Pan Seared Lamb Chops With Mint Over Greens Recipes

SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
• Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
• Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
• When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.

PAN-SEARED LAMB CHOPS

Steps:

• Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.

LAMB CHOPS WITH MINT SAUCE

Steps:

• For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
• For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
• Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
• Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
• Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

PAN SEARED LAMB LOIN CHOPS

Steps:

• Instructions

CHERRY-GLAZED PAN-SEARED LAMB CHOPS

Steps:

• Heat a large non-stick skillet over medium-high heat.
• Coat pan with cooking spray.
• Combine rosemary, salt, and 1/4 teaspoons pepper in a small bowl, stirring well.
• Rub spice mix evenly over both sides of lamb and add the lamb to the pan; cook 5 minutes on each side.
• Remove lamb from pan.
• Wipe pan clean with paper towels.
• Return pan to medium heat; recoat with cooking spray.
• Add garlic to pan; cook 30 seconds and add remaining 1/4 teaspoons of pepper and broth; cook 1 minute, scraping pan to loosen browned bits.
• Stir in preserves and vinegar; cook 3 minutes or until slightly thick.
• Return the lamb to the pan; turn to coat.
• Cook 1 minute or until desired degree of doneness.
• Garnish with parsley sprigs, if desired.

PAN SEARED LAMB CHOPS

Steps:

• Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
• Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
• Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
• Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
• Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

LAMB CHOPS WITH MINT PAN SAUCE

Steps:

• Preheat oven to 450 degrees F. Combine apple juice and cornstarch in a small bowl; set aside.
• Sprinkle lamb chops with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140 degrees F for medium-rare, 6 to 10 minutes, depending on the thickness. Transfer the chops to a plate and tent with foil.
• Place the skillet over medium-high heat (take care, the handle will still be hot). Add shallot and cook, stirring constantly, until browned and softened, about 1 minute. Add broth, vinegar and jelly and bring to a boil, whisking to dissolve the jelly. Cook, whisking constantly, until the liquid has reduced by half, 2 to 3 minutes. Stir the cornstarch mixture; add to the pan and bring to a simmer, stirring constantly, until the sauce is thickened, about 30 seconds. Remove from the heat and stir in half the mint along with any accumulated juices from the chops. Serve the chops topped with the sauce and the remaining mint.

PAN-SEARED LAMB CHOPS

Steps:

• Trim chops; sprinkle with pepper. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add chops; cook 4 min. on each side or until evenly browned on both sides.
• Mix Worcestershire sauce and lemon juice until blended; pour over chops. Cook on medium heat until sauce comes to boil, stirring sauce frequently. Transfer chops to serving plate, reserving sauce in skillet; cover chops to keep warm.
• Add mint and remaining butter to skillet; cook until butter is melted and sauce is well blended, stirring constantly to scrape browned bits from bottom of skillet. Pour over chops.

PAN-SEARED LAMB CHOPS WITH MINT OVER GREENS

Steps:

• Dry roast nuts in pan, being careful not to burn and set aside to cool.
• In a small bowl, combine the fresh mint, parsley, feta, and nuts. Set aside.
• Trim all fat from lamb chops. Rub the chops with about 2 teaspoons of olive oil (I use a pastry brush), salt and pepper.
• Preheat a large fry pan over medium-high heat until very hot. Add the lamb chops to the pan. Cook over medium heat 8-10 minutes, turning chops halfway through cooking. Do not move or stir the chops until ready to flip over at the halfway mark.
• Cook chops until well-browned and a meat thermometer inserted in the thickest part of the chop measures 145 degrees.
• Garnish each chop with the mint/cheese mixture. Divide the salad greens on 4 plates and drizzle with a little bit of olive oil and lemon juice. Arrange the warm lamb chops on each plate.
• Serve immediately with shiraz and crusty bread! Don't forget the mood lighting!