Best Mint Lamb Chops With Caramelized Shallots Recipes

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MINT LAMB CHOPS WITH CARAMELIZED SHALLOTS



Mint Lamb Chops With Caramelized Shallots image

Make and share this Mint Lamb Chops With Caramelized Shallots recipe from Food.com.

Provided by kimberlynewport

Categories     Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3 ounces breadcrumbs
2 tablespoons of fresh mint
1 tablespoon fresh parsley
4 lamb chops
3 ounces flour
2 eggs, whisked
2 tablespoons olive oil
1 ounce butter
1 ounce brown sugar
4 small shallots, peeled

Steps:

  • In a blender, mix the breadcrumbs, mint and parsley until well combined.
  • Place into a bowl.
  • Coat the lamb chops in the flour then dip in the egg and into the breadcrumbs until well coated.
  • Season with salt and freshly ground black pepper.
  • Heat a frying pan to a medium heat.
  • Add half the oil and place the lamb chops into the pan.
  • Cook for about 5 minutes or until a deep, golden brown.
  • Watch carefully that the coating doesn't start to burn, turning down heat if necessary.
  • Turn the chops over, add the rest of the oil, and cook until the internal temperature reaches 145 degrees F (medium-rare) or 160 degrees F (medium).
  • Remove the chops and allow them to rest for three minutes.
  • To make the caramelised shallots, in a small frying pan over a hot heat, add the butter and sugar together for one minute.
  • Add the shallots and cook until golden.
  • Turn down the heat and cook for a further two minutes.
  • Serve the lamb chops with the caramelised shallots on the side.
  • Note: Buttered peas with a little mint and parsley make a great side dish.

Nutrition Facts : Calories 638, Fat 41.5, SaturatedFat 16.8, Cholesterol 178.5, Sodium 300.4, Carbohydrate 40.7, Fiber 1.8, Sugar 8.4, Protein 24.1

LAMB CHOPS WITH MINT SAUCE



Lamb Chops with Mint Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 18

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Four 4-ounce lamb chops
1 bunch fresh mint
1/4 cup fresh parsley
2 anchovy fillets
1 clove garlic
Red pepper flakes, as needed
Extra-virgin olive oil, as needed
Kosher salt, as needed
Neutral oil, for oiling the grill
Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
1 sweet potato
2 tablespoons sour cream
Fresh mint leaves, for garnish

Steps:

  • For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
  • For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
  • Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
  • Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
  • Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

MINT AND SHALLOT SAUCE FOR LAMB



Mint and Shallot Sauce for Lamb image

Provided by Rachael Ray : Food Network

Time 50m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup white balsamic vinegar
1/2 cup water
1/3 cup sugar
1 tablespoon sea salt
3 large shallots, coarsely chopped
1 cup loosely packed mint leaves
1/2 cup flat-leaf parsley

Steps:

  • Heat the vinegar water with sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
  • Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.

GRILLED LAMB CHOPS WITH MINT



Grilled Lamb Chops With Mint image

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 6

1/3 cup extra-virgin olive oil
1/2 cup packed fresh mint leaves, chopped, plus more for sprinkling
1/4 teaspoon red pepper flakes
Sea salt
12 small rib lamb chops (about 2 1/3 pounds)
2 cloves garlic, smashed

Steps:

  • Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
  • Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams

LAMB CHOPS WITH MINT OIL



Lamb Chops with Mint Oil image

Homemade lamb chops with mint sauce. Very easy to make and full of flavor!

Provided by Lari K

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 39m

Yield 4

Number Of Ingredients 8

8 lamb chops
2 tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary
salt and ground black pepper to taste
¼ cup mint leaves
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest

Steps:

  • Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
  • Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

Nutrition Facts : Calories 508.4 calories, Carbohydrate 0.5 g, Cholesterol 112.5 mg, Fat 42.9 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 13.4 g, Sodium 125.7 mg, Sugar 0.1 g

LAMB CHOPS WITH MINT AND MUSTARD DIPPING SAUCE



Lamb Chops with Mint and Mustard Dipping Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

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.

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