LAMB CHOPS & MACARONI (TJOPS & MACARONI)
A yummy one dish meal fit for comfort eating but surprisingly low fat if excess fat is removed from chops before cooking. The resulting sauce is delicious with the macaroni. Adapted from Theresa Verslanking.
Provided by Cheron
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC.
- Grease an oven proof casserole dish with lid.
- Mix the flour and seasoning and dip the chops until well covered.
- Arrange chops in casserole dish.
- Mix the water, tomato sauce, worcestershire sauce and vinegar.
- Pour over chops.
- Sprinkle chops with sugar.
- Cover with lid (or foil) and bake for 1 hour.
- Bring 4L of water to the boil and add olive oil to prevent sticking.
- Add macaroni and onion stirring until boiling rapidly.
- Boil on high heat till soft.
- Spoon over chops.
- Sprinkle with cheese and grill till golden brown.
Nutrition Facts : Calories 677.1, Fat 29.8, SaturatedFat 12.7, Cholesterol 74.6, Sodium 257.6, Carbohydrate 71.3, Fiber 3.2, Sugar 4.1, Protein 28.6
GREEK STYLE LAMB AND MACARONI CASSEROLE
Credit goes to Ian Hewitson - Huey's Cooking Adventures. (An Aussie cooking show) A little fiddley...but worth it! And economical too. Served with some green beans on the side, or on its own, its a complete meal. You can use beef mince but lamb works best.
Provided by Tomboy
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook Macaroni in the usual way until not quite tender.
- Drain and toss in a dash of olive oil.
- Leave aside.
- Saute the vegetables and garlic for three minutes.
- Add mince and brown.
- Add tomatoes and tomato sauce along with the water and crumbled stock cube and dried herbs.
- Simmer for 30 minutes or until liquid is reduced.
- Place half of the macaroni into the bottom of a deep casserole dish.
- Sprinkle over some grated cheese.
- Now layer half the meat/veg mix over macaroni, followed by remaining noodles, more cheese, then remaining meat/veg mix.
- Spoon the cheese sauce over the top and sprinkle with more cheese.
- Bake 220 deg celsius 20- 25 minutes.
- To make cheese sauce: Melt the margarine.
- Stir in flour.
- Blend in milk.
- Cook for three minutes stirring often.
- Stir in grated cheese til melted.
SLOW-COOKED LAMB CHOPS
Chops are without a doubt the cut of lamb we like best. I usually simmer them on low for hours in a slow cooker. The aroma is irresistible, and they come out so tender they practically melt in your mouth! -Sandy McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.
Nutrition Facts : Calories 201 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 219mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
LAMB MAC AND CHEESE
Steps:
- Bring 2 cups water to a rolling boil and add 2 tablespoons salt. Add the pasta and chicken stock to the water and cook, covered, 12 minutes. Drain the pasta and rinse with cold water. Set aside to cool in a large saucepan.
- Add the heavy cream, Greek yogurt, beef stock, cream cheese, mozzarella, Parmesan, asiago, blue cheese, 2 tablespoons seafood seasoning, sugar, dry mustard, white pepper, half of the dill, 1/2 stick butter and 1 tablespoon black pepper in a pot and blend together. Place on the stove over low heat and cook, covered, stirring once every minute to keep the cheeses from sticking.
- Meanwhile, melt the remaining 1/2 stick butter in a nonstick skillet and add the lamb and bacon. Add the paprika, remaining tablespoon seafood seasoning, 1 tablespoon salt and 1 tablespoon black pepper. Cook until the bacon fat has rendered down and the lamb is cooked all the way through and tender, about 5 minutes. Remove from the heat. Drain the excess grease, then add the meat mixture to the cheese sauce; stir and simmer, covered, 5 minutes. Add the pasta to the cheese sauce and stir together.
- Add the oil to skillet and heat until hot. Add the pita bread and fry, 1 minute. Lightly dust the pita chips with salt and the remaining dill. Place the Greek mac and cheese in each of 4 bowls and serve with fried pita on the side of each.
MACARONI MILANAISE
This is a dish that originated in ''The Escoffier Cookbook'' as a ''garnish'' for lamb chops: macaroni and cheese, essentially, for fancy people. It serves well as a main dish, though, particularly if you double the recipe. Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary. Serve with a salad if not lamb chops, and give thanks for the old ways.
Provided by Sam Sifton
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Set a large pot of heavily salted water over high heat, and allow it to come to a boil.
- Add the pasta to the water, and cook it until it is just shy of tender, according to the instructions on the box.
- Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan, and pour the Madeira over the top. Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off under the pan, and set aside.
- Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add the seasonings, and stir some more, adding, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine. Taste for seasoning. Serve with salad, or as a ''garnish'' for roasted or sautéed lamb.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 14 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
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