BAKED LAMB CHOPS RECIPE
Tender and flavorful baked lamb chops with potatoes and rosemary, this is one of my favorite dishes in spring.
Provided by Adina
Categories Meat Recipes
Time 1h50m
Number Of Ingredients 9
Steps:
- Mix the olive oil, chopped fresh rosemary, grated garlic clove, and some salt and pepper in a shallow dish, which is large enough to hold all the lamb chops in a single layer. Place the lamb chops in the container and turn around a few times to coat the chops with the marinade. Leave to marinate for about 1 hour at room temperature. Turn the chops in the dish a couple of times in between.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper. Peel the potatoes and cut them into wedges.
- Place the wedges on the prepared baking tray, sprinkle with olive oil, ground sweet paprika, dried rosemary, some salt, and pepper. Rub generously with the mixture. Place in the oven and bake for about 15-20 minutes or until half-done.
- Make some space between the potatoes. Place the lamb chops there and continue baking for another 15 minutes. The lamb chops should be pink inside after 15 minutes; if you want them well done, leave them in the oven for 3 to 5 minutes more. If your lamb chops are thinner, check them sooner, you should not overcook them.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 874 kcal, Carbohydrate 53 g, Protein 49 g, Fat 53 g, SaturatedFat 19 g, TransFat 2 g, Cholesterol 137 mg, Sodium 292 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 32 g
HERBED LAMB CHOPS WITH CRISPY POTATOES
My mother's cooking is the inspiration behind this recipe. I adapted her scrumptious Easter leg of lamb so it can be served any day of the week. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Place the first nine ingredients in a food processor; pulse until blended. Spread over both sides of chops. Let stand 30 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 15-20 minutes or until tender and golden brown, stirring occasionally. Sprinkle with lemon pepper, salt and paprika; remove from pan. Keep warm., Grill chops, covered, over medium heat 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Toss spinach with potatoes; sprinkle with pine nuts. Serve with lamb chops.
Nutrition Facts :
ROSEMARY ROAST LAMB CHOPS
This one-pan lamb chops supper only requires some quick assembling - pack in the Mediterranean flavours then let the oven do the work
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
- Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.
Nutrition Facts : Calories 754 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.34 milligram of sodium
CURRIED LAMB AND POTATOES
Loads of rich flavors and spices make this a warming, inviting meal. It's a great way to impress at a family get-together. -Subrina Goosch, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.
Nutrition Facts : Calories 337 calories, Fat 19g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.
LAMB CHOPS WITH RED-LEICESTER POTATO CAKE
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Coarsely grate the potatoes and onions and place them in a large bowl. Heat the oil in a large, heavy-bottomed frying pan set over medium heat. Spread half the potatoes and onions across the bottom and season with salt, pepper and thyme. Layer the cheese evenly over the top. Add the rest of the potatoes and onions and press down to form a cake.
- Cook slowly on one side until golden and crisp, 10 to 12 minutes. (Lower the heat if it begins to brown too quickly.) Turn and cook on the other side.
- Meanwhile, preheat the broiler or prepare a charcoal grill. Season the lamb chops with salt and pepper and grill or broil to desired doneness, 10 to 15 minutes.
- Cut the potato cake into four wedges and place them on dinner plates. Lay three chops over each and serve.
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