Lamb Chops With Oranges

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 lamb chops
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon accent seasoning
• 2 tablespoons oil
• 1/2 cup chopped onion
• 2 tablespoons dry wine
• 2 cups orange juice

Recipe

• 1 season lamb chops on both sides with garlic, cumin, nutmeg, salt and accent seasoning.
• 2 in a fry pan, heat oil and cook lamb chops until golden brown on both sides.
• 3 add onions, orange juice and wine to lamb chops.
• 4 simmer for 20 minutes or until cooked and tender.

Scalloped Potatoes And Ham

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 6 cups potatoes
• 2 cups fully cooked diced ham
• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 teaspoon pepper
• 2 tablespoons flour
• 1 1/2 teaspoons salt
• 3 cups milk

Recipe

• 1 peel and thinly slice potatoes.
• 2 mix melted butter, flour, salt and pepper in a saucepan. gradually add milk, stirring until smooth and cook over medium heat until thick.
• 3 place potatoes and ham in a large baking dish and pour cooked sauce over them.
• 4 bake at 350 degrees f for 1 hour covered. bake an additional 30 minutes uncovered.

Lamb Chops With Savory Blueberry Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 4 boneless lamb chops
• oil, suitable for high heat frying
• 2 shallots, thinly sliced
• 1/2 cup red wine (i tried a wine from c^otes du rh^one)
• 1/4 cup water
• 1/2 cup blueberries (fresh or frozen)
• 1/2 lemon, zest and juice
• 2 tablespoons butter
• fresh parsley, coarsely chopped

Recipe

• 1 preheat the oven to 425°f.
• 2 salt and pepper both sides of each lamb chop. heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four lamb chops.
• 3 brown the lamb chops, about 2 minutes on each side. remove the chops from the pan and transfer to an ovenproof platter; place in oven. remove when the lamb is just cooked through, about 10-12 minutes.
• 4 while the lamb chops are in the oven, prepare the sauce. heat a tablespoon of oil on medium high heat in the same skillet you used to brown the chops.
• 5 sauté the shallots until soft and golden. add the wine and water and let boil down for 1-2 minutes, scraping up the brown bits.
• 6 add the blueberries. when the skins begin to burst, add the lemon zest and juice. let the sauce continue to boil and thicken until the lamb chops are ready.
• 7 once the lamb chops are ready, remove the pan from the oven and place the lamb chops on a cutting board and let them rest while finishing the sauce.
• 8 turn the heat off under the saucepan and stir in the butter until it is completely melted. if using unsalted butter, add a pinch of salt.
• 9 serve the lamb chops either whole or sliced, topped with the blueberry sauce and fresh parsley.

Slow Roasted Smoked Lamb Shoulder

Total Time: 7 hrs 2 mins Preparation Time: 2 mins Cook Time: 7 hrs

Ingredients

• 6 lbs smoked lamb shoulder
• 1 tablespoon salt
• 1 tablespoon pepper
• 3 tablespoons garlic powder

Recipe

• 1 turn oven on to 300.
• 2 place lamb in lasagne pan fat side up. (can be placed on a rack,optional).
• 3 score fat lightly in a diamond pattern, not piercing through to the meat.
• 4 rub salt, pepper and garlic on the fat.
• 5 cover lightly with tin foil and roast for 3 hours, this gets the fat melting.
• 6 remove tin foil and reduce oven to 225.
• 7 continue roasting for 4 hours.
• 8 remove from oven and drain drippings if desired.
• 9 turn oven up to 450-500.
• 10 place lamb back in oven until fat is crispy and browned, about 5-10mins.
• 11 remove from oven, lightly tent with tin foil and wait till cool enought to handle.
• 12 remove meat and tear apart with 2 forks.
• 13 toss with favorite bbq sauce and serve on buns.
• 14 *note* i've made this a 1000 times. sometimes with aromatic herbs such as rosemary, thyme and sage. sometimes with a wet rub. sometimes with fruit such as apples,peaches, or pineapple. i've never had one not turn out. i posted this recipe today because that's what in my oven. (big game on!).
• 15 enjoy!

Lamb Chops With Parmesan Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless lamb loin chops
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup nonfat milk
• 1/3 cup parmesan cheese, grated
• 2 tablespoons onions, grated
• 3 teaspoons fresh parsley, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg

Recipe

• 1 sprinkle lamb chops with salt and pepper. in a large nonstick skillet coated with cooking spray, cook chops in butter over medium heat until meat juices run clear; remove and keep warm.
• 2 combine flour and milk until smooth; stir into pan. bring to a boil; cook and stir for 2 minutes or until thickened. stir in remaining ingredients; heat through. serve with chops.

Lamb Chops With Rhubarb Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 lamb chops, 1 inch thick (2.5 cm)
• salt & freshly ground black pepper
• 3 tablespoons vegetable oil
• 3/4 cup orange juice
• 2 tablespoons granulated sugar
• 2 teaspoons chopped rosemary
• 2 cups rhubarb, cut into 2 inch pieces (5 cm)
• 12 green onions, cut into 2 inch lengths (5 cm)

Recipe

• 1 season chops with salt and pepper.
• 2 in a large skillet that has a lid, heat oil on medium high heat.
• 3 brown lamb chops 4 minutes per side.
• 4 remove from pan and keep warm.
• 5 discard any fat, then add orange juice, sugar and rosemary to pan.
• 6 stir sugar and deglaze pan.
• 7 add rhubarb; cover and simmer 3 minutes or until rhubarb is soft but still whole.
• 8 return chops and any accumulated juices to the pan.
• 9 add onions, cover and cook 4 to 6 minutes or until chops are cooked through.

Lamb Chops With Potato Gravy

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 lamb chops, 3/4 inch thick
• 2 tablespoons flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 1 tablespoon margarine
• 1 can cream of potato soup, condensed

Recipe

• 1 coat chops with flour and seasonings.
• 2 brown in margarine on both sides in skillet.
• 3 spoon soup over all.
• 4 cover and cook on low until chops are tender, about 40 minutes.
• 5 remove chops.
• 6 cook and stir gravy, scraping down the pan until bubbly and thickened.
• 7 serve over chops.

Lamb Chops With Seasoned Tomatoes

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 onion, sliced
• 4 thick lamb chops
• 1 (14 1/2 ounce) can diced tomatoes seasoned with basil garlic & oregano (del monte brand)
• salt and pepper
• 10 ounces fresh mushrooms, sliced (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 arrange sliced onions on the bottom of a casserole dish.
• 3 lay lamb chops over onions.
• 4 season with salt and pepper.
• 5 if you use the mushrooms put them on top of lamb chops then cover with tomatoes.
• 6 bake, covered for 1 hour.
• 7 remove cover and bake for 30 minutes longer.

Lamb Chops With Roasted Red Pepper Cream

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 4 center-cut lamb chops, about 1 inch thick (or use the bone-in-rib ones)
• salt and pepper
• 1 tablespoon vegetable oil
• 1/2 onion, sliced thin
• 6 garlic cloves, minced
• 3/4 cup low sodium chicken broth
• 3/4 cup heavy cream
• 1 (12 ounce) jar roasted red peppers, drained and chopped
• 2 teaspoons light brown sugar
• 1/4 cup fresh basil, chopped

Recipe

• 1 pat chops dry with paper towels and season with salt and pepper. heat oil in large skillet over medium-high heat until just smoking. add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. transfer to serving platter and tent with foil.
• 2 add onion to empty skillet and cook until softened, about 5 minutes. add garlic and cook until fragrant, about 30 seconds. stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 minutes. off heat, add any accumulated lamb juices back to pan and stir in basil. season with salt and pepper. spoon sauce over chops. serve.

