Lemon Lamb Chops With Lentils And Radishes Recipes

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EASY LEMON-GARLIC LAMB CHOPS



Easy lemon-garlic lamb chops image

Easy lemon garlic lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast.

Provided by Alida Ryder

Categories     Easy Dinner     Gluten free     Lamb     Low Carb     Quick recipe

Time 15m

Number Of Ingredients 9

8 lamb chops (Depending on their size, serve 1-2 per person)
2 tbsp olive oil
juice of 1 lemon, approximately 3-4 tablespoons
2-3 tsp dried oregano
1 tsp chilli/red pepper flakes
2 tsp thyme leaves
4 garlic cloves (crushed)
1 tsp salt
pepper (to taste)

Steps:

  • Pre-heat a cast-iron/stainless steel pan over high heat.
  • Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides.
  • Place the lamb chops in the hot pan then sear for 2-3 minutes per side until golden brown.
  • Flip the lamb chops onto the fat side and allow to sear until the fat has started to render and has caramelized.
  • Remove from the pan and allow to rest for a few minutes before serving with lemon wedges.

Nutrition Facts : Calories 451 kcal, Carbohydrate 1 g, Protein 45 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 149 mg, Sodium 753 mg, ServingSize 1 serving

BAKED LAMB CHOPS AND LENTILS



Baked Lamb Chops and Lentils image

I developed this based on a French pot roast recipe. I wanted a way to cook chump chops - my least favourite cut of lamb. It is pretty garlicky so some may want to reduce the quantity by 1/3-1/2. Serve with green beans and mashed potato... and the rest of the wine!

Provided by auntchelle

Categories     Lamb/Sheep

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

4 lamb chops, chump
1/2 teaspoon dried rosemary
4 teaspoons minced garlic
1 brown onion, halved and thinly sliced
1 1/3 cups water
1/2 cup dry white wine
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon chili powder
1/2 cup brown lentils
1 (400 g) can crushed tomatoes

Steps:

  • Preheat oven to 220 deg Celsius.
  • Trim chops of excess fat, leaving a small amount for browning. Heat a non-stick pan to high and brown chops well on both sides. Remove to a lidded casserole big enough so the chops are crowded but in 1 layer.
  • Sprinkle chops with rosemary and then top with the garlic.
  • Drain fat from pan and wipe clean. Return pan to heat and dry fry onions, adding a small amount of water if needed. Once soft and translucent transfer from pan to casserole, layering over garlic. Place casserole in oven.
  • Return pan to heat and add water, wine, oregano, thyme and chilli and bring to the boil. Add lentils and return to the boil. Cover and lower heat to simmer. Cook for five minutes.
  • Add canned tomatoes to lentils and return to boil. Taste and season with salt and fresh ground black pepper, as preferred. Remove casserole from oven. Transfer lentils and tomatos to casserole being careful of spatter. Push chops around so liquid goes to bottom but do not mix. Cover and return to oven for approximately 1 hour (depending on thickness of chops). Meat should almost fall off the bone.
  • Remove from oven, stir and let sit, covered, for 10 minutes before adjusting the seasoning and serving.

Nutrition Facts : Calories 447.2, Fat 25.8, SaturatedFat 11.3, Cholesterol 70.3, Sodium 277.8, Carbohydrate 25.6, Fiber 9.4, Sugar 5.7, Protein 23

LAMB CHOPS WITH LEMON



Lamb Chops with Lemon image

Provided by Michael Symon

Categories     Lamb     Easter     Fourth of July     Low Cal     Backyard BBQ     Dinner     Lemon     Lamb Chop     Grill     Grill/Barbecue     Healthy     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish)

Steps:

  • Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
  • Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
  • Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

LEMON LAMB CHOPS WITH LENTILS AND RADISHES



Lemon Lamb Chops with Lentils and Radishes image

Yield 4 servings

Number Of Ingredients 15

1 cup lentils, French green or brown
3 tablespoons fresh thyme leaves
Zest of 2 lemons
2 garlic cloves, smashed out of its skin
2 teaspoons coarse salt
1 teaspoon coarse black pepper
Extra-virgin olive oil (EVOO), for drizzling
8 loin lamb chops
2 tablespoons butter
2 shallots, thinly sliced
6 radishes, thinly sliced
Salt and freshly ground black pepper
3 tablespoons sherry vinegar
1/4 cup chopped fresh dill
1/4 cup fresh flat-leaf parsley (a couple of handfuls)

Steps:

  • Boil the lentils in a medium pot in 2 inches of water for 20 minutes.
  • Preheat the broiler. Combine the thyme, lemon zest, and garlic on a cutting board. Chop together, then add the salt and pepper and mash with the flat of the knife. Drizzle EVOO over the chops. Rub them with the herb and garlic mixture and arrange on a slotted broiler pan. Broil the chops 6 to 8 inches from heat for 5 minutes on each side for medium doneness. Allow the meat to rest 5 minutes.
  • Heat a medium skillet over medium heat and add the butter. Melt the butter and add the shallots. Sauté for 3 minutes. Add the radishes to the skillet and coat in the butter and shallots. Drain the lentils. Add them to the skillet and season with salt and pepper. Add the vinegar, dill, and parsley. Taste and adjust the seasonings.
  • Pile the lentils and radishes on plates and serve up 2 chops per person.

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