Best Wine Balsamic And Rosemary Lamb Chop Lollipops Recipes

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LAMB CHOPS WITH BALSAMIC REDUCTION



Lamb Chops with Balsamic Reduction image

This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.

Provided by PGRAYMENDOZA

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 40m

Yield 4

Number Of Ingredients 10

¾ teaspoon dried rosemary
¼ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
¼ cup minced shallots
⅓ cup aged balsamic vinegar
¾ cup chicken broth
1 tablespoon butter

Steps:

  • In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  • Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g

LAMB LOLLIPOPS



Lamb Lollipops image

Provided by Food Network

Categories     appetizer

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 7

12 to 14-ounce lamb racks (4 racks serve 6 persons)
Clayton Shurley's Smoked Finishing Salt
Clayton Shurley's Powdered Herb Butter
Black pepper
Olive Oil
Chopped garlic
Chopped rosemary leaves

Steps:

  • Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary.
  • Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness.

SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION



Seared Petite Lamb Chops with Rosemary Balsamic Reduction image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 hors d'oeuvres servings

Number Of Ingredients 12

2 tablespoons finely chopped parsley leaves
1 tablespoon finely chopped rosemary leaves
1 teaspoon minced garlic
Kosher salt
6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
2 tablespoons minced shallots
1 cup balsamic vinegar
1 large or 2 small rosemary sprigs
2 tablespoons butter
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
  • Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
  • Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
  • When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.

LAMB LOLLIPOPS



Lamb Lollipops image

Provided by Food Network

Categories     appetizer

Time 12h45m

Yield about 8 appetizer servings

Number Of Ingredients 13

1 tablespoon coriander seed
1 tablespoon mustard seed
1 pound lamb leg, cut into 1-inch cubes
1 pound pork shoulder, cut into 1-inch cubes
1 pound smoked applewood bacon, cut into 1-inch pieces
2 ounces fresh sage, roughly chopped
2 ounces fresh oregano, roughly chopped
2 teaspoons cayenne pepper
1 teaspoon smoked paprika
2 teaspoons garlic powder
2 teaspoons freshly ground black pepper
3 tablespoons salt
Extra-virgin olive oil, for sauteing

Steps:

  • Toast the coriander seed and mustard seed in a small, dry saute pan over low heat until fragrant. Place the toasted seeds in a spice grinder and grind to a powder. Place lamb, pork, and bacon in a large bowl. Add all herbs and seasonings and toss to combine well.
  • Grind the meat in a meat grinder with a medium die and then chill overnight.
  • Wrap 1 tablespoon of ground meat around the end of an ice pop stick. Repeat until all meat is used. Refrigerate for 2 hours.
  • Heat olive oil in a large saute pan over medium heat. Saute lollipops, in batches, until meat is cooked through, about 2 minutes on the first side and 1 minute on the other side. Serve hot.

GRILLED LOLLIPOP LAMB CHOPS



Grilled Lollipop Lamb Chops image

Provided by Tia Mowry

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 7

Six 3/4-inch-thick lamb chops, Frenched
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
2 teaspoons herbes de Provence
1 1/2 teaspoons agave nectar
2 tablespoons chopped fresh mint

Steps:

  • Place the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.
  • Heat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.

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