Sheilas Peppered Lamb Chops Recipes
LEMON-PEPPER LAMB CHOPS
I got this recipe from Cooking Pleasures magazine. I've never made lamb before this, and let me tell ya - I'm hooked. This recipe is so savory yet so easy to make! I serve this with roasted red potatoes (done with onion soup mix and dill) and my homeade Tzasiki Sauce (#291455).
Provided by hollyberry117
Categories Lamb/Sheep
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl. Spoon over both sides of lamb chops. Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
- Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.
Nutrition Facts : Calories 756.9, Fat 65.1, SaturatedFat 27.4, Cholesterol 168.3, Sodium 463.8, Carbohydrate 2.2, Fiber 0.6, Sugar 0.1, Protein 38.1
PEPPERED LAMB CHOPS
This is a very easy yet yummy lamb chop recipe, I used french trimmed lamb chops but any cut of chop would work just as well with this recipe. I served mine over creamy polenta topped with mushrooms and sprinkled with a few fresh chopped chives. I just saw kiwidutch's review PLEASE NOTE: I used a mild creamy french mustard not dijon that would be way too overpowering if you added 2 Tablespoons. Thanks Kiwidutch for pointing that out I should have made it more clear sorry if you almost blew your head off.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chops with black pepper both sides about 3/4 Tablespoon (If you don't use quite 3/4 tablespoon, reserve whatever is left over for the sauce.) reserve remaining tablespoon for the sauce.
- Cook chops either under the grill, BBQ or pan fry until desired doneness.
- For The Sauce.
- In a pan add milk, mustard, brandy, Worcestershire sauce and remaining pepper, bring to boil and then reduce to a simmer for a couple of minutes, add cream, heat through and serve over chops.
- Note: I find the sauce thickens up enough this way, I have had a couple of times where I found it a little to0 runny, if this is the case just use a little cornflour to thicken.
- Serve sauce over chops and sprinkle with chopped chives.
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