LAMB CHOPS WITH HORSERADISH DILL CREAM
Simple, fast and flavorful lamb chops served with a horseradish dill cream. These chops are seasonsed with garlic and rosemary, pan seared, and finished in the oven. Served with the horseradish dill cream, they are not only a quick after work meal but a great entree for company. This recipe's cooking method is made for good quality loin or rib chops, not shoulder chops. Lamb should not be cooked to more than medium doneness for the best results. Cook time does not include marinating time.
Provided by IHeartDogs
Categories Lamb/Sheep
Time 17m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow bowl or resealable bag, combine the olive oil, garlic, rosemary, 1/4 tsp salt and pepper (about 4 turns of the peppermill). Add the chops and marinate at least 30 minutes at room temperature. If marinating longer, refrigerate and bring back to room temperature before cooking.
- While the lamb is marinating, make the cream. In a small bowl combine the creme fraiche, green onion, dill, horseradish, lemon juice, remaining 1/4 tsp salt and a few more turns of the peppermill. Mix well and refrigerate until ready to use.
- Preheat oven to 400 degrees F.
- Place a nonstick, ovenproof skillet over medium high heat. Remove chops from marinade and place in skillet and cook for 2 minutes on each side. Transfer pan to the oven and cook for 5 to 7 minutes, depending on the thickness of your chops this should yield a medium rare to medium doneness.
- Using an oven mitt, remove pan from oven, remove chops from pan to serving dish and tent with foil for a 3-5 minutes. The chops will continue to cook a bit while sitting.
- Serve with horseradish dill cream on the side.
GRILLED LAMB CHOPS WITH ROASTED GARLIC HORSERADISH SAUCE
Steps:
- To make pepper mixture combine black and white peppers, cayenne, and marjoram. Cover tightly and store in a cool place. Use to season red meats and game before cooking.
- Heat 1 tablespoon oil in a small ovenproof saute pan over medium heat. When hot, add garlic cloves and saute for 4 minutes or until golden brown. Place in preheated 350 degree oven and roast for 10 minutes, stirring occasionally to prevent burning. Remove from oven. Remove garlic from pan and cool. Set aside until ready to use.
- Place remaining 1 tablespoon oil in a large saucepan over medium heat. When hot, add mushrooms and saute for 1 minute. Add shallots, lamb bones, and pepper and saute for 1 minute. Add thyme, chicken stock, and demi-glace and bring to a boil. Skim off scum. Lower heat and simmer for 20 to 30 minutes or until sauce is reduced by one-third. Remove lamb bones and strain into a small saucepan. Add roasted garlic and grated horseradish. Bring to a boil. Remove from heat. Let sauce sit for 5 minutes to capture as much flavor from the garlic and horseradish as possible. Season with salt and lemon juice. Keep warm until ready to serve.
- Preheat grill. Make sure grates are clean and lightly rub or brush with oil. Brush chops with 3 tablespoons peanut oil and season to taste with salt and pepper mixture. Grill chops about 2 minutes or just long enough to mark one side. Turn chops and cook for about 2 minutes longer for medium-rare. Increase cooking time slightly for medium doneness. Remove chops from grill.
- Spoon Roasted Garlic Horseradish Sauce over the bottom of 4 warm dinner plates. Place 4 grilled lamb chops along the top of each plate, bones to the center. Garnish plates with sprigs of marjoram. Serve immediately.
SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)
I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint.
Provided by Oolala
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
- Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
- Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
- Add chops and reduce heat to medium.
- Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
- Transfer each chop to a serving plate.
- Divide arugula between plates and drizzle with the remaining teaspoons of oil.
BRAISED LAMB WITH HORSERADISH AND PARSLEY
Provided by Mark Bittman
Categories Lamb Braise Passover Horseradish Parsley
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Make the lamb:
- 1. Combine the salt and pepper in a small bowl. In a large, deep skillet with a tight-fitting cover, warm the olive oil over medium-high heat for 1 minute. Add as many of the lamb cubes as will fit without crowding and cook, undisturbed, until they are well browned on the bottom, 3 to 4 minutes. (You will inevitably have to brown in batches.) Turn the cubes over, season with some of the salt and pepper mix, and brown on the second side, 2 to 3 minutes. Transfer the lamb to a plate and repeat with the remaining meat (the browning will take about 15 minutes total if your skillet is 12 inches or larger). Adjust the heat so the pieces brown as rapidly as possible without burning. Turn off the heat and let the pan cool for 1 minute.
