Mains - How to cook forequarter chops recipes

Author: Thomas Moree

So we're doubling up on rosemary here - marinading with garlic and rosemary first, then smothering in rosemary gravy! The Greeks know the secret of basting the chops in lemon juice and white wine overnight, slowly taken on the fragrance of herbs and garlic.

Lamb Chops with Rosemary Gravy (Loin chops, forequarter, cutlets)
Seared lamb forequarter chops with braised spring greens
Greek Marinated Lamb Forequarter Chops
Baked Mediterranean lamb chops
How long should I cook a lamb chop in the oven?
How should lamb chops be cooked?
How long should chops be cooked for?

Lamb Chops with Rosemary Gravy (Loin chops, forequarter, cutlets)

Recipe video above. Rosemary and lamb is a classic combination. So we're doubling up on rosemary here - marinading with garlic and rosemary first, then smothering in rosemary gravy!
Provided by: Nagi
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Australian,Western
Number of ingredients: 9

Ingredients:

750g/ 1.5lb lamb chops (loin chops, forequarter, cutlets) ((Note 1))
1/4 cup extra virgin olive oil
3 garlic cloves (, finely minced)
1 tbsp rosemary leaves (, finely chopped (Note 2))
1 tsp each salt and pepper
2 cups beef stock (, low sodium)
3 tbsp flour (, plain/all purpose (Note 3 for GF))
1 tbsp rosemary leaves (, finely chopped (Note 2))
2 rosemary sprigs (, optional)

Nutrition:

How to cook:

Marinade: Mix Marinade ingredients together, then pour over chops. Turn to coat and leave to marinade for at least 1 hour, preferably 3 hours or overnight.
Cooking:
Take lamb out of fridge 30 minutes prior to cooking (to bring to room temp).
Heat a large skillet over high heat (no oil needed).
Pick up a chop, scrape off excess bits of garlic (it burns) and let excess oil drip off. Place in skillet. Once all chops are in, turn heat down to medium high.
Cook times for medium rare (internal temp 62°C/145°F):
Loin chops & forequarter chops - 4 minutes each side, or until internal temp is 62°C/145°F for medium rare (Note 4 other doneness)
Cutlets & thin leg steaks - 3 minutes on the first side then 2 minutes on the second side.
Rest - Remove lamb from skillet and place on a plater. Loosely cover with foil and rest for 3 minutes while you make the gravy.
Gravy:
Pour off all but about 3 tbsp oil (if you're short, add butter), return skillet to medium heat.
Add flour and stir for 30 seconds.
Pour in beef stock while stirring constantly to dissolve flour mixture in. If you have lumps, use a whisk.
Add chopped rosemary and sprig.
Simmer, stirring regularly, for 2 - 3 minutes until it thickens in a gravy consistency.
Serving:
Serve lamb chops with gravy over creamy mashed potato and a side of peas!

Notes: Indian-style barbecued lamb forequarter chops recipe, Cook lamb on barbecue, turning and basting with marinade, for 5-6 minutes or until cooked to your liking. Cover loosely with foil and stand for 5 minutes before

Tags:

lamb chops with rosemary gravy loin chops forequarter greek marinated lamb forequarter chops seared lamb forequarter chops with braised spring greens lamb chops with rosemary gravy loin chops forequarter cutlets seared lamb forequarter chops with braised spring

Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)

You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops Duration: 1:25

How to cook the tastiest lamb chops with Curtis Stone

What's the secret to cooking the best lamb chops? Watch as chef Curtis Stone shows how to Duration: 2:34

Aussie Dinners - HOW TO COOK LAMB CHOPS

l show you how to make a Typical Aussie dinner, first up, Lamb Chops with mashed potato and
Duration: 4:27

Seared lamb forequarter chops with braised spring greens

Create a well-balanced meal with Curtis Stone's seared lamb chops served with braised spring greens.
Provided by: Curtis Stone
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 12

Ingredients:

75.08 gm olive oil
4 (250-300g each) lamb forequarter chops, at room temperature
3 (300g each) large globe artichokes, trimmed, hearts cut into eighths (see Notes)
191.25 gm chicken stock
4 spring onions, thinly sliced
2 cloves garlic, finely chopped
2 bunches asparagus, trimmed, cut into 3cm pieces
120g pea
60g spinach
125.00 ml fresh basil leaves
20.00 ml lemon zest
21.00 gm lemon juice

Nutrition:

Calories: 202.78 calories
Fat: 65.6 grams fat
Saturated Fat: 21.1 grams saturated fat
Carbohydrate: 26.0 grams carbohydrates
Sugar: 6.7 grams sugar
Protein: 44.3 grams protein
Cholesterol: 127.4 milligrams cholesterol
Sodium: 331.1 milligrams sodium

