Lamb Chops With Port Mustard Cream Costeletas De Carneir Recipes

LAMB CHOPS WITH MUSTARD-HERB CRUST

Steps:

• In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
• In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

LAMB CHOPS WITH PORT SAUCE

Steps:

• Preheat the oven to 400 degrees farenheit.
• Slash the edges of the chops in 2 or 3 places to prevent curling. Sprinkle generously with salt and pepper.
• Coat the bottom of a large, ovenproof frying pan with the olive oil and heat over medium-high heat. When the oil starts to smoke, add the lamb chops and sear them to a golden brown on both sides, about 2 minutes on each side. (Do not crowd the pan; use 2 frying pans if necessary).
• Transfer the pan(s) to the oven and roast until an instant-read thermometer inserted away from the bone registers 130-135 degrees Farenheit or the chops are a deep pink when cut into near the bone for medium rare, 6-8 minutes.
• Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
• To make the sauce, drain off all but 1 Tb of drippings from the pan. Add the shallots and garlic and saute, stirring often, until softened, 3-4 minutes. Add the Port and stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
• Reduce heat to medium. Whisk in the mustard and then the butter pieces. When the butter has melted and combined and the sauce is smooth, season to taste with salt and pepper.
• Transfer the chops to individual plates, spoon sauce on top, and serve.

LAMB CHOPS WITH ROSEMARY AND PORT WINE SAUCE

Steps:

• Preheat oven to 200°F.
• Season the both sides of the chops with salt, pepper and garlic. Press seasoning into the meat with your fingers.
• Heat a heavy skillet and heat olive oil and butter until the butter stops foaming. Add the rosemary leaves and the lamb chops to the hot pan.
• Pan sear the chops over high heat to brown on both sides, approximately 3 minutes per side. Remove the chops to an ovenproof dish, cover loosely with foil and place in the preheated oven for 5 to 10 minutes to keep warm.
• Keeping the skillet over medium high heat, deglaze with the port and scrape up any "crunchy bits". Reduce the wine by half and stir in the heavy cream. Return the sauce to a boil and reduce for a couple minutes, until the cream coats the back of your spoon.
• Serve the chops with rice, couscous or buttered noodles and spoon the sauce over.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

LAMB CHOPS WITH PORT, MUSTARD & CREAM (COSTELETAS DE CARNEIR

Steps:

• Sprinkle the lamb chops with salt and pepper.
• In a large, heavy frying pan over medium-high heat, warm the olive oil or melt the butter.
• Add the chops and cook, turning once, until well seared and cooked to desired doneness, about 10 minutes for rare and 14 minutes for medium-rare.
• Transfer to a platter and keep warm.
• Remove the pan from the heat, add the port, and deglaze the pan, stirring to dislodge any browned bits from the pan bottom.
• Return the pan to medium heat and simmer the port for a minute or so to burn off the alcohol.
• Whisk in the mustard and cream and continue to simmer until thickened, about 5 minutes. Season with salt and pepper.
• Return the chops to the pan and swirl them in the sauce. Transfer to warmed individual plates, spooning the sauce over the top, and serve at once.