Best 6 Lamb Chops With Peppercorn Garlic Paste Recipes

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Lamb chops, known for their succulent texture and distinct flavor, make for a delectable culinary experience. When paired with a zesty peppercorn garlic paste, these chops are transformed into a gourmet delight. The fragrant aroma of garlic and the subtle spiciness of the peppercorns complement the lamb's inherent richness, creating a taste symphony that tantalizes the senses. With a few simple steps and readily available ingredients, you can prepare this mouthwatering dish that will impress your family and guests alike. So, let's embark on a culinary journey to discover the best recipe for cooking lamb chops with the irresistible flavor of peppercorn garlic paste.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB CHOPS WITH GARLIC AND ROSEMARY



Lamb Chops with Garlic and Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings (1/2 cup sauce)

Number Of Ingredients 10

8 (6-ounce) loin lamb chops, fat trimmed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, smashed
1 cup dry red wine
1 teaspoon minced fresh rosemary leaves
1 cup chicken broth, low-sodium canned
2 tablespoons unsalted butter, cut into bits
2 teaspoons whole-grain mustard
2 tablespoons heavy cream

Steps:

  • Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
  • Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
  • Serve 2 chops per person with the sauce.

Nutrition Facts : Calories 488 calorie, Fat 27 grams, SaturatedFat 11 grams, Carbohydrate 2 grams, Protein 48 grams

LAMB CHOPS WITH PEPPERCORN & GARLIC PASTE



Lamb Chops With Peppercorn & Garlic Paste image

Make and share this Lamb Chops With Peppercorn & Garlic Paste recipe from Food.com.

Provided by Gay Gilmore

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 ounce) lamb chops
2 tablespoons peppercorns, crushed (red, black, green and white are good crushed in a mortar and pestle)
2 tablespoons minced garlic (bottled is fine for this)
2 tablespoons mustard
1/2 teaspoon salt
cooking spray

Steps:

  • Preheat oven to 375F and spray glass baking dish with cooking spray
  • Combine ingredients in a mortar and pestle til you make a paste.
  • Spread on both sides of chops and place in dish.
  • Bake for 25 minutes.

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE



Lamb Chops with Garlic-Rosemary Sauce image

Provided by Food Network

Categories     main-dish

Time 6m

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves
4 lamb shoulder chops (each about 3/4-inch thick)
Salt and freshly ground black pepper
2 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
1/2 cup chicken stock
1 tablespoon butter

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-PEPPER SAUCE



Lamb Chops with Mint-Pepper Sauce image

Take your family on a culinary journey to Greece for dinner tonight.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 10

4 (8-ounce) trimmed shoulder lamb chops, 1-inch thick
3/4 teaspoon dried rosemary
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/3 cup finely chopped red bell pepper
1/2 cup fresh mint, chopped
1 scallion, thinly sliced

Steps:

  • Heat broiler. Rub both sides of lamb chops with rosemary, salt and pepper. Place lamb on broiler pan; broil until chops are browned, turning once, about 4 minutes per side for medium-rare.
  • Meanwhile, in a small bowl, whisk together lemon juice, oil, and mustard. Stir in red bell pepper, fresh mint, and scallion. Serve lamb chops warm, with sauce spooned over the top.

Nutrition Facts : Calories 258 g, Fat 14 g, Fiber 1 g, Protein 28 g

LAMB CHOPS WITH ROSEMARY-GARLIC PASTE



Lamb Chops With Rosemary-Garlic Paste image

This was printed in the New York Times and comes from William-Sonoma's "Mastering Grilling and Barbequing".

Provided by Leslie in Texas

Categories     Lamb/Sheep

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

2 tablespoons finely chopped fresh rosemary
3 garlic cloves, mashed with
3/4 teaspoon salt
2 tablespoons extra virgin olive oil
1/2 teaspoon fresh ground black pepper
8 lamb loin chops, each about 4 1/2 oz. and 1 1/2 inches thick

Steps:

  • In a small bowl, combine rosemary,garlic, oil and pepper.
  • Spread the paste over both sides of the chop; let stand 30 minutes.
  • Prepare a charcoal or gas grill for direct grilling over high heat; oil the grate.
  • Grill the chops over the hottest part of the grill, turning once, until both sides are nicely browned, about 2 minutes per side.
  • Move the chops to the cooler side of the grill and cover.
  • Continue cooking, turning once, until the chops are done to your liking, about 6 minutes more for medium rare.
  • Let the chops rest for 3 to 5 minutes, then serve immediately on heated plates.

LAMB CHOPS ON A BED OF PEPPERS AND ONIONS



Lamb Chops on a Bed Of Peppers and Onions image

Provided by Marian Burros

Categories     dinner, easy, main course

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 large red peppers
2 large yellow peppers
2 pounds red onions
2 large cloves garlic
1 tablespoon fresh rosemary or 1 teaspoon dried
3 tablespoons olive oil
4 tablespoons plus 2 teaspoons red wine vinegar
Freshly ground black pepper to taste
4 double thick rib or loin lamb chops, trimmed of all external fat

Steps:

  • Thinly slice the peppers and onions. Separate onions into rings.
  • Mince the garlic.
  • Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper.
  • Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer.
  • Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once.
  • Sprinkle each chop with 1/2 teaspoon vinegar.

Nutrition Facts : @context http, Calories 667, UnsaturatedFat 28 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 19 grams, Sodium 81 milligrams, Sugar 13 grams

Tips:

  • Use a meat thermometer to ensure the lamb chops are cooked to your desired doneness. Medium-rare is recommended for a tender and juicy result.
  • To make the peppercorn-garlic paste, use a mortar and pestle to grind the peppercorns and garlic together. This will release their flavors and create a more intense paste.
  • If you don't have a mortar and pestle, you can use a food processor to grind the peppercorns and garlic. Just be sure to pulse them briefly to avoid over-processing.
  • Let the lamb chops marinate in the peppercorn-garlic paste for at least 30 minutes before cooking. This will allow the flavors to penetrate the meat and create a more flavorful dish.
  • Sear the lamb chops in a hot skillet over medium-high heat. This will create a nice crust on the outside of the chops and help to lock in the juices.
  • Reduce the heat to medium-low and continue to cook the lamb chops for 5-7 minutes per side, or until they reach your desired doneness.

Conclusion:

This recipe for lamb chops with peppercorn-garlic paste is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb chops are tender and juicy, with a flavorful crust and a hint of spice from the peppercorns. The peppercorn-garlic paste is also a great addition to grilled vegetables or roasted potatoes. Whether you are a seasoned chef or a beginner in the kitchen, this recipe is sure to impress your guests.

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