Best 8 Lamb Chops With Caper Orange Garlic Crust Recipes

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Prepare to tantalize your taste buds with a culinary journey that celebrates the harmonious fusion of flavors. In this article, we'll take you on a delectable adventure as we explore the best recipe for lamb chops with a caper orange garlic crust. This dish is a symphony of succulent lamb, complemented by a vibrant caper and orange zest crust, all enveloped in the aromatic embrace of garlic. Get ready to embark on a flavor expedition that promises to leave you craving for more.

Let's cook with our recipes!

GARLIC AND HERB CRUSTED LAMB CHOPS



Garlic and Herb Crusted Lamb Chops image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 22m

Yield 6 to 8 servings

Number Of Ingredients 7

6 to 8 large cloves garlic, quartered
2 cups panko bread crumbs (Japanese)
3 to 4 sprigs fresh rosemary, stripped from the stems
1/4 to 1/2 cup olive oil
Salt and freshly ground black pepper
6 to 8 loin lamb chops
1/4 cup grapeseed oil

Steps:

  • Preheat oven to 325 degrees F.
  • Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY



Sunny's Grilled Lamb Chops with a

Provided by Sunny Anderson

Categories     main-dish

Time 2h30m

Yield 12 chops

Number Of Ingredients 14

1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Few dashes hot sauce
Zest of 1 orange
12 unfrenched single-bone lamb chops
6 tablespoons olive oil
2 oranges, peeled and sectioned to remove the membrane, plus remaining juice
1/2 cup orange marmalade
1/4 cup finely chopped fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 scallion, white and green parts, finely chopped
Kosher salt and freshly ground black pepper

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.

SAUTéED LAMB CHOPS WITH RAMPS, ANCHOVY, CAPERS AND OLIVES



Sautéed Lamb Chops With Ramps, Anchovy, Capers and Olives image

Wild spring ramps are an earthy aromatic twist to this otherwise traditional approach to lamb chops. But you can just as easily use minced garlic or young green garlic shoots from the farmers' market. Any of these pungent alliums harmonize with the other bold ingredients. The anchovy mellows, melting into the chunky sauce, and the flavorful, meaty olives, briny capers and crushed red pepper keep everything lively, along with a squeeze of lemon.

Provided by David Tanis

Categories     dinner, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

8 lamb chops (about 2 pounds), trimmed
Salt and black pepper
2 teaspoons roughly chopped rosemary
2 tablespoons extra-virgin olive oil, plus more as necessary
1 large shallot, diced
4 anchovy fillets, rinsed and patted dry
6 wild ramps, white part finely chopped and green tops reserved, or 2 teaspoons minced garlic
1 tablespoon small capers or roughly chopped larger capers
1/4 cup coarsely chopped pitted olives, a mixture of black and green
1/2 teaspoon crushed red pepper, or less to taste
1/2 cup white wine
1 cup hot chicken broth
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons roughly chopped parsley

Steps:

  • Season chops on both sides with salt and pepper, sprinkle with rosemary, and set aside for 15 to 20 minutes.
  • Put a large sauté pan or skillet over medium-high heat. Add olive oil and swirl to coat bottom of pan. When oil is hot, add chops in one layer, without crowding. (If necessary, use two pans or work in batches.)
  • Cook chops until nicely browned on first side, about 4 to 5 minutes. (Maintain brisk heat, but adjust if they seem to be browning too quickly.) Flip chops and cook to medium-rare, until red juices rise on surface, 2 to 3 minutes more. Remove chops to a serving platter and keep warm.
  • Return pan to stovetop over medium-high heat. Add a little olive oil if pan looks dry, then add shallot and cook until lightly browned, about 2 to 3 minutes. Add anchovies, mashing them with the back of a spoon, to combine.
  • Add chopped ramps (or garlic, if using), capers, olives and red pepper and stir to incorporate shallot mixture. Raise heat to high and add white wine. Cook rapidly until reduced by half. Add chicken broth and simmer until slightly thickened, about 5 minutes. Stir in lemon juice and zest and turn off heat.
  • Meanwhile, roughly chop reserved green ramp tops, if using, and mix with chopped parsley. Stir parsley mixture into sauce. Spoon sauce generously over lamb chops and serve.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 35 grams, Carbohydrate 10 grams, Fat 66 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 26 grams, Sodium 907 milligrams, Sugar 4 grams

SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE



Seared Lamb Chops With Anchovies, Capers and Sage image

The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don't like anchovies, then tell them when only the lamb bones remain.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 35m

Yield 2 servings

Number Of Ingredients 10

6 baby lamb chops (1 1/4 pounds)
Salt
pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
1/8 teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for serving

Steps:

  • Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
  • Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
  • Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
  • Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.

