Lamb Chops Recipes

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Baked Lamb Chops Ready Time: 55 Min "These are very tasty, and make for an easy main meal to prepare.Try serving them with mashed potatoes, peas and pumpkin. "

Cassandra's Yummy Lamb Chops Ready Time: 1 Day 5 Hrs "This dish is absolutely superb! I've always loved lamb and I bought it at the store not knowing what to do with it so I used my imagination. It's moist and tender, full of flavor and served best complimented with sauteed zucchini and rice."

Curry Lamb Chops Ready Time: 30 Min "'My husband and I are retired but busy, so I rely on quick dishes like this,' says Lois Szemko of East Islip, New York."

Grilled Lamb with Brown Sugar Glaze Ready Time: 1 Hr 25 Min "Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour."

Honeyed Pepper Chops Ready Time: 3 Hrs 55 Min "A delicious and easy method to cook mutton chops, spicy yet with the rich flavour of honey. Can be served with fried noodles or fried rice."

Lamb with Sauteed Veggies Ready Time: 20 Min "One of the streamlined suppers Ruth might serve at a family function is savory Lamb with Sauteed Veggies. 'My parents raised sheep for more than 30 years, so I have several lamb recipes,' she shares. 'Not only are these chops tender, but they cook quickly.' While the lamb broils, Ruth sautes red pepper and zucchini to accompany it. 'People always comment on this great combination,' she assures."

Lemon and Thyme Lamb Chops Ready Time: 1 Hr 20 Min "Drag that grill out of storage for spring grilling! Make extra marinade to use on grilled vegetables. Serve with a mint sauce and warmed flatbread."

Southwestern Lamb Chops Ready Time: 30 Min "'This flavorful yet not too spicy sauce for tender lamb is our family's favorite,' informs Margaret Pache of Mesa, Arizona. 'It's tasty with any choice of grilled meat,' she adds."

Tomato Bredie Ready Time: 3 Hrs "This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavours intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice."