Lamb Chops With Mint Sauce And Mushrooms Recipes

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GRILLED LAMB CHOPS WITH MINT

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 6



Grilled Lamb Chops With Mint image

Steps:

  • Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
  • Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams

1/3 cup extra-virgin olive oil
1/2 cup packed fresh mint leaves, chopped, plus more for sprinkling
1/4 teaspoon red pepper flakes
Sea salt
12 small rib lamb chops (about 2 1/3 pounds)
2 cloves garlic, smashed

LAMB CHOPS WITH MINT SAUCE AND MUSHROOMS

Choose mixed loose or packaged mushrooms; we used oyster, cremini, chanterelle, and shiitake mushrooms, but any combination will taste delicious alongside the lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 30m

Number Of Ingredients 9



Lamb Chops with Mint Sauce and Mushrooms image

Steps:

  • Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead, cover and refrigerate up to 1 day. Before serving, bring to room temperature, and whisk.
  • Heat a large skillet over medium-high. Season lamb with pepper. Sprinkle 1 teaspoon coarse salt evenly in skillet. Add chops; cook 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil to keep warm.
  • Melt half the butter in a medium skillet over medium heat. Add mushrooms; season with salt and pepper. Cook until browned and softened, 4 to 5 minutes. Add 2 tablespoons water; stir, scraping up browned bits, and cook until liquid has evaporated, about 1 minute. Remove from heat. Stir in remaining butter; season with salt and pepper. Arrange chops on serving plates, and top with mint sauce. Serve with mushrooms and Easy Celery Root Puree.

Nutrition Facts : Calories 423 g, Fat 30 g, Fiber 2 g, Protein 31 g

2 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
1/4 cup fresh mint leaves, finely chopped
Coarse salt and ground pepper
4 lamb rib chops (3 to 5 ounces each), fat trimmed from bones
1 tablespoon butter
8 ounces mixed mushrooms, shiitake stems discarded, all others trimmed, caps and stems coarsely chopped

LAMB CHOPS WITH MINT SAUCE

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 18



Lamb Chops with Mint Sauce image

Steps:

  • For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
  • For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
  • Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
  • Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
  • Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Four 4-ounce lamb chops
1 bunch fresh mint
1/4 cup fresh parsley
2 anchovy fillets
1 clove garlic
Red pepper flakes, as needed
Extra-virgin olive oil, as needed
Kosher salt, as needed
Neutral oil, for oiling the grill
Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
1 sweet potato
2 tablespoons sour cream
Fresh mint leaves, for garnish

HERB AND MUSHROOM LAMB CHOPS

Mom's recipes never go wrong. These moist and mouthwatering, tender lamb chops are sure to delight everyone.

Provided by Gracy F

Categories     Meat and Poultry     Lamb     Chops

Time 1h55m

Yield 4

Number Of Ingredients 18



Herb and Mushroom Lamb Chops image

Steps:

  • Pat chops dry and remove any bone fragments.
  • Mix olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala together in a glass or ceramic bowl. Rub mixture on both sides of the lamb chops. Cover chops with plastic wrap and marinate in the refrigerator for at least 30 to 40 minutes, or overnight.
  • Let chops sit at room temperature for at least 30 minutes before cooking.
  • Heat a grill pan over medium-high to high heat until smoking; add the chops. If it is a big pan, all can be cooked in one batch, if not, in 2 batches. Cook until firm and slightly pink in the centers, 3 to 4 minutes on each side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Remove to a plate.
  • Prepare sauce: Heat butter in the same pan over medium heat. Saute shallot until light golden, about 5 minutes; add mushrooms and fry until slightly browned. Add garlic and cook and stir until fragrant, about 30 seconds. Stir in 1 tablespoon each rosemary and thyme. Pour in wine and bring to a simmer while scraping up the browned bits from the bottom of the pan. Cook until reduced and thickened.
  • Remove from heat. Arrange the chops in the sauce and let sit to absorb flavors, about 5 minutes. Serve with lemon wedges and garnish with remaining rosemary and thyme; sprinkle with sliced chiles.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 11.2 g, Cholesterol 141.9 mg, Fat 44.9 g, Fiber 3.3 g, Protein 36.1 g, SaturatedFat 16.6 g, Sodium 698.8 mg, Sugar 2.1 g

8 (4 ounce) lamb chops
3 tablespoons olive oil
2 tablespoons ginger-garlic paste
1 tablespoon chili powder
2 teaspoons ground cumin
1 ½ teaspoons ground paprika
1 teaspoon freshly ground black pepper
½ teaspoon salt, or to taste
¼ teaspoon garam masala, or more to taste
1 tablespoon butter
1 medium shallot, minced
½ cup diced button mushrooms
3 cloves garlic, minced
1 ½ tablespoons chopped fresh rosemary, divided
1 ½ tablespoons chopped fresh thyme, divided
¼ cup red wine
1 medium lemon, cut into wedges
2 peppers chile peppers, seeded and finely sliced

LAMB CHOPS WITH MINT SAUCE AND MUSHROOMS

Make and share this Lamb Chops With Mint Sauce and Mushrooms recipe from Food.com.

