LAMB AND WHITE BEANS WITH ROSEMARY
This one-skillet meal is hearty and satisfying on a cold winter night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
- To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
- Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
- Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.
Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g
ROSEMARY LAMB CHOPS
While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. "I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner," Beth explains. The chops are perfectly seasoned with rosemary and thyme and have a fabulous presentation sure to impress guests.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 161 calories, Fat 15g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 310mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
SLOW COOKER LAMB CHOPS
Tender lamb chops slow cooked in a deep and rich red wine reduction gravy.
Provided by walliser
Categories Meat and Poultry Recipes Lamb Chops
Time 4h50m
Yield 6
Number Of Ingredients 13
Steps:
- Combine red wine and onion in a slow cooker.
- Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
- Dip lamb chops in the mustard mixture and massage until fully coated.
- Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
- Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 18.5 g, Cholesterol 43.6 mg, Fat 7.7 g, Fiber 1 g, Protein 13 g, SaturatedFat 3.6 g, Sodium 550.5 mg, Sugar 9.4 g
LAMB CHOPS WITH ROSEMARY AND GARLIC
Lamb chops are such a simple and satisfying meal. Marinate them in rosemary and garlic, sear them quickly on the stovetop, and dinner is served. Great for a romantic date night or a dinner party.
Provided by Elise Bauer
Categories Dinner
Time 50m
Yield 3
Number Of Ingredients 6
Steps:
- Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
- Rest the chops: When done, remove the chops from the pan, cover with foil and let rest 3 to 5 minutes before serving.
Nutrition Facts : Calories 506 kcal, Carbohydrate 1 g, Cholesterol 138 mg, Fiber 0 g, Protein 43 g, SaturatedFat 17 g, Sodium 1530 mg, Sugar 0 g, Fat 37 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
LAMB CHOPS WITH ROSEMARY BEANS - FAST & SIMPLE!
This is a great way to eat lamb chops & the best thing about this recipe is that it's ready in under 30 minutes! Recipe from the Morrisons magazine. You can also use cannellini or flageolet beans instead of haricot.....
Provided by Um Safia
Categories Lamb/Sheep
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan & add the onion & carrots. Cook for 4-5 minutes over a gentle heat, until softened. Add the garlic & washed rosemary leaves & continue to cook for another minute.
- Stir in the tomato puree, chopped tomatoes & 1/2 can of water. season well with salt & pepper. Simmer for 10-15 minutes until the carrots are tender & the mixture is thick.
- Meanwhile, heat up a large nonstick frying pan. Add the lamb chops & fry until they are cooked through. Stir the beans into the sauce & divide between 4 serving bowls. Top with the chops & serve.
Nutrition Facts : Calories 808.4, Fat 58, SaturatedFat 23.5, Cholesterol 140.6, Sodium 138.8, Carbohydrate 31.5, Fiber 7.4, Sugar 5.4, Protein 40
PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC
These easy lamb chops are just right for a quick dinner. Pair them up with the mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir.
Categories Garlic Lamb Sauté Low Carb Quick & Easy Rosemary Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
- Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.
SIMPLE ROSEMARY LAMB CHOPS
The simplest of treatments often brings out the best of flavours. Do these in the fry pan or on a BBQ. We like our lamb chops cooked though rather than pink... and we often use more olive oil than stated because then the fat around the edge of the chops caramalises and gets lovely and crispy. Cooking time is approximate because it really depends on how rare to well done you prefer your meat and how thick your chops are. *DO* pick these up and eat them with your fingers. Guests thought we were mad but after trying them, sticky fingers all around the table were diving into the serving dish for more! I have some small hand towels that I dampen slightly and wrap well in cling film before everyone arrives. Put them in the microwave for a minute or so, hand them out to guests to clean their hands on afterwards, but be careful, there will be a lot of steam as the first bit of cling film comes off, but it's a classy cleanup and guest will be impressed :) ZWT REGION: New Zealand.
Provided by kiwidutch
Categories Lamb/Sheep
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the butter and olive oil together in a fry pan.
- Pepper the lamb chops well.
- Put them into the hot oil and then turn over after a minutes so that they are sealed and seared to keep the juices inches.
- On the top side only add 3/4 of the fresh rosemary. Cook for 7-8 minutes.
- Turn the chops over and cook for as long as you need to get the insides to the "doneness" that you prefer, add a small amount of salt once you have turned them over.
- If you like your chops to be cooked though, turn the heat down just a little at this point so that they don't burn.
- Drain off the excess fat and serve with the remaining rosemary sprinkled on top.
Nutrition Facts : Calories 1472, Fat 134.2, SaturatedFat 52.2, Cholesterol 296.5, Sodium 264.9, Carbohydrate 0.7, Fiber 0.5, Protein 62.2
LAMB CHOPS ROSEMARY
Lamb and rosemary go together so well. This is a nice dish to serve with mashed potatoes and greens. Very Australian, with style :) You can use the older and fattier lamb, just be sure to skim the fat first. If you use mutton, do it in the crock pot and cook till the meat falls off the bones, cool and skim.
Provided by mummamills
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy fry pan, fry the chops in a little oil until brown.
- Add pepper and onions, stir around, add everything else and cover and simmer about 30 minutes.
- If the sauce is too thin, turn to high and take the lid off for a minute or two.
- Can be done in a casserole or crock pot.
- Make sure you trim off all the fat, or put in fridge for the night and get the fat off the next day, and re-heat.
Nutrition Facts : Calories 479.8, Fat 38.1, SaturatedFat 16.8, Cholesterol 105.5, Sodium 908.6, Carbohydrate 9.1, Fiber 1.4, Sugar 5.6, Protein 24.6
LAMB CHOPS WITH WHITE BEANS
This recipe from Canadian Living is like something you would be served at a French bistro. The flavours are so simple yet come together so beautifully. It is quick enough to prepare for a weeknight dinner but elegant enough to serve to guests.
Provided by Irmgard
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the lamb with 1/4 teaspoons each of the salt and pepper.
- In a large ovenproof skillet, heat 1 tablespoons of the oil over medium-high heat and brown the chops.
- Transfer to a plate.
- Drain the fat from the pan and add the remaining oil.
- Cook the onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until the onion is softened, about 3 minutes.
- Add the beans and the broth and bring to a boil.
- Place the chops on top of the beans and bake in a 425 degree F oven for 10 minutes.
- Add the tomatoes and bake for another 5 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 786.6, Fat 58.5, SaturatedFat 23.4, Cholesterol 140.6, Sodium 895.1, Carbohydrate 24.8, Fiber 6.8, Sugar 4.6, Protein 39.4
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