Best 4 Lamb Chops With Prune Chutney Recipes
Sure, here is the introduction to the lamb chops with prune chutney dish:
**Lamb Chops with Prune Chutney: A Sweet and Savory Treat**
Lamb chops are a classic dish that can be enjoyed in many different ways. This recipe for lamb chops with prune chutney is a delicious and unique take on this classic dish. The lamb chops are marinated in a mixture of yogurt, lemon juice, garlic, and spices, then grilled to perfection. The prune chutney adds a sweet and tangy flavor to the lamb chops, and the combination of the two is simply irresistible. This dish is sure to impress your guests, and it is also relatively easy to make. In addition to the lamb chops with prune chutney recipe, this article also includes recipes for a variety of other delicious dishes, including:
* **Prune Chutney:** This chutney is made with prunes, onions, garlic, ginger, and spices. It is a delicious condiment that can be served with lamb chops, chicken, or fish.
* **Grilled Vegetables:** These grilled vegetables are a healthy and flavorful side dish that can be served with lamb chops or any other grilled meat.
* **Mashed Potatoes:** Mashed potatoes are a classic side dish that is always a crowd-pleaser. This recipe for mashed potatoes is made with butter, milk, and sour cream for a creamy and delicious result.
* **Green Salad:** A green salad is a light and refreshing side dish that can be served with lamb chops or any other main course. This recipe for a green salad includes mixed greens, tomatoes, cucumbers, and a vinaigrette dressing.
With so many delicious recipes to choose from, you're sure to find something to your liking in this article. So fire up the grill and get ready to enjoy a delicious meal of lamb chops with prune chutney!
SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY
Steps:
- For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
- Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
- For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.
BRAISED LAMB WITH RED WINE AND PRUNES
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams
LAMB CHOPS AND FRESH PERSIMMON CHUTNEY
Steps:
- Stir together persimmons, onion, ginger, jalapeño, lime juice, and salt and let stand at room temperature while cooking lamb chops.
- Pat chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes on each side for medium-rare. Transfer chops with tongs to a cutting board or plate and let stand, loosely covered with foil, 3 minutes before serving.
- Serve lamb chops with persimmon chutney.
GRILLED LAMB CHOPS WITH MINT CHUTNEY
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in mint by hand. Add salt and pepper to taste. Set aside.
- When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.
Nutrition Facts : @context http, Calories 939, UnsaturatedFat 39 grams, Carbohydrate 16 grams, Fat 81 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 36 grams, Sodium 903 milligrams, Sugar 7 grams
Tips:
- Choose high-quality lamb chops: Look for chops that are evenly marbled and have a bright red color. Avoid chops that are excessively fatty or have a dull appearance.
- Brine the lamb chops before cooking: This helps to tenderize the meat and infuse it with flavor. You can use a simple brine made with water, salt, sugar, and herbs.
- Cook the lamb chops over high heat: This will help to create a nice crust on the outside while keeping the inside tender and juicy.
- Use a meat thermometer to ensure that the lamb chops are cooked to your desired doneness: Lamb chops are best cooked medium-rare to medium, so aim for an internal temperature of 135-145 degrees Fahrenheit.
- Let the lamb chops rest before serving: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
- Serve the lamb chops with a flavorful sauce or chutney, such as the prune chutney recipe included in this article.
Conclusion:
Lamb chops are a delicious and versatile cut of meat that can be cooked in a variety of ways. By following the tips and recipes in this article, you can create tender, juicy, and flavorful lamb chops that are sure to impress your family and friends. The prune chutney is a particularly delicious accompaniment to lamb chops, as it adds a sweet and tangy flavor that complements the richness of the lamb. Whether you are a seasoned cook or a beginner, I encourage you to try making lamb chops with prune chutney. This dish is sure to become a favorite in your household.
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