LAMB CHOPS WITH VEGETABLE GRAVY
This is a GH recipe that is a unique way to have lamb. I have also done this with bone-in pork chops. It's very simple and goes well with rice or potato. The gravy is delicious and a great way to sneak veggies into your kids!
Provided by Nancygirl
Categories Lamb/Sheep
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle chops with salt & pepper and dredge in flour.
- In a 12" skillet over med-high heat add oil and brown chops a few at a time until browned on both sides. Remove to a warm platter.
- Now in drippings cook carrot, onion, celery, and garlic 5 minutes
- Add wine , tomatoes, boullion, bay, thyme, and allspice.
- Add chops.
- Bring to a boil, reduce heat to low and simmer 50 minutes or until chops are tender, turning once.
- Remove bay leaf and any bones that are loose.
- Remove chops to serving platter.
- Pour veggie mixture into the blender, skim fat, blend until smooth ( the kids will never know!) Return to pan and give a quick boil to thicken. An immersion blender works well here.
- Enjoy!
Nutrition Facts : Calories 135.6, Fat 9.3, SaturatedFat 0.7, Cholesterol 0.1, Sodium 415.5, Carbohydrate 8.9, Fiber 1.5, Sugar 2.9, Protein 1.3
OVEN-BROILED LAMB CHOPS WITH GRAVY
This oven-broiled lamb chop recipe was shared with me by a chef from a fine restaurant in Vancouver (hence the name). It can be served with a beef filet or baby lamb chops, but I believe that it complements the lamb better than any sauce that I've ever had! Be warned that these chops are very expensive but worth it. Serve with a very nice dry red wine, soft music, and candlelight! I like to serve with rosemary and garlic roasted red potatoes (mashed is good too!) and glazed carrots.
Provided by st pete's yankee
Categories Lamb Chops
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
- Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
- Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 7.3 g, Cholesterol 67 mg, Fat 15.6 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 6.6 g, Sodium 959.7 mg, Sugar 2.8 g
LAMB & SHALLOT GRAVY
Make this lamb and shallot gravy ahead of time and freeze for up to three months, so your gravy won't be left to the last minute. It's divine with roast lamb
Provided by Esther Clark
Categories Condiment
Time 50m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 mins, or until deep golden brown. Tip in the flour and cook, stirring, for 1 min. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 mins, uncovered.
- Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 mins. Will keep frozen for three months.
Nutrition Facts : Calories 148 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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