utter ingredients till smooth. Refrigerate for 30 min to firm slightly
Combine teriyaki, chili and hoisin sauces in a shallow dish. Add lamb loin chops, turning to coat. Chill for at least 15 mins, basting occasionally.
Preheat grill to high. Cook chops for 2-3 mins per side, or until cooked to your liking. Serve with baked potatoes and salad.
Place the lamb in a flat glass or
alt and pepper. Lightly dredge loin chops in flour.
In a
Combine olive oil, thyme, basil, rosemary, garlic, lemon zest, salt and pepper in a bowl. Dip lamb chops into mixture to coat evenly. Cover chops and refrigerate for at least 30 minutes. Preheat grill. Place lamb chops on grill over a medium high heat. Grill about 5 minutes per side. Chops should be browned on both sides.
Heat oil in a large skillet on high heat. Saute the garlic for 30 secs.
Add chops and pan-fry for 2-3 mins on each side, or until cooked to desired doneness.
Stir in the peppers, tomato paste, olives and brown sugar; season to taste. Simmer for 2 mins. Stir in the lemon peel and juice and mint leaves.
Serve with prepared couscous tossed with almonds, if desired.
he marinade coats the lamb well. Refrigerate for at least two hours
br>Cover chops in a shallow bowl and refrigerate for 30 minutes
Place the Lamb chops in a flat glass or
r tupperware container to marinate for a couple of hours REFRIGERATED
Place lamb chops on an unheated rack in a broiler pan.
Broil 3 inches from heat for 5 minutes.
Season with salt and pepper. Turn; broil 5 to 6 minutes more.
00.
Thoroughly dust the lamb with the ground fennel seeds
Discard thyme sprigs.
Sprinkle lamb with salt and pepper. Heat
Drizzle 1 tbsp oil over lamb. Season then sprinkle with cumin
Place the chops in a non-reactive container, add the remaining ingredients and mix and massage them into the chops with your hands.
Set aside for about 1 hour to marinate.
Heat your grill or broiler, and cook the chops to your liking-we find about 3 minutes on a hot grill is enough for the little frenched ones.
Preheat the broiler or grill. Brush 1 side of each lamb chop with a small amount of the pesto, grill under the hot broiler for 4 to 5 minutes. Turn, brush with additional pesto and grill for a further 4 to 5 minutes for medium/rare chops.
Preheat the oven to 400\u00b0F.
Remove string and roll out lamb loin. Remove fillet from center and coarsely chop.
For the stuffing, place chopped fillet, garlic, rosemary, lemon peel and bacon in a food processor. Process until combined. Season to taste. Spoon filling along center of lamb. Roll up and tie with kitchen string. Place lamb on a wire rack in a baking pan.
Roast for 25-30 mins, until cooked to desired doneness.
Cover with foil and let rest for 10 mins. Serve sliced with roast vegetables.
Add the yogurt, garlic, mint, chilies and lemon juice to a blender and blend until the mint is coarsly chopped.
Add about 4 oz of the mixture to the lamb and spread it to coat the meat. Marinate overnight. Meanwhile save the remaining mixture.
Grill the lamb for about 4 minutes each side. Serve with the remaining yogurt mixture drizzled on top.
o make a crust. Roast for 30 to 40 minutes, or
ayenne pepper.
Coat pork loin chops with mixture.
Heat olive