Lamb Chops With Lemon And Basil Recipes

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LAMB CHOPS WITH LEMON AND BASIL



Lamb Chops With Lemon and Basil image

Make and share this Lamb Chops With Lemon and Basil recipe from Food.com.

Provided by dicentra

Categories     Lamb/Sheep

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

4 shoulder lamb chops, 1/2-3/4 inch thick
1 garlic clove, minced
2 tablespoons chopped fresh basil
1 lemon, juice of
1 lemon, zest of
1 teaspoon salt
1/4 teaspoon lemon pepper
1/4 cup olive oil

Steps:

  • Place chops in a glass dish. In a small bowl, mix together the garlic, basil, lemon juice, zest, salt, lemon pepper and olive oil. Pour over lamb chops.
  • Cover with plastic wrap and marinate 2-3 hours.
  • Prepare hot grill. Place chops on an oiled grill 4-6 inches from coals.
  • Grill, turning once and brushing with any reserved marinade, about 10-12 minutes.

Nutrition Facts : Calories 123.8, Fat 13.5, SaturatedFat 1.9, Sodium 581.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 0.1

LAMB CHOPS WITH LEMON POTATOES AND MINTY PEAS



Lamb Chops with Lemon Potatoes and Minty Peas image

Lamb and mint are a classic flavor combo, but the beauty of this recipe is that all the elements come together at the same time, creating the perfect, and quick, weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 russet potatoes, peeled, each cut lengthwise into 8 wedges
3 cloves garlic, smashed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Juice of 1 lemon, plus wedges for serving
3/4 cup low-sodium chicken broth
12 lamb rib chops (about 2 pounds)
1 1/2 teaspoons dried oregano
3 tablespoons unsalted butter
1 10-ounce bag frozen peas
2 tablespoons finely chopped fresh mint

Steps:

  • Preheat the oven to 425˚ F. Toss the potatoes and garlic with 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a microwave-safe dish. Spread in as even a layer as possible. Add the lemon juice and chicken broth, cover with plastic wrap and microwave 10 to 12 minutes. Transfer the potatoes and liquid to a 9-by-13-inch baking dish. Roast in the oven, uncovered, until the potatoes are light golden and much of the liquid has evaporated, about 20 minutes.
  • Meanwhile, season the lamb chops with salt, pepper and the oregano. Heat the remaining 1 tablespoon olive oil with 2 tablespoons butter in a large skillet over medium-high heat. Working in 2 batches, add the lamb chops and cook, basting occasionally with a large spoon, about 4 minutes per side for medium doneness. Transfer the lamb chops to a plate to rest; tent with foil.
  • Melt the remaining 1 tablespoon butter in another large skillet over medium heat and add the peas. Cook until heated through, about 4 minutes. Remove from the heat, season with salt and pepper and stir in the mint.
  • Divide the lamb chops, potatoes and peas among plates. Serve with lemon wedges.

Nutrition Facts : Calories 620, Fat 41 grams, SaturatedFat 17 grams, Cholesterol 124 milligrams, Sodium 586 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Sugar 5 grams, Protein 32 grams

LAMB CHOPS WITH BASIL LEMON SAUCE



Lamb Chops With Basil Lemon Sauce image

Make and share this Lamb Chops With Basil Lemon Sauce recipe from Food.com.

Provided by CutiePieHentai

Categories     Lamb/Sheep

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup fresh lemon juice
1/3 cup extra virgin olive oil
6 sprigs fresh rosemary, bruised
4 garlic cloves, peeled and crushed
2 teaspoons kosher salt
fresh ground black pepper
24 ounces racks of lamb, trimmed (about 8 chops)
1/2 cup chicken stock
2 tablespoons butter
1/2 cup basil, loosely packed leaves
1/4 cup kalamata olive, pitted and coarsely chopped

Steps:

  • In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
  • Preheat a large skillet over medium-high heat, for about 1 minute.
  • Pat the chops dry and season on 1 side with salt and pepper.
  • Add enough oil to lightly coat the surface of the pan.
  • Working in batches if needed, add the chops seasoned side down to the pan.
  • Cook until crisp and brown, about 2 to 3 minutes.
  • Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes.
  • Transfer to a platter and tent with foil to keep warm.
  • Allow the chops to rest for 5 to 10 minutes.
  • Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon.
  • Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes.
  • Swirl in 2 tablespoons of butter.
  • Add the basil and olives and season.
  • Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce.
  • Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.

Nutrition Facts : Calories 420, Fat 39.1, SaturatedFat 16.8, Cholesterol 77, Sodium 549.4, Carbohydrate 4, Fiber 0.4, Sugar 1, Protein 13.4

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