forum: Food & Drink

#1 Tue 06 Feb 07 8:12pm


Member since Tue 06 Feb 07

I need help for dinner

have lamb chops

    Likes (0)

#2 Thu 08 Feb 07 7:06am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: I need help for dinner

Lamb Chops with Mushrooms

8 lamb chops, about 2 1/2 pounds
salt and pepper
1 tablespoon olive oil
8 ounces mushrooms, sliced
6 green onions, sliced
4 medium cloves garlic, minced
1 tablespoon butter
1 cup beef broth
1/2 cup dry red wine, such as pinot noir
Sprinkle lamb chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Lightly coat chops with flour; place in hot skillet. Sear until well browned, turning once. Remove to a plate and set aside.
Sponsored Links

Reduce heat to medium.
To the skillet add the mushrooms, green onions, garlic, and butter. Cook the vegetables, stirring, for 4 minutes. Add beef broth and red wine and simmer until reduced by about 1/3. Add lamb chops, cover skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired

Pecan-Crusted Lamb Chops

4 to 6 lamb chops, about 1 1/2 to 2 pounds
1/2 cup coarsely chopped pecans
1/4 cup flat-leaf parsley leaves
1 tablespoon fresh rosemary leaves or 1 teaspoon dried
2 medium cloves garlic, chopped
1/4 cup bread crumbs, fine, dry, plain or seasoned
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 to 3 tablespoons Brown Mustard or a Dijon mustard
Trim excess fat from the lamb chops. In a food processor or chopper, combine pecans, parsley, rosemary, garlic, bread crumbs, salt, and pepper. Process until very finely chopped. Transfer to a plate.
Meanwhile, add 1 tablespoon olive oil to a baking pan or roasting pan which will hold the chops in one layer.

Set oven to 350° and place pan in oven to preheat.
Rub each chop with mustard then place on pecan mixture, turning to coat all sides. Place in preheated pan in oven and roast for about 20 minutes for medium to medium-rare, turning once about halfway through.

Lamb Chops Hawaiian

4 lamb chops, arm or blade about 1-inch thick
1 can (20 ounces) pineapple chunks in syrup, drained, reserve syrup
1/4 cup soy sauce
1/4 cup vinegar
1/2 teaspoon dry mustard
1 tablespoon vegetable oil
1/4 cup brown sugar, packed
1 teaspoon cornstarch
Place chops in shallow glass dish. Stir together pineapple syrup, soy sauce, vinegar and mustard; pour over chops. Cover tightly, refrigerate at least 4 hours, turning chops occasionally. Drain chops, reserving marinade.
Melt shortening in large skillet; brown chops over medium heat. Add 1/4 cup reserved marinade to chops in skillet. Cover tightly. Cook over low heat 30-35 minutes or until tender. Mix sugar and cornstarch in small saucepan; stir in remaining marinade. Heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes. Add pineapple chunks and heat through. Serve pineapple sauce with chops

    Likes (0)

#3 Thu 08 Feb 07 10:23am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: I need help for dinner

grill/braise and serve with sweet potato mash

    Likes (0)

#4 Thu 08 Feb 07 12:51pm


From London
Member since Sun 11 Dec 05

Re: I need help for dinner

stuff with rosmery and lemon, then grill over 1/2 a bottle of a red wine

    Likes (0)