b>in a non-reactive bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for
For the gravy:
In a heavy-bottomed saucepan,
epper. Rub this mixture onto the lamb chops on both sides. Place them
br>Coat the lamb chops in the flour then dip in the egg and into the breadcrumbs until
Preheat oven to 200 degrees Celsius.
Line a baking tray with baking paper and pop the pumpkin wedges on. Soray with oil. Season with salt and pepper. Bake 15 minutes.
Meanwhile place chops into an ovenproof baking dish. Combine the other ingredietns and pour over the chops. Season with salt and pepper.
Place chops in the oven with the pumpkin and bake for 35 minutes until chops are cooked.
Place chops onto serving plate with the vegetables and pour pan juices over to serve.
Mix/whisk the wine, oil, oregano, garlic, red wine vinegar, salt and cayenne or black pepper until well blended.
Arrange the lamb chops in a single layer in a glass dish; turn to coat with the marinade.
Cover and refrigerate for 24 hours, turning often.
Prepare the grill to medium-high heat.
Transfer the lamb to plates and season with salt and pepper (I use seasoning salt).
Mix the honey into the marinade.
Grill lamb to desired tenderness, turning and basting often with the marinade (for medium-rare grill about 10 minutes).
Preheat oven to 350 degrees F (175 degrees C).
Arrange lamb chops in a medium baking dish, and evenly coat with Worcestershire sauce, adobo seasoning, and cayenne pepper. Season with salt and pepper.
Bake 1 hour in the preheated oven.
Cover lamb chops with duck sauce, and continue baking 15 to 20 minutes, to an internal temperature of 145 degrees F (65 degrees C).
In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C). Discard remaining marinade.
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.
Combine red wine and onion in a slow cooker.
Whisk
d heat.
Add peppered lamb chops and sear on both
Preheat the oven to 400\u00b0F. Heat 3 tbsp of oil in a frying
Pre-heat the oven to 375'F/160'C.
Place the lamb chops in a shallow baking pan and season with the salt and pepper.
Place the breadcrumbs in a bowl and mix in the mint jelly.
Spoon the mixture onto the top of the chops, pressing it down firmly with the back of the spoon to make sure it sticks to the chops.
Bake the chops for 20-30 minutes or until they are cooked through.
Serve immediately.
Place lamb chops in a shallow dish. Whisk together
allow bowl. Whisk egg in separate small shallow bowl.
Preheat the oven to 400\u00b0F. Line a
ine in a bowl; crush the juniper berries and garlic, tear the bay
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.
ghtly coated.
Place one lamb chop in the centre of each piece
20\u00b0C.
Pat dry the lamb chops and place them onto an