Baked lamb chops and lentils is a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal. The combination of tender lamb chops, earthy lentils, and aromatic herbs and spices creates a dish that is both satisfying and delicious. This article will provide you with a step-by-step guide to preparing this flavorful dish, including tips for selecting the best lamb chops and lentils, as well as instructions for marinating and cooking the lamb chops to perfection. Whether you're a seasoned cook or a beginner, this guide will help you create a memorable meal that will impress your friends and family.
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BAKED LAMB CHOPS
These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.
Provided by Leslie W Dobson
Categories Meat and Poultry Recipes Lamb Chops
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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 9x13-inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
Nutrition Facts : Calories 738.4 calories, Carbohydrate 26.7 g, Cholesterol 269.7 mg, Fat 45.2 g, Fiber 1.6 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 462.3 mg, Sugar 2.7 g
BAKED LAMB CHOPS AND LENTILS
I developed this based on a French pot roast recipe. I wanted a way to cook chump chops - my least favourite cut of lamb. It is pretty garlicky so some may want to reduce the quantity by 1/3-1/2. Serve with green beans and mashed potato... and the rest of the wine!
Provided by auntchelle
Categories Lamb/Sheep
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220 deg Celsius.
- Trim chops of excess fat, leaving a small amount for browning. Heat a non-stick pan to high and brown chops well on both sides. Remove to a lidded casserole big enough so the chops are crowded but in 1 layer.
- Sprinkle chops with rosemary and then top with the garlic.
- Drain fat from pan and wipe clean. Return pan to heat and dry fry onions, adding a small amount of water if needed. Once soft and translucent transfer from pan to casserole, layering over garlic. Place casserole in oven.
- Return pan to heat and add water, wine, oregano, thyme and chilli and bring to the boil. Add lentils and return to the boil. Cover and lower heat to simmer. Cook for five minutes.
- Add canned tomatoes to lentils and return to boil. Taste and season with salt and fresh ground black pepper, as preferred. Remove casserole from oven. Transfer lentils and tomatos to casserole being careful of spatter. Push chops around so liquid goes to bottom but do not mix. Cover and return to oven for approximately 1 hour (depending on thickness of chops). Meat should almost fall off the bone.
- Remove from oven, stir and let sit, covered, for 10 minutes before adjusting the seasoning and serving.
Nutrition Facts : Calories 447.2, Fat 25.8, SaturatedFat 11.3, Cholesterol 70.3, Sodium 277.8, Carbohydrate 25.6, Fiber 9.4, Sugar 5.7, Protein 23
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
Tips:
- Choose the best lamb chops: Select lamb chops that are about 1 inch thick and have a good amount of marbling. This will ensure that they are juicy and flavorful.
- Marinate the lamb chops: Marinating the lamb chops in a mixture of olive oil, herbs, and spices will help to tenderize them and infuse them with flavor.
- Cook the lamb chops over high heat: This will help to create a nice crust on the outside of the chops while keeping the inside juicy.
- Use a meat thermometer: To ensure that the lamb chops are cooked to your desired doneness, use a meat thermometer to check the internal temperature. For medium-rare, the internal temperature should be 135 degrees Fahrenheit.
- Let the lamb chops rest before serving: This will allow the juices to redistribute throughout the chops, resulting in a more tender and flavorful bite.
Conclusion:
Baked lamb chops and lentils is a delicious and satisfying dish that is perfect for a special occasion or a weeknight meal. The lamb chops are tender and juicy, while the lentils are hearty and flavorful. This dish is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a new recipe to try, give baked lamb chops and lentils a try.
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