Best 6 Lamb Chops In Duck Sauce Recipes

LAMB CHOPS IN DUCK SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange lamb chops in a medium baking dish, and evenly coat with Worcestershire sauce, adobo seasoning, and cayenne pepper. Season with salt and pepper.
• Bake 1 hour in the preheated oven.
• Cover lamb chops with duck sauce, and continue baking 15 to 20 minutes, to an internal temperature of 145 degrees F (65 degrees C).

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE

Steps:

• Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

LAMB CHOPS WITH MINT SAUCE

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.

LAMB CHOPS IN SAUCE

Steps:

• Mix marinade ingredients together, add chops and let marinate for at least 2 hours.
• Mix all sauce ingredients together well.
• Preheat broiler to 500°F.
• Remove chops from marinade, and dip them into the sauce mixture.
• Broil the chops for about 7-10 minutes.
• Dip chops into sauce mixture again, and broil the chops on the other side for about 7-10 more minutes, or until done.
• While the second side of the chops are broiling, heat the remaining sauce until it simmers.
• Simmer sauce for about 1 minute.
• Serve chops with additional sauce* if desired.
• *Note: If you would like additional sauce to serve on the side with the chops, make a second batch of the "sauce," thinning it a bit with 1/4 to 1/3 cup of water to prevent scorching when heated.

LAMB CHOPS WITH YOGURT SAUCE

Steps:

• Season both sides of the lamb chops generously with salt and pepper. Heat the oil in a large skillet over medium-high heat. Cook the lamb (in two batches, if necessary) until an instant-read thermometer inserted into the thickest part registers 140°F for medium-rare, 4 to 6 minutes per side. Let rest, covered, for 10 minutes.
• Meanwhile, make the sauce: In a medium bowl, whisk together the yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with the lamb.
• Orzo and Snap Pea Salad
• In a large pot of boiling salted water, cook the orzo for 5 minutes. Add the peas and squash. Cook until the orzo is al dente and the vegetables are crisp-tender, about 3 minutes. Drain well; return to the pot.
• Add the lemon juice, olive oil, and cheese. Season generously with salt and pepper. Toss to combine.

BROILED LAMB CHOPS WITH WHITE BEAN-ROSEMARY SAUCE

Steps:

• Combine soy, WOrcestershire, mustard, oil, 2 teaspoons of rosemary, the thyme, sage, and a grinding of pepper in a large enough ziplock bag to hold the lamb.
• Add the lamb and squeeze out the air and seal the bag.
• Turn to coat the lamb and marinate in the refrigerator for 30 minutes.
• Combine demi glace, beans, 1/4 teaspoons of the salt, another grinding of pepper, in a medium saucepan and bring to a simmer, reduce heat, cover and cook 15 minutes.
• Keep hot.
• Spray the broiler rack with non-stick spray; preheat the broiler.
• Remove chops from the marinade and season with the remaining 1/4 teaspoons of the salt and another grinding of pepper.
• Discard the marinade.
• Broil the chops 5" from the heat until done to taste, about 2 minutes per side for rare.
• Divide the sauce and beans between 4 deep plates or soup bowls.
• Serve chops over the sauce and beans; sprinkle with the 2 remaining teaspoons of rosemary.