Best Lamb Chops With Horseradish Dill Cream Recipes

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LAMB CHOPS WITH HORSERADISH DILL CREAM



Lamb Chops With Horseradish Dill Cream image

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

1/4 cup olive oil
2 large garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon kosher salt
fresh ground pepper
4 lamb loin chops, 1 to 1 1/2 inches thick, about 4 oz. each
1/2 cup creme fraiche
2 tablespoons green onions, finely chopped (dark green part only, about two green onions)
2 teaspoons finely chopped fresh dill or 3/4 teaspoon dried dill weed
2 tablespoons prepared white horseradish
1/2 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
fresh ground pepper

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.

SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)



Spice-Rubbed Lamb Chops (Pan Sauteed) image

I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint.

Provided by Oolala

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/2 teaspoon coarse salt
freshly ground pepper
2 lamb chops, rib chops about 5 1/2 oz. each
2 teaspoons extra virgin olive oil
1 ounce arugula, about 2 cups

Steps:

  • Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
  • Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
  • Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
  • Add chops and reduce heat to medium.
  • Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
  • Transfer each chop to a serving plate.
  • Divide arugula between plates and drizzle with the remaining teaspoons of oil.

LAMB CHOPS WITH YOGURT ROSEMARY AND DILL SAUCE



Lamb Chops With Yogurt Rosemary and Dill Sauce image

I just got this new rival electric skillet for christmas and this recipe was on the box. i thought i'd write it down before it goes in the recycle bin. it looks pretty good from the picture.

Provided by sheri77

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
4 large lamb rib chops
salt and pepper
1/3 cup yogurt
1 tablespoon fresh rosemary, minced
1 tablespoon fresh dill, minced
2 tablespoons lemon juice

Steps:

  • Heat skillet to 350 and coat bottom of pan with vegetable oil.
  • Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
  • In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.

Nutrition Facts : Calories 75.1, Fat 7.5, SaturatedFat 1.3, Cholesterol 2.6, Sodium 9.7, Carbohydrate 1.7, Fiber 0.1, Sugar 1.1, Protein 0.8

GRILLED LAMB CHOPS WITH ROASTED GARLIC HORSERADISH SAUCE



Grilled Lamb Chops with Roasted Garlic Horseradish Sauce image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1 cup ground black pepper
1/3 cup ground white pepper
1 1/2 tablespoons ground cayenne pepper
1 small bunch fresh marjoram
2 tablespoons olive oil
10 cloves garlic, peeled
4 large white mushrooms, cleaned and sliced
4 large shallots, peeled and chopped
1/2 pound roasted lamb bones
2 teaspoons cracked black pepper
1 small bunch fresh thyme
2 cups chicken stock
1 cup veal demi-glace
1/4 cup grated fresh horseradish
Salt, to taste
Fresh lemon juice to taste
16 (1- inch thick) rib lamb chops, butchered in the French style
3 tablespoons peanut oil
Salt, to taste

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.

SEARED LAMB SHOULDER CHOPS WITH MUSTARD-DILL PAN SAUCE



Seared Lamb Shoulder Chops With Mustard-Dill Pan Sauce image

The sauce in the recipe is absolutely yummy. If you don't have lamb chops, you may substitute pork chops or boneless chicken breasts.

Provided by Irmgard

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 lamb shoulder, chops
kosher salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 teaspoons lemon juice
2 tablespoons unsalted butter, chilled and cut into small pieces
1 tablespoon fresh dill, finely chopped

Steps:

  • Season the lamb chops all over with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat.
  • Put two of the chops in the skillet and cook, flipping once, until deep golden brown and medium-rare, about 10 minutes.
  • Transfer to a large plate, cover loosely with foil, and keep warm.
  • Repeat with the remaining two chops.
  • Add the shallots to the skillet and cook, stirring, until softened, about 1 minute.
  • Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes.
  • Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more.
  • Add the butter, a piece or two at a time, swirling the skillet to melt into the sauce.
  • Remove the skillet from the heat and stir in the dill.
  • Season to taste with salt and pepper.
  • Serve the lamb with the sauce.

ROASTED LAMB CHOPS WITH ORANGE, GARLIC AND ROSEMARY PESTO RUB



Roasted Lamb Chops With Orange, Garlic and Rosemary Pesto Rub image

This is a knockout dish, and the best part about it is it only looks complicated! It is very simple to make. Ask the butcher for French Trimmed Lamb, where the meat is trimmed slightly from the bone - it is an extremely classic and elegant presentation.

Provided by Pinaygourmet 345142

Categories     Lamb/Sheep

Time 50m

Yield 8-9 serving(s)

Number Of Ingredients 8

1 large garlic clove, minced
2 oranges, zest of, only
2 tablespoons rosemary, finely chopped, plus
rosemary sprig, for garnish
1 tablespoon kosher salt
1 teaspoon cracked black pepper
3 tablespoons extra virgin olive oil
1 rack of lamb, chine bone removed (8 to 9 chops)

Steps:

  • Preheat oven to 375 degrees F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl, and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. (This is a good time to start the creme fraiche potatoes.) Roast lamb in the center of the oven ‑- 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125 degrees F), 20 to 30 minutes for medium rare (135 degrees F), 25 to 35 minutes for medium (145 degrees F).
  • Cover the surface of the platter with rosemary. Slice the rack into chops at the table, and serve.

Nutrition Facts : Calories 46.6, Fat 5.1, SaturatedFat 0.7, Sodium 872.5, Carbohydrate 0.4, Fiber 0.1, Protein 0.1

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