Best 9 Coriander Crusted Lamb Chops Recipes

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**Tantalize your taste buds with our delectable coriander-crusted lamb chops, a symphony of flavors that will transport you to culinary heaven. These succulent chops are meticulously coated in a vibrant green coriander crust, imparting an enticing aroma and a burst of zesty flavor with each bite. Accompanying this main course masterpiece are two equally enticing recipes: a refreshing cucumber-mint raita, a cooling yogurt-based sauce that perfectly complements the richness of the lamb, and a tantalizing tomato-onion chutney, adding a touch of sweetness and acidity to balance the dish. Get ready for a flavor journey like no other, as we guide you through the art of preparing this extraordinary meal.**

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC AND HERB CRUSTED LAMB CHOPS



Garlic and Herb Crusted Lamb Chops image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 22m

Yield 6 to 8 servings

Number Of Ingredients 7

6 to 8 large cloves garlic, quartered
2 cups panko bread crumbs (Japanese)
3 to 4 sprigs fresh rosemary, stripped from the stems
1/4 to 1/2 cup olive oil
Salt and freshly ground black pepper
6 to 8 loin lamb chops
1/4 cup grapeseed oil

Steps:

  • Preheat oven to 325 degrees F.
  • Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE



Chef John's Grilled Lamb with Mint Orange Sauce image

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 5

Number Of Ingredients 14

2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

Steps:

  • Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
  • Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
  • Brush the sauce over the chops and serve.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g

LAMB CHOPS WITH CORIANDER PESTO



Lamb chops with coriander pesto image

Lamb chops get an injection of flavour in this easy main course

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 5

3 tbsp oil
6-8 lamb loin chops
50g roasted peanuts
20g pack coriander roughly chopped
1 garlic clove

Steps:

  • Rub a little oil onto each side of the lamb, then season to taste with salt and pepper. Grill, barbecue or fry over medium-high heat for 5 mins, then turn over and cook 5 mins more for medium; 7 mins more for well done.
  • While the meat is cooking, whizz together the rest of the ingredients with the remaining oil in a blender or with a mortar and pestle, to a rough paste. Serve the chops with the pesto drizzled over.

Nutrition Facts : Calories 558 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.29 milligram of sodium

CORIANDER LAMB CHOPS



Coriander Lamb Chops image

Categories     Garlic     Broil     Quick & Easy     Lamb Chop     Coriander     Gourmet

Yield Serves 2

Number Of Ingredients 5

1 tablespoon coriander seeds
2 garlic cloves
1/2 teaspoon salt
2 teaspoons olive oil
6 rib lamb chops (about 1 1/3 pounds total)

Steps:

  • Preheat broiler.
  • With a mortar and pestle or in an electric coffee/spice grinder grind coriander seeds. Mince garlic and mash to paste with salt. In a bowl stir together coriander, garlic paste, and oil and rub onto chops.
  • Arrange chops on rack of a broiler pan and broil 3 inches from heat 3 minutes on each side for medium-rare.

MOROCCAN ROAST LAMB WITH ROASTED ROOTS & CORIANDER



Moroccan roast lamb with roasted roots & coriander image

Serve up this tasty Moroccan roast lamb dish for a low-calorie main that delivers stacks of flavour and three of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 11

½ leg of lamb , around 800g
2 red onions , cut into wedges
1 butternut squash , skin left on, cut into wedges
1 celeriac , peeled and cut into wedges
2½ tbsp cold pressed rapeseed oil
2 tbsp ras el hanout
8 garlic cloves , skin on
1 small bunch coriander
½ tsp cumin seeds
1 lemon , zested and juiced
½ green chilli , deseeded

Steps:

  • Take the lamb out of the fridge while you chop the onions, squash and celeriac. Heat oven to 200C/180C fan/gas 6. Trim any excess fat off the leg of lamb, then cut a few slashes into the meat. Rub ½ tbsp oil and 1 tbsp ras el hanout over the lamb and season with salt and pepper. Put the onion, celeriac, butternut squash into a large roasting tin with the garlic. Toss with the remaining ras el hanout, remaining oil and some salt and pepper. Nestle the lamb into the tin and put in the oven to roast for 40 mins.
  • Take the lamb out of the oven and leave to rest. Put the veg back in the oven for 20 mins. Meanwhile, blitz the coriander, cumin seeds, lemon zest, lemon juice and green chilli together in a mini food processor until finely chopped and vivid green.
  • Carve the lamb, put on a platter, then pile on the veg. Sprinkle over some of the coriander mixture before taking the platter to the table for everyone to help themselves.

Nutrition Facts : Calories 446 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 45 grams protein

CORIANDER CRUSTED LAMB WITH SPICED ORANGE-HOISIN SAUCE



Coriander Crusted Lamb With Spiced Orange-Hoisin Sauce image

From Chef Jimmy Chok, courtesy of my favourite food blogger, Chubby Hubby. This is in his section of simple recipes, and it is yummy!

Provided by AmandaInOz

Categories     Lamb/Sheep

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 racks of lamb (frenched, each should have 8 ribs)
100 ml hoisin sauce
200 g coriander leaves (chopped)
50 g coriander seeds (freshly toasted and pounded)
250 ml hoisin sauce
200 ml tomato ketchup
50 ml red wine vinegar
1 orange, juice and zest of
3 red chilies (chopped)
1 teaspoon garlic (chopped)
2 teaspoons curry powder
1 tablespoon honey

Steps:

  • Marinate the lamb with 50ml of the hoisin for an hour.
  • To cook the lamb, sear the meat on a hot pan and roast in a preheated oven at 180 Degrees C for 20 minutes.
  • Remove from the oven and spread 50ml of the hoisin on the lamb and crust with the coriander leaves and seeds.
  • Set aside the lamb to rest.
  • For the sauce, mix all the ingredients together in a mixing bowl and whisk until the sauce is well mixed. Heat before serving.
  • Slice your chops when ready to serve, and top with sauce to taste.