Lamb Chops With Raspberry Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (4 ounce) boneless lamb chops
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup seedless raspberry jam
• 1 tablespoon orange juice
• 2 tablespoons wine vinegar
• 4 sprigs fresh thyme (optional)

Recipe

• 1 preheat oven to 200 degrees.
• 2 in a small bowl, combine crushed thyme, sage, salt, and pepper. rub evenly over lamb chops.
• 3 melt butter and olive oil in a nonstick skillet.
• 4 cook lamb chops for 4 to 5 minutes on each side, turning once.
• 5 remove from skillet and keep warm in preheated oven.
• 6 in the skillet, combine raspberry jam, orange juice, and vinegar.
• 7 bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools).
• 8 spoon sauce in a pool onto a serving plate, and top with lamb chops.
• 9 garnish with sprigs of thyme.

Lamb Chops With Tomato & Fennel Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 (5 ounce) lean boneless lamb chops, visible fat trimmed off
• 1 garlic clove, peeled and split in half lengthwise
• salt and pepper
• 1 fennel bulb, thinly sliced (about 2-3 cups)
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (14 ounce) canned diced tomatoes, use the regular or chunky, not petite diced
• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon thyme
• salt and pepper

Recipe

• 1 in a large non-stick skillet over medium-high heat, add the tablespoon of oil. add onions and fennel and saute for 4 to 5 minutes.
• 2 add the minced garlic and cook an additional minute. add tomatoes, rosemary, oregano, thyme, and salt and pepper and simmer for ten to fifteen minutes.
• 3 whilst the sauce is cooking, about five minutes into simmering time, take the garlic clove and rub both sides of the chops. season to taste with salt and pepper. cook chops about 3-4 minutes on each side on grill, grill pan, or skillet. (i used a george foreman and find 3 minutes per side perfect.) allow meat to rest a minute before serving.

Lamb Chops With Sausage And Potatoes

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 tablespoon caraway seed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 6 lamb chops, 1/2 inch thick
• 1/2 cup flour
• 2 tablespoons butter
• 1/2 lb knockwurst, sliced (or other sausage)
• 1 cup coarsely chopped onion
• 1/2 cup coarsely chopped scraped carrot
• 1/2 cup coarsely chopped celery
• 3 small gherkins, drained and chopped
• 1 cup chicken stock
• 1 1/2 lbs boiling potatoes, peeled and sliced 1/8 inch thick
• 6 medium tomatoes, peeled, seeded and chopped

Recipe

• 1 mix the caraway, salt and pepper and press the mixture onto both sides of the chops.
• 2 dip in flour, then shake off the extra.
• 3 in a heavy frying pan, melt the butter over a high heat and brown the chops on both sides.
• 4 transfer the meat to a plate and add the sliced sausage, onions, carrots, celery and gherkins.
• 5 cook over a medium heat for 5 minutes, stirring constantly.
• 6 return the chops to the pan and pour in the stock, which should come just to the top of the chops without covering them.
• 7 arrange the potato slices evenly over the chopps, covering them completely, and scatter over the tomatoes.
• 8 bring to a boil, reduce the heat to low and cover the skillet.
• 9 simmer undisturbed for 45 minutes or until the potatoes and chops are cooked.
• 10 serve directly from the pan.

Scalloped Potatoes And Ham

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 cups cooked cubed ham or 2 cups farmers sausage
• 4 cups thinly sliced potatoes
• 2 tablespoons butter
• 1 1/2 tablespoons flour
• 1 pinch salt
• 2 cups milk
• 1 teaspoon mustard
• 1/2 cup chopped celery
• 1/2 cup chopped onion

Recipe

• 1 arrange cubed ham in large casserole dish. pile on sliced potatoes. season potatoes with salt and pepper to taste.
• 2 for sauce: melt butter and saute onions and celery. add flour and salt; cook and stir until it forms a paste. remove from heat.
• 3 slowly whisk in milk and other ingredients. return to heat to boil and thicken. pour sauce over potatoes.
• 4 bake at 375f for about 2 hours.

Lamb Chops With Sauteed Apples And Sauerkraut

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 1/4 lbs center-cut lamb chops
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons safflower oil
• 3 golden delicious apples, peeled, cored and cut into 1/4 slices
• 1/4 teaspoon cinnamon
• 1 cup bagged sauerkraut, well drained
• 1/2 teaspoon caraway seed

Recipe

• 1 sprinkle lamb chops with 1/4 tsp salt and 1/8 tsp pepper.
• 2 heat 1 teaspoon of oil in a large nonstick skillet over medium high heat.
• 3 add lamb and cook until browned and cooked through, 3-4 minutes on each side.
• 4 transfer to a plate and keep warm.
• 5 heat remaining oil in skillet.
• 6 add apples and cinnamon.
• 7 cook, stirring occasionally, until apples begin to brown, 3-4 minutes. add sauerkraut, caraway seeds and remaining salt and pepper. cook 2-3 minutes.
• 8 serve with lamb.

Slow Roasted Lamb Loin Filled With Roasted Garlic

Slow-cooked Cherry Lamb Chops

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 6 lamb loin chops, bone-in, 3/4 inch thick
• 1/8 teaspoon salt
• 1 dash pepper
• 1 cup cherry pie filling, canned
• 2 teaspoons lemon juice
• 1/2 teaspoon chicken bouillon granule
• 1/8 teaspoon ground mace

Recipe

• 1 in a skillet coated with nonstick cooking spray, brown the lamb chops over medium heat on both sides. season with salt and pepper.
• 2 in a slow cooker, combine pie filling, lemon juice, bouillion and mace. add lamb chops. cover and cook on low for 3-4 hours or until meat is no longer pink.

Slow Roasted Paper Wrapped Leg Of Lamb From Olive Magazine April

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 1/2-3 kg leg of lamb
• 6 garlic cloves (thinly sliced)
• 50 ml olive oil
• 2 lemons, juice of
• 1 large bunch dill (finely chopped)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 4 sprigs oregano (or 1 teaspoon dried)

Recipe

• 1 trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. make incisions all over the with a small sharp knife and push in the garlic slices.
• 2 mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. rub with remaining herbs and spices.
• 3 cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. secure with string. marinate in the fridge overnight or for at least 1 hour.
• 4 remove from fridge and allow to come to room temperature, preheat oven to gas mark 3.
• 5 place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours.
• 6 remove from over and rest for 30 minutes before carving serving with cooking juices.

Lamb Chops With Peppers And Corn

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 lamb chops (1-inch thick)
• salt and pepper
• 1 (17 ounce) can cream-style corn
• 1/4 cup red bell pepper, chopped
• 1/4 cup green bell pepper, chopped
• 2 tablespoons vinegar
• 1 tablespoon soy sauce
• 1 1/2 teaspoons brown sugar

Recipe

• 1 heat large skillet (cast iron is best) over high heat for 1 1/2 minutes.
• 2 add lamb chops to skillet and sear for 3-4 minutes per side.
• 3 season with salt and pepper.
• 4 arrange in a single layer in a baking pan.
• 5 preheat oven to 350-degrees f.
• 6 combine remaining ingredients in bowl and combine well.
• 7 pour over chops.
• 8 cover with foil and bake for 45 minutes or until chops are cooked through and sauce is bubbly.

