Sprinkle chops lightly on both sides with
Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
Strain, and whisk in cold butter.
Season with salt and pepper to taste.
Lamb Chops: Heat a large grill pan.
Brush lamb chops with olive oil and season with salt and pepper.
Grill on each side for 2 to 3 minutes.
Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
Enjoy!
large skillet, medium coat lamb chops with the Greek seasoning and
Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
Pat 3 of the lamb chops dry and season with salt and pepper.
Heat oil in a 10\" heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then saute chops, turning once, 6 minutes for medium rare.
Transfer chops to a plate and keep warm, covered with foil.
Dry, season and saute remaining 3 chops in the same manner.
Serve topped with the yogurt-mint sauce.
auce befor starting the lamb chops so it has a maximum
Place lamb chops on tray.
Put 1/2 tablespoon of chosen topping on each chop and spread to cover.
Put in oven at 180 degrees celcius for 15 mins.
Also works well with beef steak, chicken breasts and turkey chops.
Place lamb chops in a shallow dish. Whisk
Pour water into a slow cooker. Add all spices and mix well. Add the Lamb Chops. Cook all day on Low temperature or 4 hours on high temperature.
If you are going to cook rice to eat with thhis recipe use the juice from the slow cooker in your rice water or pour over rice after. Juice also makes a great gravy.
Combine spices, garlic, oil, and lemon peel and juice in a shallow dish. Add lamb chops; rub mixture all over lamb. Let stand 10 mins.
Meanwhile, for the tomato and cilantro salsa, combine all ingredients in a medium bowl. Season to taste.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook lamb chops until browned on both sides and cooked to desired doneness.
Serve lamb chops topped with salsa.
ish. Season to taste. Add lamb chops, turning to coat in marinade
n the oil. Coat the lamb chops on both sides with the
Season lamb chops and place on a boiler
o taste. Massage mixture into lamb chops, cover and allow to marinate
oney and soy. Pour over lamb, turning to coat. Set aside
pan.
Season the lamb chops with salt and pepper.
ziptop bag with the lamb chops & refrigerate 2 hours or more
Toss lamb in flour to coat; shake off excess. Heat oil in a large skillet on medium-high heat. Cook lamb, in batches, until browned all over.
Place 4 lamb chops into a 4.5-quart slow cooker. Sprinkle with 1/3 each of the soup mix, leek and celery. Repeat layering with remaining lamb, soup mix, leek and celery. Pour stock into slow cooker. Cook, covered, on low, for 6 hours.
Remove lamb from slow cooker; cover to keep warm. Skim fat from surface of sauce; season to taste. Serve lamb and sauce sprinkled with parsley.
Preheat oven to 350\u00b0F. Line a baking dish with foil.
Whisk together milk and egg. Combine breadcrumbs, nuts, cheese and chives. Dredge lamb chops lightly in flour, shaking off excess. Dip in egg mixture then breadcrumb mixture.
Place a sage leaf on each lamb chop and wrap with a slice of prosciutto. Arrange lamb chops, tomatoes and mushrooms in prepared pan. Lightly drizzle with oil and season. Bake for 15-20 mins, until golden brown and cooked through. Serve with green beans.
Combine 2 tbsp oil, thyme, chili, garlic, lime zest, mustard and maple syrup. Coat lamb chops. Heat a frying pan over high heat, cook lamb 2-3 mins per side, or until cooked to your liking.
Meanwhile, whisk together remaining oil and red wine vinegar. Toss with remaining ingredients. Season. Serve with lamb chops.
edium shallow bowl. Lightly coat lamb chops in flour; shake off excess