Baked Lamb Chops

From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Makes: 6 servings

Ingredients
3 eggs
3 teaspoons Worcestershire sauce
12 (5.5 ounce) lamb chops
2 cups dry bread crumbs

Directions
1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9×13-inch baking dish.

3. Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.

Filed under: lamb , lamb

Roast Leg of Lamb with Tarragon-Mint Butter

From: Epicurious
Makes: 8 servings

Herb Butter Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh mint
4 teaspoons tarragon vinegar
2 teaspoons coarse kosher salt

Lamb Ingredients
1 6 1/2-pound leg of lamb with bone, well trimmed
1 tablespoon 1-inch-long very thin strips orange peel (orange part only)
2 tablespoons olive oil
Coarse kosher salt
2 cups dry red wine
1-1/3 cups low-salt chicken broth
2 teaspoons finely grated orange peel
Fresh tarragon and mint sprigs (for garnish)

Herb Butter Directions
1. Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended. Transfer 1/4 cup herb butter to small bowl and reserve for vegetables. DO AHEAD: Can be made 1 day ahead. Cover both bowls and chill. Bring medium bowl of herb butter to room temperature before using.

Lamb Directions
1. Using small sharp knife, make 1-inch-deep slits all over lamb. Insert 3 or 4 orange peel strips into each slit. DO AHEAD: Can be made 1 day ahead. Enclose lamb in plastic wrap and chill.

2. Position rack in bottom third of oven and preheat to 450°F. Heat oil in very large skillet over medium-high heat. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet; cook until brown on all sides, about 8 minutes. Transfer to roasting pan. Brush with 2 tablespoons herb butter. Roast lamb 15 minutes. Brush again with 2 tablespoons herb butter.

3. Reduce temperature to 350°F. Continue to roast lamb until thermometer inserted into thickest part registers 135°F to 140°F for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.

4. Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine and broth and bring to boil, whisking to scrape up browned bits. Boil until sauce is reduced to 2 cups, about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and pepper.

5. Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce. 

Filed under: lamb , lamb

Spice-Rubbed Lamb Chops

From: Better Homes and Gardens
Total Time: 40 minutes
Makes: 4 servings

Ingredients
1 tsp. finely shredded orange peel
1 tsp. ground cinnamon
1/4 tsp. ground cumin
1/8 tsp. salt
8 lamb rib chops, cut 1 inch thick (1-3/4 pounds total), frenched if desired
2 tsp. olive oil
1 medium carrot, halved lengthwise and sliced
1/2 cup chopped onion
1/2 cup water
1 14.5-oz. can diced tomatoes
3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
1/2 cup whole-wheat couscous
1/4 cup snipped fresh Italian (flat-leaf) parsley
Orange wedges

Directions
1. In a bowl combine orange peel, cinnamon, cumin, and salt. Trim fat from lamb chops. Rub orange peel mixture over both sides of chops. In 12-inch nonstick skillet heat oil over medium-high heat. Add lamb chops. Reduce heat to medium. Cook for 9 to 11 minutes for medium doneness (160 degrees F), turning halfway through. Remove from skillet. Keep warm.

2. Add carrots and onion to skillet; cook and stir 3 minutes. Slowly add water; undrained tomatoes, and chickpeas. Bring to boiling; stir in couscous. Top with chops. Remove from heat. Let stand 5 minutes.

3. Transfer lamb chops to platter. Fluff couscous with fork. Serve with lamb chops. Sprinkle couscous with parsley. Serve with orange wedges.

Filed under: lamb , lamb

Roasted Mustard Lamb Chops

From: Recipe4Living

Ingredients
7-8 lamb chops 
1 Tbs. mayonnaise 
1 1/2 Tbs. dijon mustard 
1 dash onion powder 
2-3 dashes dill (dried) 
1-2 dashes paprika (sweet Hungarian is the best) 
salt and pepper (preferably fresh ground for both) 
4 slices red onion, sliced thin and cut in half 
olive oil

Directions
1. Preheat oven to 450 degrees. Drizzle olive oil on the bottom of the pan. Salt and pepper both sides of the chops and place in pan. Mix mayonnaise and spices in a bowl. Spread a thin layer over each chop, top with onion then dot each chop with the dijon mustard. Depending on thickness of chop, roast for 6-8 minutes, turn oven down to 340 degrees and cook for another 6 minutes.

2. Serve with peas, a Greek pasta salad or a wild and white rice.

Filed under: lamb , lamb

Herbs de Provence Crusted Lamb Chops

From: Recipe4Living
Makes: 4 servings

Ingredients
1 Tbs. dried herbes de Provence 
2 Tbs. Dijon mustard
1/2 tsp. kosher salt 
1/4 tsp. freshly ground black pepper 
1 garlic clove, minced
8 4 oz. lamb loin chops, trimmed 
Cooking spray

Directions
1. Prepare grill. Combine first 5 ingredients; rub evenly over both sides of lamb. Place lamb on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.

Filed under: lamb , lamb