efore you fry the chops.
For the lamb:
Add 1
00\u00b0.
Season the lamb with salt and pepper. Heat
oney and soy. Pour over lamb, turning to coat. Set aside
Brush mixture lightly on both sides of meat, and fry in a butter-oil mixture for 7 minutes each side, medium to low heat, until done.
If it starts to stick, you can add a little water to the pan, as the chops don't have to be fried, just cooked.
Remove chops, add a little more butter, and add 4 large sliced bananas with any leftover marinade.
Sprinkle with a little brown sugar and cinnamon.
Toss around till hot and coated with mixture, spoon over chops.
Serve with Mashed Potatoes and green veg.
And bread to mop up the sauce.
Combine first 3 ingredients in small bowl.
Rub about 1/4 teaspoon mixture over each side of each chop.
Sprinkle chops with salt; place on plate.
Cover and refrigerate at least 30 minutes and up to 4 hours.
Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat.
Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare.
Transfer to platter; cover with foil.
Repeat with remaining oil and chops.
Garnish platter with rosemary sprigs, if desired.
auce befor starting the lamb chops so it has a maximum
taste. Massage mixture into lamb chops, cover and allow to
Sprinkle chops lightly on both sides with
b>pan.
Season the lamb chops with salt and pepper.
Add the lamb chops
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!
readcrumbs in separate bowls. Coat lamb chops in flour and dust off
Season lamb chops and place on a boiler pan.
Arrange pear halves, cut
f oil in a frying pan and fry the potatoes for
Place lamb chops in a shallow dish. Whisk
Combine lamb chops with lemon zest, lemon juice, garlic and spices. Marinate for at least 30 mins.
In a large frying pan, heat oil over high heat. Remove chops from marinade then toss potatoes in marinade. Add meat and potatoes to frying pan and cook for 8-10 mins, turning frequently, until potatoes are crisp and lamb is cooked to your liking. Transfer to a serving plate and spoon any pan juices over top.
Serve with lemon wedges and salad.
broiler on high. Rub lamb chops with half the oil and
5 minutes. Keep warm.
Lamb:
Put the oil, pepper
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.
Dust lamb chops with seasoned flour, shaking off
Dry roast nuts in pan, being careful not to burn