Lamb Chops With Pineapple Salsa Recipes

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LAMB WITH PINEAPPLE MINT SAUCE



Lamb with Pineapple Mint Sauce image

Provided by Claire Robinson

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7

2 whole racks of lamb (8 chops each), about 2 pounds, frenched
Kosher salt and freshly cracked black pepper
3 tablespoons extra-virgin olive oil, divided
1 fresh pineapple, peeled and cored
2 garlic cloves, minced
1 small bunch fresh mint, tied with kitchen string, plus 1/4 cup leaves, finely chopped
1/2 cup water

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim any excess fat on the lamb racks and season, to taste, with salt and pepper. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat and put the racks in the hot pan, fat side up. Sear until browned, then flip and sear on the fat side until golden brown. Stand the racks up in the pan, criss-crossing the bones with the fatty side out. Put the pan in the oven to roast until the internal temperature reaches 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the pan from the oven and let the lamb rest on a cutting board for at least 5 minutes. Slice into single or double chops (2 rib bones).
  • To make the sauce, finely chop the pineapple, reserving any juices that are released (it should resemble canned crushed pineapple). Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the garlic and cook until softened, 2 to 3 minutes. Add the pineapple and its juice, the mint bundle and water to the saucepan and simmer over low heat until the pineapple is broken down and the liquid has thickened, about 40 to 45 minutes. Remove the mint bundle and discard; stir the chopped mint into the sauce and transfer to a serving bowl.
  • Serve the lamb chops on a platter topped with the pineapple mint sauce spooned over the top.

LAMB CHOPS WITH PINEAPPLE SALSA



Lamb Chops with Pineapple Salsa image

Make and share this Lamb Chops with Pineapple Salsa recipe from Food.com.

Provided by Evie3234

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

12 lamb loin chops
2 tablespoons oil
1 teaspoon cracked black pepper
1 can drained pineapple chunk
1 large red onion
1 red chile
1 tablespoon cider vinegar
1 teaspoon sugar
salt and pepper
2 tablespoons chopped of fresh mint

Steps:

  • Prepare and heat barbecue.
  • Trim chops of excess fat and sinew.
  • Brush chops with oil and season with pepper.
  • Salsa--------.
  • Peel onion and chop finely.
  • Slit open chilli, scrape out seeds, chop finely.
  • Combine pineapple, onion and chilli in medium bowl; mix lightly.
  • Add vinegar, sugar, salt, pepper and mint; mix well.
  • Place chops on lightly greased barbecue grill.
  • Cook 4-5 minutes each side, turning once, cook until just tender.
  • Serve with the salsa.

TARRAGON-MARINATED LAMB CHOPS WITH PINEAPPLE PECAN SALSA



Tarragon-Marinated Lamb Chops With Pineapple Pecan Salsa image

This is a wonderful grilling recipe from Bobby Flay. The salsa is delicious and complements the lamb chops so well. This makes a lot of salsa, which is how I like it. Feel free to halve the salsa recipe if you prefer. Since baby lamb chops are used, the recipe allows for 4 chops per person. I'm sure the salsa would be delicious over grilled pork or chicken, as well. Enjoy! *Prep time includes marinating in the refrigerator*

Provided by LifeIsGood

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium pineapple, peeled, cored and cut into 1/2 inch dice
1 small red onion, finely diced
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons tarragon, finely chopped
2 tablespoons flat leaf parsley, finely chopped
kosher salt & freshly ground black pepper, to taste
1/2 cup pecans, coarsely chopped and toasted
1/4 cup extra virgin olive oil
1/8 cup tarragon, coarsely chopped
2 garlic cloves
16 baby lamb chops (each 2 ounces and 3/4 inch thick)
kosher salt & freshly ground black pepper

Steps:

  • Salsa: Makes 2 - 2 1/2 cups.
  • Combine the pineapple, onion, vinegar, olive oil and herbs in a bowl and season with salt and pepper.
  • Just before serving, fold in the toasted pecans.
  • May be refrigerated (without the pecans), covered for 1 day.
  • Serve at room temperature.
  • Lamb chops:.
  • Combine olive oil, tarragon and garlic in a large shallow baking dish.
  • Add the lamb chops and turn to coat very well.
  • Refrigerate, covered for about 2 - 4 hours.
  • Preheat your grill to medium high.
  • Remove the chops from the marinade, shaking off excess. Discard the used marinade.
  • Season the chops on both sides with salt and pepper.
  • Grill the lamb chops until medium doneness, about 3-4 minutes per side.
  • Place on a serving platter and serve the pineapple pecan salsa alongside.

