Lamb Chops With Prosciutto And Salad Recipes

SEVEN-SPICE GRILLED LAMB CHOPS WITH PARSLEY SALAD RECIPE

Steps:

• Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
• Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
• Let lamb sit at room temperature 1 hour before grilling.
• Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5-10 minutes.
• Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
• Serve lamb chops with parsley salad on top.

MUSHROOM-SWISS LAMB CHOPS

Steps:

• Sprinkle both sides of lamb chops with salt and pepper. Broil 4-6 in. from the heat for 10-15 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, saute mushrooms in butter for 5-6 minutes or until tender. Stir in salad dressing. Bring to a boil; cook until liquid is reduced by half. , Sprinkle cheese over lamb chops; broil 1-2 minutes longer or until cheese is melted. Serve with mushroom mixture.

LIGHT MEDITERRANEAN SALAD WITH LAMB CHOPS

Steps:

• 1. Combine all of the marinade ingredients in a bowl. Add the chops, coat well and refrigerate, covered, to marinate for 20 minutes.
• 2. Meanwhile, combine all of the salad ingredients in a single large bowl.
• 3. Combine all of the dressing ingredients, then fold into the salad. Refrigerate the salad for up to 2 hours before serving, if necessary.
• 4. Remove the lamb chops from the marinade. Broil or grill about 3 inches from the heat source for 4 to 5 minutes on each side for medium-rare meat. Serve immediately with the salad alongside.

LAMB CHOPS WITH PROSCIUTTO AND SALAD

Steps:

• Preheat oven to 350 degrees F. Season chops, if desired, with salt and pepper.
• Arrange 2 slices prosciutto on flat surface. Top with 3 sage leaves, then wrap around 1 chop; repeat with remaining chops. Heat Bertolli® Extra Light™ Tasting Olive Oil in 12-inch skillet over medium-high heat and cook chops, turning once, 5 minutes or until prosciutto browns.
• Arrange chops in 9-inch baking dish and bake 10 minutes or until chops are desired doneness.
• Meanwhile, combine remaining ingredients in large serving bowl. Just before serving, drizzle with additional Bertolli® Extra Light™ Tasting Olive Oil.

LAMB CHOPS WITH PROSCIUTTO AND SALAD

Steps:

• Preheat oven to 350 degrees F. Season chops, if desired, with salt and pepper.
• Arrange 2 slices prosciutto on flat surface. Top with 3 sage leaves, then wrap around 1 chop; repeat with remaining chops. Heat Bertolli® Extra Light™ Tasting Olive Oil in 12-inch skillet over medium-high heat and cook chops, turning once, 5 minutes or until prosciutto browns.
• Arrange chops in 9-inch baking dish and bake 10 minutes or until chops are desired doneness.
• Meanwhile, combine remaining ingredients in large serving bowl. Just before serving, drizzle with additional Bertolli® Extra Light™ Tasting Olive Oil.