Prep 45 mins
Cook 25 mins
Lamb chops pan fried or on a grill is one of my favorites. However, so is serving boneless lamb chops with herbs, a creamy rosemary sauce, topped with pimento peppers and then surrounded with dilled waxed beans. If you like lamb and want to try something uniquely different, then this dish you might want to consider trying. In fact “Go For It,” you will enjoy this delicious dish!
- 680.38 g shoulder lamb chops (or similar lamb chops)
- 14.79 ml sesame oil
- 14.79 ml oil (or more)
- 3 fresh rosemary sprigs (2 tablespoons needles plus 1 whole sprig)
- 4.92 ml salt, to taste
- 14.79 ml grated garlic
- 14.79 ml grated ginger
- 2.46 ml soy sauce (substitute Worcestershire sauce)
- 411.06 g waxed beans (substitute fresh waxed beans)
- 59.16 ml fresh dill (wash to remove sand)
- 14.79 ml butter (substitute margarine)
- 59.14 ml stock (chicken, vegetable)
- 14.79 ml harveys bristol cream
- 59.16 ml creme fraiche
- 7.39 ml flour (substitute cornstarch & water or stock mixture)
- 29.58 ml chopped pimiento (from a jar)
- Debone the lamb chops by removing excess fat & bone and cut up the meat into bite size pieces, Then take a meat hammer and pound to tenderize and flatten each piece, Place the pieces of lamb in a big bowl and add 1 tablespoon sesame oil, rosemary needles, a pinch of salt, garlic, ginger, turn to mix ingredients, set aside.
- Drain a can of waxed beans, put in a bowl then add fresh chopped dill, salt to taste, set aside.
- (Or if using fresh waxed beans, remove stems and cut into small pieces, then boil in a little salted water until al dente, drain and set aside).
- Cooking Instructions.
- In a large skillet pan add the bowl of lamb meat and stir-fry, turning as you go (add a little peanut/ olive/vegetable oil as needed).
- After about 2 minutes, add the soy sauce and continue to stir-fry 3 or more minutes longer, try to cook the meat a little longer in order to get the pieces a little on the crispy side (however, soft is also good).
- Remove meat from the stove top and set aside.
- WAXED BEANS-.
- In a pot add the waxed beans and ½ tablespoons butter, stir to heat quickly (don’t overcook) and then drain.
- Place the waxed beans on a big serving platter (or big plate) and in a circle around the inside rim of the platter.
- Next place the meat in the center of the serving platter.
- ROSEMARY SAUCE-.
- In a non-stick pan add the stock, 1 tablespoons Harveys Bristol Cream, 1 rosemary sprig, bring to a boil and cook for 1 minute, next remove the rosemary spring and discard.
- Add the crème fraiche, ½ tablespoons butter and cook under low heat, when reduced a little add.
- ½ tablespoon flour and whisk to a nice thick consistence and no lumps.
- Pour the Rosemary Sauce over the lamb meat.
- FINISH THE DISH-.
- Finish by topping off with chopped pimento peppers.
- Serve and Enjoy!
- Instead of de-boning the lamb chops, they can be cooked in a frying pan or on a charcoal grill as you like.
- Mint leaves can also be added to taste.
- This dish was created especially for the Ready Set Cook #14 contest… and a fusion dish from various cuisines; Ireland, Australia/New Zealand, Middle East….
I used a rack of lamb roast ribs. Marinated them in the ingredients including the soy then grilled till medium rare. Used 1 pound fresh french beans that I sliced topped with salt and butter and microwaved for 3 minutes. The sauce was very rich complementing the lamb perfectly. Thank you for a beautiful meal.