Spanish Lamb Chops Recipes

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SPANISH LAMB CHOPS



Spanish Lamb Chops image

I love this dish, it's simple & tastes great. You can use fresh tomatoes if you like but the tinned ones give the dish more sauce so that's what I use. Goes great with my recipe #216575

Provided by Mandy

Categories     Lamb/Sheep

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

4 lamb leg chops
1 onion, sliced
1 green capsicum, sliced (bell pepper)
150 g mushrooms, sliced
1 (420 g) can whole canned tomatoes
1/4 cup dry white wine
1/4 teaspoon dried basil
1/4 teaspoon oregano
1 tablespoon fresh parsley, chopped

Steps:

  • Cook chops in a little oil for 3-4 minutes, turn & cook for a further 3-4 minutes, remove from pan while you prepare sauce.
  • Add onion & capsicum to pan juices and cook gently until soft, approx 2 minutes.
  • Add mushrooms and stir over a medium heat until they begin to soften.
  • Add tomatoes, wine, & herbs & season to taste.
  • Allow mixture to cook for 2-3 mins before returning chops to pan to heat through, then serve.

Nutrition Facts : Calories 53.8, Fat 0.3, SaturatedFat 0.1, Sodium 138.7, Carbohydrate 9.6, Fiber 2.2, Sugar 5.2, Protein 2.2

SPANISH-RUBBED LAMB CHOPS



SPANISH-RUBBED LAMB CHOPS image

Categories     Lamb     Quick & Easy     Dinner

Yield 2 people

Number Of Ingredients 9

2 small lamb chops (about 1" thick, 2" x 3")
1/2 tsp spanish paprika
1 dash nutmeg
1/8 tsp ground rock salt (or to taste)
1/8 tsp fresh ground peppercorn blend (or to taste)
pinch saffron threads
1/8 tsp cayenne pepper (optional)
1/4 c Port wine
Fresh oregano leaves (garnish)

Steps:

  • Combine spices in a mortar and grind together and rub on both sides of lamb chops. Allow to stand about 40 min at room temperature. During the last 10-15 min, add port, turn once. Grill on med-high heat (about 12 min per side for med-well). Let stand about 2 min. Garnish with fresh oregano and serve warm.

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