Lamb Chops With Pears And Red Onions

Ingredients

• Servings: 4
• 3 medium red onions
• 2 bunches celery
• 3 tablespoons salad oil
• 3 tablespoons flour
• 1 teaspoon dried sage
• 4 center-cut lamb chops, 1 inch thick
• 1 (8 ounce) package dried pear halves, halved
• 2 teaspoons chicken flavor instant bouillon
• 2 cups apple juice
• 1/2 teaspoon fresh coarse ground black pepper

Recipe

• 1 about 1 ½ hour before serving: peel onions and cut into 4 part thick wedges.
• 2 remove outer rows of celery ribs and trim root end.
• 3 about 6-8 inches from root end, cut tops and leaves from celery.
• 4 cut celery lengthwise into quarters.
• 5 in a 12” skillet over medium heat, add oil and cook onion wedges and celery quarters a few pieces at a time until golden brown.
• 6 with slotted spoon, remove to 12x8 casserole or baking pan.
• 7 meanwhile, on waxed paper, mix flour and sage.
• 8 coat lamb chops with mixture using hand to pat mixture onto lamb chops to coat well.
• 9 pre-heat oven to 350 degrees.
• 10 cook lamb chops (at the same skillet used for onion) over medium heat until golden brown on both sides.
• 11 place in casserole with vegetables.
• 12 tuck pear halves around lamb chops.
• 13 stir bouillon into apple juice and pour into casserole.
• 14 sprinkle lamb chops with coarsely ground pepper.
• 15 cover casserole with foil and bake for 45 minutes or until lamb and vegetables are fork tender.
• 16 sprinkle mixture with salt to taste.

Lamb Chops With Pineapple-apple Chutney

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 18 ounces fresh pineapple, pared & cored cut into small pieces
• 1 small granny smith apple, pared cored & chopped finely
• 1/2 cup golden raisin, chopped
• 1/2 cup red bell pepper, finely chopped
• 1/3 cup red onion, finely chopped
• 1/4 cup cider vinegar
• 2 tablespoons fresh gingerroot, finely chopped
• 1 tablespoon orange marmalade (plus 1 teaspoon)
• 1 small jalapeno pepper, seeded and finely chopped
• 1 teaspoon garlic, finely chopped
• 1 teaspoon yellow mustard seeds (optional)
• 1/4 teaspoon cinnamon
• 1 pinch ground cloves
• salt & freshly ground black pepper, to taste
• 1 tablespoon olive oil (plus 1 teaspoon) or 1 tablespoon vegetable oil (plus 1 teaspoon)
• 20 ounces lamb loin chops, with bone

Recipe

• 1 to prepare chutney, in a heavy medium saucepan, combine all ingredients except oil and lamb chops; place over medium-low heat.
• 2 bring to simmer; if mixture is dry, add water, 1–2 tablespoons at a time, to keep mixture moist.
• 3 cook until mixture thickens and flavors blend, about 40–45 minutes.
• 4 preheat oven to 300°f.
• 5 in heavy 10-inch ovenproof skillet , heat oil over medium-high heat.
• 6 when hot, add chops and saute 1–1 1/2 minutes each side, until browned.
• 7 place skillet in oven and cook another 10–15 minutes, turning occasionally.
• 8 serve with pineapple-apple chutney.
• 9 each serving provides: 1 fat, 2 fruits, 1/2 vegetable, 3 proteins, 15 optional calories.
• 10 per serving: 338 calories, 26 g protein, 13 g fat, 31 g carbohydrate, 63 mg sodium, 67 mg cholesterol, 2 g dietary fiber; 7 points.

Lamb Chops With Wine Sauce On A Polenta Bed

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 lamb chops, about 1 to 1 1/2 pounds trimmed
• 2 teaspoons olive oil
• 2 (10 ounce) cans chicken broth
• 3 1/2 cups water
• 1 1/2 cups cornmeal
• 1/3 cup parmesan cheese, grated
• 3 teaspoons sour cream
• 1/2 teaspoon salt
• 1 cup dry red wine
• 1 cup condensed beef broth
• 6 teaspoons cranberry jelly
• 1/2 teaspoon salt
• 1 teaspoon cracked black peppercorns
• 2 teaspoons cornstarch
• 2 teaspoons water

Recipe

• 1 for the polenta----------.
• 2 bring chicken broth and water to a boil in a large saucepan on high heat.
• 3 reduce heat to medium-low.
• 4 stir in cornmeal.
• 5 heat and stir for 15 minutes until thick and mixture leaves the side of the pan.
• 6 add parmesan, sour cream, and salt.
• 7 stir, cover and keep warm.
• 8 in a large, heavy skillet heat oil over medium heat.
• 9 add chops and cook 7 minutes on each side.
• 10 remove from pan and keep warm.
• 11 for the wine sauce----------------.
• 12 in the same frying pan add the first 5 ingredients.
• 13 simmer uncovered, for about 5 minutes.
• 14 stir cornstarch into water until smooth, then into wine mixture.
• 15 heat to boiling and thickened.
• 16 prepare 4 plates and center polenta, then chops, then sauce.
• 17 enjoy!

Lamb Chops With Quick Mushroom Gravy

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 bone in lamb chops
• 1 tablespoon olive oil
• 2 (12 ounce) cans cream of mushroom soup (use generic!)
• water
• milk
• salt
• pepper
• garlic powder

Recipe

• 1 season chops well with salt, pepper,& garlic powder.
• 2 brown on both sides in a large dutch oven or saucepan.
• 3 remove lamb chops to a paper towel lined plate and sop up any extra oil or fat with a wadded up paper towel.
• 4 dump in cream of mushroom and add 1 can water and 1 can milk.
• 5 i usually whizz this up with my immersion blender until smooth.
• 6 add back the lamb chops and simmer for about an hours.
• 7 the longer they simmer, the more tender the chops will become.
• 8 we eat this with mashed potatoes (my family loves the instant ones) and green beans.

Lamb Chops With Pan Fried Stuffing

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup water
• 1 cup low sodium chicken broth
• 1 cup real maple syrup
• 1/8 cup kosher salt
• 1 tablespoon cracked peppercorn
• 1 tablespoon cider vinegar
• 1 pinch clove
• 1 pinch ginger
• 1 bay leaf
• 4 lamb chops, 3/4 to 1 inch thick
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup butter
• 1 red onion, chopped
• 1 cup golden raisin
• 1/3 cup chopped fresh cilantro or 1/3 cup parsley
• 3 slices whole grain bread, ends preferred
• 1 egg
• 2 tablespoons heavy whipping cream
• 1/4 cup low sodium chicken broth

Recipe

• 1 bring brine ingredients to a boil in a small saucepan. turn off heat and cool. add up to 10 ice cubes if you are in a hurry.
• 2 place lamb chops in cooled brine to marinate from eight hours to overnight in the fridge.
• 3 remove lamb chops from brine and discard brining liquid. pat lamb chops dry.
• 4 cut the bread into 1/2-inch cubes. in a cup, mix egg, cream and final chicken broth together.
• 5 gather remaining ingredients as the dish goes together quickly once started. you will need two good-sized frying pans, one for the lamb chops and one for the dressing.
• 6 preheat pan on med-hi heat, add olive oil and butter and fry lamb chops 3-4 minutes per side. remove from heat and place a tightly-fitted lid on lamb chops. don't worry, they aren't supposed to be done yet.
• 7 now, in the second pan, sauté the onion and raisins in butter over medium-hi heat for a few minutes. add cilantro and cubed bread and sauté for a couple more minutes.
• 8 remove from heat and stir in egg mixture a little at a time, so that you don't end up with scrambled eggs. when soaked in, return to heat and cook for a few more minutes.
• 9 at this point, the lamb chops will have finished cooking. serve the lamb chops with the stuffing on the side.
• 10 note: please use the second pan so that the dressing will compliment the lamb chops rather than tasting just like them. it's worth washing the second pan!

