Welsh Lamb Chops With Leeks And Honey Recipes

WELSH LAMB CHOPS WITH LEEKS AND HONEY

Steps:

• 1. In a shallow non-metallic baking dish, mix 1tablespoon olive oil, lemon juice, salt and pepper (to taste) and 1 tablespoon of the mint. Add the lamb and turn until well coated with the mint mixture. Cover and let stand 30 minutes (or if longer, refrigerate).
• 2. Heat a frying pan and add remaining oil and the lamb. Cook over medium-high heat for 6-8 minutes each side. Remove to platter and keep warm.
• 3. Drain off all but 1 tablespoon of fat from pan. Add the leeks and garlic. Cover and cook over medium heat for about 5 minutes, stirring occasionally, until leeks are soft.
• 4. Stir in remaining mint with cream and honey and heat gently until bubbling. Season to taste with salt and pepper. Serve sauce with chops.

HONEY-GLAZED LAMB CHOPS

Steps:

• In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

HEARTY LAMB STEW

Steps:

• Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
• Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

LAMB CHOPS WITH WHITE BEANS

Steps:

• Sprinkle the lamb with 1/4 teaspoons each of the salt and pepper.
• In a large ovenproof skillet, heat 1 tablespoons of the oil over medium-high heat and brown the chops.
• Transfer to a plate.
• Drain the fat from the pan and add the remaining oil.
• Cook the onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until the onion is softened, about 3 minutes.
• Add the beans and the broth and bring to a boil.
• Place the chops on top of the beans and bake in a 425 degree F oven for 10 minutes.
• Add the tomatoes and bake for another 5 minutes.
• Sprinkle with parsley.