How To make Sweet and Sour Lamb Chops
2 T Butter or margarine
2 lb Shoulder lamb chops
Salt and pepper 8 oz Pineapple chunks in unsweet-
Ened juice, undrained 1/4 c Firm packed dark brown sugar
1/4 c White vinegar
1 T Cornstarch
1/2 t Brown bouquet sauce
2 Carrots, peeled and
-thinly sliced 1 lg Green pepper, cut into
-1-inch squares I. Melt butter in a heat-resistant, non-metallic broiler-proof skillet on a conventional surface unit. When butter is hot, sear lamb chops on both sides until lightly browned. Sprinkle with salt and pepper to taste. Or use the "browner" for 4 to 5 minutes per side. 2. While the chops are browning, drain pineapple juice into a small heat-resistant, non-metallic bowl. Reserve pineapple chunks; add brown sugar, vinegar, cornstarch and brown bouquet sauce to pineapple juice. Stir to combine. 3. Heat pineapple juice mixture, uncovered, 2 minutes in Micro- wave Oven or until thickened and clear. 4. Pour thickened sauce over browned lamb chops. 5. Add carrot slices and heat, covered, 5 minutes in Microwave Oven. Add pineapple chunks and heat, covered, 2 1/2 minutes in Microwave Oven. Add green pepper squares and heat, un- covered, in Microwave Oven 2 1/2 minutes, or until lamb and vegetables are tender. Variations: Pork chops, veal chops, boneless chicken pieces or shrimp may be substituted for the lamb chops; however, cooking times will have to be adjusted for pork, chicken, and shrimp. Pork chops will require an extra 2 minutes in Step 5, as pork should always be cooked to well-done. Chicken should be cooked for only 4 minutes in Step 5 and shrimp 3 minutes.
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Aromatic Grilled Lamb Chops with Chargrilled Broccoli & Bulgar Wheat Salad | Gordon Ramsay
Gordon gets a little help from daughter Holly, and together they make a healthy, vibrant and fragrant dish to share with the family.
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Tasty Lamb Chops Recipe at Home
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How to Make Denningvleis (Sweet-and-Sour Braised Lamb with Tamarind) | Hawa at Home | Food Network
This one-pot tamarind braised lamb is sweet and sour in all the right ways ???? (And it's one of those dishes that tastes even better the next day!)
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About the Show: Hawa Hassan shares how to make some of her favorite African dishes from her cookbook, In Bibi's Kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Denningvleis (Sweet-and-Sour Braised Lamb with Tamarind)
Level: Easy
Total: 2 hr
Active: 30 min
Yield: 4 servings
Ingredients
1 tablespoon canola oil
2 pounds bone-in lamb shoulder chops or bone-in lamb stew, cut into 2-inch pieces (it’s best to have your butcher do this so they can cut through the bones)
1 teaspoon kosher salt, plus more as needed
1 large yellow onion, finely diced
2 garlic cloves, minced
2 bay leaves
4 whole cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3 tablespoons tamarind paste
2 tablespoons light brown sugar
2/3 cup water
Rice or greens for serving, optional
Directions
Preheat the oven to 300 degrees F. Warm the oil in a large Dutch oven or other heavy ovenproof pot set over medium heat. Season the lamb generously with salt and cook in the oil, in batches as necessary, until browned on all sides, about 10 minutes per batch. Use a slotted spoon to transfer the browned lamb to a plate and set it aside. Once all the lamb is browned, add the onion and garlic to the empty pot and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the bay leaves, cloves, allspice, nutmeg, tamarind paste, sugar, and water to the pot and stir well to combine. Return the lamb (and whatever juices have collected on the plate) to the pot and stir well to combine. Cover the pot and place it in the oven. Cook until the meat is wonderfully tender, about 1 to 1 1/2 hours. Be sure to uncover the pot and give the mixture a stir halfway through the cooking time. Season the lamb to taste with salt and serve hot.
Adapted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC.
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How to Make Denningvleis | Hawa at Home | Food Network
Perfect Lamb Chops - 5 Do's & Don'ts | Christine Cushing
I show how to perfectly cook lamb chops in a cast iron pan very simply with my 5 Dos & Don'ts. To french or not to french? See why I don't use any oil in cast iron pan and how to know when they are cooked. Served with freshly chopped mint, vincotto or pomegranate molasses and roasted grapes.
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Cooking: Sweet & Sour, Ginger and Garlic Lamb
Ingredients:
Lamb chops
Olive Oil
Salt and Pepper
Parsley
For the Sauce:
Soy Sauce
Ginger
Garlic
Brown Sugar (or Demerara)
Toasted Sesame Seed Oil
White Vinegar (or Rice Vinegar)
For the Potatoes:
New Potatoes
Paprika