How to cook:

Heat a large heavy frying pan over medium-high heat. Season the chops with salt and pepper. Add 2 tablespoons of the oil to the pan, then add the chops and cook for about 3 minutes per side, or until golden brown and a thermometer inserted into the centre of a chop registers 60C. Set the chops aside to rest. Wipe out the pan.
In a small saucepan, combine the artichokes and chicken stock. Bring to a simmer, cover, and cook for about 5 minutes, or until the artichokes are just cooked. Transfer the artichokes and cooking liquid to the frying pan that the lamb was cooked in. Add the spring onions, garlic, and remaining 2 tablespoons of oil. Bring to a simmer and cook for about 2 minutes, or until the onion softens slightly.
Add the asparagus and peas and cook for about 2 minutes, or until the peas are heated through. Add the spinach and basil and cook for about 1 minute, or until the spinach is wilted and the asparagus is just tender. Stir in the lemon zest and juice. Season to taste with salt.
Divide the vegetables among 4 dinner plates and top with the chops.

Notes: How to cook the tastiest lamb chops with Curtis Stone, What's the secret to cooking the best lamb chops? Watch as chef Curtis Stone shows how to Duration: 2:34

Greek Marinated Lamb Forequarter Chops

Full of flavour and great value for money, forequarter chops were once the BBQ chop of choice. They come from the shoulder of lamb, which means they are on the bone. And remember that old expression, ‘closer to the bone, the sweeter the meat’. These are great chops for using in slow braise for making that classic Northern English dish, the Lancashire Hotpot. But when marinated properly and grilled just right, they make a great BBQ dish. The Greeks know the secret of basting the chops in lemon juice and white wine overnight, slowly taken on the fragrance of herbs and garlic. The other secret is to not overcook the chops and make sure they are properly rested. Serve with a big fat Greek salad, some tzatziki, and loads of crusty bread to mop up those aromatic pan juices.
Provided by: Richard Cornish
Yields: 0 servings
Number of ingredients: 8

Ingredients:

How to cook:

The day before cooking, start marinating the lamb chops. Lay them out in a non-reactive tray and pour over the olive oil, lemon juice and sprinkle with the lemon rind, herbs, and garlic. Mix well. Cover tightly. Refrigerate. Turn several times after a few hours.
The following day, heat up the BBQ grill and set to low-medium. Remove the chops from the marinade and season both sides with salt and pepper. Grill for 3-4 minutes until moisture appears on one side. Turn chops and cook for another 3 minutes. Remove and place on a tray. Cover with foil and rest in a warm place for 5 minutes. Serve with salad and tzatziki.

Notes: Oven-Baked Lamb Chops with Potatoes and Peppers, Absolutely! Sear the chops over high heat first to seal in the flavour of the marinade and get some browned crispy edges first. Cook for a

Baked Mediterranean lamb chops

Make the most of every bite with these succulent lamp chops infused with Mediterranean flavours.
Provided by: Coles Magazine
Total time: 65 minutes
Cook time: 35 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 13

Ingredients:

4 lamb forequarter chops
18.20 gm olive oil
2 red onions, cut into wedges
2 small red capsicums, seeded, thickly sliced
125.00 gm water
60g rocket leaves
50g feta, crumbled
Crusty bread, to serve
18.40 gm oil
1/2 bunch oregano, leaves picked
21.00 gm lemon juice
2 tsp lemon rind, grated
3 garlic cloves, crushed

Nutrition:

Calories: 142.42 calories
Fat: 49.0 grams fat
Saturated Fat: 17.6 grams saturated fat
Carbohydrate: 9.1 grams carbohydrates
Sugar: 3.4 grams sugar
Protein: 30.9 grams protein
Cholesterol: 112.8 milligrams cholesterol
Sodium: 264.5 milligrams sodium

How to cook:

Preheat oven to 180C.
To make the marinade: In a large bowl, combine oil, oregano, garlic, lemon juice and rind. Season to taste. Add chops, turning to coat. Marinate 15 mins in the fridge.
Meanwhile, heat oil in a large frying pan on high. Saute onion and capsicum for 4-5 mins, until tender. Set aside.
Cook chops in same pan for 1 min on each side, until browned. Return onion mixture to pan with water and leftover marinade. Cover pan with foil, transfer to oven and bake for 15-20 mins, turning chops over halfway through cooking time.
Toss rocket and feta through remaining lamb mixture. Serve with crusty bread.

Notes: Sticky forequarter lamb chops, Preheat a chargrill pan over high heat until very hot. Place a piece of baking paper on the grill to prevent sticking and place lamb chops on the baking paper.