ROASTED HERBED LAMB CHOPS WITH ORANGE MARMALADE SAUCE
Provided by jenifersrecipes
Time 2h
Yield 24
Number Of Ingredients 13
Steps:
- For Sauce: Stir marmalade in small skillet over medium heat until marmalade melts. Strain into small bowl, discarding solids. Return marmalade to skillet. Stir in remaining ingredients. Stir over medium heat until blended and warmed through, about 2 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.) For Lamb Chops: Mix rosemary, basil, garlic, and orange peel in small bowl. Brush olive oil over lamb; sprinkle with salt and pepper. Divide herb mixture among racks of lamb, spreading all over and pressing to adhere. Cover; chill at least 1 hour and up to 1 day. Preheat oven to 475 degrees F. Cut each lamb rack into double chops. Stand chops, rounded side up, on rimmed baking sheet. Roast chops until thermometer inserted into center registers 130 degrees F for medium-rare, about 12 minutes. Let stand 10 minutes. Cut between bones into individual chops. Arrange chops, pink side up, on platter. Serve sauce alongside.
CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE
Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 5
Number Of Ingredients 14
Steps:
- Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
- Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
- Brush the sauce over the chops and serve.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g
ROAST RACK OF LAMB WITH HERB SAUCE
The sauce uses eight of my favorite herbs, but making it is a cinch. The aroma of the lamb while it roasts is amazing. -Mya Zeronis, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1-3/4 cups sauce).
Number Of Ingredients 18
Steps:
- Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil., Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving., Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.
Nutrition Facts :
HERBED LAMB CHOPS
This nicely seasoned lamb tastes marvelous whether sauteed on the stovetop or grilled on a hibachi. For a special meal, serve with parsley rice, fruit cups, spinach salad and lemon tarts.-Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub remaining herb mixture over both sides of lamb chops. In a shallow dish, combine the oil, lemon juice, bay leaves and lemon zest. Add chops and turn to coat. Let stand for 5 minutes; drain., In a large skillet, brown chops for 2 minutes on each side. Reduce heat to medium. Cover and cook for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with butter and sprinkle with reserved herb mixture.
Nutrition Facts : Calories 291 calories, Fat 22g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 376mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein.
ROASTED HERBED LAMB CHOPS WITH MARMALADE SAUCE
Steps:
- For the sauce: Stir marmalade in small skillet over medium heat until marmalade melts. Strain into small bowl, discarding solids. Return marmalade to skillet. Stir in remaining ingredients. Stir over medium heat until blended and warmed through, about 2 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.) For the lamb chops: Mix rosemary, basil, garlic, and orange peel in small bowl. Brush olive oil over lamb; sprinkle with salt and pepper. Divide herb mixture among racks of lamb, spreading all over and pressing to adhere. Cover; chill at least 1 hour and up to 1 day. Preheat oven to 475 degrees F. Cut each lamb rack into double chops. Stand chops, rounded side up, on rimmed baking sheet. Roast chops until thermometer inserted into center registers 130 degrees F for medium-rare, about 12 minutes. Let stand 10 minutes. Cut between bones into individual chops. Arrange chops, pink side up, on platter. Serve sauce alongside. This recipe from CDKitchen for Roasted Herbed Lamb Chops With Orange Marmalade Sauce serves/makes 24
OVEN-ROASTED LAMB CHOPS
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
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
DUNDEE MARMALADE LAMB CHOPS
Thanks to a Mrs. Keiller of Dundee, who bought a load of surplus oranges and made them into marmalade, Dundee will forever be associated with that fruit (and jute and journalism as well as jam). So whenever marmalade is added to a Scottish recipe it is immediately labeled as "Dundee". The quantities below will serve four (unless the chops are very small or the appetites are large).
Provided by Millereg
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- You will need a frying pan with a heavy base and a close-fitting lid.
- First, brown the chops in the butter.
- Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.
- Place a generous tablespoon of marmalade on the top of each chop.
- Bring to a slow simmer and cook for 45 minutes on a very low heat.
- If required, add a little extra water.
- Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.
LAMB WITH MARMALADE SAUCE
Make and share this Lamb with Marmalade Sauce recipe from Food.com.
Provided by Bergy
Categories Lamb/Sheep
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter, over moderate heat, in a large saucepan, add the onions& garlic.
- Cook until just beginning to brown-5 minutes.
- Add the lamb and cook until browned lightly 8-10 minutes.
- Add the marmalade, vinegar, mint, salt& cayenne.
- Cook, stirring once in a while, covered for about 20 minutes.
- Season to taste.
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