leaves, cut into narrow strips
6 -8 fresh mint leaves, cut into narrow strips
1/4 cup dry red wine

Steps:

  • Using a sharp knife, trim away as much of the surface fat from the lamb as possible. Brush or rub the chops on both sides with olive oil, and season generously with salt and pepper.
  • Press the parsley and basil firmly into both sides of each chop. Let stand at room temperature for 20 to 30 minutes before roasting.
  • Preheat an oven to 450 degrees F.
  • Meanwhile, start making the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and saute until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute.
  • Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes.
  • Add the vinegar and season with salt and pepper. Cook until most of the liquid has evaporated, 3 to 4 minutes.
  • Remove from heat, stir in the basil and mint, and set aside until the lamb chops are roasted.
  • Preheat a large, heavy ovenproof fry pan over high heat until very hot. Add the 1 Tb olive oil, and then add the lamb chops and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side.
  • Immediately transfer the pan to the oven and roast the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125 to 130 F for medium-rare, 5 to 6 minutes.
  • Remove the pan from the oven, transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest while you finish the sauce.
  • Pour off any excess fat from the pan. Set the pan over medium-high heat, pour in the wine and cook, stirring to scrape up the browned bits from the pan bottom.
  • Add the tomato sauce and any juices that have accumulated on the platter and bring to a boil. Remove from the heat.
  • Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately.

Nutrition Facts : Calories 684, Fat 57.6, SaturatedFat 23.3, Cholesterol 140.6, Sodium 113.6, Carbohydrate 5.3, Fiber 1.3, Sugar 2.5, Protein 32.1

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