Has anyone got any lamb loin chop recipes?

Question

I am going to use them for sunday lunch tomorrow for my husband and our two boys, has anyone any ideas on how i could cook them, maybe in a nice marinade or a nice sauce to accompany the lamb would be nice, thanks.

Answer 1

Here, this website below should have it

Hope I helped.

Answer 2

Lancashire Hotpot

Preparation time less than 30 mins

Cooking time 1 to 2 hours

  

Ingredients

900g/2lb best end and middle neck British lamb, sliced into chops

1 tbsp groundnut oil

butter

4 lamb's kidneys, skinned, cored and cut into bite-sized pieces

3 onions, sliced into 1cm/½in wedges

1 tbsp plain flour

570ml/20fl oz freshly boiled water

½ tsp Worcestershire sauce

1 fresh bay leaf

2 thyme sprigs

900g/2lb potatoes, cut into 2cm slices

sea salt

freshly ground black pepper

Method

1. Pre-heat the oven to 170C/325F/Gas 3.

2. Trim the lamb of any excess fat and pat dry with paper towel.

3. Heat the oil and a small k**b of butter in a large heavy-based frying pan until very hot. Add the lamb, two or three pieces at a time, and fry until brown, turning once. Once browned, put them in a wide 3.5-litre casserole. Brown the pieces of kidney.

4. Once the meat and kidney are in the casserole, add the onions to the pan. Fry over medium heat, adding a little more butter to the pan if necessary, for about ten minutes until browned at the edges.

5. Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.

6. Add the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and dot the surface with a few dabs of butter.

7. Cover with a tight-fitting lid and put in the oven. Cook for 1 hour 30 minutes. Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter. Then place under the grill to crisp up. Alternatively, remove the lid and increase the heat to 200C/400F/Gas 6 for the last 15 minutes of cooking.

8. Remove the bay leaf and thyme before serving.

Answer 3

Rosemary Lamb Chops with Asparagus Recipe  







1/2 cup water

1/2 cup white wine

1 cup chicken stock or broth, divided

1/2 onion, chopped, plus 1/2 onion, sliced

Kosher salt

1 bunch asparagus, trimmed (about 16 spears)

1 pound kale, cleaned and trimmed

3/4 cup extra-virgin olive oil, plus more for sauteing

Freshly ground black pepper

Essence, recipe follows

8 loin lamb chops

2 tablespoons minced fresh rosemary leaves

1 large clove garlic, minced

1/2 cup red wine

1/3 cup freshly squeezed lemon juice

2 tablespoons butter

Combine water, white wine, 1/2 cup chicken stock, the 1/2 chopped onion, and 1 teaspoon salt in a large saucepan. Bring to a simmer and add asparagus. Cook for 1 minute and then top with kale. Stir to combine and continue cooking until asparagus are tender. Remove from heat and keep warm.

In a dish large enough to hold the lamb chops in a single layer, combine 1/3 cup olive oil, 1 teaspoon salt, pepper, and Essence. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.

Preheat a large skillet over medium-high heat. Season chops with salt and pepper and saute for about 2 to 3 minutes on 1 side. Turn, season again, and add rosemary, garlic, and sliced onion. Continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Remove chops to a platter and allow to rest for 5 to 10 minutes.

Return the skillet to medium heat. Add the remaining 1/2 cup chicken stock and red wine. Scrape up the browned bits off the bottom of the pan with a wooden spoon. Add lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Add butter and swirl to thicken. Add the asparagus and kale mixture and toss to heat through.

Serve 2 lamb chops per person. Drizzle with sauce and serve with the asparagus and kale on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Answer 4

no

Answer 5

FLORENTINE LAMB CHOPS

Makes 4 servings.

8 lamb loin or rib chops, cut 1 inch thick, about 1 3/4 lb., well trimmed

1 tsp. dried tarragon leaves, crushed

2 (10 oz. each) pkg. frozen chopped spinach, thawed and drained

2 (3 oz. each) pkg. cream cheese

1 egg, slightly beaten

1/2 c. grated Parmesan cheese

1/4 c. chopped onion

1/8 tsp. ground nutmeg

Salt and pepper

Sprinkle lamb chops with tarragon. Place on broiler rack 3-4 inches from heat source. Broil 8-12 minutes, turn once. Remove from broiler. Cover and keep warm.

Meanwhile, in 2 quart saucepan, combine spinach, cream cheese, egg, Parmesan cheese, onion, and nutmeg. Cook over medium heat 10-12 minutes or until thoroughly heated and cream cheese is melted; stir occasionally. Place spinach mixture on serving platter, top with chops; season with salt and pepper to taste.

PECAN-BREADED LAMB CHOPS

Serves 6.

2 egg whites

2 tbsp. Dijon mustard

1/2 c. finely chopped pecans

1/2 c. soft bread crumbs

1 clove garlic, finely chopped

6 lamb loin or shoulder chops

2 tbsp. vegetable oil

2 tbsp. brandy

Beat egg white slightly in small bowl; stir in mustard. Mix pecans, bread crumbs and garlic. Dip lamb chops into mustard mixture, coat with pecan mixture.