Lamb Chops With Shallots In Wine Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 6 boneless lamb chops (i used loin)
• salt
• pepper
• 3 shallots, minced
• 3 tablespoons olive oil
• 3/4 cup wine
• 3/4 cup chicken stock
• 1 1/2 tablespoons cold butter

Recipe

• 1 preheat oven to 350 degrees.
• 2 season lamb chops liberally with salt and pepper.
• 3 heat oil in large skillet and brown lamb chops on both sides.
• 4 remove lamb chops to a baking dish.
• 5 cover with foil and bake for 20 minutes.
• 6 while lamb chops are baking, add minced shallots to the same pan and cook for one minute.
• 7 add wine and simmer until sauce becomes thicker and is reduced.
• 8 add chicken stock and season with salt and pepper.
• 9 return to simmer.
• 10 remove chops from oven and place on platter.
• 11 add the cold butter to the sauce.
• 12 when melted, stir, and serve over the lamb chops.

Slow Roasted Lamb In Onion Gravy

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 (10 1/2 ounce) can cream of onion soup
• 1 tablespoon minced garlic
• 1/8 cup soy sauce
• 2 lbs lamb roast or 4 lamb chops

Recipe

• 1 preheat oven to 250.
• 2 combine first 3 ingrdients in a saucepan on the stovetop. bring to a boil and then reduce heat and simmer for 5 minutes.
• 3 place lamb in a ovenproof dish and pour onion mixture over top.
• 4 cover and cook for 3 hours or until meat is tender and falling apart.
• 5 sauce can be thickened for a rich onion gravy.

Lamb Chops With Potatoes And Onions

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 4 lamb chops, trimmed (1/2 inch thick)
• 2 tablespoons all-purpose flour
• 1/3 cup parmesan cheese, grated
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 yukon gold potatoes, thinly sliced
• 2 medium onions, sliced
• 2 beef bouillon cubes
• 3/4 cup hot water
• 1 tablespoon lemon juice

Recipe

• 1 heat oil in a large skillet over medium heat.
• 2 coat the lamb chops with flour, and place in the skillet.
• 3 brown about 4 minutes on each side.
• 4 in a small bowl, mix the parmesan cheese, salt, and pepper.
• 5 sprinkle 1/2 the parmesan cheese mixture over the lamb chops.
• 6 layer chops with the potatoes.
• 7 sprinkle with remaining parmesan cheese mixture.
• 8 top with onion slices.
• 9 in a small bowl, dissolve the beef bouillon cubes in hot water.
• 10 stir in the lemon juice.
• 11 pour over the layered lamb chops.
• 12 cover skillet, and reduce heat.
• 13 simmer 40 minutes, until vegetables are tender and lamb chops have reached an internal temperature of 160°f (70°c).

Lamb Chops With Sage Sauce

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 boneless lamb chops (about 3/4 inch thick)
• salt and pepper
• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 2 tablespoons unsalted butter, diced and softened
• 1 1/2 tablespoons chopped fresh sage
• fresh sage leaf (to garnish)

Recipe

• 1 heat 1 tablespoon of the olive oil in a large skillet over medium high heat.
• 2 blot the surface of the lamb chops dry and sprinkle with salt and pepper. in two batches, brown the chops about 5 minutes per side. add the remaining oil for the second batch. transfer to a platter and cover to keep warm.
• 3 drain off any excess oil from the skillet and return it to the heat. add the vinegar and chicken broth, stirring to loosen any brown bits from the bottom of the pan. bring to a boil and reduce the liquid by half, about 3 to 4 minutes. once the liquid is thick and syrupy whisk in the butter. stir in the chopped sage and pour over the lamb chops. garnish with sage leaves.

Slow Roasted Lamb Shanks

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 6 lamb shanks, about 14 ounces each
• salt and pepper
• 1 onion
• 1 large turnip (or rutabega)
• 1 carrot
• 2 celery ribs
• 1 head garlic
• 1/4 cup olive oil
• 1 bunch thyme
• 1 rosemary sprig
• 1 teaspoon fennel seed
• 1 teaspoon coriander seed
• 1 teaspoon whole black peppercorn
• 1 bay leaf
• 3 parsley sprigs
• 1 (750 ml) bottle dry wine
• 1 quart water or 1 quart chicken broth or 1 quart lamb stock
• chopped parsley (to garnish) (optional)

Recipe

• 1 preheat the oven to 475 degrees.
• 2 rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan.
• 3 roast for 25 minutes, or until nicely browned.
• 4 remove from oven.
• 5 reduce oven temperature to 250 degrees.
• 6 heat the olive oil in a large saute pan over medium-high heat.
• 7 add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until the vegetables soften, then caramelize.
• 8 stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and parsley.
• 9 increase the heat to high, add the wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan.
• 10 boil until the liquid has reduced by one third.
• 11 pour over the lamb, spreading the vegetables over, but not completely covering, the shanks.
• 12 add enough of the water, chicken broth or lamb stock to almost cover the meat.
• 13 cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every hour or so, and adding liquid as needed.
• 14 remove the foil during the last 30 minutes of cooking.
• 15 at this point, the lamb should be fork-tender and falling off the bone.
• 16 remove the shanks from the pan and let cool to room temperature.
• 17 strain the braising liquid, pushing on the vegetables to get all of their goodness and skim off the fat. best to refrigerate overnight and skim off the solidified fat.
• 18 when ready to serve, slowly reheat the shanks in the braising liquid.
• 19 to serve, roast your favorite root vegetables and spoon onto serving plates, center a lamb shank on each plate and spoon a little of the braising liquid over the top.
• 20 garnish with parsley, if desired.

Lamb Chops With Sauteed Apples And Applejack Cream

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 1/2 tablespoons unsalted butter
• 6 lamb loin chops (about 2 pounds 1-inch-thick)
• 3 granny smith apples or 3 golden delicious apples
• 2 tablespoons firmly packed light brown sugar
• 2 tablespoons calvados
• 1/4 cup dry wine
• 1/2 cup heavy cream
• 1/4 teaspoon celery salt
• 1/8 teaspoon crumbled dried sage

Recipe

• 1 in a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate.
• 2 pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden.
• 3 add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate.
• 4 simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter.
• 5 cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.

Lamb Chops With Pearl Onions In Prune Sauce (flambe')

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 3 -4 prunes, chopped
• 1/4 cup apple juice
• 4 center-cut lamb chops
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon oil
• 2 tablespoons shallots, chopped
• 1/4 cup cognac
• 1 cup veal stock
• 12 pearl onions
• 2 tablespoons butter, cut in small pieces
• 4 ounces egg noodles, cooked and tossed with butter
• 1/4 cup fresh parsley, chopped (for garnish)

Recipe

• 1 preheat oven to 350 degrees f. in a mini food processor puree prunes with enough apple juice to make a smooth paste.
• 2 heat a skillet over high heat, season chops with salt & pepper. sear chops in the oil until well-browned on all sides. transfer to a baking dish and bake for about 10 minutes.
• 3 meanwhile, in the same skillet from chops, sweat shallots in pan drippings until tender. make sure your stove fan is off then carefully add cognac as it will flame; if not, ignite with a match. shake pan until flames die out. continue cooking, scraping bottom of pan too incorporate any browned bits.
• 4 add veal stock, pearl onions, and prune puree and boil until reduced by half. stir in butter, just until melted. plate up lamb chops over buttered egg noodles and pour sauce over top. sprinkle with fresh parsley and serve.

Lamb Chops With Prosciutto And Apricots

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 lamb loin chops, about 1 inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 slices prosciutto
• 6 dried apricots
• 1 1/2-2 tablespoons olive oil
• 1 cup dry wine
• 1/2 cup water

Recipe

• 1 trim excess fat from lamb.
• 2 with a knife make a pocket in the meaty part of each chop, cutting toward the bone.
• 3 season each chop with salt& pepper.
• 4 place 1 slice of prosciutto and apricot in the pocket of chop.
• 5 in a large frying pan, heat olive oil over med-high heat.
• 6 place lamb in pan and cook for about 4-5 minunts or till brown on both sides (turn lamb only once) add wine and water and bring to boil.
• 7 reduce to low-med heat.
• 8 cover pan tightly with lid.
• 9 cook 20-30 minutes until lamb is tender and cooked throughtout.

