If you do not like to spend time in the kitchen, and you need to make dinner for friends, it is worth looking for quick recipes in preparation. Lamb chops are not enough that they impress, they do not require much effort. See the recipe for aromatic lamb chops.
Lamb chops with cubes – a classic recipe
- 3 lamb chops with cubes
- 4 tbsp hot mustard
- a handful of fresh rosemary
- a handful of fresh thyme
- 4 garlic cloves
- salt and pepper
- frying oil
Wash and dry the meat. Prepare a marinade from olive oil, mustard and chopped herbs. Rub the meat with it and set aside, preferably for the whole night. Then heat the oil in a pan, fry the chops on both sides until browned. Then transfer to a roasting pan and bake in the oven at 180 degrees C. A few minutes is enough if you like rare style lamb. 10-15 minutes it is necessary to get cutlets medium and well done.
Lamb chops with balsamic sauce
- 750 g lamb saddle (chops on the bone)
- a tablespoon of olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons of linden honey
- half lemon juice
- fresh rosemary (2 tbsp)
Sweet potato puree:
1 kg of sweet potatoes
2 tbsp fondant
a teaspoon of hot pepper
After removing meat from the fridge, warm to room temperature. The comb will leave it whole, cut into individual pieces only after baking. Cut into two or one cube depending on the size of the meat.
Heat the oven to 150 degrees C. Heat the olive oil in a frying pan (I lived a pan that I could put in the oven). Saddle salt and fry immediately, first put cubes up approx. 4 minutes, then turn over horizontally and fry another 4 minutes from the meat side.
Place the fried saddle in the oven with the pan and bake uncovered for 30 minutes.
Remove the frying pan from the oven, remove them from the pan and leave for about 8 minutes under an aluminum foil cover. Cut before serving for chops.
Serve with balsamic sauce
Sauce: boil balsamic vinegar, honey, lemon juice and rosemary in a saucepan, stirring constantly until the sauce thickens slightly.
Nutritional properties of lamb
Lamb contains as much fat as beef and pork. The fat content, and saturated fatty acids in it, in lamb meat varies greatly depending on the part of the carcase, the age of the animal, and the method of breeding. Like all red meat, the fat portion of lamb carcass should be eaten in moderate amounts. High intake of saturated fatty acids contributes to an increase in cholesterol, which in turn increases the risk of atherosclerosis and coronary artery disease. The highest quality meat of young lambs is characterized by the delicacy of brown-pink meat fibers and white fat. The thinnest part of the carcase is the leg, and the most fat is the shoulder.
Lamb meat contains a large amount of protein and is rich in most B vitamins needed for the proper functioning of the nervous system. It is also a good source of zinc and iron. It contains large amounts of linoleic acid having antioxidant properties.