Best Lamb Chops With PimentÓn And Garlic Breadcrumbs Recipes

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GARLIC AND HERB CRUSTED LAMB CHOPS



Garlic and Herb Crusted Lamb Chops image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 22m

Yield 6 to 8 servings

Number Of Ingredients 7

6 to 8 large cloves garlic, quartered
2 cups panko bread crumbs (Japanese)
3 to 4 sprigs fresh rosemary, stripped from the stems
1/4 to 1/2 cup olive oil
Salt and freshly ground black pepper
6 to 8 loin lamb chops
1/4 cup grapeseed oil

Steps:

  • Preheat oven to 325 degrees F.
  • Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

LAMB CHOPS WITH GARLIC AND ROSEMARY



Lamb Chops with Garlic and Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings (1/2 cup sauce)

Number Of Ingredients 10

8 (6-ounce) loin lamb chops, fat trimmed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, smashed
1 cup dry red wine
1 teaspoon minced fresh rosemary leaves
1 cup chicken broth, low-sodium canned
2 tablespoons unsalted butter, cut into bits
2 teaspoons whole-grain mustard
2 tablespoons heavy cream

Steps:

  • Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
  • Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
  • Serve 2 chops per person with the sauce.

Nutrition Facts : Calories 488 calorie, Fat 27 grams, SaturatedFat 11 grams, Carbohydrate 2 grams, Protein 48 grams

LAMB CHOPS WITH MUSTARD HERB CRUST



Lamb Chops With Mustard Herb Crust image

Make and share this Lamb Chops With Mustard Herb Crust recipe from Food.com.

Provided by Rev.CCJ

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup Dijon mustard
1 tablespoon garlic, minced
1/2 cup plain breadcrumbs
2 tablespoons parmesan cheese, finally grated
1 tablespoon fresh rosemary, minced
1 teaspoon dried Italian herb seasoning
8 lamb chops, 3-4 ounces each
kosher salt & freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • In a small bowl, combine mustard and garlic.
  • In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary and dried herbs; whisk to combine.
  • Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper.
  • With a basting brush, lightly coat lamb chops with mustard mixture.
  • Dip chops in bread crumb mixture coating evenly on both sides.
  • In a large nonstick saucepan, heat 1 tablespoon oil over medium-high.
  • Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side.
  • Repeat with remaining chops and oil.
  • Let lamb chops rest 5 minutes before serving.

Nutrition Facts : Calories 727.3, Fat 59.5, SaturatedFat 23.9, Cholesterol 142.8, Sodium 420.6, Carbohydrate 11.4, Fiber 1.2, Sugar 1, Protein 34.6

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