Lamb chop recipes?

I like to cook for my family. I want to make them lamb chops. I would like nice recipes because I have never cooked L.C. beforeLamb chop recipes?
Rosemary Marinated Lamb Chops





';These elegant but easy loin lamb chops are marinated then quickly cooked in a skillet. Crushed Rosemary is just the right herb to complement the other savory flavors in this lamb marinade.';





Prep Time:15 Minutes


Cook Time:12 Minutes


Ready In:1 Hour


Servings:8





INGREDIENTS:


2 teaspoons Crushed Rosemary


1 teaspoon Thyme Leaves


1 teaspoon Ground Black Pepper


1 teaspoon Garlic Powder


1/2 teaspoon salt


1 cup finely chopped onion


1/2 cup orange juice


1/4 cup dry white wine


3 tablespoons olive oil, divided


8 loin lamb chops, cut 1 to 1 1/4-inch thick, trimmed





DIRECTIONS:


Mix crushed rosemary, thyme, black pepper, garlic powder and salt in a bowl. Add onion, orange juice, white wine and 2 tablespoons olive oil. Whisk together and reserve 1/2 cup marinade mixture for later use.





Place lamb chops in self-closing plastic bag; add marinade. Turn to coat. Refrigerate 30 to 60 minutes. Remove lamb from marinade and blot dry with a paper towel. (Do not remove onion pieces from chops).





Heat remaining oil in a heavy skillet over medium-high heat.





Place lamb in skillet. Sear one side of lamb approximately 4 minutes or until well browned. Turn chops over and cook 4 minutes longer or until desired doneness. Add reserved marinade and simmer 2 minutes. Remove lamb to a serving plate. Pour reduced marinade over lamb.





Lamb Chops with Balsamic Reduction





';This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.';





Original recipe yield: 4 servings.


Prep Time:10 Minutes


Cook Time:15 Minutes


Ready In:40 Minutes





INGREDIENTS:


3/4 teaspoon dried rosemary


1/4 teaspoon dried basil


1/2 teaspoon dried thyme


salt and pepper to taste


4 lamb chops (3/4 inch thick)


1 tablespoon olive oil


1/4 cup minced shallots


1/3 cup aged balsamic vinegar


3/4 cup chicken broth


1 tablespoon butter





DIRECTIONS:


In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.





Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness.





Remove from the skillet, and keep warm on a serving platter.





Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter.





Pour over the lamb chops, and serve.Lamb chop recipes?
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Dijon Lamb Chops


From Diana Rattray,





Great lamb chops with Dijon mustard and garlic, along with herbs.


INGREDIENTS:


4 to 6 large rib chops


1 lemon, halved


garlic powder


freshly ground pepper


chopped fresh parsley


Dijon mustard


wheat bran or plain bread


non-stick cooking spray


PREPARATION:


Trim excess fat from lamb chops. Rub both sides of chops with lemon halves; sprinkle lightly with garlic powder and pepper.Combine parsley, mustard, and bran; mix well, and press on all sides of chops.











Preheat oven to 500掳. Place chops in a 9 x 13 x 2-inch baking pan sprayed with cooking spray, or use nonstick foil to line pan. Bake lamb chops, uncovered, at 500掳 for 4 minutes. Reduce heat to 350掳, and bake chops an additional 15 minutes or to desired doneness.


Serves 4 to 6.