Best Wendys Baked Lamb Chops Recipes

OVEN-ROASTED LAMB CHOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
• Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

BAKED LAMB CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.

WENDY'S BAKED LAMB CHOPS

Steps:

• Preheat oven to 180 Degrees Celsius.
• Whisk tomato sauce, wine, mustard, and worcestershire sauce in a jug.
• Place flour, sugar, salt and pepper in a shallow dish.
• Heat oil in heavy based oven-proof dish over high heat. Add onion and cook until soft.
• Add capsicum and celery. Cook for 5 minutes. Transfer to plate.
• Coat chops in flour mixture and cook for 2 minutes until brown each side.
• Top chops with vegetable mixture and sauce mixture.
• Cover and bake 30 minutes to 40 minutes until tender. Maybe uncover the last 5 minutes to brown.

BUTTERY BAKED LAMB CHOPS

Steps:

• Preheat oven to 375 degrees.
• Poke holes all over the lamb chops in a baking dish.
• Now sprinkle each chop with 1 teaspoons of the Worcestershire sauce and 1 teaspoons of the lemon juice.
• Top each chop with a teaspoon of butter.
• Bake for 15-20 minutes for pink meat. Cook longer if you prefer well done meat.

BAKED LAMB CHOPS AND LENTILS

Steps:

• Preheat oven to 220 deg Celsius.
• Trim chops of excess fat, leaving a small amount for browning. Heat a non-stick pan to high and brown chops well on both sides. Remove to a lidded casserole big enough so the chops are crowded but in 1 layer.
• Sprinkle chops with rosemary and then top with the garlic.
• Drain fat from pan and wipe clean. Return pan to heat and dry fry onions, adding a small amount of water if needed. Once soft and translucent transfer from pan to casserole, layering over garlic. Place casserole in oven.
• Return pan to heat and add water, wine, oregano, thyme and chilli and bring to the boil. Add lentils and return to the boil. Cover and lower heat to simmer. Cook for five minutes.
• Add canned tomatoes to lentils and return to boil. Taste and season with salt and fresh ground black pepper, as preferred. Remove casserole from oven. Transfer lentils and tomatos to casserole being careful of spatter. Push chops around so liquid goes to bottom but do not mix. Cover and return to oven for approximately 1 hour (depending on thickness of chops). Meat should almost fall off the bone.
• Remove from oven, stir and let sit, covered, for 10 minutes before adjusting the seasoning and serving.