Best Lemon Pepper Lamb Steaks Recipes

LEMON-PEPPER LAMB CHOPS

Lemon-Pepper Lamb Chops image

I got this recipe from Cooking Pleasures magazine. I've never made lamb before this, and let me tell ya - I'm hooked. This recipe is so savory yet so easy to make! I serve this with roasted red potatoes (done with onion soup mix and dill) and my homeade Tzasiki Sauce (#291455).

Provided by hollyberry117

Categories Lamb/Sheep

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon minced garlic
4 teaspoons soy sauce
4 teaspoons red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 tablespoon lemon-pepper seasoning
1/2 teaspoon dried marjoram
2 lbs lamb loin chops (6 to 8 chops, 1 1/2 inches thick)

Steps:

Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl. Spoon over both sides of lamb chops. Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.

Nutrition Facts : Calories 756.9, Fat 65.1, SaturatedFat 27.4, Cholesterol 168.3, Sodium 463.8, Carbohydrate 2.2, Fiber 0.6, Sugar 0.1, Protein 38.1

LEMON PEPPER LAMB CUTLETS

Lemon Pepper Lamb Cutlets image

Make and share this Lemon Pepper Lamb Cutlets recipe from Food.com.

Provided by JustJanS

Categories Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 lamb loin chops
4 teaspoons lemon pepper seasoning
2 tablespoons oil
1 clove garlic, crushed
60 ml dry white wine
180 ml chicken stock
4 teaspoons lemon juice
1/4 cup roughly chopped fresh chives
fresh ground pepper

Steps:

Sprinkle the lamb with the seasoning.
Heat the oil in a fry pan and cook the lamb until it is browned on both sides and cooked through.
Remove from the pan and cover and keep warm.
Add the garlic and wine to the frying pan and bring to the boil.
Add the stock and the juice, and bring to the boil again.
Boil uncovered until the liquid is reduced by half.
Stir in the chives and season to taste with freshly ground black pepper.

Nutrition Facts : Calories 681, Fat 58, SaturatedFat 23.4, Cholesterol 142, Sodium 172.7, Carbohydrate 2.8, Fiber 0.1, Sugar 1.1, Protein 32.3

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