Slow Roasted Leg Of Lamb With Oregano And Lemon

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 kg leg of lamb
• 3 cloves garlic, quartered
• 1/4 cup loosely packed fresh oregano
• 1/2 cup dry wine
• 1 cup chicken stock
• 1/3 cup lemon juice
• 1 kg tiny new potatoes, quartered lengthways
• 1 medium lemon, cut into 8 ths
• 2/3 cup olive, pitted,i used a mix of green and black
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 cup water

Recipe

• 1 preheat oven to hot.
• 2 using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
• 3 place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
• 4 cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
• 5 when lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
• 6 transfer lamb to serving dish; cover to keep warm.
• 7 heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
• 8 cook, stirring, until mixture is well browned.
• 9 gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
• 10 slice lamb; serve with potato mixture and gravy.

Lamb Chops With Roasted Tri-color Potatoes And Figs

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 center-cut lamb chops (1 inch think)
• 1 lb potato, cubed (medley of yellow, red and blue)
• 1 onion, sliced (small to med)
• 3 whole garlic cloves, peeled
• 6 dried black figs, quartered
• 1 tablespoon prepared dijon mustard
• 1 tablespoon olive oil
• 1/2 cup wine
• rosemary
• salt
• pepper

Recipe

• 1 trim a small bit fat from your chops and bring to a med-high heat in your skillet, until some of the fat is rendered, and skillet is good, greasy and hot.
• 2 spread prepared dijon mustard on one side of chops.
• 3 place mustard-side down and sear for 6 minutes.
• 4 spread remaining prepared dijon mustard on up-facing side of chops, flip, and sear for 6 more minutes.
• 5 remove chops to plate and set aside.
• 6 add olive oil and sauté potato medley, onion and garlic for 5 minutes. salt & pepper.
• 7 add wine and allow to de-glaze for about half a minute.
• 8 add figs and and just a bit of rosemary, and more salt and pepper if desired.
• 9 return lamb chops and any drippings to pan.
• 10 place in a preheated 375 degree oven for 15 minutes, or until lamb chops are cooked, potatoes are tender and onions are caramelized. lamb chops may be removed from pan and kept warm if potatoes need further cooking.
• 11 serve with steamed broccoli or other veg.

Lamb Diane Skillet Supper

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons margarine or 2 tablespoons butter
• 1 lb lamb tenderloin, cut crosswise into 1/4 inch slices
• 1 (14 1/2 ounce) can chicken broth, divided
• 2 teaspoons worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 small red potatoes, quartered
• 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onion
• 2 tablespoons all-purpose flour

Recipe

• 1 melt butter or margarine in skillet or dutch oven.
• 2 add lamb slices, cook 3 - 5 minutes. must be brown on both sides. remove and keep warm.
• 3 set aside 1/4 cup broth.
• 4 with worcestershire sauce, salt, pepper and potatoes place remaining broth in pan.
• 5 boil, then reduce heat and simmer until potatoes are tender.
• 6 stir in mushrooms, onions and meat. cover.
• 7 simmer until lamb has no pink left in center (minimum 5 minutes).
• 8 combine flour and broth that had been set aside, mix until smooth.
• 9 slowly stir into pan. cook over medium-high heat, stirring constantly until mixture is thickened.

Lamb Chow Mein

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 lb lean lamb, thinly sliced
• 1/4 cup cornstarch
• 2 teaspoons sugar
• 5 tablespoons soy sauce (divided, more is deired)
• 2 cups water, divided
• 2 stalks celery, diced
• 1 large onion, chopped
• 1 tablespoon molasses
• 1 (8 ounce) can sliced water chestnuts
• 1 lb bean sprouts (or more)
• 1 (4 ounce) can mushrooms, drained
• salt and pepper
• 1 bunch green onion

Recipe

• 1 hi.

Oyster -lamb Kick Shaws ( Elizabethan Casserole)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 1/2 lbs lamb, cut into 1-inch cubes and seasoned with salt and pepper (save any trimmed fat)
• 3 tablespoons butter
• 2 tablespoons lemon juice
• 1 (3 3/4 ounce) can oysters, drained
• 1 (3 3/4 ounce) can smoked oysters, drained
• 3 tablespoons butter, cut into small pieces
• 1/4 cup clam juice
• 1 (6 1/2 ounce) can artichoke hearts
• 1 (15 ounce) can asparagus or 1/2 lb fresh asparagus
• 1 (15 ounce) can asparagus spears or 1/2 lb fresh asparagus
• 2 pints mushrooms, washed and halved
• 3 tablespoons flour, blended into
• 3 tablespoons melted butter
• salt and pepper

Recipe

• 1 in heavy skillet, brown lamb in 2 t butter.
• 2 in bowl stir in lemon juice and clam juice with oysters.
• 3 add lamb to oysters leaving liquid in skillet.
• 4 sauté mushrooms in drippings with additional 1t butter and any fat trimmings.
• 5 remove and throw away any remaining fat pieces.
• 6 add mushrooms and liquid to large oven safe dish.
• 7 dump lamb, oysters, and mushrooms with liquid into same oven safe dish.
• 8 dot mixture with butter.
• 9 cover and bake at 425°f for 15 minutes.
• 10 meanwhile mix remaining vegetables and heat.
• 11 reserve in a warm place.
• 12 when done drain liquid into saucepan.
• 13 heat to boiling.
• 14 add beurre manie, stirring vigorously over high flame until mixture thickens.
• 15 check seasoning.
• 16 add drained vegetables to meat and mix.
• 17 pour sauce over just before serving.
• 18 serve piping hot.

Rice With Sausage (to Have With Barbecued Chicken, Spanish Style

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 italian style lamb sausages, 1/4 inch slices
• 2 medium onions, finely diced
• 3 cups cooked rice
• 1 cup frozen peas, thawed
• 1 large tomato, peeled, seeded and coarsely chopped

Recipe

• 1 brown lamb sausage slices in a large frying pan over medium heat.
• 2 add onions and cook until soft and golden.
• 3 stir in rice, peas and tomato.
• 4 cover and simmer until thouroughly heated, about 10 minute.
• 5 gently blend in any butter reserved after basting chicken from barbecued chicken, spanish style recipe http://www.recipezaar.com/recipe/barbecued-chicken-spanish-style-428919.

Lamb Chops, Potatoes, And Onion Casserole

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 2 lamb chops (your preference with or without bone)
• 1 baking potato
• 1 onion
• bacon grease, crisco, olive oil or pam cooking spray, for browining
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 preheat oven to 325.
• 2 heat a skillet with grease, oil, or crisco if using. lightly brown the chops.
• 3 while the chops are browning, peel and slice the potatoes and put on to boil. cook about 5 minutes, just so they are not real hard.
• 4 drain potatoes. pour into greased round casserole dish. slice onions on top of the potatoes. you can add a tbsp or so of water or dot with butter. add salt and pepper. top with chops.
• 5 cover and bake at 325 about 30 to 40 minutes.

Lamb Cutlets With Chickpea Puree (21 Day Wonder Diet: Day 7)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 (125 g) cans chickpeas, rinsed and drained
• 2 tablespoons lemon juice
• 2 garlic cloves
• 1 teaspoon ground fennel
• 1/3 cup warm water
• 2 lamb cutlets, 470g
• cooking spray
• 5 red radishes, cut into matchsticks
• 1 lebanese cucumber, chopped coarsely
• 1/3 cup flat leaf parsley, coarsely chopped

Recipe

• 1 process chickpeas, juice, garlic, and fennel until combined. add the water, process until smooth.
• 2 spray lamb with cooking oil; cook lamb on heated grill plate.
• 3 meanwhile, combine remaining ingredients in medium bowl.
• 4 serve lamb with salad and chickpea puree.

