Home
|
Home |
|
Lamb Chop Recipes |
|
1/2 cup dry red wine 12 T olive oil 1 onion chopped 1 clove garlic, minced 3/4 t thyme 3/4 t salt 1/8 t pepper 8 lamb loin or shoulder chops |
In a pan combine wine, oil, onion, garlic, thyme, salt, and pepper, and mix well.
Add lamb chops. Cover and refrigerate overnight, turning chops. Remove chops; reserve marinade. Preheat broiler. Arrange chops on grill or broiler pan 6 in. from heat. Broil 10 min. per side brushing often with marinade. |
|
6 lamb shoulder, rib, or loin chops cut 1 inch thick 1/4 cup (2 ounces) blue cheese 2 T softened butter or margarine 1/3 cup chopped unpeeled cucumber |
Set oven regulator for broiling. Place chops on broiler rack. Insert broiler pan
and rack so the top of the chops is 2 to 3 inches from the heat. Broil 7 to 8 minutes.
Mix together blue cheese, butter or margarine, and chopped unpeeled cucumber. Turn
lamb chops and cook on second side until lightly browned, 3 to 4 minutes. Spread
topping on chops and continue broiling until cheese mixture is bubbly, about 2 minutes.
4 to 6 servings.
|
|
4 double-thick loin chops 1 small tart apple, peeled, cored, and diced 1 small onion, finely chopped (1/4 cup) 2 T butter or margarine 1 3/4 cups bread crumbs 1/4 cup raisins, chopped 1/2 t salt 1/4 t powdered sage 1/8 t pepper All-purpose flour 2 t vegetable oil 1/4 cup chicken broth Apple slices and parsley for garnish |
1. Cut pocket in each chop. Set aside. 2. Saute apple and onion in butter in medium sized skillet until soft, 4 min. Mix in crumbs, raisins, salt, sage and pepper. Spoon stuffing in chop pockets; close openings with wooden picks. Dredge chops in flour. 3. Brown chops on both sides in oil in heavy skillet. Pour off drippings. Add broth to skillet. Cover, cook over medium-low heat about 45 minutes or until chops are tender. Remove wooden picks before serving. Garnish with apple slices and parsley. |
|
1 1/4 cup ketchup 1 1/4 cup tomato puree 2 1/2 T sugar 2 t salt 1 1/2 t pickling spice 1 1/2 t ground red pepper 1 1/2 cups water 3/4 cup vinegar 1 1/2 t chili powder 1 1/2 T Worcestershire sauce 1 t lemon juice |
In medium saucepan, combine all ingredients. Heat to boiling over high heat.
Reduce heat and cook 15 min., stirring occasionally.
|
|
(Makes 8 Servings) 1 cup catsup 1/2 cup cider vinegar 1/4 cup sugar 1 t dried oregano 1 t salt 1/4 t pepper 8 shoulder lamb chops, 1" thick |
In a 1-quart bowl mix together catsup, vinegar, sugar, oregano, salt, and pepper.
Arrange lamb in a 13x9 inch glass baking dish. Pour marinade over lamb; then
refrigerate for at least one hour, turning occasionally. Place lamb on broiler rack or outdoor grill, reserving marinade. Broil 3 to 4 inches from source of heat or cook on outdoor grill over hot coals about 6 minutes on each side, or until desired degree of doneness. Brush frequently with marinade while cooking; then heat remaining marinade and serve over chops. |
|
(4 servings) 4 lamb shoulder chops, cut 1/2" to 3/4" thick 1 cup flour 1 1/2 cups chopped onion 3 beef bouillon cubes 2 1/2 cups water 3 T butter 1 t salt 1/4 t ground pepper 1/4 t dried thyme 4 whole potatoes, peeled 4 whole carrots, peeled |
Dredge lamb in 1/2 cup flour. Over medium-high heat, render fat trimmed from edges of chops
in heavy skillet with cover. Brown lamb on both sides. Remove lamb from pan.
Add onions and cook a few minutes. Add bouillon cubes dissolved in 1 cup water.
Mix together butter and remaining 1/2 cup flour and add, stirring constantly. Add
remaining 1 1/2 cups water, salt, pepper, and thyme. Cook until thickened.
Return lamb to pan. Cover and cook over low heat for two hours. Add potatoes
and carrots after one hour of cooking. |
|
2 lamb shoulder chops 1/2" thick 1 can (8 1/4 oz.) pineapple chunks, drained, reserve syrup 2 T soy sauce 2 T vinegar 1/4 t dry mustard 1 T salad oil 2 T brown sugar 3/4 t cornstarch 1 1/2 cups hot cooked rice Parsely |
Place meat in shallow glass dish. Mix reserved pineapple syrup, the soy
sauce, vinegar, and mustard; pour on meat. Cover and refrigerate at
least four hours, turning meat occasionally. Remove meat from marinade;
reserve marinade. Heat oil in 8 inch skillet; brown meat over medium heat.
Pour 1/4 cup reserved marinade on the chops. Cover and simmer until tender,
30 to 40 minutes. Mix sugar and cornstarch in small saucepan. Stir in remaining reserved marinade. Heat to boiling, stirring constantly. Reduce heat; simmer 2 to 3 minutes. Stir in pineapple; heat through, about 1 minute. Serve chops with pineapple sauce and rice. Garnish with parsley. 2 servings. |
|
Artwork copyright © 2000 by Alice Field. All rights reserved.
|