Nutrition Facts : @context http, Calories 995, UnsaturatedFat 52 grams, Carbohydrate 7 grams, Fat 93 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 777 milligrams, Sugar 0 grams

LAMB CHOPS WITH CAPER ORANGE GARLIC CRUST



Lamb Chops with Caper Orange Garlic Crust image

Categories     Garlic     Lamb     Quick & Easy     Low/No Sugar     Dinner     Orange     Meat     Lamb Chop     Fall     Winter     Capers     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1/3 cup drained bottled capers (2 1/2 oz), rinsed well and finely chopped
4 teaspoons finely grated fresh orange zest
3 garlic cloves, finely chopped
2 tablespoons olive oil
1 1/2 lb loin lamb chops (4 chops about 1 inch thick), tails cut off and discarded if desired
1/4 teaspoon salt

Steps:

  • Stir together capers, zest, garlic, and 1 tablespoon oil in a small bowl. Pat chops dry and season with salt. Arrange chops on a plate and spread about 2 teaspoons of caper mixture on top of each chop, pressing lightly to help adhere.
  • Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops, coated sides down, 6 minutes. Turn chops over with tongs and cook about 10 minutes more for medium-rare. Transfer chops, coated sides up, to a clean plate and let stand 5 minutes.

LAMB CHOPS WITH CAPER ORANGE GARLIC CRUST



Lamb Chops With Caper Orange Garlic Crust image

Make and share this Lamb Chops With Caper Orange Garlic Crust recipe from Food.com.

Provided by lazyme

Categories     Lamb/Sheep

Time 31m

Yield 4 serving(s)

Number Of Ingredients 6

1/3 cup capers, drained (2 1/2 ounces, rinsed well and finely chopped)
4 teaspoons orange zest, finely grated
3 garlic cloves, finely chopped
2 tablespoons olive oil
4 lamb loin chops (1 1/2-pounds, 1-inch thick)
1/4 teaspoon salt

Steps:

  • Stir together capers, zest, garlic, and 1 tablespoon oil in a small bowl.
  • Pat chops dry and season with salt.
  • Arrange chops on a plate and spread about 2 teaspoons of caper mixture on top of each chop, pressing lightly to help adhere.
  • Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops, coated sides down, 6 minutes.
  • Turn chops over with tongs and cook about 10 minutes more for medium-rare.
  • Transfer chops, coated sides up, to a clean plate and let stand 5 minutes.
  • Note:.
  • If your chops are only 1/2 inch thick, cook chops, turning over once, 6 minutes total for medium-rare.

Nutrition Facts : Calories 362.1, Fat 32.2, SaturatedFat 12.1, Cholesterol 70.3, Sodium 538.6, Carbohydrate 1.8, Fiber 0.6, Sugar 0.1, Protein 15.9

BROILED LAMB CHOPS WITH LEMON CAPER SAUCE



Broiled Lamb Chops with Lemon Caper Sauce image

Categories     Citrus     Broil     Quick & Easy     Lemon     Lamb Chop     Winter     Capers     Gourmet

Yield Serves 2

Number Of Ingredients 5

two 1 1/2-inch-thick loin lamb chops
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
1 teaspoon drained bottled capers
1 tablespoon fresh lemon juice

Steps:

  • Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them.

LAMB CHOPS WITH GARLIC-PARSLEY CRUST AND SAUTEED SPINACH



Lamb Chops with Garlic-Parsley Crust and Sauteed Spinach image

This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 8

1 tablespoon plain dried breadcrumbs
1 tablespoon chopped fresh parsley
1 small garlic clove, minced
1 teaspoon finely grated lemon zest, plus lemon wedge for serving
2 teaspoons olive oil
Coarse salt and ground pepper
2 loin lamb chops (3 to 5 ounces each)
1 bunch (8 ounces) flat-leaf spinach, stems trimmed

Steps:

  • In a medium bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 teaspoon oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each lamb chop.
  • In a medium skillet, heat remaining teaspoon oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn, and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm.
  • Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve lamb with spinach and lemon wedge.

Nutrition Facts : Calories 582 g, Fat 46 g, Fiber 5 g, Protein 30 g

Tips:

  • For the best results, use high-quality lamb chops. Look for chops that are evenly marbled and have a good amount of fat.
  • To make sure the chops are cooked evenly, use a meat thermometer to check the internal temperature. The chops should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
  • If you don't have a meat thermometer, you can also use the following method to check the doneness of the chops: press the chops with your finger. If the chops feel firm to the touch, they are medium-rare. If the chops feel slightly springy, they are medium.
  • Let the chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the chops, making them more tender and flavorful.
  • Serve the chops with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Lamb chops with caper-orange-garlic crust is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The combination of flavors is unbeatable, and the chops are sure to be a hit with everyone at the table. So next time you're looking for a lamb chop recipe, give this one a try. You won't be disappointed!

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