Slow-cooker Black Bean Chili

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• 1 lb lamb tenderloin, chopped into bite-sized chunks
• 16 ounces thick chunky salsa
• 3 (15 ounce) cans beans, rinsed and drained
• 1/2 cup chicken broth
• 1 medium pepper, chopped
• 1 medium onion, chopped
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 -1 1/2 teaspoon dried oregano
• 1/4 cup sour cream

Recipe

• 1 1) combine all ingredients except sour cream in slow cooker.
• 2 2) cover. cook on low 6-8 hours, or until lamb is tender.
• 3 3) garnish individual servings with sour cream.

Ranch Spinach Lamb Half Pies #rsc

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 pillsbury pie crusts
• 1 (1 ounce) package hidden valley original ranch seasoning mix
• 1 lb ground lamb
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1/2 cup sliced shallot
• 2 tablespoons sour cream
• 1 (8 ounce) package frozen chopped spinach, thawed squeezed dry
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 1 1/2 cups grated mozzarella cheese
• 1 cup parmesan cheese

Recipe

• 1 place each crust packet in microwave separately for 10 seconds.
• 2 roll out one crust on each baking pan.
• 3 preheat oven 425*.
• 4 in a bowl, coat and mix lamb with seasoning mix.
• 5 heat olive oil in fry pan and add lamb. saute until no longer pink.
• 6 add garlic, shallots. spinach, salt and lemon juice in that order.
• 7 mix all ingredients in fry pam.
• 8 cook. 5 minutes.
• 9 spoon one-half of pan ingredients on each half of each crust,.
• 10 leaving a edge.
• 11 mix the cheeses together and cover the ingredients in each crust.
• 12 fold the bare crust over. seal the edges together.
• 13 cut small slits on each top crust to release steam.
• 14 bake 15 minutes or until golden brown.
• 15 let set 10 min before slicing.

Lamb Curry

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 small red onion
• 2 jalapenos, sliced
• 5 garlic cloves, chopped
• 1/2 inch fresh ginger, chopped
• 2 lbs lamb, cut into small pieces (country style without ribs tastes best)
• 2 tablespoons chili powder
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon balsamic vinegar
• 2 teaspoons salt
• 1/2 teaspoon sugar

Recipe

• 1 marinate lamb in all the ingredients written below lamb.
• 2 heat oil and add the thinly sliced onions, jalapeno, garlic and ginger and cook it in medium heat for about 10 minutes while stirring till onion looks light golden brown. do not burn it. very important to use a heavy bottom saucepan or cast iron. then add the marinated lamb mix around so spices get cooked in the oil for few more minutes, then add a cup of water and cook in medium heat for about 40 minutes. stir often and if needed add more water.

Lamb Chops Wrapped With Prosciutto

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless lamb loin chops (5 to 6 ounces each)
• coarse salt and pepper (go light on the salt)
• 2 teaspoons chopped fresh thyme leaves
• 4 slices prosciutto (about 2 ounces)
• 2 teaspoons olive oil
• lemon wedge, for serving (optional)

Recipe

• 1 season lamb chops with salt and pepper. sprinkle thyme leaves over each, pressing, to help them adhere to the meat. wrap 1 prosciutto slice around middle of each chop, like a belt; press ends to seal.
• 2 in a large nonstick skillet, heat oil over medium-high. cook chops until golden brown and cooked through, 4 to 5 minutes per side depending on thickness. this may have to be cooked in two batches to avoid crowding.
• 3 serve chops with lemon wedges, if desired.

Lamb Chops With Tangy Red Currant Sauce

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1/2 cup onion, diced
• 3 tablespoons fresh garlic, minced (divided)
• 1/3 cup red wine or 1/3 cup unsalted chicken stock
• 2 tablespoons sugar
• 2 tablespoons red currant fruit spread
• 1/4 cup red wine vinegar
• 1 1/2 tablespoons lemon rind, grated
• 4 center-cut lamb loin chops, trimmed (6-oz. each, bone-in)
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt

Recipe

• 1 heat a saucepan over medium heat. coat pan with cooking spray. add onion and 1 tablespoons garlic; cook 4 minutes or until onion is tender. add wine; cook 5 minutes or until liquid almost evaporates. add sugar and fruit spread; bring to a boil. cook 1 minute. add vinegar; return to a boil. cook until reduced to 1/2 cup (about 5 minutes).
• 2 heat a large grill pan over medium high heat. coat with cooking spray. combine 2 tablespoons garlic and rind; sprinkle evenly over lamb, pressing to adhere. sprinkle evenly with pepper and salt. add lamb to pan; cook 3 minutes on each side or until desired degree of doneness. remove from pan; let stand 5 minutes.

Lamb Chops With Spiced Rice And Apricots

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 lamb chops
• 1 (10 ounce) can cream of chicken soup
• 1 cup unsweetened apple juice
• 1 onion, diced
• 1/2 cup dried apricot, diced
• 1/2 teaspoon ginger
• 1/4 teaspoon cinnamon
• 3/4 cup rice

Recipe

• 1 brown lamb chops in oil in frypan over medium-high heat. drain fat.
• 2 stir in soup, apple juice, green onions, apricots, ginger and cinnamon. bring to boil. add rice.
• 3 cover, reduce heat to low and simmer, stirring occasionally for 25-30 minutes or until lamb is tender.

Lamb Cutlets With Wine Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless lamb chops (about 4 chops)
• 3/4 cup seasoned bread crumbs
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 large egg
• 1 -2 teaspoon cooking oil
• 1 (10 ounce) can condensed broccoli cheddar cheese soup
• 1/3 cup water
• 1/3 cup wine
• 1/2 cup red bell pepper, diced
• 1/3 cup green onion, sliced

Recipe

• 1 pound cutlets with meat mallet until very thin.
• 2 in a shallow dish, put bread crumbs, pepper & paprika; mix well.
• 3 in a 2nd shallow dish, beat egg with fork.
• 4 dip each lamb cutlet into egg first, then coat in crumb mixture.
• 5 in a frying pan, on medium heat, add cooking oil. brown breaded cutlets about 5 mins per side.
• 6 in medium bowl, for sauce, combine soup, water, wine. (if you want to double the sauce these are the ingredients to be increased.).
• 7 pour sauce over & around cutlets & add with diced red peppers & green onions.
• 8 cover & simmer on medium-low for 20 - 25 mins until juices run clear.

Lamb Chops With Wine Tomato Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops, 7 ounces each and 3/4 to 1 inch thick
• 1 1/2 teaspoons extra virgin olive oil
• lemon peel, 2 strips, each about 1 by 2 inches
• 1/2 cup wine
• 1/2 cup crushed tomatoes in puree

Recipe

• 1 dry lamb chops on paper towels; season with salt and pepper to taste.
• 2 heat olive oil in large skillet over med-high heat.
• 3 add chops and brown first side until golden, 3-4 minutes.
• 4 stand on fat edge to crisp, 1 minute.
• 5 add lemon peel then lay chops on second side to lightly brown, 1-2 minutes.
• 6 decrease heat to low and add wine and tomatoes.
• 7 cover and simmer until chops are just cooked through, about 5 minutes.
• 8 transfer chops to plates.
• 9 discard lemon peel and boil down sauce over medium heat until thickened, stirring occasionally, 2-3 minutes.
• 10 season with salt and pepper to taste.
• 11 top each chop with a spoonful of sauce and serve hot.

