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Fresh,
mild, tender Ontario Lamb... a delicious match with VQA wine! |
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Loin ChopCauliflower
and Lamb Chop Curry
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Recipe courtesy of Foodland Ontario |
Preparation
time 15 minutes
Cooking time 60 minutes
Serves 4-6
Ingredients:
8 lean Ontario loin lamb chops (about 1 3/4 lbs/875 g)
1 tbsp (15 ml) all-purpose flour
2 tbsp (25 ml) vegetable oil
4 tsp (20 ml) curry powder
1 tbsp (15 ml) minced gingerroot (or 1 tsp/5 ml dried ginger)
2 cloves garlic, minced
1 can (28 oz/796 ml) tomatoes, un-drained, chopped
3 cups cauliflower florets
1 each sweet green and red peppers, cubed
chopped parsley
Preparation:
1. Trim chops and pat dry. Toss with flour.
2. In large skillet, heat 1 tbsp (15 ml) oil over medium-heat. Cook one half
of chops for 2 minutes per side or until brown. Transfer chops to plate. Repeat
with remaining chops. Discard excess fat from skillet. Wipe out skillet with
paper towel.
3. In skillet, heat remaining oil over medium heat; cook curry powder, ginger
and garlic, stirring constantly for 1 minute or until fragrant. Add tomatoes
and return chops to skillet; simmer, covered over medium-low heat for 45 minutes.
Add cauliflower and sweet pepper; cook, covered for 10 to 15 minutes or until
lamb is tender and vegetables tender-crisp. Season with salt and pepper to
taste. Sprinkle parsley on top. Serve over egg noodles.
Nutritional
Information:
Serving 1
Fat 14.4 g
Calories 310
Grilled Lamb Chops with Cucumber Mint Sauce
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| Lamb chops have never tasted more spring like than they do in this fast and fresh entrée. |
Preparation
Time 10 minutes
Chilling Time 1 Hour
Cooking Time 10 Minutes
Serves 4
Ingredients:
8 loin lamb chops
Cucumber
Mint Sauce:
2-3 Cup (150 ml) Plain Yogurt
1 cup (250 ml) shredded cucumber, squeezed dry and chopped
1 small glove garlic, minced
2 tsp (10 ml) concentrated mint sauce
salt & pepper
Preparation:
In a medium bowl, combine yogurt, cucumber garlic and mint sauce. Season to
taste with salt and pepper. Cover and chill at least 1 hour to bled flavors.
Spread thin coating of the concentrated mint sauce on both sides of lamb chops;
let stand 15 minutes. Grill or broil lamb to desired doneness. Serve with
Cucumber Mint Sauce.
Nutritional
Information:
Serving: 1
Protein: 50 grams
Fat: 15 grams
Carbohydrates: 3 grams
Calories 347
Grilled
Lamb Loin Chops with a Mango Mint and Pine Nut Relish
Submitted
by Executive Chef Todd Clarmo, Auberge du Pommier
Serves four
Ingredients:
Lamb Marinade
8
fresh lamb loin chops
1 head of garlic, peeled and crushed
2 shallots, peeled and sliced
4 oz. of vegetable oil
½ tbsp. crushed black peppercorns
Relish
2
ripe mangos (peeled and diced into ¼ inch pieces)
1 tbsp. minced garlic
3 oz. toasted pine nuts (1½ oz. chopped fine)
1 tbsp. fine diced shallots
20 leaves of mint (lightly chopped)
1½ oz. rice wine vinegar
1 tbsp. honey
salt & pepper to taste
Preparation:
Lay the lamb loin
chops in a shallow dish covered in all the ingredients for the marinade. Let
marinade for at least one day. When ready, clean off the lamb chops and barbecue
till preferred doneness.
For the relish, combine all the ingredients and let sit at room temperature for one hour prior to eating.
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Serves 2
Ingredients:
6 Frenched Lamb Chops or 4 Loin Chops, 1” thick
½ cup sugar
1 cup cranberries
¼ cup orange juice
1 tsp grated orange rind
1 tsp Dijon mustard
pinch of allspice
Preparation:
In a small saucepan over medium heat, combine sugar, cranberries, orange juice,
rind, Dijon mustard and allspice. Cook until mixture boils and cranberries pop
(about 10 to 12 minutes). Set aside.
In a preheated broiler, 4” from heat, broil lamb chops on one side for 6
minutes. Turn chops and broil 4 minutes longer. Spoon one generous teaspoonful
of sauce over each chop. Broil for 1 minute longer. Serve extra sauce on the
side.
Serve with parsley potatoes and vegetables julienne.
Grilled Ontario Lamb Chops with Ratatouille
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Serves 4
Ingredients:
Ratatouille:
1 1/4 cup
zucchini cut in 1" chunks
1 cup eggplant, peeled and cut in 1" cubes
2 Tbsp olive oil
1/2 cup onion, cut in 1" chunks
1/2 cup green pepper, cut in 1" chunks
2 cloves garlic, minced
2 tomatoes, peeled, seeded and cut in 1" chunks
1 bay leaf
2 sprigs fresh parley, finely chopped
1 sprig each thyme & oregano, finely chopped
salt and freshly ground pepper to taste
Lamb Marinade:
1/4 cup olive oil
2 cloves garlic, minced
1 bay leaf
1 sprig each fresh rosemary and thyme
salt and crushed peppercorns to taste
8-12 large Ontario loin lamb chops
Ratatouille:
1.
Sprinkle salt lightly over zucchini and eggplant in a colander. Set aside to
drain. Pat dry.
2. Heat 1 Tbsp olive oil in medium saucepan on medium-high heat. Sauté onion and
pepper just until tender. Remove from pan. Add remaining oil and sauté eggplant
and zucchini until tender-crisp. Return onion mixture with garlic, tomatoes and
herbs to pan. Simmer 10 to 15 minutes or until vegetables are soft but still
holding their shape. season to taste with salt and pepper.
Lamb
Marinade:
3.
Combine olive oil, garlic, hers, salt and pepper
4. Trim excess fat from lamb chops. Add chops to marinade mixing to coat
thoroughly. Let marinade 20 to 30 minutes.
5. Heat Cuisinart Griddler to a medium heat and open to use as a flat grill.
You could also use a barbeque grill. Cook chops about 5 minutes on each side until golden and cooked through. Don't
overcook. Remove from grill. Cover and let stand 5 minutes
6. Serve lamb chops with ratatouille and garnish with mint if desired.
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