Nutrition Facts : Calories 363.4, Fat 6.2, SaturatedFat 0.7, Cholesterol 2.8, Sodium 2087.6, Carbohydrate 76.6, Fiber 12.1, Sugar 43.1, Protein 7.9

CORIANDER-AND-CHILE-RUBBED LAMB CHOPS



Coriander-and-Chile-Rubbed Lamb Chops image

Categories     Garlic     Lamb     Roast     Sauté     Lamb Chop     Spring     Coriander     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

1/2 cup fresh lemon juice
2 tablespoons minced garlic
12 boneless lamb loin chops (each 1 inch thick, tied by butcher) or shoulder chops
1/4 cup plus 1 tablespoon coriander seeds
1 1/2 teaspoons dried hot red pepper flakes
About 6 tablespoons olive oil

Steps:

  • Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade. Marinate 20 minutes. Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate. Pat chops dry and season well with salt. Dip both sides of each chop into spice mixture to coat.
  • Preheat oven to 450°F. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch). Transfer chops to a large shallow (1-inch-deep) baking pan as browned.
  • When all chops are browned, roast in middle of oven 10 minutes for medium-rare. Remove string before serving.

SLOW-ROASTED LAMB SHOULDER WITH CORIANDER SEEDS



Slow-Roasted Lamb Shoulder With Coriander Seeds image

Provided by Julia Moskin

Categories     dinner, roasts, main course

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 8

1 8- to 10-pound bone-in lamb shoulder roast with good layer of fat on top (see note)
3 tablespoons whole coriander seeds
Coarse sea salt
black pepper
Extra virgin olive oil
2 tablespoons flour
3 cups hot lamb or chicken stock
Roasted potatoes, for serving

Steps:

  • Bring lamb to room temperature before cooking. Heat oven to 275 degrees. In a dry skillet over medium heat, toast coriander seeds until aromatic. Crack 2 tablespoons seeds in a mortar. In mortar or spice grinder, grind remaining seeds until fine; set aside.
  • Use a sharp knife to score fat on roast, making shallow cuts in a crisscross pattern. Rub all over, including cuts, with cracked coriander seeds, salt and pepper. Place in a roasting pan and drizzle all over with olive oil.
  • Roast about 6 hours, until tender and brown all the way through. Internal temperature will be about 165 degrees. (If pressed for time, cook at 325 degrees for about 3 hours, but result will not be quite as succulent.) Let rest on carving board, covered with foil, 15 minutes.
  • Meanwhile, make gravy. Tilt roasting pan and spoon off fat. Place pan on stove over low heat, sprinkle in flour and whisk up browned bits from pan. When flour is just golden, pour in stock and whisk well. Add ground coriander and simmer until thickened to taste. Season with salt and pepper. Carve lamb into thick slices so that each piece includes crust. Serve with roasted potatoes and coriander gravy.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 204 milligrams, Sugar 1 gram

CORIANDER-CRUSTED LAMB CHOPS



Coriander-Crusted Lamb Chops image

As taken from the AARP magazine Eating Well Romantic Dinner for Two. Serve these chops with steamed asparagus and roasted new potatoes.

Provided by Chabear01

Categories     Lamb/Sheep

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

4 lamb rib chops, cut 1-inch thick
1 large garlic clove, minced
1/4 teaspoon fresh ginger, minced
3/4 teaspoon cumin seed, crushed
3/4 teaspoon coriander seed, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon olive oil, plus
more olive oil, for greasing the grill

Steps:

  • Trim fat from chops and place them on a flat plate.
  • Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
  • Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium.
  • Allow the chops to rest 5 minutes before serving.

Nutrition Facts : Calories 69.5, Fat 7.2, SaturatedFat 1, Sodium 293.6, Carbohydrate 1.6, Fiber 0.5, Sugar 0.1, Protein 0.4

Tips for Making Coriander-Crusted Lamb Chops:

  • Select high-quality lamb chops: Look for chops that are evenly marbled and have a good amount of fat, as this will help keep them moist during cooking.
  • Use fresh coriander: Fresh coriander has a more intense flavor than dried coriander, so it's best to use it whenever possible. If you can't find fresh coriander, you can use 1 tablespoon of dried coriander instead.
  • Toast the coriander seeds: Toasting the coriander seeds will help to bring out their flavor. You can do this in a dry skillet over medium heat for a few minutes, or in the oven at 350 degrees Fahrenheit for 10-15 minutes.
  • Make sure the lamb chops are cooked to your desired doneness: Lamb chops can be cooked to rare, medium-rare, or medium. The best way to check the doneness of the lamb chops is to use a meat thermometer. Rare lamb chops will have an internal temperature of 125 degrees Fahrenheit, medium-rare lamb chops will have an internal temperature of 135 degrees Fahrenheit, and medium lamb chops will have an internal temperature of 145 degrees Fahrenheit.
  • Let the lamb chops rest before serving: This will help the juices to redistribute throughout the chops, making them more tender and flavorful.

Conclusion:

Coriander-crusted lamb chops are a delicious and easy-to-make dish that is perfect for a special occasion. The combination of the flavorful coriander crust and the juicy lamb chops is sure to please everyone at your table. So next time you're looking for a new lamb chop recipe, give this one a try. You won't be disappointed!

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