ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS
Charmoula, an aromatic Middle Eastern herb and garlic sauce, combines mint, parsley, sweet smoked paprika, cilantro, and cumin. It comes together in minutes in the food processor, and the lamb can marinate all day.
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Heat a small skillet over medium heat. Add the cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to a food processor. Add the parsley, mint, cilantro, garlic, paprika, salt, and cayenne to processor. Using on/off turns, process until a coarse paste forms. With the machine running, gradually add 4 tablespoons of olive oil. Transfer 2 tablespoons charmoula to a small bowl; whisk in the lemon juice and remaining 2 tablespoons oil. Cover and chill sauce to serve with lamb.
- Transfer the remaining charmoula to a large resealable plastic bag. Add the lamb chops; seal the bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
- Let the lamb and charmoula sauce stand in a bowl at room temperature for 1 hour.
- Preheat the oven to 500°F. Line a rimmed baking sheet with foil and place a rack on the prepared baking sheet. Place the lamb on the rack and sprinkle with salt and pepper. Roast until a thermometer inserted into the center registers 130°F for medium-rare, about 13 minutes. Transfer the lamb to a platter. Tent with foil and let rest 5 minutes.
- Melt the butter with oil in a heavy large skillet over high heat. Add the asparagus and sauté until tender, stirring often, about 3 minutes. Add the shallots and lemon peel; sauté 1 minute. Season to taste with salt and pepper.
- Place 2 lamb chops on each of 4 plates. Divide the asparagus among the plates. Drizzle the lamb and asparagus with charmoula sauce, passing any remaining sauce alongside.
LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Coat a large baking sheet with cooking spray.
- Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
- Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
- In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
- In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.
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
PAN SEARED LAMB CHOPS
Juicy, mouthwatering Pan Seared Lamb Chops are restaurant-quality but made at home with minimal ingredients and a cast iron pan.
Provided by Amy Nash
Categories Dinner
Time 42m
Number Of Ingredients 8
Steps:
- Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
- Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
- Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
- Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
- Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.
Nutrition Facts : ServingSize 4 g, Calories 871 kcal, Carbohydrate 2 g, Protein 37 g, Fat 79 g, SaturatedFat 35 g, Cholesterol 197 mg, Sodium 1390 mg, Fiber 1 g, Sugar 1 g
GRILLED CHARMOULA LAMB CHOPS
Steps:
- Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.
- While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.
GRILLED CHARMOULA LAMB CHOPS
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Categories Lamb Broil Marinate Wedding Dinner Spice Grill Grill/Barbecue Cinnamon Engagement Party Cilantro Coriander Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield To make 6 servings
Number Of Ingredients 10
Steps:
- Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.
- Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.
- Prepare grill.
- Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.
- To make 6 servings:
- Follow the directions above using the following ingredient amounts:
- 1 (3-inch) cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 3 whole cloves
- 2 tablespoons paprika (not hot)
- 1/2 teaspoon cayenne
- 3 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
- 4 cups chopped fresh cilantro (4 large bunches)
ROASTED LEG OF LAMB WITH ASPARAGUS AND HERBS
The roasted leg of lamb is cut into three sections for quicker cooking, making it a delicious Easter meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h45m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Scatter lemons in bottom of a roasting pan. Season lamb with kosher salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in 3 batches, cook lamb until browned, about 5 minutes per side, removing as done and placing on top of lemons in roasting pan. Brush lamb with 6 tablespoons ramp pesto and roast until a thermometer inserted into thickest parts of flesh registers 130 degrees for medium-rare, 20 to 25 minutes. Transfer lamb and lemons to a plate, tented with foil; let stand 20 minutes. Pour pan juices into a small saucepan; keep warm.
- Meanwhile, toss asparagus and onions with remaining 2 tablespoons oil; season with kosher salt and pepper. Divide between two rimmed baking sheets and roast, tossing halfway through, until tender and lightly charred, 20 to 25 minutes.
- Transfer lamb, lemons, asparagus, and onions to a serving platter. Add any accumulated juices from lamb to saucepan with reserved juices. Brush lamb with remaining 2 tablespoons ramp pesto, pour some of reserved juices over it to moisten, and sprinkle with chopped dill and chives. Season with flaky salt, garnish with chives and mint, and serve.
LAMB WITH ASPARAGUS AND POTATOES
Here's a meal elegant enough for any special occasion -- but don't wait for one to try it. Yukon Golds are the best spuds to use because they hold their shape as they roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 3h
Number Of Ingredients 8
Steps:
- In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
- Preheat oven to 450 degrees F. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.
- Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 300 degrees F, and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (an instant-read thermometer should read 130 degrees F when inserted in thickest part of lamb), about 20 minutes more.
- Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.
More about "roasted lamb chops with charmoula and skillet asparagus recipes"
ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET …
From bonappetit.com
5/5 (1)Servings 4
LAMB CHOPS WITH ASPARAGUS AND FARRO RECIPE BY CHEF DAVID …
From tastingtable.com
SPRING RECIPES TO COOK IN THE COMING MONTHS | THE WEEK
From theweek.com
SPICED ROASTED LAMB AND VEGETABLES RECIPE - NYT COOKING
From cooking.nytimes.com
GRILLED LAMB CHOPS WITH ASPARAGUS (AGNELLO ALLA GRIGLIA CON …
From sbs.com.au
SKILLET LAMB CHOPS - SKILLET LAMB CHOPS WITH CIPOLLINI …
From runningtothekitchen.com
MOROCCAN-SPICED LAMB CHOPS WITH CHARMOULA RECIPE
From sunset.com
LAMB CHOPS WITH CHARRED ASPARAGUS RECIPE - REAL SIMPLE
From realsimple.com
ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS
From bigoven.com
ROASTED RACK OF LAMB WITH ASPARAGUS | EMERILS.COM
From emerils.com
PAN SEARED LAMB CHOPS - FOOD & WINE
From foodandwine.com
HERB-ROASTED LAMB CHOPS RECIPE | BON APPéTIT
From bonappetit.com
LAMB CHOP RECIPES & MENU IDEAS | PAGE 2 | BON APPéTIT
From bonappetit.com
HERB-AND-SPICE LAMB CHOPS WITH MINTED ASPARAGUS …
From foodandwine.com
EASY ROASTED LAMB CHOPS - HONEST COOKING
From honestcooking.com
SEARED LAMB CHOPS WITH SEARED ENDIVE, ASPARAGUS, AND TAHINI …
From foodandwine.com
BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF …
From thepioneerwoman.com
LAMB CHOP AND ASPARAGUS TRAYBAKE RECIPE - LOVEFOOD.COM
From lovefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love