Pan Roasted Lamb Chops With Gorgonzola Butter Recipes

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PAN-ROASTED DOUBLE-CUT LAMB CHOPS



Pan-Roasted Double-Cut Lamb Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 racks of lamb (8 bones per rack; about 2 pounds each), trimmed and frenched by your butcher
2 cups plus 3 tablespoons extra-virgin olive oil
10 sprigs rosemary, 8 stripped and roughly chopped and 2 whole, plus more for garnish
10 sprigs oregano, 8 roughly chopped and 2 whole, plus more for garnish
6 cloves garlic, thinly sliced
1 tablespoon Aleppo pepper (or 3/4 teaspoon red pepper flakes)
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
Flaky sea salt, for topping

Steps:

  • Cut each rack of lamb into 4 double chops of even thickness. Stir together 2 cups olive oil, the chopped rosemary and oregano, the garlic and 2 teaspoons Aleppo pepper (or 1/2 teaspoon red pepper flakes) in a large bowl. Add the lamb chops, bones up, and rub the mixture evenly over the meat. Cover and refrigerate at least 6 hours or overnight.
  • Preheat the oven to 400˚. Remove the lamb from the refrigerator and wipe off any excess marinade with a paper towel. Season generously with kosher salt and a few grinds of pepper.
  • Heat an extra-large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and heat until shimmering. Add the lamb, rounded fat-side down. Cook until well browned, about 4 minutes. Turn the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side. Turn the chops so the fat side is facing up and cook 2 to 3 more minutes. (It's OK if some of the bones are sticking out of the skillet to make space.) Carefully pour off the fat from the skillet and transfer the skillet to the oven. Roast until a thermometer inserted into the center of the lamb registers 125˚ for medium-rare to medium doneness, 5 to 7 minutes.
  • Return the skillet to the stovetop over medium-high heat; add the butter and rosemary and oregano sprigs to an open space in the pan. Let the butter melt and start to foam, then baste the chops with the butter a few times until well coated.
  • Transfer the chops to a platter and top with any remaining butter from the skillet. Sprinkle with flaky salt and the remaining 1 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes). Garnish with rosemary and oregano sprigs.

OVEN-ROASTED LAMB CHOPS



Oven-Roasted Lamb Chops image

Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!

Provided by Lucky Noodles

Time 25m

Yield 4

Number Of Ingredients 6

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

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,

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g

ROASTED LAMB CHOPS



Roasted Lamb Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

Two 1-pound racks lamb, frenched
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper
1/3 cup plus 1 tablespoon olive oil, plus more for searing
1 tablespoon chopped fresh rosemary
6 cloves garlic, 4 peeled and smashed, 2 finely chopped
Juice of 1 lemon
3 tablespoons Dijon mustard
2 tablespoons honey
1/3 cup panko breadcrumbs
1/3 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh chives

Steps:

  • Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
  • Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
  • Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
  • Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
  • Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
  • Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.

GORGONZOLA CRUSTED GRILLED LAMB CHOPS



Gorgonzola Crusted Grilled Lamb Chops image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 tablespoon freshly cracked black pepper, plus more for bread crumbs
1 tablespoon sea salt
2 tablespoons freshly chopped oregano leaves
2 racks lamb rib chops, frenched
3/4 cup crumbled Gorgonzola
1/2 cup Italian bread crumbs
2 tablespoons minced garlic
1 tablespoon freshly chopped cilantro leaves

Steps:

  • Preheat the grill over medium heat.
  • In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well.
  • In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently.
  • Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve.

PAN-SEARED LAMB CHOPS



Pan-Seared Lamb Chops image

A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

3 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 teaspoon minced fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
4 lamb loin chops (4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup white wine
1/4 cup heavy whipping cream

Steps:

  • Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.

Nutrition Facts : Calories 437 calories, Fat 33g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 429mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

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