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This lamb chop recipe is extremely simple, extremely quick, and, allow me to say it, also extremely good. Ideal if you didn’t make up yet your mind for Easter’s menu. But also ideal on any other day.
For the potatoes:
Preheat the oven to 200°C (about 390ºF). Peel the potatoes and dice (2 cm). Put the potatoes in an oven tray covered with baking paper and season with rosemary, extra virgin olive oil, salt and pepper. Mix well and put in the oven for around 30 minutes or until they are nice and golden, stirring only one time after the first 15 minutes are passed. When the potatoes are ready take them out from the oven and keep warm.
For the balsamic glaze:
In a small saucepan, put the ingredients for the balsamic glaze. Stirring all the time, heat the balsamic glaze on the stove until the honey is melted and the ingredients are well mixed. Then take the sauce pan from the stove and let cool.
For the lamb chops:
Pound the lamb chops with a meat tenderizer. They should become soft and quite thin (1.5 cm) in order to cook quickly. In a bowl mix the breadcrumbs with the parsley, the salt and the pepper. In a second bowl whisk the eggs with the water. In a third bowl put the almond flakes. Now coat the lamb chops one by one: first in the breadcrumbs, then in the egg, and finally in the almond flakes.
In a large pan, put the extra virgin olive oil. Heat up on the stove at medium/high heat. Fry the lamb chops for around 5 minutes, turning them one time. When the lamb chops are golden on both sides, take them from the pan and dry them on some kitchen paper.
Serve the almond lamb chops with the rosemary potatoes and a few drops of balsamic glaze.
Spice up any old burger recipe with some Mexican flavors. These Mexican-Style Lamb Burgers are sure to please and delicious to eat!
Note: If you find the lamb is not binding well when forming into patties, add a tablespoon or two of breadcrumbs.
This recipe makes use of leftover lamb, though I have no doubt it would be good with leftover chicken or pork. It originated from an old cookbook of my grandmother’s from the Junior League of Tampa. The lamb is cooked in a thick gravy with curry powder, a kick of spice, apples, and raisins. It’s a true family favorite.
I used to be a bit overwhelmed by the amount of spices needed to cook a curry, and with a 3 1/2-year-old and a 1-year-old, I’m really time poor. I want easy, everyday dishes, but I certainly don’t want to compromise on taste. This is a great weekday family curry recipe for those with busy lives.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!