Heat oil in skillet. Cook lamb in oil over low heat until deep golden brown 15- 20 minutes on each side. Remove from heat; immediately sprinkle brandy around lamb in skillet

LAMB CHOPS WITH MUSHROOMS AND HERBS

Serves 3-6.

1 tbsp. minced garlic

1/3 c. minced fresh mint and parsley, more or less half and half, or to taste

4 tbsp. butter, at room temperature

6 thick loin lamb chops

6 thin lemon slices

6 sprigs of fresh mint

2-3 dozen firm white mushroom caps (about 1 lb.)

Salt and freshly ground pepper to taste

Preheat oven to 350 degrees. Mash garlic, herbs, and half the butter together into a rough paste. Divide the herb among the lamb chops. spreading a bit inside the tails and the rest on top.

Arrange each chop tightly on a piece of foil and place a lemon slice and a mint sprig on top of each. Smear the remaining butter over the mushrooms and arrange them evenly around each chop. Season to taste with salt and freshly ground black pepper.

Seal the foil packets, and set on a baking sheet. Bake about 20 minutes for medium rare. Transfer the packets to serving plates and allow guests to open them at the table.

LAMB CHOPS WITH CHUTNEY CRUST

Serves 4.

1 c. fresh bread crumbs

1/2 tsp. dried rosemary, crumbled

4 (2 inch thick) lamb loin chops

4 tbsp. chutney

Preheat oven to 450 degrees. Butter small baking sheet. Combine bread crumbs and rosemary on plate. Season lamb chops generously with salt and pepper. Spread each side of chops with 1/2 tablespoon chutney. Dip each chop into bread crumb mixture to coat. Transfer to prepared baking sheet. Bake until crumbs are golden brown and cook about 15 minutes for medium-rare. Transfer to plate.

hope these help.                good luck and enjoy.

Answer 6

http://www.cooks.com/rec/search/0,1-0,la...

Answer 7

:O LAMB?

Answer 8

Lamb Chops with Sour Cream

8 loin lamb chops, 1 inch thick

2 to 3 tablespoons chopped onion

2 tablespoons butter or margarine

4 ounces fresh sliced mushrooms

1/2 cup sour cream

2 tablespoons milk

dash dried leaf thyme, crushed

dash salt, or to taste

dash ground black pepper

Directions for lamb chops

Broil lamb chops to desired doneness*, turning once to broil both

sides. While lamb chops are broiling, make sauce. In a skillet over

medium-low heat, melt butter; sauté onion and mushrooms until tender.

Add sour cream, milk, thyme, salt, and pepper. Cook and stir until

heated through; do not boil. Serve sauce with broiled lamb chops.

Lamb chops recipe serves 4.

For 1-inch lamb chops, broil a total of 12 minutes for medium, about

18 minutes for well-done lamb chops.

Baked Lamb Chops

      Yield: 6 Servings

      6 lg Potatoes

      1 sm Onion; sliced

           Salt and pepper to taste

      6    Lamb chops

           Cold water

  Peel and slice potatoes. Put them in a flat, open

  baking pan. Add onion, salt and pepper to taste.

  Cover with cold water. Place chops on top and salt

  a little.

  

  Bake at 350°. for about 1 1/4 hours.

Lamb Chops with Parmesan

1 clove garlic, minced

1 tablespoon of salad oil

3 tablespoons of Parmesan cheese

1/3 cup of tomato sauce

1 tablespoon of parsley

Dash oregano

6 chops

In small skillet saute garlic in oil; stir in cheese, tomato sauce, parsley, oregano, pepper. Spread thin layer over chops. Broil 5-7 minutes. Turn; brush second side. Broil 5 minutes longer or until done.

Spicy Lamb Chops

1/3 teaspoon ground ginger

1/4 teaspoon allspice

1 teaspoon curry powder

1 teaspoon oregano

1 cup barbecue sauce

Nonstick cooking spray

8 lamb chops

Place seasonings and barbecue sauce in a small bowl. Mix well. Prepare broiler pan with non-stick cooking spray. Place lamb chops on pan. Brush with sauce mix. Broil 6 to 7 minutes on each side, brushing with sauce as chops cook. Brush one more time before removing chops from broiler.

Yields 4 servings





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Answer 9

lamb chops, grilled, served with some kind of potato and 10 pints of lager.

will go down a treat

Answer 10

You make Grilled lamb chops with sweet garlic sauce served with cous cous and buttered French green beans.

Marinate them with chopped garlic , fresh rosemary and olive oil.salt and pepper to taste.Then grill them.

steamed some  cous cous and add some extra virgin olive oil on it.

served them with buttered french green beans .

For the sauce make an aromatic sweet garlic sauce.

1 cup olive oil

2 whole garlic cut in half

fresh rosemary leaves

fresh thyme leaves

fresh sage leaves

wash the herbs and put them together  in one pot with olive oil and boil them.let the garlic  cook.When it is cooked, Squeezed out of the skin.chopped them or put in in a small blender.Get the aromatic herb oil and mix it with the garlic.