Lamb Chops With Thyme Toasted Noodles Recipes

LAMB CHOPS WITH THYME-TOASTED NOODLES

Steps:

• Heat half the oil in a large pan; cook breadcrumbs, garlic and thyme, stirring, 5 minutes or until golden and crisp.
• Place breadcrumbs in a large bowl.
• Heat remaining oil in same pan; cook chops, in batches, until browned both sides and cooked as desired.
• Cover and keep warm.
• Add mushrooms to the same pan, cook, stirring, until just soft.
• Add combined wine, water, stock, mustard and paste.
• Brng to boil; simmer uncovered, about 10 minutes or until reduced by half, stirring occasionally.
• Meanwhile cook noodles in large pan of boiling water, uncovered until just tender; drain.
• Gently toss noodles with toasted breadcrumbs in bowl.
• Divide noodles among four serving plates; top each plate with three chops, spoon sauce over top.

LAMB CHOPS WITH THYME, CHILLI & GREEK HTIPITI

Steps:

• Put the lamb cutlets in a bowl with the thyme, chilli flakes and oil. Toss together to coat, then leave to marinate in the fridge for 30 mins-1 hr.
• For the htipiti, cut the peppers into small pieces. Put in a bowl and add all the other ingredients. Leave for about 15 mins for the flavour to infuse.
• Heat a griddle pan or frying pan. When it's really hot, lift the chops out of the marinade. Cook them, a few at a time, for 3 mins either side, seasoning as you go. Serve the chops with the sauce, and some baby potatoes, if you like.

OVEN-ROASTED LAMB CHOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
• Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

ROSEMARY-THYME LAMB CHOPS

Steps:

• Sprinkle lamb chops with pepper and salt. In a small bowl, mix mustard, rosemary, thyme and garlic., Grill chops, covered, on an oiled rack over medium heat 6 minutes. Turn; spread herb mixture over chops. Grill 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).