Southwestern Lamb Chops Recipes

SOUTHWESTERN GRILLED LAMB

Steps:

• In a saucepan, combine the first eight ingredients. Simmer, uncovered, for 15-20 minutes. , Meanwhile, grill lamb chops, turning once, over medium heat for 10-14 minutes for medium-rare, 14-16 minutes for medium. Brush with sauce during the last few minutes of grilling. , Serve with sour cream.

SOUS VIDE RACK OF LAMB WITH ROSEMARY AND GARLIC

Steps:

• Start by setting up your warm water bath and bringing the temperature to 134℉ (56℃).
• Mince the rosemary and garlic. Mix the rosemary, garlic, salt, and pepper with the olive oil and lemon juice. Rub the seasoning onto the rack, making sure to get it into all the nooks and crannies.
• Vacuum seal the rack in plastic and cook it for two hours at 134℉ (56℃). When it has finished cooking, take it out of the bag and finish it on the grill.
• To finish the rack, grill it on a medium-high grill for 2 to 3 minutes per side until a nice crust has formed on the outside. Make sure to watch the rack, so it doesn't flare up.
• Cover the cooked lamb with foil and let it rest for 5 minutes. To serve, cut in between the ribs to carve out individual chops. A little squirt of lemon juice helps to bring the flavors together.

SOUTHWESTERN LAMB CHOPS

Steps:

• In a small saucepan, combine the orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion. , Combine cornstarch and water until smooth; gradually add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm., Grill lamb chops, covered, over medium heat or broil 4-6 in. from the heat for 4-9 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 orange sauce.

SOUTHWESTERN LAMB CHOPS

Steps:

• In a saucepan, combine orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion.
• Combine cornstarch and water until smooth; add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm.
• Grill the lamb chops, covered, over medium-hot heat for 12-14 minutes, turning once, or until a meat thermometer reads 140 degrees F rare; 160 degrees F, medium-well; or 170 degrees F, well done. Serve with orange sauce.

SOUTHWESTERN LAMB CHOPS

Steps:

• In a saucepan, combine orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion.
• Combine cornstarch and water until smooth; add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm.
• Grill the lamb chops, covered, over medium-hot heat for 12-14 minutes, turning once, or until a meat thermometer reads 140 degrees F rare; 160 degrees F, medium-well; or 170 degrees F, well done. Serve with orange sauce.

SOUTHWESTERN LAMB CHOPS

Steps:

• In a saucepan, combine orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion.
• Combine cornstarch and water until smooth; add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm.
• Grill the lamb chops, covered, over medium-hot heat for 12-14 minutes, turning once, or until a meat thermometer reads 140 degrees F rare; 160 degrees F, medium-well; or 170 degrees F, well done. Serve with orange sauce.