LAMB WITH ROSEMARY AND PORT
Provided by Nigella Lawson : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Mix together the oil and Worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl.
- Heat a heavy-based frying pan over medium-high heat and cook the steaks for about 3 minutes per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person, and less time for their cooking.
- Wrap the steaks in aluminum foil to rest on a warm plate or in a warm place, while you make the sauce. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan.
- Peel and crush or mince the garlic clove and add it to the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Arrange the steaks on serving plates and drizzle them with the sauce.
LAMB CHOPS WITH PORT SAUCE
DH and I had these chops for dinner a few nights ago. They were really tasty! From Williams-Sonoma "Steak and Chop" cookbook.
Provided by Dr. Jenny
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees farenheit.
- Slash the edges of the chops in 2 or 3 places to prevent curling. Sprinkle generously with salt and pepper.
- Coat the bottom of a large, ovenproof frying pan with the olive oil and heat over medium-high heat. When the oil starts to smoke, add the lamb chops and sear them to a golden brown on both sides, about 2 minutes on each side. (Do not crowd the pan; use 2 frying pans if necessary).
- Transfer the pan(s) to the oven and roast until an instant-read thermometer inserted away from the bone registers 130-135 degrees Farenheit or the chops are a deep pink when cut into near the bone for medium rare, 6-8 minutes.
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
- To make the sauce, drain off all but 1 Tb of drippings from the pan. Add the shallots and garlic and saute, stirring often, until softened, 3-4 minutes. Add the Port and stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
- Reduce heat to medium. Whisk in the mustard and then the butter pieces. When the butter has melted and combined and the sauce is smooth, season to taste with salt and pepper.
- Transfer the chops to individual plates, spoon sauce on top, and serve.
Nutrition Facts : Calories 847.5, Fat 57, SaturatedFat 24.7, Cholesterol 148.2, Sodium 328.5, Carbohydrate 18.4, Fiber 0.1, Sugar 9.2, Protein 32.4
LAMB CHOPS WITH PORT SAUCE
Savory lamb chops for a special occasion or an easy every-day meal. Best if ruby Port is used an does not have to be expensive.
Provided by Chef Byli
Categories Lamb/Sheep
Time 50m
Yield 8 lamb chops, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Sprinkle chops with salt and pepper. Coat the bottom of a large, ovenproof frying pan with the oil and heat over med.-high heat. Add the chops and sear them until both sides are golden brown, about 2 minutes per side. Place the pan in the oven and roast until an instant-read thermometer registers 130 degrees F., or the meat is deep pink near the bone for med. rare, 6-8 minutes. Transfer to a platter and cover with aluminum foil and set aside.
- Drain off all but 1 tablespoons of the drippings from the frying pan. Add the shallots and garlic and saute, stirring frequently for 3-4 minutes. Add the Port and stock and bring to a boil over high heat. Cook until reduced b half, about 5 minutes. Reduce the heat to medium. Whisk in the mustard and then the butter. When the butter has melted and the sauce is smoot, season with salt and pepper. Slice the chops in to individual pieces, spoon on the sauce, and serve immediately.
Nutrition Facts : Calories 344.7, Fat 8.6, SaturatedFat 3.1, Cholesterol 10.2, Sodium 296.2, Carbohydrate 24.6, Fiber 0.1, Sugar 12.3, Protein 1.8
LAMB CHOPS WITH ROSEMARY AND PORT WINE SAUCE
I don't remember where I found this recipe, but I have been preparing it for years and never follow a recipe. All measurements are approximate. I generally serve this with a white and wild rice mix, or couscous. It also goes well with hot buttered noodles.
Provided by Skypoodle
Categories Lamb/Sheep
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F.
- Season the both sides of the chops with salt, pepper and garlic. Press seasoning into the meat with your fingers.
- Heat a heavy skillet and heat olive oil and butter until the butter stops foaming. Add the rosemary leaves and the lamb chops to the hot pan.
- Pan sear the chops over high heat to brown on both sides, approximately 3 minutes per side. Remove the chops to an ovenproof dish, cover loosely with foil and place in the preheated oven for 5 to 10 minutes to keep warm.
- Keeping the skillet over medium high heat, deglaze with the port and scrape up any "crunchy bits". Reduce the wine by half and stir in the heavy cream. Return the sauce to a boil and reduce for a couple minutes, until the cream coats the back of your spoon.
- Serve the chops with rice, couscous or buttered noodles and spoon the sauce over.
Nutrition Facts : Calories 917.2, Fat 72.5, SaturatedFat 34.1, Cholesterol 182.5, Sodium 625, Carbohydrate 19.4, Fiber 0.4, Sugar 9.3, Protein 17.3
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