Nutrition Facts : Calories 1628.9, Fat 135.3, SaturatedFat 48.9, Cholesterol 281.2, Sodium 223.3, Carbohydrate 38.3, Fiber 5.2, Sugar 25.4, Protein 66

SPICED LAMB CHOPS WITH COCONUT RICE & MANGO SALSA



Spiced lamb chops with coconut rice & mango salsa image

Tikka masala-spiced lamb pairs beautifully with a sweet, coriander-flecked salsa and coconutty basmati rice

Provided by Katie Marshall

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 11

2 tbsp tikka masala paste
4 thin lamb chops (about 100g each)
1 tbsp vegetable oil
half thumb-sized piece ginger , peeled and finely grated
2 garlic cloves , crushed
1 tsp coriander seeds
110g basmati rice , rinsed
400ml can reduced-fat coconut milk
250g pre-chopped mango
½ small pack coriander , roughly chopped
zest and juice 1 lime

Steps:

  • Rub the tikka masala paste into the lamb chops and set aside on a plate to marinate. Meanwhile, heat the vegetable oil in a medium saucepan over a medium heat. Add the ginger, garlic and coriander seeds, then fry for 1-2 mins until fragrant and the coriander seeds start to pop. Add the basmati rice, coconut milk and a good pinch of salt. Bring to the boil then simmer for 12 mins (or following pack instructions), adding a splash more water if needed.
  • Meanwhile, put a griddle pan over a high heat. When hot, griddle the chops for 3-4 mins for medium rare, then set aside to rest. Combine the mango with the coriander and lime. Serve the chops with the rice and mango salsa.

Nutrition Facts : Calories 833 calories, Fat 40 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 0.9 milligram of sodium

LAMB SALSA



Lamb Salsa image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

Oil
1 medium red onion, diced
8 ounces lean ground lamb
1/4 teaspoon onion powder
1/3 teaspoon black pepper
1 (16-ounce) can pineapple chunks, roughly chopped
1 cup finely chopped green pepper
5 large tomatoes
1 cucumber peeled and diced
1/4 cup chopped cilantro leaves
12 tablespoons crumbled feta cheese
1 package pita bread triangles or chips

Steps:

  • Coat a large saute pan with oil and over medium heat, saute the onions until soft. Add the ground lamb and cook until browned, breaking up the chunks with a wooden spoon. Drain well and place in a serving bowl. Stir in the onion powder and black pepper. Allow to cool and then add pineapple, green pepper, tomatoes, cucumber, cilantro and feta cheese. Adjust the seasoning and serve with pita bread or crackers.

GRILLED LAMB CHOPS WITH SPICY MANGO SAUCE



Grilled Lamb Chops with Spicy Mango Sauce image

Categories     Blender     Lamb     Quick & Easy     Backyard BBQ     Mango     Summer     Grill/Barbecue     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 mango
1 large shallot
1/4 cup fresh lime juice
1 teaspoon sugar, or to taste
1/8 teaspoon cayenne
two 1/2-inch-thick center-cut shoulder lamb chops (about 3/4 pound each)
Garnish: lime wedges and fresh cilantro sprigs

Steps:

  • Prepare grill.
  • Peel, pit, and coarsely chop mango. Finely chop shallot. In a blender purée mango and shallot with lime juice, sugar, cayenne, and salt and pepper to taste until smooth. Transfer sauce to a bowl and if too thick whisk in some water, 1 tablespoon at a time. Pat lamb dry and season with salt and pepper. Grill lamb on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
  • Serve chops topped with sauce and garnished with lime wedges and cilantro.

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