Lamb Chops With Mint-Pepper Sauce - NuWave Pro Plus Manual And Cookbok

Lamb Chops with
Mint-Pepper Sauce
Serves: 4
4 (1-inch thick) trimmed shoulder
lamb chops
1 tablespoon dried Italian herbs
Coarse salt and freshly ground black
pepper to taste
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
⅓ cup finely chopped red bell pepper
½ cup chopped fresh mint
Directions:
1. Rub lamb chops with generous
amounts of dried herbs, salt and
pepper on both sides.
2. Place chops on 3-inch rack and
cook at 350°F for 4-5 minutes per
side.
3. While chops cook, whisk together
remaining ingredients in small
bowl.
4. Transfer chops to serving plate and
top with sauce.
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Marinated Lamb Chops
Serves: 4
1 tablespoon olive oil
1 lemon, zested (about ½ teaspoon)
1 lemon, juiced (about 2 tablespoons)
2 tablespoons finely chopped fresh
oregano leaves
2 tablespoons minced garlic
½ teaspoon salt
¼ teaspoon freshly ground black
pepper
8 (4-ounce) lamb loin chops, trimmed
Directions:
1. Mix all ingredients, except lamb
chops, together in small bowl.
2. Place lamb chops in container or
plastic bag and pour marinade over
chops.
3. Turn chops several times until
thoroughly coated and refrigerate
for 1 hour.
4. Place chops on 3-inch rack and
cook at 350°F for 5-6 minutes per
side.
Tip: If you don't have fresh oregano,
use 2 teaspoons dried oregano.
Lamb with Pesto
Serves: 1
1 (6-ounce) sirloin chop
½ cup packed fresh basil leaves
1 tablespoon toasted pine nuts
2 cloves garlic
½ cup olive oil
Salt to taste
Directions:
1. Place basil, nuts and garlic
in blender.
2. Slowly pour in oil until it forms
into thick paste.
3. Add salt and blend until sauce
reaches desired thickness.
4. Place steak on 3-inch rack and
cover with half pesto sauce.
5. Cook at 350°F for 4 minutes.
6. Flip steak and add remaining
sauce.
7. Cook for additional 4 minutes.
Tip: Add more oil if sauce is
too thick.
Lamb & Ham
Serves: 1
6 ounces leg of lamb, cut into
1-inch cubes
2 ounces smoked ham, diced
½ green pepper, cored and chopped
1 clove garlic, minced
2 tablespoons olive oil
Salt & pepper to taste
Directions:
1. Mix everything in oven-safe dish
and place on 3-inch rack.
2. Cook at 350°F for 8-10 minutes.
3. Stir and cook for additional 8-10
minutes.
Lamb Kabob
Serves: 4
2 pounds leg of lamb, trimmed
and cut into 2-inch cubes
1 large green bell pepper, cored
and cut into 8 equal pieces
1 red onion, quartered
8 large white mushrooms
4 Roma tomatoes, cut in half
and seeded
Barbeque sauce
Directions:
1. Divide ingredients into four
servings and slide onto metal or
bamboo skewers, alternating meat
and vegetables.
2. Place kabobs on 3-inch rack and
brush with sauce or seasoning.
3. Cook at 350°F for 10-12 minutes.
4. Flip kabobs and brush other side
with sauce or seasoning.
5. Cook for additional 7-8 minutes.
Curried Lamb
Serves: 1
6 ounces leg of lamb, cut into
1-inch cubes
½ green pepper, thickly sliced
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
2 tablespoons curry paste
1 tablespoon lemon juice
4 tablespoons sour cream
Directions:
1. Mix lamb, pepper, garlic, ginger
and curry paste in oven-safe dish.
2. Place dish on 1-inch rack and cook
at 350°F for 10-12 minutes.
3. Stir and cook for another 8 minutes.
4. Stir in juice and sour cream and
serve.
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