Recipe for Lamb Chops Please?!
ThanksWww@FoodAQ@Com
Answers:
Here you are !.!.!.!.!.!.!. = )
Lamb Chops with Minty Pepper Jelly Pan Sauce
8 loin T-bone lamb chops, about 1 1/2 pounds
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus pinch for seasoning
2 tablespoons olive oil
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 jalapeno peppers, stemmed, seeded and minced
1/3 cup white wine
3/4 cup chicken stock or low-sodium canned chicken broth
1/2 cup pepper jelly
1/4 teaspoon crushed red pepper
3 tablespoons chopped fresh mint leaves
Season the lamb chops on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper!.
Heat a large skillet over medium-high heat and add the olive oil!. When hot, add 1 tablespoon of the butter and add the chops!. Cook about 4 minutes per side for medium-rare!. Transfer to a platter and cover to keep warm while you make the pan sauce!.
Add the flour and jalapenos to the drippings in the pan and cook, stirring, until the flour is lightly browned, about 2 minutes!. Add the white wine and cook until reduced and peppers are tender, about 2 minutes!. Add the chicken broth and cook until the sauce has thickened and reduced slightly, stirring to loosen any browned bits on the pan bottom, about 3 minutes!. Add the pepper jelly and crushed red pepper and stir to combine!. Reduce the heat to low and cook until the jelly is melted and the sauce is thick enough to coat the back of a spoon, about 3 minutes!. Remove from the heat and stir in the mint and the remaining 2 tablespoons of butter!. Season with remaining 1/4 teaspoon of salt and a pinch of pepper!. Serve the sauce with the warm lamb chops, about 1/4 cup per person!.Www@FoodAQ@Com
Lamb Chops with Minty Pepper Jelly Pan Sauce
8 loin T-bone lamb chops, about 1 1/2 pounds
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus pinch for seasoning
2 tablespoons olive oil
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 jalapeno peppers, stemmed, seeded and minced
1/3 cup white wine
3/4 cup chicken stock or low-sodium canned chicken broth
1/2 cup pepper jelly
1/4 teaspoon crushed red pepper
3 tablespoons chopped fresh mint leaves
Season the lamb chops on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper!.
Heat a large skillet over medium-high heat and add the olive oil!. When hot, add 1 tablespoon of the butter and add the chops!. Cook about 4 minutes per side for medium-rare!. Transfer to a platter and cover to keep warm while you make the pan sauce!.
Add the flour and jalapenos to the drippings in the pan and cook, stirring, until the flour is lightly browned, about 2 minutes!. Add the white wine and cook until reduced and peppers are tender, about 2 minutes!. Add the chicken broth and cook until the sauce has thickened and reduced slightly, stirring to loosen any browned bits on the pan bottom, about 3 minutes!. Add the pepper jelly and crushed red pepper and stir to combine!. Reduce the heat to low and cook until the jelly is melted and the sauce is thick enough to coat the back of a spoon, about 3 minutes!. Remove from the heat and stir in the mint and the remaining 2 tablespoons of butter!. Season with remaining 1/4 teaspoon of salt and a pinch of pepper!. Serve the sauce with the warm lamb chops, about 1/4 cup per person!.Www@FoodAQ@Com
INGREDIENTS:
* 12 small loin lamb chops
* 2/3 cup dijon mustard
* 3 tablespoons minced orange zest
* 3 tablespoons fresh thyme leaves
* 4 teaspoons packed light brown sugar
* salt and pepper, to taste
PREPARATION:
Trim excess fat from lamb chops!. Mix orange zest and thyme into a paste!. Add mustard and brown sugar!. Mix together!. Preheat grill!. Brush about half of the mixture onto each side of the chops and place on a very hot grill for about 2 minutes per side!.
