Roasted Herbed Lamb Chops With Marmalade Sauce Recipes

ROASTED HERBED LAMB CHOPS WITH ORANGE MARMALADE SAUCE

Steps:

• For Sauce: Stir marmalade in small skillet over medium heat until marmalade melts. Strain into small bowl, discarding solids. Return marmalade to skillet. Stir in remaining ingredients. Stir over medium heat until blended and warmed through, about 2 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.) For Lamb Chops: Mix rosemary, basil, garlic, and orange peel in small bowl. Brush olive oil over lamb; sprinkle with salt and pepper. Divide herb mixture among racks of lamb, spreading all over and pressing to adhere. Cover; chill at least 1 hour and up to 1 day. Preheat oven to 475 degrees F. Cut each lamb rack into double chops. Stand chops, rounded side up, on rimmed baking sheet. Roast chops until thermometer inserted into center registers 130 degrees F for medium-rare, about 12 minutes. Let stand 10 minutes. Cut between bones into individual chops. Arrange chops, pink side up, on platter. Serve sauce alongside.

ROAST RACK OF LAMB WITH HERB SAUCE

Steps:

• Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.

HERB-ROASTED LAMB CHOPS

Steps:

• Mix first 4 ingredients and 1 Tb olive oil in a large bowl. Add lamb; turn to coat.
• Let marinate at room temperature at least 30 minutes and up to 1 hour.
• Preheat oven to 400°F.
• Heat remaining 1 Tb olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.
• Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
• Transfer lamb to platter, cover, and let rest 5 minutes.

DUNDEE MARMALADE LAMB CHOPS

Steps:

• You will need a frying pan with a heavy base and a close-fitting lid.
• First, brown the chops in the butter.
• Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.
• Place a generous tablespoon of marmalade on the top of each chop.
• Bring to a slow simmer and cook for 45 minutes on a very low heat.
• If required, add a little extra water.
• Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.

ZESTY HERBED LAMB CHOPS

Steps:

• In a food processor, combine the first 9 ingredients; cover and pulse until blended. Set aside half of the sauce. Brush remaining sauce over chops; sprinkle with salt and pepper., In a large skillet coated with cooking spray, cook chops in oil over medium heat for 7-10 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 reserved mint sauce.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE

Steps:

• Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
• Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
• Brush the sauce over the chops and serve.

ROASTED HERBED LAMB CHOPS WITH MARMALADE SAUCE

Steps:

• For the sauce: Stir marmalade in small skillet over medium heat until marmalade melts. Strain into small bowl, discarding solids. Return marmalade to skillet. Stir in remaining ingredients. Stir over medium heat until blended and warmed through, about 2 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.) For the lamb chops: Mix rosemary, basil, garlic, and orange peel in small bowl. Brush olive oil over lamb; sprinkle with salt and pepper. Divide herb mixture among racks of lamb, spreading all over and pressing to adhere. Cover; chill at least 1 hour and up to 1 day. Preheat oven to 475 degrees F. Cut each lamb rack into double chops. Stand chops, rounded side up, on rimmed baking sheet. Roast chops until thermometer inserted into center registers 130 degrees F for medium-rare, about 12 minutes. Let stand 10 minutes. Cut between bones into individual chops. Arrange chops, pink side up, on platter. Serve sauce alongside. This recipe from CDKitchen for Roasted Herbed Lamb Chops With Orange Marmalade Sauce serves/makes 24