LAMB CHOPS WITH GARLIC AND ROSEMARY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings (1/2 cup sauce)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
- Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
- Serve 2 chops per person with the sauce.
Nutrition Facts : Calories 488 calorie, Fat 27 grams, SaturatedFat 11 grams, Carbohydrate 2 grams, Protein 48 grams
PAN SEARED LAMB LOLLIPOPS (CHOPS) WITH ROSEMARY, GARLIC AND DIJON
Lamb lollipops marinated with rosemary, dijon and garlic. Perfect for Easter brunch or a cocktail party.
Provided by Kelley
Number Of Ingredients 7
Steps:
- In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
- In a large bowl or baking sheet, season lamb chops liberally with kosher salt and fresh ground pepper.
- Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
- When ready to cook, heat a large saute pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.
- Remove chops to plate and let rest about 5 minutes.
- Repeat with remaining chops until all are cooked.
- If pan starts to smoke, turn heat down. Serve as is or with mint jelly.
GARLIC AND HERB CRUSTED LAMB CHOPS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.
WINE, BALSAMIC AND ROSEMARY LAMB CHOP LOLLIPOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic and olive oil, and let cool to room temperature.
- Place the lamb chops in a large resealable plastic bag and cover with the cooled marinade. Refrigerate for 1 to 2 hours.
- Remove the chops from the marinade and pour the marinade into a small saucepan along with the honey. Bring the mixture to a brisk simmer and reduce until slightly syrupy, 5 to 10 minutes.
- Meanwhile, pat the lamb chops dry and sprinkle all over with salt and pepper. Heat a large grill pan over medium-high until very hot. Lightly brush with oil.
- Grill the chops, turning once, for 3 to 3 1/2 minutes per side for medium.
- Serve the chops garnished with rosemary sprigs and drizzled lightly with the reduced marinade.
ROSEMARY AND GARLIC LAMB CHOPS
Categories Food Processor Garlic Herb Lamb Broil Quick & Easy Rosemary Lamb Chop Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
- Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.
LAMB CHOPS WITH ROSEMARY AND GARLIC
Lamb chops are such a simple and satisfying meal. Marinate them in rosemary and garlic, sear them quickly on the stovetop, and dinner is served. Great for a romantic date night or a dinner party.
Provided by Elise Bauer
Categories Dinner
Time 50m
Yield 3
Number Of Ingredients 6
Steps:
- Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
- Rest the chops: When done, remove the chops from the pan, cover with foil and let rest 3 to 5 minutes before serving.
Nutrition Facts : Calories 506 kcal, Carbohydrate 1 g, Cholesterol 138 mg, Fiber 0 g, Protein 43 g, SaturatedFat 17 g, Sodium 1530 mg, Sugar 0 g, Fat 37 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS
Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.
Provided by Nicole Leonard
Categories Meat and Poultry Recipes Lamb Chops
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chops from the marinade and shake off excess. Discard the remaining marinade.
- Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg
GARLIC ROSEMARY-MARINATED LAMB CHOPS
Steps:
- Preheat the broiler. In a small bowl stir together the zest, the garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb chops with the marinade, and let them marinate on a plate for 20 minutes. Broil the lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.
LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE
Steps:
- Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
ROSEMARY AND GARLIC LAMB CHOPS
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. Combine first 5 ingredients in a processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Mixture can be made 8 hours ahead. Cover; chill.)
- 2. Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.
- 3 Key Ingredients: STAR Extra Virgin Olive Oil, Rosemary, Lamb chops
GARLIC & ROSEMARY LAMB LOLLIPOP CHOPS
Steps:
- French the lamb rib chops leaving about 2 inches of rib bone totally bare. Sprinkle them with kosher salt taste. Drizzle with olive oil and rub on all sides. Sprinkle with chopped rosemary. Smear garlic paste. If you like, marinate the ribs like this overnight in the fridge. Otherwise, they're ready to cook. Drizzle a little olive oil in a large, heavy-bottomed frying pan. Heat over medium-high heat for a minute or two. Sear until they've developed a nice brown crust on the bottom. (The time will vary from maybe 3-6 minutes per side, depending on how rare you like your lamb.) If the pan starts to smoke, lower the heat. Let stand for 5 minutes to preserve juiciness.
ROSEMARY-AND-GARLIC LAMB CHOPS
Braising is typically used for simmering tough meats for hours, but it works beautifully (and much more quickly!) with tender cuts, too. We paired lamb chops with rosemary and garlic for big flavor, fast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Season lamb with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then lamb in a single layer. Cook, flipping once, until browned on both sides, 5 to 7 minutes. Transfer to a plate.
- Reduce heat to medium. Add onions; cook, stirring a few times, until golden brown in places, 5 to 7 minutes. Add garlic, rosemary, and tomato paste; cook until fragrant, about 1 minute. Add wine; cook until mostly evaporated, about 1 minute. Stir in broth. Return lamb and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and cook until a thermometer inserted in thickest part of lamb (without touching bone) registers 130 degrees, 6 to 8 minutes. Serve over potatoes.
More about "garlic rosemary lamb lollipop chops recipes"
LAMB CHOPS WITH ROSEMARY AND GARLIC RECIPE - ERIC RIPERT …
From foodandwine.com
LAMB CHOPS WITH GARLIC & ROSEMARY RECIPE (LAMB …
From kitchenswagger.com
WINE, BALSAMIC AND ROSEMARY LAMB CHOP LOLLIPOPS - FOOD …
From foodnetwork.ca
BONELESS LEG OF LAMB RECIPE (EASY!) - WHOLESOME YUM
From wholesomeyum.com
NEVEN'S PISTACHIO-CRUSTED RACK OF LAMB - RTE.IE
From rte.ie
ROAST LAMB WITH ROSEMARY GARLIC GLAZE RECIPE - ALDI.COM.AU
From aldi.com.au
PORK CHOPS WITH HONEY GARLIC: SWEET AND RICH WEEKNIGHT DINNER
From thesouthafrican.com
ROSEMARY GARLIC ROASTED RACK OF LAMB - HOUSE OF NASH EATS
From houseofnasheats.com
SLOW-COOKED LAMB SHOULDER WITH ROSEMARY GARLIC & HONEY
From cookedandloved.com
MARINATED LAMB CHOPS: A GARLIC, ROSEMARY AND THYME SENSATION
From thesouthafrican.com
GARLIC AND ROSEMARY LAMB CHOPS WITH HONEY CIDER GLAZE RECIPE
From seriouseats.com
WINE BALSAMIC AND ROSEMARY LAMB CHOP LOLLIPOPS
From valeriebertinelli.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love