Turn and brush he other half of the mixture onto the chops!. Continue until done!. Season with salt and pepper and serve!.Www@FoodAQ@Com
* 12 small loin lamb chops
* 2/3 cup dijon mustard
* 3 tablespoons minced orange zest
* 3 tablespoons fresh thyme leaves
* 4 teaspoons packed light brown sugar
* salt and pepper, to taste
PREPARATION:
Trim excess fat from lamb chops!. Mix orange zest and thyme into a paste!. Add mustard and brown sugar!. Mix together!. Preheat grill!. Brush about half of the mixture onto each side of the chops and place on a very hot grill for about 2 minutes per side!.
Turn and brush he other half of the mixture onto the chops!. Continue until done!. Season with salt and pepper and serve!.Www@FoodAQ@Com
Honey Lamb Chops
2 tbs clear honey
3 tbs Worcestershire sauce
2 tbs soft brown sugar
2 tbs cornflour
Zest of 1 orange, plus 2 tbs juice
2 tbs Schwartz Lamb Seasoning Simply Shake Seasoning
8 lamb chops
Mix together the ingredients for basting sauce!. Paint the sauce onto both sides of the chops!.
Grill or barbecue, basting and turning frequently for about 15-20 minutes, or until cookedWww@FoodAQ@Com
2 tbs clear honey
3 tbs Worcestershire sauce
2 tbs soft brown sugar
2 tbs cornflour
Zest of 1 orange, plus 2 tbs juice
2 tbs Schwartz Lamb Seasoning Simply Shake Seasoning
8 lamb chops
Mix together the ingredients for basting sauce!. Paint the sauce onto both sides of the chops!.
Grill or barbecue, basting and turning frequently for about 15-20 minutes, or until cookedWww@FoodAQ@Com
Ingredients
4 lamb chops, trimmed to remove the bone
1 tsp olive oil
sprig of rosemary
3 cloves garlic, whole
100ml/3?fl oz white wine
Method
1!. Preheat oven to 200C/400F/Gas 6!.
2!. Lightly bash the lamb chops to flatten them out a little!.
3!. Heat the oil in a large ovenproof frying pan, add the lamb chops and brown on both sides for a minute on each side!.
4!. Transfer to the oven for 8-10 minutes until cooked and pink inside!.
5!. Remove the chops from the pan!.
6!. Return the pan to the hob and add the rosemary and garlic cloves!.
7!. Pour in the white wine and heat for one minute until bubbling!.
8!. Using a wooden spatula, scrape all the caramelised bits from the bottom of the pan!. Pour over the lamb chops, remove the whole garlic cloves, and serve!.Www@FoodAQ@Com
4 lamb chops, trimmed to remove the bone
1 tsp olive oil
sprig of rosemary
3 cloves garlic, whole
100ml/3?fl oz white wine
Method
1!. Preheat oven to 200C/400F/Gas 6!.
2!. Lightly bash the lamb chops to flatten them out a little!.
3!. Heat the oil in a large ovenproof frying pan, add the lamb chops and brown on both sides for a minute on each side!.
4!. Transfer to the oven for 8-10 minutes until cooked and pink inside!.
5!. Remove the chops from the pan!.
6!. Return the pan to the hob and add the rosemary and garlic cloves!.
7!. Pour in the white wine and heat for one minute until bubbling!.
8!. Using a wooden spatula, scrape all the caramelised bits from the bottom of the pan!. Pour over the lamb chops, remove the whole garlic cloves, and serve!.Www@FoodAQ@Com
Grill for the shortest time possible!. I like mine rare!.
Season I like some rosemary and olive oil , salt and pepper!.
Grill on one side until you get nice grill marks then turn over!. You don't say how thick they are but watch just as you would a nice steak!.Www@FoodAQ@Com
Season I like some rosemary and olive oil , salt and pepper!.
Grill on one side until you get nice grill marks then turn over!. You don't say how thick they are but watch just as you would a nice steak!.Www@FoodAQ@Com
Lamb loin chops can be quickly fried, a few minutes each side!.
Shoulder chops should be slowly braised!.Www@FoodAQ@Com
Shoulder chops should be slowly braised!.Www@FoodAQ@Com
http://food!.yahoo!.com/search!?tp=recipe&i!.!.!.Www@FoodAQ@Com