Lea And Perrins Lamb Chops Recipes
LEA AND PERRINS LAMB CHOPS
Make and share this Lea and Perrins Lamb Chops recipe from Food.com.
Provided by Sharon123
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the Lea and Perrins Worcestershire Sauce, sherry and ginger and pour into a large zip-lock bag. Add the lamb chops, seal and toss to coat in the marinade. Refrigerate for 10-15 minutes.
- Pan fry the lamb chops in olive oil in a hot frying pan till done to your liking. Or grill under a high heat turning once only.
Nutrition Facts : Calories 379.3, Fat 26.4, SaturatedFat 11.3, Cholesterol 70.3, Sodium 225.6, Carbohydrate 5.6, Sugar 2.3, Protein 15.6
LEA & PERRINS MARINADE
Found on the back of a bottle of Lea & Perrins Worcerstershire Sauce. Great for steaks or any grilled meat. Note: you can replace the olive oil with vegetable oil if you like.
Provided by Epi Curious
Categories Steak
Time 5m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak(s); turn to coat. marinate in refrigerator for 30 minutes. Remove steak(s); discard marinade. Grill or broil to preferred doneness, brushing frequently with additional Leaq & Perrins.
Nutrition Facts : Calories 112.5, Fat 10.1, SaturatedFat 1.4, Sodium 482.4, Carbohydrate 6.7, Sugar 3.5
LAMB WITH ROSEMARY AND PORT
Provided by Nigella Lawson : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Mix together the oil and Worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl.
- Heat a heavy-based frying pan over medium-high heat and cook the steaks for about 3 minutes per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person, and less time for their cooking.
- Wrap the steaks in aluminum foil to rest on a warm plate or in a warm place, while you make the sauce. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan.
- Peel and crush or mince the garlic clove and add it to the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Arrange the steaks on serving plates and drizzle them with the sauce.
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