LAMB CHOPS WITH HORSERADISH DILL CREAM
Simple, fast and flavorful lamb chops served with a horseradish dill cream. These chops are seasonsed with garlic and rosemary, pan seared, and finished in the oven. Served with the horseradish dill cream, they are not only a quick after work meal but a great entree for company. This recipe's cooking method is made for good quality loin or rib chops, not shoulder chops. Lamb should not be cooked to more than medium doneness for the best results. Cook time does not include marinating time.
Provided by IHeartDogs
Categories Lamb/Sheep
Time 17m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow bowl or resealable bag, combine the olive oil, garlic, rosemary, 1/4 tsp salt and pepper (about 4 turns of the peppermill). Add the chops and marinate at least 30 minutes at room temperature. If marinating longer, refrigerate and bring back to room temperature before cooking.
- While the lamb is marinating, make the cream. In a small bowl combine the creme fraiche, green onion, dill, horseradish, lemon juice, remaining 1/4 tsp salt and a few more turns of the peppermill. Mix well and refrigerate until ready to use.
- Preheat oven to 400 degrees F.
- Place a nonstick, ovenproof skillet over medium high heat. Remove chops from marinade and place in skillet and cook for 2 minutes on each side. Transfer pan to the oven and cook for 5 to 7 minutes, depending on the thickness of your chops this should yield a medium rare to medium doneness.
- Using an oven mitt, remove pan from oven, remove chops from pan to serving dish and tent with foil for a 3-5 minutes. The chops will continue to cook a bit while sitting.
- Serve with horseradish dill cream on the side.
PUREED PARSNIPS WITH HORSERADISH
Use the freshest parnsips you can find and you won't be disappointed! I originally got this recipe from a magazine article about holiday family favorites.
Provided by Gaia22
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring the parsnips to a boil over high heat in a large pot; then reduce the heat and cook for about 20 minutes or until soft.
- Drain the water.
- Add broth, cream, butter, and horseradish. Using a hand-blender, puree the mixture in the pot.
- Transfer the pureed mash into an ovenproof serving dish or pan, such as a 7" x 7" square glass pan.
- In a small bowl, mix the breadcrumbs, salt, and pepper together.
- Sprinkle the breadcrumb mixture over the top of the puree.
- Bake in 350- to 375-degree F oven until breadcrumbs are golden, about 20 minutes.
Nutrition Facts : Calories 200.9, Fat 11.8, SaturatedFat 7.1, Cholesterol 37.4, Sodium 328.7, Carbohydrate 22.9, Fiber 5.7, Sugar 5.8, Protein 2.6
GRILLED LAMB CHOPS WITH ROASTED GARLIC HORSERADISH SAUCE
Steps:
- To make pepper mixture combine black and white peppers, cayenne, and marjoram. Cover tightly and store in a cool place. Use to season red meats and game before cooking.
- Heat 1 tablespoon oil in a small ovenproof saute pan over medium heat. When hot, add garlic cloves and saute for 4 minutes or until golden brown. Place in preheated 350 degree oven and roast for 10 minutes, stirring occasionally to prevent burning. Remove from oven. Remove garlic from pan and cool. Set aside until ready to use.
- Place remaining 1 tablespoon oil in a large saucepan over medium heat. When hot, add mushrooms and saute for 1 minute. Add shallots, lamb bones, and pepper and saute for 1 minute. Add thyme, chicken stock, and demi-glace and bring to a boil. Skim off scum. Lower heat and simmer for 20 to 30 minutes or until sauce is reduced by one-third. Remove lamb bones and strain into a small saucepan. Add roasted garlic and grated horseradish. Bring to a boil. Remove from heat. Let sauce sit for 5 minutes to capture as much flavor from the garlic and horseradish as possible. Season with salt and lemon juice. Keep warm until ready to serve.
- Preheat grill. Make sure grates are clean and lightly rub or brush with oil. Brush chops with 3 tablespoons peanut oil and season to taste with salt and pepper mixture. Grill chops about 2 minutes or just long enough to mark one side. Turn chops and cook for about 2 minutes longer for medium-rare. Increase cooking time slightly for medium doneness. Remove chops from grill.
- Spoon Roasted Garlic Horseradish Sauce over the bottom of 4 warm dinner plates. Place 4 grilled lamb chops along the top of each plate, bones to the center. Garnish plates with sprigs of marjoram. Serve immediately.
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