Rice With Pigeon Peas - Arroz Con Gandules

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 cup sofrito sauce
• 1/2 cup chopped ham (or cooked lamb pieces)
• 2 cups rice
• 4 cups water
• 1 1/4 ounces , goya sazon seasoning found in latin markets
• 1 (15 ounce) can pigeon peas (drained and rinsed)

Recipe

• 1 1. heat olive oil in a 6-quart pot. saute the sofrito and chopped ham for 1 minute.
• 2 2.add the rice, water, sazon and pigeon peas.
• 3 3.bring to a boil. let boil for 2 to 3 minutes.
• 4 4.cover, reduce heat to medium low, and cook for 35 to 40 minutes.
• 5 tip: do not use a lid with a vent that allows the steam to escape.
• 6 never lift the lid while cooking.
• 7 5.when finished cooking, stir the rice before serving. it should be light and fluffy.

Pesto Stuffed Lamb Chops

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 tablespoons crumbled feta cheese
• 2 tablespoons basil pesto
• 1 tablespoon toasted pine nuts
• 4 butterfly lamb chops
• 1 teaspoon ground pepper
• 1 teaspoon dried oregano
• 1 teaspoon bottled minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried thyme
• 1 tablespoon balsamic vinegar

Recipe

• 1 for filling stir together feta, pesto and pine nuts.
• 2 place equal amounts of filling in each lamb chop, secure opening with toothpick.
• 3 for the rub, combine all other ingredients except for balsamic vinegar in a bowl
• 4 brush rub on each lamb chop.
• 5 bake at 375 degrees for 35-45 minute.
• 6 during the last 5 minutes of cooking, brush balsamic vinegar on lamb chops.

Lamb Chops With Stroganoff Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 ounces mushrooms, sliced
• 1 red pepper, seeds removed and finely sliced
• 2 tablespoons brandy
• 4 tablespoons sour cream
• 1 lemon, juice of, only
• 2 teaspoons dijon mustard
• 1/2 ounce butter
• 1 teaspoon olive oil
• 4 lamb chops
• 2 tablespoons parsley, finely chopped

Recipe

• 1 for the stroganoff sauce:
• 2 heat the olive oil in a large frying pan over a medium heat and gently fry the onion for 5 minutes or until beginning to soften. stir in the mushrooms and red pepper and fry for 5 minutes, or until the mushrooms and peppers have softened.
• 3 pour in the brandy and simmer for 2-3 minutes until the brandy has reduced right down then stir in the soured cream, lemon juice and dijon mustard. season with salt and freshly ground black pepper.
• 4 for the lamb chops:
• 5 melt the butter with the olive oil in a large, heavy-based frying pan over a medium heat. add the lamb chops and fry for 5-7 minutes on each side, depending on the thickness of the chops, or until just cooked through.
• 6 to serve, pour the stroganoff sauce over the lamb chops and sprinkle over the parsley.

Lamb Cutlets Mexicana

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/3 cup red onion, finely chopped
• 1 1/2 teaspoons finely chopped garlic
• 2 tablespoons all-purpose flour
• 4 boneless lamb cutlets, slightly flattened
• 1/4 teaspoon ground cumin
• 1/2 cup chicken broth
• 1/2 teaspoon red wine vinegar
• 1 cup salsa

Recipe

• 1 in large nonstick skillet, heat butter on medium high.
• 2 add garlic and onion. sauté for 2 minutes or until softened.
• 3 meanwhile, place flour on wax paper. coat cutlets in flour and shake of excess.
• 4 add to skillet and sauté for 2 minutes on each side, or until golden brown.
• 5 add in the cumin, broth, salsa and vinegar.
• 6 cook 4 minutes, or until meat is cooked through.

Lamb Empanada

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 5 tablespoons olive oil
• 2 onions, chopped
• 4 garlic cloves, chopped
• 1/2-1 lb boneless lamb loin, diced (depends on just how meaty you want it)
• 3 ounces ham, diced (canadian bacon works, too)
• 1 chorizo sausage (i used about 6 oz.)
• 1 bell pepper (seeded and chopped)
• 3/4 cup wine
• 7 ounces diced tomatoes
• 1 (16 ounce) can black beans
• 3/4 cup corn
• 1 pinch saffron
• 1 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• salt
• pepper
• 9 ounces cornmeal
• 2 teaspoons fast rising yeast
• 1 teaspoon caster sugar
• 9 ounces all-purpose flour
• 1 teaspoon salt
• 1 cup warm water (scant)
• 2 tablespoons oil
• 2 eggs, beaten
• 1 egg, for glaze

Recipe

• 1 make filling:.
• 2 heat 4 t oil in a frying pan and fry the onions, adding the garlic when onions begin to color. set aside.
• 3 add lamb loin and ham to the frying pan and fry till colored, stirring. set aside (add to onions and garlic).
• 4 add 1 t oil, sausage and the peppers to the pan and fry. add to cooked lamb and onions.
• 5 deglaze the pan with the wine, allowing it to bubble and reduce. return all the ingredients to the skillet.
• 6 add the tomatoes, saffron, paprika and parsley and season with salt and pepper. cook gently for 20-30 minutes, leave to cool.
• 7 meanwhile, make the dough. put the cornmeal into a food processor.
• 8 add the dried yeast with the sugar.
• 9 gradually add the flour, salt, water, oil and 2 eggs and beat, to make a smooth, soft dough.
• 10 turn the dough into a clean bowl, cover with a dishtowel and leave in a warm place for 40-50 minutes to rise.
• 11 preheat oven to 400. grease a shallow roasting pan or 12x8 dish. halve the dough, roll out one half on a floured surface, a little larger than the pan.
• 12 lift this into place, leaving a border hanging over the edge.
• 13 spoon in the filling. roll out the other half of dough and lay in place.
• 14 fold the outside edge of bottom crust over the top and press gently all around edges. prick the surface and brush with beaten egg.
• 15 bake pie for 30-35 minutes.
• 16 cut into squares.

Lamb Cutlets A La Creme

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 6 -8 lamb cutlets, 1/4-inch thick
• 1 egg
• 1 tablespoon water
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• butter or margarine
• 1 1/2 cups half-and-half
• 1/2 cup wine
• 1 chicken bouillon cube
• 2 tablespoons minced parsley

Recipe

• 1 pound lamb cutlets to about 1/8" thick.
• 2 cut each into 2 or 3 pieces and set aside.
• 3 beat egg and water with a fork in a pie plate.
• 4 combine flour, salt and pepper.
• 5 dip cutlets in egg mixture and then into flour mixture, coating both sides.
• 6 melt 2 t butter or margarine in a large skillet.
• 7 cook cutlet pieces, a few at a time, until brown on both sides, adding more butter as needed.
• 8 remove cutlets to a warm platter.
• 9 into the same skillet, over medium heat, stir in half and half, wine, and bouillon, scraping brown bits from bottom of skillet.
• 10 cook and stir 3 minutes until thickened and flavors are blended.
• 11 pour sauce over cutlets and sprinkle with parsley.

Slow-cook Lamb With Pasta, Fresh Tomato, Basil, Olives And Feta

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 400 g diced lamb
• 1 cup wine
• 2 -3 cups chicken stock or 2 -3 cups consomme
• 1 garlic clove, finely diced
• 1 onion, diced
• cracked pepper
• 4 -5 roma tomatoes
• 3/4 cup basil leaves
• 40 g feta cheese

Recipe

• 1 heat a heavy based pot and add the oil.
• 2 when the pot is hot, add the lamb and cook until browned on the outside. remove the lamb and set aside. turn down the heat slightly.
• 3 add more oil if necessary, add the onion and cook until soft. add the garlic and cook another minute.
• 4 return the lamb to the pot, add the wine, stock/consomme and cracked pepper and cook until boiling.
• 5 turn down the heat, and slowly simmer - covered - for about an hour.
• 6 after 45 mins, cook the pasta to instructions.
• 7 once the lamb is tender and the wine and stock/consomme has significantly reduced, add the tomatoes, olives - stir through. - and cook another 5 minutes.
• 8 toss the feta and basil through the lamb in the pot.
• 9 drain pasta and put into serving bowls. top with lamb mixture and serve.

