Place the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.
Heat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.
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!
auce befor starting the lamb chops so it has a maximum
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
readcrumbs in separate bowls. Coat lamb chops in flour and dust off
Combine the yogurt, tandoori paste, lemon juice and ginger in large bowl. Add the lamb chops; turn to coat in the marinade. Cover and refrigerate for 3 hours or overnight.
Cook the lamb chops, in batches, on a heated oiled grill pan (or on the grill) until cooked to desired doneness.
Serve the chops topped with chutney and cilantro.