- 2. Turn the heat back to medium, add the garlic, and cook, stirring, until it begins to soften, about 1 minute. Pour the stock, wine, or water into the pan, raise the heat, and bring the liquid to a boil, stirring and scraping the bottom of the pan with a wooden spoon to release any cooked-on bits. Simmer for 1 minute.
- 3. Add the browned lamb, along with any juices that have collected on the plate. Bring the pot to a boil, cover, then reduce the heat until the mixture simmers very gently.
- 4. Peel the horseradish and cut it into 1/4-inch-thick slices (keep the root from your eyes and nose; it's pungent). Stir the horseradish into the pot. Simmer, covered, until the lamb is tender, 1 1/2 to 2 1/2 hours (shoulder meat will cook faster than leg meat). Taste the lamb before serving and add more salt and pepper if desired.
- Make the parsley purée:
- 5. In a blender combine the parsley with half the olive oil and the garlic cloves. Purée to a rough paste, then pour in the remaining oil while the blender is running and process to a smooth paste. Mix in the vinegar and salt, taste, and adjust the seasonings if desired.
- 6. Serve the stew, passing the parsley purée on the side.
GRILLED LAMB CHOPS WITH LETTUCE AND RANCH DRESSING
Cooking lamb chops hot and fast keeps them juicy and perfectly pink inside. Here, they're first marinated in an herby garlic paste, then grilled or broiled and served with crisp lettuce hearts and a tangy ranch dressing (made from more of that same herb garlic paste). Quick and easy enough for a weeknight, these chops are also always an impressive meal to serve to guests. You'll probably have some ranch dressing left over. It will keep for a week in the fridge and is also excellent as a sauce for grilled chicken, or as a dip for vegetables and crackers.
Provided by Melissa Clark
Categories dinner, weekday, meat, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a blender or mini food processor, combine half the scallions, the herbs, 2 tablespoons olive oil, a pinch of salt and a lot of pepper. Blend until you get a rough paste, scraping down the sides of the blender with a spatula as needed. (It's not a lot of liquid so you may need to stop the blender a few times to scrape the sides.)
- Transfer 2 1/2 tablespoons of the herb mix to a small bowl. Mix in about two-thirds of the grated garlic (2 cloves) and the Worcestershire, and set it aside.
- To the blender, add the remaining garlic, the mayonnaise, buttermilk and the juice of 1 lemon wedge, and purée until the mixture is quite smooth. Taste and add more salt and lemon juice, as needed. Store dressing in the refrigerator until serving.
- Season lamb chops all over with salt, then rub them with the reserved herb paste. Refrigerate the chops for at least 30 minutes and up to overnight.
- Light the grill to high heat. (If broiling, set a rack 4-inches away from the heat source and heat your broiler to high.) Drizzle chops with a little oil, then grill or broil until done to taste, 2 to 5 minutes per side for medium-rare.
- To serve, put the lettuce hearts on a platter, drizzle with ranch dressing, and top with sliced radishes and scallion. Serve along with the lamb chops and more ranch dressing and lemon wedges on the side.
LAMB CHOPS WITH YOGURT ROSEMARY AND DILL SAUCE
I just got this new rival electric skillet for christmas and this recipe was on the box. i thought i'd write it down before it goes in the recycle bin. it looks pretty good from the picture.
Provided by sheri77
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat skillet to 350 and coat bottom of pan with vegetable oil.
- Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
- In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.
Nutrition Facts : Calories 75.1, Fat 7.5, SaturatedFat 1.3, Cholesterol 2.6, Sodium 9.7, Carbohydrate 1.7, Fiber 0.1, Sugar 1.1, Protein 0.8
SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE
The sauce in the recipe is absolutely yummy. If you don't have lamb chops, you may substitute pork chops or boneless chicken breasts.
Provided by Irmgard
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the lamb chops all over with salt and pepper.
- Heat the oil in a large skillet over medium-high heat.