Provided by DrGaellon

Categories     Lamb/Sheep

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13



Lamb Chops With Mint Sauce and Mushrooms image

Steps:

  • In a small mixing bowl, combine vinegar, mustard, honey and mint. Add salt, pepper and olive oil. Stir well and set aside.
  • Heat a regular (not non-stick) skillet over medium-high heat. Sprinkle lamb chops with black pepper. Sprinkle kosher salt into pan. Place chops in pan. Cook 2-4 min per side for medium rare, 3-6 min per side for medium well.
  • In another skillet, melt 1/2 tbsp butter. Add mushrooms. Sprinkle with salt and pepper. Saute about 5 min, until mushrooms have released all their juices and are nice and soft. Add water and stir. Scrape up any brown bits on the bottom of the pan. Add 1/2 tbsp butter and cook until melted.
  • Serve lamb chops with mint sauce, and mushrooms on the side.

Nutrition Facts : Calories 801.6, Fat 70.4, SaturatedFat 27.9, Cholesterol 155.9, Sodium 262.6, Carbohydrate 7.8, Fiber 2, Sugar 4.8, Protein 35.1

2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup mint, finely chopped
1 pinch salt
1 pinch black pepper
2 tablespoons extra virgin olive oil
4 small lamb chops
black pepper
kosher salt
1 tablespoon butter, divided in two
1/2 lb mushroom, mixed wild and cultivated varieties
2 tablespoons water

HERB-CRUSTED RACK OF LAMB WITH MUSHROOM SAUCE

With this easy, surefire recipe, you don't have to be intimidated to prepare rack of lamb for a holiday dinner. Rice pilaf and roasted asparagus are a lovely way to round out the meal.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings (1 cup sauce).

Number Of Ingredients 18



Herb-Crusted Rack of Lamb with Mushroom Sauce image

Steps:

  • Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard., In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired., Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.

Nutrition Facts : Calories 532 calories, Fat 39g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 861mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.

2 frenched racks of lamb (1-1/2 pounds each)
1 tablespoon steak seasoning
4-1/2 teaspoons olive oil
1 tablespoon Dijon mustard
1/3 cup panko bread crumbs
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rosemary, crushed
MUSHROOM SAUCE:
3/4 pound sliced fresh mushrooms
2 tablespoons olive oil
1/4 cup butter, divided
4 garlic cloves, minced
1/2 cup dry red wine or beef broth
1/4 cup beef broth
1/2 teaspoon honey
2 tablespoons minced chives, optional

LAMB CHOPS WITH MUSHROOM WINE SAUCE

Categories     Lamb     Mushroom     Sauté     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 11



Lamb Chops with Mushroom Wine Sauce image

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.

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

LAMB CHOPS WITH MUSHROOM WINE SAUCE

This is a delicious way to fix lamb chops. It's simple and can be a great romantic meal. If your chops are thicker, you can pour the sauce over them and put them in the oven for a few miinutes. From Gourmet magazine.

Provided by lazyme

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12



Lamb Chops With Mushroom Wine Sauce image

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.

1 tablespoon olive oil
2 shoulder lamb chops, 1/2-inch thick
2 large garlic cloves, minced
1/2 onion, chopped (about 1/4 cup)
1/4 lb mushroom, sliced
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/2 cup dry red wine (a Merlot is nice)
1/4 teaspoon dried thyme, crumbled
1 teaspoon cornstarch, dissolved in
1/2 cup water
1 tablespoon fresh parsley, minced

LAMB WITH MINT CHIMICHURRI

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising that's requisite this times of year. 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.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, weekday, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8



Lamb With Mint Chimichurri image

Steps:

  • Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
  • Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 39 grams, Carbohydrate 4 grams, Fat 60 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 18 grams, Sodium 506 milligrams, Sugar 0 grams

1 cup chopped parsley
1 cup chopped mint
3/4 cup olive oil
1/4 cup lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes
salt and pepper
2 pounds of lamb shoulder

LAMB CHOPS WITH MINT OIL

Homemade lamb chops with mint sauce. Very easy to make and full of flavor!

Provided by Lari K

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 39m

Yield 4

Number Of Ingredients 8



Lamb Chops with Mint Oil image

Steps:

  • Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
  • Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

Nutrition Facts : Calories 508.4 calories, Carbohydrate 0.5 g, Cholesterol 112.5 mg, Fat 42.9 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 13.4 g, Sodium 125.7 mg, Sugar 0.1 g

8 lamb chops
2 tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary
salt and ground black pepper to taste
¼ cup mint leaves
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest

LAMB CHOPS WITH FRESH MINT

Think of this as a fresher, more updated take on classic lamb chops with mint jelly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 6



Lamb Chops with Fresh Mint image

Steps:

  • In a small bowl, whisk together the vinegar, 2 teaspoons of the oil, and the sugar. Add mint and stir to combine. Season with 1/2 teaspoon salt and pepper to taste and set aside.
  • Heat a skillet over medium-high heat, and add the remaining olive oil.
  • Season lamb with salt and pepper. Working in batches, cook chops in skillet until medium rare, about 2 minutes per side. Transfer to a cutting board and tent with foil. Let rest 5 minutes.
  • Top with the mint mixture and serve immediately.

Nutrition Facts : Calories 347 g, Fat 26 g

2 tablespoons rice vinegar
3 teaspoons extra-virgin olive oil
1 teaspoon sugar
2/3 cup chopped mint
Kosher salt and ground pepper
8 lamb chops (each 3 ounces, 3/4-inch thick), frenched

MINT SAUCE FOR LAMB

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6



Mint Sauce for Lamb image

Steps:

  • Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

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