Slow-cooked Lamb Ribs With Sweet And Sour Sauce

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 (398 ml) cans tomato sauce
• 1 cup orange juice
• 1 onion, finely chopped
• 1 celery, finely chopped
• 1/4 cup cider vinegar
• 3 tablespoons honey or 3 tablespoons maple syrup
• 2 tablespoons chopped fresh ginger
• 6 lbs lamb back ribs or 6 lbs side lamb ribs
• 1 head garlic
• 2 jalapenos or 2 chili peppers, with seeds, finely chopped
• 3 tablespoons vegetable oil
• 2 tablespoons regular paprika or 2 tablespoons smoked paprika
• 1 tablespoon salt

Recipe

• 1 at least a day before serving, in a large saucepan, stir tomato sauce with orange juice, onion, celery, vinegar, honey and ginger.
• 2 bring to a boil, stirring occasionally, over high heat. reduce heat to medium-low. simmer, uncovered, stirring occasionally to develop flavour, about 1 hour.
• 3 stir often near end of cooking. cool slightly then puree.
• 4 working in batches, purée in a blender and pour into bowl or jar.
• 5 cover and refrigerate at least overnight or up to 3 days.
• 6 meanwhile, slice lamb into four-rib portions and place in a very large bowl.
• 7 finely chop or mince garlic. finely chop jalapeño including seeds.
• 8 place garlic and jalapeños in a small bowl.
• 9 stir in oil, paprika and salt. rub over ribs. cover and refrigerate overnight.
• 10 about 3 hours before serving, preheat oven to 375f (190c).
• 11 place ribs in a very large roasting pan. pour sauce overtop. turn to evenly coat. it’s ok if ribs overlap.
• 12 cover tightly with foil. bake in centre of oven for 1 1/2 hours. remove and discard foil. turn ribs, spooning sauce overtop. continue baking, turning ribs occasionally and basting, until very tender, from 1 to 11/2 hours.
• 13 remove pan to a heatproof surface. place ribs on a platter. spoon sauce in pan over ribs.
• 14 for the ultimate comfort dinner, serve with baked or mashed potatoes and corn.

Ranchero Corn

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 slices bacon, diced
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 2 tablespoons finely chopped onions
• 2 (12 ounce) cans mexicorn, drained (corn mixed with sweet peppers)
• 3/4 cup grated cheddar cheese

Recipe

• 1 fry the bacon in skillet until almost crisp, then drain off drippings.
• 2 add the mushrooms, onion and saute until onions are tender.
• 3 add the corn and heat through completely.
• 4 turn heat to very low, sprinkle cheese on top, and heat until cheese is melted (do not stir).
• 5 the cheese will only take a couple of minutes to melt.

Lamb Coating Mix

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 tablespoons yellow cornmeal
• 2 tablespoons whole wheat flour
• 1 teaspoon salt
• 1 teaspoon ground sage
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• 1/2 teaspoon paprika

Recipe

• 1 shake all ingredients in a plastic bag.
• 2 store in an airtight container.
• 3 to use,dip each lamb chop in 1/4 cup milk,then in coating mix.
• 4 this makes enough for 4 lamb chops.

Lamb Cutlets

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 boneless lamb cutlets, trimmed
• 1/2 cup flour
• 2 teaspoons seasoning salt (we used garlic salt)
• 1/2 teaspoon pepper
• 2 eggs
• 1/4 cup milk
• 1 1/2 cups breadcrumbs
• 2 teaspoons paprika
• 6 tablespoons vegetable shortening (crisco)
• 2 tablespoons flour
• 1/2 teaspoon dried dill
• 1 1/2 cups chicken broth
• 1 cup sour cream, room temperature

Recipe

• 1 place cutlets between waxed paper and flatten to 1/4 - 1/2 inch thickness using a meat pounder or rolling pin.
• 2 cut small slits around the edges of the lamb and set aside.
• 3 in a pie dish or bowl combine 1/2 cup flour, salt and pepper.
• 4 in a second pie dish beat eggs with milk.
• 5 in a third pie dish combine bread crumbs and paprika.
• 6 dip cutlets in flour, then egg mixture and finally in the breadcrumb mixture, coating well with the crumbs; set aside until all the lamb cutlets are coated.
• 7 in a large skillet melt crisco (vegetable shortening) over medium heat.
• 8 add three cutlets to the skillet at a time and saute on both sides until golden brown (3-5 minutes per side) and then transfer to a plate and keep warm and repeat with the remaining shortening (3 tablespoons) and cutlets.
• 9 in a small cup combine remaining flour (2 tablespoons) with dillweed and then add mixture to skillet.
• 10 stir in broth, stirring to combine well and then stir in sour cream until heated through.
• 11 spoon sauce or pass separately--the sauce is wonderful over noodles.

Lamb Chops With Tangy Onion Sauce

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 lamb chops
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons vegetable oil
• 1 cup onion, chopped
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 3 tablespoons lemon juice
• 1 tablespoon worcestershire sauce
• 1/2 cup water

Recipe

• 1 salt and pepper lamb chops. place in skillet with vegetable oil. fry on low heat until done. remove chops.
• 2 place onions in skillet and saute. pour off any excess oil.
• 3 place chops back in skillet and add remaining ingredients. cover with lid and cook on low heat for approximately 15 minutes.
• 4 serve lamb chops with sauce on top.
• 5 enjoy!

Lamb Chops With Stuffing Casserole

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (6 ounce) package herb stuffing mix
• 1 (10 3/4 ounce) can cream of mushroom soup
• 8 lamb chops
• 3/4 cup milk

Recipe

• 1 prepare stuffing mix according to directions.
• 2 place in 9x13-inch pan.
• 3 brown lamb chops and place on top of stuffing.
• 4 mix soup with milk and pour over chops and stuffing.
• 5 bake at 350°f, covered, for 1 hour.

Lamb Chops..... Crab Stuffed Lamb Chops

Lamb Cutlets With Sherry Vinegar

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 60 ml olive oil
• 2 onions, thinly sliced
• 1 tablespoon caster sugar
• 1 1/2 tablespoons flour
• 4 (200 g) lamb cutlets
• 150 ml sherry wine vinegar
• 200 ml dry sherry
• 2 cloves garlic, crushed
• 2 tablespoons fresh tarragon, chopped
• 150 ml creme fraiche

Recipe

• 1 heat half of the oil in a heavy based frypan, then add the onions and cook over low heat for about 15 mins or until they are golden and caramelised.
• 2 add sugar, stir to dissolve, then remove from the pan and set aside.
• 3 season flour with salt and pepper.
• 4 coat the lamb in the seasoned flour.
• 5 add the remain oil to the pan and fry the lamb over medium heat for 1-2 minutes or until golden on both sides.
• 6 return onions to fry pan with vinegar, sherry, garlic and tarragon.
• 7 bring to boil then reduce the heat to low and simmer for 20 mins until the lamb is just cooked through.
• 8 remove the lamb and keep warm.
• 9 cook the sauce over high heat for 3-4 minutes or until reduced by half.
• 10 stir in creme fraiche and cook for 2-3 minutes.
• 11 these cutlets are good served on mashed potato and snow peas and with the onions and sauce poured over the top,.