MEDITERRANEAN BAKED LAMB CHOPS WITH ROOT VEGETABLES
Sheet Pan Mediterranean Baked Lamb Chops with Root Vegetables. A special marinade with quality extra virgin olive oil, garlic and warm spices adds all the flavor. Gluten Free. Be sure to read the post for more important tips.
Provided by The Mediterranean Dish
Categories Entree/Dinner
Time 50m
Number Of Ingredients 16
Steps:
- Season lamb chops with Kosher salt on both sides. Set aside at room temperature while you prepare the remaining ingredients.
- Preheat oven to 400 degrees F.
- Microwave the acorn squash for 1 to 2 minutes (this helps soften it a bit for cutting.) Handle carefully. When cool enough to handle, place acorn squash on a cutting board. Cut stem off, and trim both ends about 1/4 inch. Cut acorn squash in half crosswise, and scoop out the seeds. Now, take each half and cut into 1/2-inch thick rings.
- In a large bowl, combine minced garlic, extra virgin olive oil, 1 tsp allspice, 1 tsp black pepper, 3/4 tsp paprika, and 1/2 tsp ground nutmeg. Mix well. (leave rest of spices for later.)
- Add the vegetables (sliced acorn squash, onions, sweet potatoes, and carrots) to the marinade bowl with the garlic marinade (you may need to do this in stages.) Give them a quick toss, then transfer vegetables to a large sheet pan. Season with kosher salt.
- To the marinade bowl, add more extra virgin olive oil. Add white wine vinegar, and the remaining spices. Mix well. Add lamb chops in and toss to coat. Set aside to marinate.
- Place vegetables in heated oven and bake for 15 minutes or so.
- When 15 minutes have passed, remove the vegetables from oven and set near you (leave oven on.) Heat a little bit of extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add lamb and brown on both sides (about 3 minutes per side.) Transfer lamb to the vegetable pan, and return to heated oven to bake for 10 minutes (lamb will be medium-rare to medium. Bake a little longer for medium-well.)
- When ready, remove pan from oven and immediately drizzle honey all over the lamb and vegetables. Garnish with parsley.
- Serve with a side of tahini sauce, if you like.
Nutrition Facts : Calories 512 calories, Sugar 6.3 g, Sodium 199.5 mg, Fat 31 g, SaturatedFat 7.6 g, TransFat 0.4 g, Carbohydrate 25.4 g, Fiber 4.9 g, Protein 36.6 g, Cholesterol 112.2 mg
BAKED LAMB CHOPS WITH PUMPKIN
A simple to put together meal in one. You can also include other vegetables to roast alongside the pumpkin such as sweet potato, baby potatoes, zucchini, capsicum etc.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees Celsius.
- Line a baking tray with baking paper and pop the pumpkin wedges on. Soray with oil. Season with salt and pepper. Bake 15 minutes.
- Meanwhile place chops into an ovenproof baking dish. Combine the other ingredietns and pour over the chops. Season with salt and pepper.
- Place chops in the oven with the pumpkin and bake for 35 minutes until chops are cooked.
- Place chops onto serving plate with the vegetables and pour pan juices over to serve.
Nutrition Facts : Calories 792.8, Fat 50.6, SaturatedFat 22.4, Cholesterol 140.6, Sodium 151.3, Carbohydrate 54.6, Fiber 0.6, Sugar 49.3, Protein 31.4
BAKED LAMB CHOPS
These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.
Provided by Leslie W Dobson
Categories Meat and Poultry Recipes Lamb Chops
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
Nutrition Facts : Calories 738.4 calories, Carbohydrate 26.7 g, Cholesterol 269.7 mg, Fat 45.2 g, Fiber 1.6 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 462.3 mg, Sugar 2.7 g
BUTTERY BAKED LAMB CHOPS
Lamb, Worcestershire sauce, lemon juice and butter! From one of my cookbooks. Super simple since no marination. Just put the sauce, put the lemon juice and butter on each chop and bake.
Provided by Oolala
Categories Lemon
Time 22m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Poke holes all over the lamb chops in a baking dish.
- Now sprinkle each chop with 1 teaspoons of the Worcestershire sauce and 1 teaspoons of the lemon juice.
- Top each chop with a teaspoon of butter.
- Bake for 15-20 minutes for pink meat. Cook longer if you prefer well done meat.
Nutrition Facts : Calories 667.3, Fat 58.2, SaturatedFat 27.2, Cholesterol 160.8, Sodium 284.5, Carbohydrate 2.9, Sugar 1.4, Protein 31.1
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
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