Best 6 Lamb Chops With Feta And Banyuls Cherry Sauce Recipes

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Indulge in a culinary journey with our delectable lamb chops, skillfully prepared with feta cheese and a luscious Banyuls cherry sauce. This dish tantalizes the taste buds with its exquisite flavors and aromas, making it a perfect choice for a special occasion or a memorable meal. Alongside the star dish, this article presents a delightful collection of complementary recipes to elevate your dining experience. Discover the secrets to creating the perfect tzatziki sauce, a refreshing cucumber-yogurt dip that adds a touch of coolness to the richness of the lamb. Learn how to make a zesty lemon and herb couscous that provides a flavorful base for the chops. And for a final touch, master the art of preparing a simple yet elegant green salad, adding a burst of freshness and vibrancy to your plate. With these recipes, you'll have everything you need to create an unforgettable meal that will leave your guests craving for more.

Here are our top 6 tried and tested recipes!

LAMB CHOPS WITH CHERRY MINT SAUCE



Lamb Chops with Cherry Mint Sauce image

Provided by Food Network

Categories     main-dish

Time 8h45m

Yield 3 or 6 servings

Number Of Ingredients 15

6 Colorado lamb chops
1 cup extra-virgin olive oil
1 tablespoon fresh rosemary leaves
4 cloves garlic, sliced
Kosher salt
Black pepper
Cherry Mint Sauce, recipe follows
6 fresh mint sprigs, for garnish
2 cups dried cherries
4 cups cabernet
2 cups mint stems
1 cup mint leaves, chopped
1/4 cup sugar
3/4 cup water
1/8 cup cornstarch

Steps:

  • Rinse lamb chops under cold running water and pat dry with paper towels. Place the lamb chops in a large resealable plastic bag and add olive oil, rosemary, and garlic. Let marinate overnight in the refrigerator.
  • Preheat your grill. Remove the lamb chops from the plastic bag and season with salt and pepper. Place the lamb chops on the grill at a 45 degree angle to establish nice grill marks. Once the internal temperature has reached 135 to 140 degrees, remove the lamb chops from the grill and let rest for 5 minutes before serving.
  • Spoon the Cherry Mint Sauce over the meat and serve with mashed potatoes and string beans, if desired. Garnish each plate with a sprig of mint.
  • Place cherries, wine, and mint stems in a large skillet and bring to a boil; cook until reduced by 2/3 and then remove stems. Whisk in chopped mint and sugar. In a small bowl, mix together water and cornstarch to form a slurry, and then add to the cherry sauce. Cook the sauce until it coats the back of a wooden spoon.

LAMB CHOPS WITH MUSHROOM WINE SAUCE



Lamb Chops with Mushroom Wine Sauce image

Categories     Lamb     Mushroom     Sauté     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 11

1 tablespoon olive oil
two 1/2-inch-thick lamb shoulder chops (about 1 pound total), patted dry
2 large garlic cloves, minced
1/2 small onion, chopped fine (about 1/4 cup)
1/4 pound mushrooms, sliced
1 tablespoon soy sauce
1 tablespoon red-wine vinegar
1/2 cup dry red wine
1/4 teaspoon dried thyme, crumbled
1 teaspoon cornstarch dissolved in 1/2 cup water
1 tablespoon minced fresh parsley leaves

Steps:

  • In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
  • Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

LAMB CHOPS WITH FETA



Lamb Chops With Feta image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 6

3 or 4 shoulder lamb chops
1 large clove garlic
2 teaspoons dried oregano
1 1/2 tablespoons lemon juice
Freshly ground black pepper to taste
1/8 to 1/4 pound feta cheese

Steps:

  • Brown the chops in their own fat on both sides.
  • Press the clove of garlic through a press directly over the chops; sprinkle chops with oregano, lemon juice and pepper to taste.
  • Slice feta into strips and arrange on top of chops. Cover; reduce heat so chops simmer and cook about 20 minutes, until chops are tender.

Nutrition Facts : @context http, Calories 865, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 78 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 37 grams, Sodium 503 milligrams, Sugar 2 grams

CHERRY-GLAZED LAMB CHOPS



Cherry-Glazed Lamb Chops image

An elegant, deep brown reduction sauce studded with bits of cherry makes this entree ideal for a quiet dinner with that special someone. -KERRY DINGWALL, PONTE VEDRA, FLORIDA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper, divided
4 lamb loin chops (4 ounces each)
1 garlic clove, minced
1/4 cup beef broth
1/4 cup cherry preserves
1/4 cup balsamic vinegar

Steps:

  • Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook until thickened, 2-4 minutes. Return chops to pan; turn to coat.

Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 495mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 0 fiber), Protein 29g protein.

LAMB CHOPS WITH CHERRY BALSAMIC SAUCE AND MINT



Lamb Chops with Cherry Balsamic Sauce and Mint image

Categories     Fruit     Lamb     Sauté     Quick & Easy     Cherry     Mint     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups fresh or frozen (not thawed) pitted sour cherries (1/2 lb)
1 tablespoon sugar
8 (3/4-inch-thick) rib lamb chops (2 lb total), trimmed of excess fat
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced shallot (4 oz)
1/2 cup beef broth
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
4 tablespoons finely chopped fresh mint

Steps:

  • Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours.
  • Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner.
  • Pour off fat from skillet and add remaining tablespoon oil. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes. Add cherries with juices, broth, and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted.
  • Spoon sauce over chops and sprinkle with remaining 2 tablespoons mint.

FETA-CRUSTED LAMB WITH RICH TOMATO SAUCE



Feta-crusted lamb with rich tomato sauce image

As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce

Provided by Jane Hornby

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 13

7-or 8-bone rack of lamb , trimmed of fat, then cut into two racks
few thyme sprigs, left whole, plus extra sprigs to serve
1 tbsp extra-virgin olive oil , plus extra for frying and drizzling
zest ½ lemon
2 garlic cloves , crushed
1 tsp dried oregano
20g pack flat-leaf parsley
1 fat or 2 regular garlic cloves , crushed
400g can cherry tomatoes
50g feta cheese , finely crumbled
zest ½ lemon
pinch dried oregano
½ slice white bread (use day-old if you can), whizzed into crumbs

Steps:

  • Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.
  • For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
  • When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.

Nutrition Facts : Calories 582 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.47 milligram of sodium

Tips:

  • Choose high-quality lamb chops: Look for chops that are evenly marbled and have a good amount of fat. This will help ensure that they are tender and flavorful.
  • Season the chops generously: Don't be afraid to use plenty of salt and pepper, as well as other herbs and spices. This will help to bring out the natural flavor of the lamb.
  • Cook the chops over high heat: This will help to sear the outside of the chops and lock in the juices. Be careful not to overcook them, or they will become tough.
  • Make the Banyuls cherry sauce ahead of time: This will give the flavors time to meld together. You can make it up to 3 days in advance.
  • Serve the chops with a variety of sides: Roasted vegetables, mashed potatoes, or a simple salad are all great options.

Conclusion:

These lamb chops with feta and Banyuls cherry sauce are a delicious and elegant dish that is perfect for a special occasion. The chops are tender and flavorful, and the sauce is rich and decadent. This dish is sure to impress your guests.

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