Time 30m Yield 2 servings. Number Of Ingredients 10 Steps:
In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange zest, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired.
Time 35m Yield 2 servings. Number Of Ingredients 12 Steps:
In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.
Yield Makes 12 Lamb Chops Number Of Ingredients 7 Steps:
In a large bowl, combine the lemon zest, lemon juice, oil, oregano, and garlic powder. Generously season each side of the lamb chops with salt and pepper. Add to the lemon juice mixture and toss to combine. Cover and refrigerate for 1 hour. Remove from the refrigerator about 20 minutes before cooking. Preheat an outdoor grill to medium-high. Grill the lamb chops for 3 to 4 minutes, until slightly charred on one side. Flip and cook for 2 to 3 minutes longer for medium-rare to medium doneness. Serve hot.
Yield Makes 4 servings Number Of Ingredients 14 Steps:
Heat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, toast curry, turmeric (if using), cinnamon, and 1/4 teaspoon pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoon salt, and butter and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand 5 minutes. While couscous stands, pat chops dry and sprinkle on both sides with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Grill chops, turning over once, about 6 minutes total for medium-rare. Transfer to a serving plate. For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt. Fluff couscous with a fork and serve with lamb and raita.
Time 2h16m Yield 6 Number Of Ingredients 7 Steps:
Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours. Preheat an outdoor grill for medium-high heat. Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
Time 50m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes. Add the meat and quickly stir fry until browned. Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil. Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally. Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender. Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes. Garnish with basil sprigs and serve with steamed jasmine rice.
More about “grilled red curry lamb chops recipes”
Yield Makes 4 servings Number Of Ingredients 6 Steps:
Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes. Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl. Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.
