Best Spiced Lamb Chops Herb Salad Recipes

INDIAN SPICED LAMB CHOPS WITH CUCUMBER SALAD

Indian spiced Lamb Chops with cucumber salad image

Aromatic, Indian spiced Lamb Chops served with a tangy and sweet cucumber and red onion salad is a delicious, easy healthy dinner recipe.

Provided by Alida Ryder

Time 30m

Number Of Ingredients 19

Ingredients

4-8 lamb chops (Depending on size and amount per person)
2-3 tbsp olive oil
2 tsp ground cumin
1 tbsp ground coriander
½ tsp nutmeg
2 tsp turmeric
1-2 tsp chilli powder
½ tsp ground cardamom
1 tsp ginger (finely grated )
1 tsp ground cinnamon
3 garlic cloves (finely grated )
2 tsp salt
1 tsp black pepper
lemon wedges (to serve)
1 large cucumber, peeled with seeds removed ((alternatively use baby cucumbers, chopped) )
1 large red onion (peeled )
3 tbsp lemon juice/white vinegar
1 tsp sugar
salt and pepper to taste

Steps:

To make the cucumber salad, Slice the cucumber and onion thinly and add to a medium bowl.
Dissolve the sugar in the lemon juice/vinegar and add the salt and pepper. Pour over the cucumber and onion and allow to marinate for 10-15 minutes before serving.
Combine all the spices, garlic, ginger and olive oil in a small bowl and set aside.
Rub the spice mixture into the lamb chops and repeat on the over side.
Pan-fry/grill the lamb chops in a pre-heated pan/grill. You can also cook the lamb in the oven or on an outdoor grill/braai.
Cook your lamb chops for 3-4 minutes per side and allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 251 kcal, Carbohydrate 8 g, Protein 27 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 82 mg, Sodium 1265 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SPICED LAMB CHOPS WITH HERBED MASHED POTATOES

Spiced Lamb Chops with Herbed Mashed Potatoes image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 bone-in lamb shoulder chops (6 to 8 ounces each)
Kosher salt and freshly ground pepper
1 tablespoon ras el hanout
1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
4 tablespoons unsalted butter, at room temperature
Finely grated zest of 1 lemon
3 scallions, thinly sliced
2 tablespoons finely chopped fresh dill, plus 2 tablespoons roughly chopped
2 tablespoons chopped fresh cilantro, plus whole leaves for topping
2/3 cup low-fat milk
2 tablespoons vegetable oil
Harissa, for serving

Steps:

Season the lamb all over with salt and pepper, then rub with the ras el hanout. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until very tender, 12 to 15 minutes. Drain well.
Combine the butter, lemon zest, all but 2 tablespoons scallions, the finely chopped dill and the chopped cilantro in a small bowl; stir to combine. Add to the drained potatoes and mash with a potato masher or large fork. Slowly add the milk, stirring to combine. Season with salt and pepper and cover to keep warm.
Preheat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the lamb chops and cook until well browned, about 4 minutes per side for medium rare to medium.
Divide the lamb chops and potatoes among plates. Top with the remaining scallions, roughly chopped dill and cilantro leaves. Serve with harissa.

Nutrition Facts : Calories 620, Fat 40 grams, SaturatedFat 17 grams, Cholesterol 137 milligrams, Sodium 862 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams

SEVEN-SPICE GRILLED LAMB CHOPS WITH PARSLEY SALAD RECIPE

Seven-Spice Grilled Lamb Chops with Parsley Salad Recipe image

This seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.

Provided by Kamal Mouzawak

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup plain whole-milk yogurt (not Greek)
1 tsp. freshly ground black pepper
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
12 untrimmed lamb rib chops (about 3 lb.), patted dry
Kosher salt
1 small red onion, very thinly sliced
1 cup coarsely chopped parsley
1 Tbsp. fresh lemon juice
2 tsp. sumac

Steps:

Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
Let lamb sit at room temperature 1 hour before grilling.
Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5-10 minutes.
Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
Serve lamb chops with parsley salad on top.