rior to your mealtime, put lamb loin chops + 1/3 cup Worcestershire sauce
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.
Lightly dredge loin chops in flour.
In a large frying pan, over
Place the lamb in a flat glass or
asserole dish along with the lamb ensuring the marinade coats the
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 into a sauce pan and heat well.
In
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
ixture to coat all chops evenly.
Cover chops in a shallow
Place the Lamb chops in a flat glass or
Discard thyme sprigs.
Sprinkle lamb with salt and pepper. Heat
f the peppermill). Add the chops and marinate at least 30
edium-high heat.
Coat pan with cooking spray.
Combine
Dry roast nuts in pan, being careful not to burn
ver lamb. Season then sprinkle with cumin. Heat a frying pan over
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.
ll other ingredients except the lamb; pulse until a paste forms
bsp oil in a frying pan over a medium heat. Add