Type what you have

Ingredients

• ✓ lamb chop
• garlic
• brown onion
• beer
• carrot
• eggplant
• black pepper
• salt
• mint
• cumin
• russet potato
• green bell pepper
• tomato
• thyme
• parsley
• cilantro
• basil

Instructions

1. 1 Combine basil, cilantro, parsley, and thyme in a bowl; reserve 2 tablespoons herb mixture in a bowl and refrigerate.
2. 2 Place ½ of the remaining herb mixture in a large soup pot. Add ½ of the tomatoes, ½ of the bell peppers, and ½ of the potatoes in layers. Top with lamb; season with cumin, mint, salt, and black pepper. Layer in eggplant and carrots, then top with remaining tomatoes, bell peppers, potatoes, and remaining ½ of herb mixture. Pour in beer.
3. 3 Cover pot; cook over medium heat about 1 hour. Add onions and garlic. Taste and season with salt if necessary; cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture; serve hot.

By Tigran Mesropyan

Ingredients

• ✓ lamb chop
• egg
• worcestershire sauce
• bread crumb

Instructions

1. 1 Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat together eggs and Worcestershire sauce in a shallow bowl.
3. 3 Place bread crumbs in a second shallow bowl. Dip each lamb chop in egg mixture, then lightly dredge in bread crumbs to coat. Arrange lamb chops in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven for 20 minutes. Turn lamb chops over and continue cooking to desired doneness, about 20 more minutes. An instant-read thermometer inserted into the center of chops should read 130 degrees F (55 degrees C) for medium doneness.

By Leslie W Dobson

Ingredients

• ✓ lamb chop
• tomato sauce
• barbecue sauce
• worcestershire sauce
• malt vinegar
• mustard
• brown sugar

Instructions

1. 1 In a large bowl, mix the tomato sauce, barbeque sauce, Worcestershire sauce, vinegar, mustard, and brown sugar. Place the lamb chops into the mixture, and marinate in the refrigerator at least 20 minutes.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Cook the lamb chops about 10 minutes on the prepared grill, turning frequently and basting often with the marinade. The internal temperature of the chops should reach a minimum of 145 degrees F (63 degrees C).

By SARAH1984

Ingredients

• ✓ lamb chop
• red wine
• soy sauce
• balsamic vinegar
• garlic
• cilantro
• ginger
• all-purpose flour

Instructions

1. 1 Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
3. 3 Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
4. 4 Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
5. 5 Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.

By st pete's yankee

Ingredients

• ✓ lamb chop
• worcestershire sauce
• adobo seasoning
• cayenne pepper
• salt
• pepper
• duck sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange lamb chops in a medium baking dish, and evenly coat with Worcestershire sauce, adobo seasoning, and cayenne pepper. Season with salt and pepper.
3. 3 Bake 1 hour in the preheated oven.
4. 4 Cover lamb chops with duck sauce, and continue baking 15 to 20 minutes, to an internal temperature of 145 degrees F (65 degrees C).

By Khadija Carryl

Ingredients

• ✓ lamb chop
• olive oil
• garlic
• rosemary
• sea salt
• black pepper
• mint jelly

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut away excess fat from lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Season lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
3. 3 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.
4. 4 Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side.

By Lucky Noodles

Ingredients

• ✓ lamb chop
• olive oil
• rosemary
• salt
• black pepper
• mint leaf
• olive oil
• lemon juice
• lemon zest

Instructions

1. 1 Make the lamb chops: Brush chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
2. 2 Heat remaining 1 tablespoon olive oil in a skillet. Add chops and cook until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
3. 3 While the chops are cooking, make the mint oil: Combine mint leaves, extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth.
4. 4 Drizzle mint oil over chops.

By Lari K

Ingredients

• ✓ lamb chop
• olive oil
• ginger-garlic paste
• chili powder
• cumin
• paprika
• black pepper
• salt
• garam masala
• butter
• shallot
• button mushroom
• garlic
• rosemary
• thyme
• red wine
• lemon
• chile pepper

Instructions

1. 1 Pat chops dry and remove any bone fragments.
2. 2 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.
3. 3 Let chops sit at room temperature for at least 30 minutes before cooking.
4. 4 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.
5. 5 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.
6. 6 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.

By Gracy F

Ingredients

• ✓ lamb chop
• onion
• white vinegar
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Combine onion, vinegar, oil, garlic, salt, and pepper in a large resealable plastic bag. Add lamb chops; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Remove lamb from marinade and leave any onions on that are sticking to the chops; discard marinade. Wrap exposed ends of bones with aluminum foil to keep them from burning.
4. 4 Cook lamb chops on the preheated grill until grill marks appear and to desired doneness, about 3 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
5. 5 Serve hot and enjoy!

By Noor

Ingredients

• ✓ lamb chop
• garlic
• thyme
• salt
• black pepper
• olive oil
• red wine
• olive oil
• onion

Instructions

1. 1 Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
2. 2 Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
3. 3 Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

By Cassandra

Ingredients

• ✓ lamb chop
• salt
• black pepper
• vegetable oil
• irish stout beer
• potato
• carrot
• pearl onion
• lamb stock
• roux
• parsley

Instructions

1. 1 Season lamb chops with salt and pepper.
2. 2 Heat oil in a large Dutch oven over medium heat until hot but not smoking; add chops. Sear on each side, 2 to 3 minutes. Remove from the pan and set aside.
3. 3 Pour beer into the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add lamb back to the pot.
4. 4 Toss potatoes, carrots, and onions with salt and pepper in a mixing bowl and add to the pot. Cover with lamb stock and bring to a boil. Cover and reduce heat to medium-low. Simmer until lamb falls off the bone, about 2 hours. Stir in roux and continue to cook for 10 minutes. Stir in parsley and spoon into serving bowls.

