Best Chutney Rosemary Lamb Chops Recipes

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE

Lamb Chops with Garlic-Rosemary Sauce image

Provided by Food Network

Time 6m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 garlic cloves
4 lamb shoulder chops (each about 3/4-inch thick)
Salt and freshly ground black pepper
2 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
1/2 cup chicken stock
1 tablespoon butter

Steps:

Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

ROSEMARY LAMB CHOPS

Rosemary Lamb Chops image

While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. "I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner," Beth explains. The chops are perfectly seasoned with rosemary and thyme and have a fabulous presentation sure to impress guests.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 teaspoons dried rosemary, crushed
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
8 lamb loin chops (1 inch thick and 6 ounces each)

Steps:

Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 161 calories, Fat 15g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 310mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

BAKED CHUTNEY LAMB CHOPS

Baked Chutney Lamb Chops image

Make and share this Baked Chutney Lamb Chops recipe from Food.com.

Provided by Sonya01

Categories Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/3 cup fruit chutney
1 tablespoon Dijon mustard
8 lamb chops, chump chops fat trimmed
400 g potatoes, cut into 2cm cubes steamed

Steps:

Preheat oven to 220 C and line a baking tray with baking paper.
Combine chuntey and mustard in a large bowl. Add chops and potato and evenly coat with mixture.
Place on prepared baking tray and bake for 20-25 minutes or until lamb is cooed an browned and the potatoes golden.

Nutrition Facts : Calories 668.5, Fat 50.8, SaturatedFat 22.4, Cholesterol 140.6, Sodium 154.4, Carbohydrate 17.8, Fiber 2.3, Sugar 0.9, Protein 33.2

CLASSIC ROSEMARY LAMB CHOPS

Classic Rosemary Lamb Chops image

Provided by Nancy Fuller

Categories main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1/3 cup olive oil
3 cloves garlic, smashed
1/2 bunch fresh rosemary, chopped
Salt and freshly ground pepper
12 baby lamb chops (about 1-inch thick), Frenched
Flaked salt, such as Maldon, for serving

Steps:

Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.
Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.

LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE

Lamb Chops With Red Wine and Rosemary Sauce image

This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.

Provided by Expat in Holland

Categories Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 lamb chops, fat trimmed
salt & fresh ground pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 garlic cloves, minced
1 large shallot, finely chopped
3/4 cup dry red wine
1 teaspoon fresh rosemary, minced
1 tablespoon fresh parsley, chopped
3/4 cup chicken broth or 3/4 cup chicken stock
1 teaspoon butter
1 teaspoon flour
2 teaspoons Dijon mustard
3 tablespoons heavy cream

Steps:

Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
Add the oil to the skillet. Add chops to the pan cook 4 minutes.
Turn chops over and cook 3 minutes longer.
Remove chops from the skillet and set aside in a warm place.
Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
Simmer over high heat until syrupy. That will take about 3 minutes.
Add the chicken broth and continue to simmer until sauce is reduced by about half.
Combine butter and flour in a cup (beurre manie).
Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
Remove sauce from heat.
Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
Serve Immediately.