Best Spanish Rubbed Lamb Chops Recipes
SPANISH LAMB CHOPS
I love this dish, it's simple & tastes great. You can use fresh tomatoes if you like but the tinned ones give the dish more sauce so that's what I use. Goes great with my recipe #216575
Provided by Mandy
Categories Lamb/Sheep
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook chops in a little oil for 3-4 minutes, turn & cook for a further 3-4 minutes, remove from pan while you prepare sauce.
- Add onion & capsicum to pan juices and cook gently until soft, approx 2 minutes.
- Add mushrooms and stir over a medium heat until they begin to soften.
- Add tomatoes, wine, & herbs & season to taste.
- Allow mixture to cook for 2-3 mins before returning chops to pan to heat through, then serve.
Nutrition Facts : Calories 53.8, Fat 0.3, SaturatedFat 0.1, Sodium 138.7, Carbohydrate 9.6, Fiber 2.2, Sugar 5.2, Protein 2.2
SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)
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
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.
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