Chops: Prepare Mint Sauce befor starting the lamb chops so it has a maximum
Place lamb chops in a shallow dish. Whisk together wine, barbecue sauce, mustard and
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!
In a small bowl, combine olive oil, brown sugar, paprika and garlic to form a paste. Brush over lamb to coat. Marinate for 15 mins.
Meanwhile, to make the mojo sauce, combine all ingredients in a large bowl. Season.
Preheat grill. Grill lamb chops for 2-3 mins per side for medium, or until cooked to your liking. Let rest, covered, for 2 mins.
Serve lamb chops with mojo sauce and extra lime wedges.
oney and soy. Pour over lamb, turning to coat. Set aside
pan.
Season the lamb chops with salt and pepper.
lightly then add the soy sauce. Meanwhile, process the onions and
o taste. Massage mixture into lamb chops, cover and allow to marinate
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.
Cook the carrots in boiling salted water for about 10 mins.
Pour the stock into a saucepan and stir in the hollandaise sauce. Bring to a boil while stirring and add the butter and chervil. Season the sauce with lime juice, remove from the heat and keep warm.
Heat the oil in a pan and fry the lamps chops for about 3-4 mins on each side. Sprinkle them with rosemary and season to taste. Serve the lamb chops, carrots and sauce on a plate, garnished with rosemary and parsley to taste.
Combine yogurt, mint sauce, ginger and garlic in a shallow dish. Add lamb chops; turn to coat well. Marinate for 30 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Cook lamb chops for 2-3 mins each side. Serve.
Rub lamb chops with garlic and season with
Arrange the lamb chops in a shallow dish. Combine all the remaining ingredients in a medium bowl. Season to taste. Pour over the lamb; turn to coat. Cover and refrigerate overnight.
Preheat the grill to medium-high. Remove the lamb from the marinade. Grill for 6-8 mins, turning once, until cooked to desired doneness. Serve with barbecue sauce.
owl. Season to taste. Add lamb chops, turning to coat evenly with
00b0F. For the red pepper sauce, place peppers, skin-side up
Mix mustard, soy sauce, brown gravy sauce and oyster sauce in a 1-quart mixing bowl.
Put lamb chops into plastic container. Pour sauce mixture over lamb chops and marinate overnight.
Drain and reserve the marinade.
Place lamb chops on grill.
Grill lamb chops to desired doneness.
Approximately 5 minutes before done, brush with reserved marinade.
Serve with rice.
Season lamb chops with black pepper on both
b>lamb, and place salt side down into the skillet.
Sear chops
Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a
Brush the chops on both sides with a