- Put two of the chops in the skillet and cook, flipping once, until deep golden brown and medium-rare, about 10 minutes.
- Transfer to a large plate, cover loosely with foil, and keep warm.
- Repeat with the remaining two chops.
- Add the shallots to the skillet and cook, stirring, until softened, about 1 minute.
- Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes.
- Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more.
- Add the butter, a piece or two at a time, swirling the skillet to melt into the sauce.
- Remove the skillet from the heat and stir in the dill.
- Season to taste with salt and pepper.
- Serve the lamb with the sauce.
TURKISH LAMB CHOPS WITH SUMAC, TAHINI, AND DILL
Steps:
- Prepare the lamb:
- Combine the Turkish red pepper, fennel seeds, coriander seeds, and cumin seeds in a small bowl. Heat a small skillet over medium-low heat, add the spice mixture, and toast until fragrant, 1 to 2 minutes. Pour the mixture into a mortar or spice grinder, add the salt and black pepper, and either pound or briefly grind until you get a coarse-textured spice mix. Don't overdo it if you've gone electric here-the coarse texture is an essential part of the dish.
- Pat the spice mixture all over the lamb chops, and let them marinate at room temperature for at least 30 minutes, or uncovered in the fridge for up to 24 hours.
- Make the tahini sauce:
- While the lamb is marinating, in a food processor, blend the lemon juice, garlic, and salt. Let the mixture sit for 10 minutes. Then add the tahini and ground cumin, and blend until a thick paste forms. With the processor running, gradually add the ice water, 1 tablespoon at a time, until the sauce is smooth enough to drizzle.
- Heat a grill or broiler to high.
- Drizzle the chops lightly with olive oil. Grill the chops until they are charred on the outside and cooked to taste within (or broil the chops on a broiler pan or rimmed baking sheet). Cooking time will depend on how thick your chops are, so watch them carefully: 2-inch-thick bone-in chops will take at least 3 to 5 minutes per side for rare. You'll need less time for thinner chops, and more time if you like them cooked medium rare or beyond. Let the lamb rest for 5 minutes before serving.
- To serve, drizzle the tahini sauce over the chops, and garnish them with the dill sprigs. Add a dusting of the red sumac if you like.
More about "lamb chops with horseradish dill cream recipes"
LAMB CHOPS WITH HORSERADISH DILL CREAM RECIPE
From recipeofhealth.com
LAMB CHOPS WITH ROSEMARY GRAVY (LOIN CHOPS, …
From recipetineats.com
LAMB CHOPS WITH HORSERADISH DILL CREAM RECIPES RECIPE
From alicerecipes.com
LAMB CHOPS RECIPE (WITH GARLIC AND ROSEMARY) - SIMPLY RECIPES
From simplyrecipes.com
HERB-ROASTED LAMB CHOPS RECIPE | BON APPéTIT
From bonappetit.com
AIR FRYER LAMB CHOPS WITH HORSERADISH SAUCE
From mondayismeatloaf.com
HERB CRUSTED LAMB CHOPS WITH HORSERADISH | SAVORY
From savoryonline.com
WORLD BEST LAMB RECIPES: LAMB CHOPS WITH HORSERADISH DILL CREAM
From worldbestlambrecipes.blogspot.com
BEST LAMB CHOPS WITH HORSERADISH DILL CREAM RECIPES
From alicerecipes.com
LAMB CHOPS WITH HORSERADISH DILL CREAM - LUNCHLEE
From lunchlee.com
GRILLED LAMB CHOPS WITH DILL BASMATI RECIPE - HOME CHEF
From homechef.com
17 SAUCES FOR LAMB CHOPS (EASY, FLAVORFUL + DELICIOUS …
From platingsandpairings.com
LAMB CHOPS WITH HORSERADISH DILL CREAM RECIPES
From tfrecipes.com
LAMB CHOPS WITH HORSERADISH DILL CREAM RECIPES RECIPE
From menuofrecipes.com
HOW TO COOK THE BEST LAMB CHOPS - KITCHN
From thekitchn.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 »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #very-low-carbs #main-dish #lamb-sheep #dietary #low-carb #low-in-something #meat #number-of-servings
You'll also love