Mutton Chops Recipes
BEST EVER LAMB CHOPS
My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
GARLIC AND HERB-RUBBED LAMB CHOPS
Steps:
- Gather the ingredients.
- In a large baking dish, toss the lamb with the olive oil, garlic, black pepper, red pepper flakes, rosemary, oregano, and thyme.
- Once the chops are evenly coated, cover and refrigerate for at least 4 hours or up to overnight.
- Preheat grill, grill pan, or broiler.
- Remove chops from marinade and salt both sides generously.
- Cook about 5 to 6 minutes per side for medium-rare (will vary depending on thickness).
- Scatter with fresh parsley and mint.
- Let rest for 5 minutes before serving.
Nutrition Facts : Calories 396 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 31 g, SaturatedFat 12 g, Sodium 165 mg, Sugar 0 g, Fat 30 g, ServingSize 8 chops (4 servings), UnsaturatedFat 0 g
SPICY MUTTON CHOPS
I found this incredibly delicious recipe in the Thursday magazine. It was submitted by Sunita Sumant. Enjoy!
Provided by Charishma_Ramchanda
Categories Meat
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, mix together the beaten yogurt, ginger-garlic paste, corriander, red chilli, turmeric and garam masala powders, green chillies and salt to taste.
- Add the mutton chop pcs.
- Mix well so that the chops are coated well with the marinade.
- Marinate for 3 hours.
- Put the mutton chops{no water required} in a pressure cooker and pressure cook till done.
- Dry the gravy in the mutton chops on clean kitchen paper towels.
- Remove each piece and keep aside.
- Beat an egg in a bowl using an electric beater until light and fluffy.
- Just before serving, dip each mutton chop piece in the beaten egg.
- Heat oil in a wok.
- Shallow fry the mutton chops that have been dipped in the beaten egg now in the oil until browned on either side.
- Drain on clean paper towels to remove excess oil.
- Transfer the drained mutton chops in a serving platter.
- Garnish with onion slices and sliced lemon pcs.
- Serve immediately with a green chutney of your choice.
Nutrition Facts : Calories 162.5, Fat 5.2, SaturatedFat 2.1, Cholesterol 80.5, Sodium 91, Carbohydrate 16.7, Fiber 2.2, Sugar 9.4, Protein 13.8
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- Stir together mint, parsley, scallion, vinegar, garlic, 1/4 cup of the oil, and 1/4 teaspoon of the salt in a small bowl. Set aside.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high. Sprinkle mutton chops evenly with pepper and remaining 1/2 teaspoon salt. Cook until browned, 6 to 7 minutes per side. Move mutton chops to 1 side of skillet, and place butter and thyme sprigs on opposite side. Cook, stirring butter mixture often, until butter melts and forms a sauce. Spoon sauce over mutton chops, and cook, basting often with sauce, until a meat thermometer inserted in thickest portion of chop registers 135°F. Remove and discard thyme sprigs. Serve mutton chops topped with mint salsa verde.
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