By Virginia Vohasek

Ingredients

• ✓ lamb chop
• brown sugar
• ginger
• tarragon
• cinnamon
• black pepper
• garlic powder
• salt
• vegetable oil

Instructions

1. 1 Combine brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt in a medium bowl. Rub lamb chops with seasonings and place on a plate. Cover and refrigerate for 1 hour.
2. 2 Preheat the grill for high heat.
3. 3 Brush the grill grate lightly with vegetable oil, and arrange lamb chops on the grill. Cook 5 minutes on each side, or to desired doneness.

By Debra

Ingredients

• ✓ lamb chop
• rosemary
• thyme
• basil
• salt
• pepper
• olive oil
• shallot
• balsamic vinegar
• chicken broth
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix rosemary, thyme, basil, salt, and pepper together in a small bowl; rub onto chops, coating both sides. Place chops onto a plate, cover, and let sit for 15 minutes.
3. 3 Heat oil in a large skillet over medium-high heat. Cook chops in the hot skillet until no longer pink in the center, about 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer to a serving platter and keep warm.
4. 4 Add shallots to the skillet; cook and stir until just browned, 2 to 3 minutes. Pour vinegar into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add broth; cook and stir until sauce has reduced by half, about 5 minutes.
5. 5 Remove sauce from the heat and stir in butter until melted.
6. 6 Serve over chops. Enjoy!

By PGRAYMENDOZA

Ingredients

• ✓ lamb chop
• basil
• rosemary
• oregano
• garlic powder
• black pepper
• olive oil
• onion
• celery
• salt
• water
• parsley

Instructions

1. 1 Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
2. 2 Heat olive oil in a large, deep frying pan over medium-high heat.
3. 3 Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
4. 4 Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
5. 5 Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.

By WYERA

Ingredients

• ✓ lamb chop
• sweet onion
• red wine
• honey
• dijon mustard
• lemon juice
• garlic
• thyme
• rosemary
• basil
• salt
• black pepper
• tapioca starch

Instructions

1. 1 Combine onion and red wine in a slow cooker.
2. 2 Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
3. 3 Dip lamb chops in the honey-mustard mixture and massage until fully coated.
4. 4 Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining honey-mustard mixture on top.
5. 5 Cover slow cooker and cook on Low for 4 1/2 hours.

By walliser

Ingredients

• ✓ lamb chop
• cilantro
• water
• tomato
• green chile pepper
• salt
• turmeric
• red chile powder
• ginger root
• garlic
• onion
• black cardamom
• cumin seed
• cinnamon stick
• bay leaf
• green cardamom
• oil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Transfer to a plate; set aside.
2. 2 Stir in green cardamom pods, bay leaves, cinnamon stick, cumin seeds, and black cardamom pod until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onions are golden brown, about 10 minutes. Stir in chili powder, turmeric, and salt; cook for 1 minute.
3. 3 Add lamb chops, chile peppers, tomatoes, and water; simmer over low heat until lamb is tender, all water has evaporated, and onions have disintegrated into a thick gravy, about 40 minutes. Garnish servings with cilantro.

By Zulfiqar Ali

Ingredients

• ✓ lamb chop
• cilantro
• green chile pepper
• water
• tomato
• salt
• turmeric
• cumin
• red chili powder
• ginger root
• garlic
• onion
• cinnamon stick
• bay leaf
• black cardamom
• green cardamom
• cooking oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
2. 2 Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.

By SUSMITA

Ingredients

• ✓ lamb chop
• milk
• saffron
• onion
• vegetable oil
• salt
• water
• lemon juice
• yogurt
• red pepper
• green chile pepper
• tomato
• salt
• mint
• cilantro
• ginger
• garlic
• onion
• cinnamon stick
• black cardamom pod
• clove
• cooking oil
• basmati rice

Instructions

1. 1 Gather all ingredients.
2. 2 Place basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
3. 3 Heat 1/4 cup oil in a large skillet over medium heat; add cloves, cardamom pods, and cinnamon sticks and cook in the hot oil until fragrant, about 1 minute. Add onions; cook and stir until onions are lightly browned, about 5 minutes. Stir garlic paste and ginger paste into onion mixture; cook until fragrant, about 1 minute. Sprinkle cilantro and mint over onion mixture and cook 1 minute more.
4. 4 Add lamb chops to the skillet; season with salt. Cook lamb until chops are browned on both sides, about 20 minutes.
5. 5 Stir in tomatoes, green chile peppers, and ground red pepper; continue cooking until oil begins to separate from the sauce, about 10 minutes. Add yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add some water as needed to keep mixture from getting too dry.
6. 6 Place rice, 7 ½ cups water, and 1 teaspoon salt in a saucepan; bring to a boil and simmer until rice is nearly done yet a little chewy, 10 to 15 minutes. Drain any excess water.
7. 7 Heat 1 tablespoon oil in a small skillet; add sliced onion and cook until lightly browned.
8. 8 Layer about ½ of the rice in the bottom of a deep pot with a lid. Spoon the lamb masala mixture over the rice. Spread fried onion over lamb masala. Top with remaining rice.
9. 9 Stir saffron and warm milk together in a small bowl; pour over top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.
10. 10 Serve and enjoy!

By SUSMITA