Best 6 Baby Lamb Chops With Madeira Sauce Recipes
Succulent, tender, and bursting with flavor, baby lamb chops are a culinary delight that deserves a special place on your dinner table. These delicate cutlets, sourced from young lambs, are known for their exceptional taste and texture. In this article, we've curated a collection of baby lamb chops recipes that showcase the versatility and appeal of this prized ingredient. From classic preparations to innovative flavor combinations, our recipes cater to a range of preferences and skill levels. Whether you prefer a simple pan-seared chop or a more elaborate dish with a rich sauce, we have something to satisfy your craving.
In our first recipe, we present a classic rendition of baby lamb chops with a delectable Madeira sauce. The chops are pan-seared to perfection, creating a beautiful crust while maintaining their tender interior. The Madeira sauce, made with a combination of shallots, mushrooms, and Madeira wine, adds a rich and complex flavor that complements the lamb perfectly.
Our second recipe takes a more modern approach, pairing baby lamb chops with a zesty chimichurri sauce. This vibrant sauce, made with fresh herbs, olive oil, and citrus, brings a burst of brightness and acidity that cuts through the richness of the lamb. The chops are grilled to give them a slightly smoky flavor, creating a harmonious balance of flavors.
For those who love a hearty and comforting dish, we have a recipe for baby lamb chops braised in red wine. This classic French technique results in fall-off-the-bone tender chops swimming in a rich and flavorful sauce. The red wine adds depth and complexity to the sauce, while the slow-cooking process ensures that the lamb is infused with all the delicious flavors.
Finally, we offer a recipe for baby lamb chops with a pistachio crust. This unique and elegant dish combines the delicate flavor of lamb with the nutty crunch of pistachios. The chops are coated in a mixture of pistachios, breadcrumbs, and herbs, then pan-fried until golden brown. The result is a texturally exciting dish with a delightful combination of flavors.
No matter which recipe you choose, you're in for a culinary treat. Our carefully selected baby lamb chops recipes ensure that you'll have a memorable and delicious dining experience.
BABY LAMB CHOPS WITH LEMON
Provided by Food Network Kitchen
Time 1h30m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
- Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.
BABY LAMB CHOPS WITH MINT YOGURT DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 15 to 20 people
Number Of Ingredients 11
Steps:
- For the lamb chops:
- Preheat oven to 350 degrees F.
- Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.
- After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually.
- For the yogurt:
- Place the yogurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly incorporate the mint and season with salt, cayenne, and cumin.
- For assembly:
- Liberally cover a nice serving platter with the yogurt sauce. Arrange the chops on the platter and decorate with extra mint leaves and pinches of paprika.
GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 4 appetizer servings
Number Of Ingredients 6
Steps:
- Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
- Prepare a hot grill.
- Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.
LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE
Steps:
- Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
LAMB CHOPS WITH BALSAMIC REDUCTION
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
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
SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE
The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don't like anchovies, then tell them when only the lamb bones remain.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
- Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
- Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
- Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.
Nutrition Facts : @context http, Calories 995, UnsaturatedFat 52 grams, Carbohydrate 7 grams, Fat 93 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 777 milligrams, Sugar 0 grams
Tips:
- Choose high-quality lamb chops: Look for chops that are bright red in color and have a good amount of marbling. Avoid chops that are brown or dull in color, as these are likely older and tougher.
- Trim the lamb chops: Use a sharp knife to trim any excess fat or sinew from the chops. This will help them cook evenly and prevent them from becoming tough.
- Season the lamb chops: Season the chops with salt, pepper, and your favorite herbs and spices. This will help them develop a delicious flavor.
- Sear the lamb chops: Sear the chops in a hot skillet over medium-high heat. This will create a nice crust on the outside of the chops and help them retain their juices.
- Finish cooking the lamb chops: After searing, reduce the heat to medium-low and continue cooking the chops until they reach your desired doneness. For medium-rare chops, cook them for 5-7 minutes per side. For medium chops, cook them for 8-10 minutes per side. For well-done chops, cook them for 12-14 minutes per side.
- Make the Madeira sauce: While the lamb chops are cooking, make the Madeira sauce. This sauce is simple to make and adds a delicious flavor to the chops.
- Serve the lamb chops: Once the lamb chops are cooked, serve them immediately with the Madeira sauce. You can also garnish the chops with fresh herbs, such as parsley or rosemary.
Conclusion:
Baby lamb chops with Madeira sauce is a delicious and elegant dish that is perfect for a special occasion. The chops are tender and juicy, and the Madeira sauce is rich and flavorful. This dish is sure to impress your guests. So next time you're looking for a special meal to make, give this recipe a try.
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