Best Lamb Chops In Duck Sauce Recipes

Lamb Chops with Mint and Mustard Dipping Sauce image

Provided by Rachael Ray : Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 9

2/3 cup extra-virgin olive oil, eyeball it
2 cloves smashed garlic
12 loin lamb chops, 1/2 to 3/4-inch thick each
Salt and pepper
3 rounded tablespoons prepared grain mustard
2 tablespoons white wine vinegar, 2 splashes
1 tablespoon honey, a good drizzle
1/4 cup mint leaves, a couple of handfuls of sprigs, reserve 4 leaves for garnish
4 leaves radicchio lettuce

Steps:

Preheat broiler to high. Place garlic in a small saucepan and add 2/3 cup oil, to cover. Heat oil and garlic over low heat for 5 minutes. Remove oil from heat. Arrange lamb chops on broiler pan. Drizzle 3 teaspoonfuls of the garlic oil over the lamb and spread the oil over the chops with a brush to coat evenly. Season chops with salt and pepper, to taste. Set aside.
To a food processor or blender, add mustard, vinegar, honey. Turn processor or blender on and stream in remaining garlic and oil. Turn the processor or blender off and add mint to the container. Pulse and grind the dipping sauce to incorporate the leaves.
Broil chops 3 minutes on each side, then let them rest up to 10 minutes for the juices to distribute. The lamb will be cooked to medium. Serve 3 chops per person with dipping sauce portioned in radicchio leaves along side the chops. Garnish with sprigs of mint. Tabbouleh stuffed tomatoes and white beans with thyme make wonderful side dishes. See recipes below.

Lamb Chops with Garlic-Rosemary Sauce image

Provided by Food Network

Categories main-dish

Time 6m

Yield 4 servings

Number Of Ingredients 8

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.

Lamb Chops in Sauce image

Provided by Dee514

Categories Lamb/Sheep

Time 2h24m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 clove garlic, chopped
8 lamb loin chops (1/2 inch thick)
4 anchovy fillets, chopped
1/2 clove garlic
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons fresh lemon juice
1 tablespoon prepared mustard

Steps:

Mix marinade ingredients together, add chops and let marinate for at least 2 hours.
Mix all sauce ingredients together well.
Preheat broiler to 500°F.
Remove chops from marinade, and dip them into the sauce mixture.
Broil the chops for about 7-10 minutes.
Dip chops into sauce mixture again, and broil the chops on the other side for about 7-10 more minutes, or until done.
While the second side of the chops are broiling, heat the remaining sauce until it simmers.
Simmer sauce for about 1 minute.
Serve chops with additional sauce* if desired.
*Note: If you would like additional sauce to serve on the side with the chops, make a second batch of the "sauce," thinning it a bit with 1/4 to 1/3 cup of water to prevent scorching when heated.