Vary Easter meal tradition with lamb chops

By Times staff writer

© St. Petersburg Times, published April 11, 2001

For Easter dinner this year, why not go for lamb chops instead of a traditional leg of lamb?

Lamb chops are a great alternative for smaller gatherings and are easier to handle than a large piece of meat. Plus, in Florida, where it's almost always barbecue weather, grilled lamb chops take advantage of the lovely springtime weather. Remember, the humid summer looms.

Planning to be busy most of the day hunting eggs or at church? Dust off the Crock-Pot for chops with orange sauce.

Consider making an asparagus tart laden with smooth Jarlsberg Swiss cheese for Easter brunch or as a potluck dish if you're lucky enough to have an invitation to someone else's home. For the tart crust, use a refrigerated pie crust or make your own.

Another showy, but easier, dish is asparagus au gratin, which can be eaten right out of the oven or at room temperature.

Lady fingers, rather than graham crackers, provide the base for White Chocolate and Lime Cheesecake. It's not exactly light fare, with 16 ounces of cream cheese, but diners may forgive you because of the wonderful flavor. Use the last of the Plant City strawberries for garnish.

Crock-Pot Lamb Chops with Orange Sauce

8 lamb rib chops

2 tablespoons vegetable oil

1/2 cup orange juice

2 tablespoons honey

2 teaspoons salt

2 tablespoons cornstarch

1 teaspoon orange peel, grated

In skillet, brown lamb chops in oil; drain well. Thoroughly combine orange juice, honey, salt, cornstarch and grated orange peel. Brush browned lamb chops with orange mixture and place in slow cooker. Cover and cook on Low setting for 6-8 hours.

If a thicker sauce is desired, remove chops before serving and turn on high setting; stir in a mixture of 2 tablespoons cornstarch and 1/4 cup water. Cook, stirring, until the sauce is transparent. Serves 4.

Source: http://www.recipesource.com.

Grilled Lamb Chops Dijon

3 tablespoons minced orange zest

3 tablespoons fresh thyme leaves

2/3 cup Dijon mustard

4 teaspoons packed light brown sugar

12 small loin lamb chops, trimmed of fat

Salt and pepper to taste

In small bowl, mash orange zest and thyme into paste with back of spoon. Stir in mustard and brown sugar. Let stand at room temperature 1 hour. Preheat grill. Lightly brush one side of lamb chops with about 1/4 of the mustard mixture, dividing it evenly.

When fire is hot, lay chops on rack, mustard side down. Cover and grill 2 minutes.

Brush chops with 1/4 of mustard, turn, cover and grill another 2 minutes. Brush and turn chops twice more; grill until mustard mixture is used up, about 10 minutes for rare or until done to your liking. Season with salt and pepper. Makes 4 servings.

Source: Cincinnati Enquirer.

Skillet Lamb Chops

1/4 cup butter

10 mushrooms, sliced

3 green onions, sliced

4 lamb chops

1/2 teaspoon rosemary

1 teaspoon garlic powder

1 teaspoon each salt and pepper

1 cup dry red wine

Melt half of butter in large skillet over medium high heat. Add mushrooms and onions and saute until tender, 5-10 minutes. Transfer to an oven-proof container and keep warm at 200 degrees. Melt remaining butter in same skillet over medium-high heat. Sprinkle chops with rosemary, garlic powder and salt and pepper. Add to skillet and saute until browned on both sides, about 5 minutes. Reduce heat to medium and continue cooking until tender.

Transfer lamb chops to heated platter. Pour wine into skillet and cook over medium-high heat, scraping up any browned bits clinging to bottom of pan, until liquid is reduced by about a third. Spoon mushrooms and onions over chops and top with sauce. Serves 4.

Source: http://www.recipesource.com.

Asparagus Tart

1 pastry for 9-inch pie, homemade or refrigerated crust

1 pound asparagus, cut into 11/2-inch pieces

1 cup Jarlsberg Swiss cheese, shredded

3 tablespoons pimiento strips

2 tablespoons cornstarch

1/2 teaspoon salt

1 pinch black pepper

11/2 cups half-and-half

3 eggs, slightly beaten

1/4 cup Parmesan cheese, grated

Line 11-inch round fluted tart pan with pastry; trim pastry even with top of pan and prick with fork. Bake tart shell in preheated 450-degree oven for 10 minutes or just until lightly browned.

Meanwhile, cook asparagus in boiling salted water just until crisp-tender; drain thoroughly. Remove baked shell from oven and reduce temperature to 375 degree. Sprinkle shell with Jarlsberg cheese; top with well-drained asparagus and pimiento.

In medium bowl, combine cornstarch, salt and black pepper; gradually stir in half-and-half and mix until smooth. Stir in eggs and Parmesan cheese until well-blended; pour mixture into tart shell over asparagus.

Bake 35-50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serves 8.

Source: Meal-Master.

Swiss Asparagus au Gratin

1/2 cup water

11/2 pound asparagus spears, trimmed

2 ounces shredded Swiss cheese

1/4 cup dry bread crumbs

2 tablespoons butter, melted

1/2 teaspoon dry mustard

1/8 teaspoon pepper

Heat oven to 400 degrees. Bring water to boil in 10-inch skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp). Place in a 10- by 6-inch baking dish. Mix remaining ingredients; sprinkle over asparagus. Bake 8-10 minutes or until cheese mixture is lightly browned. Serves 6.

Source: Kraft 1992 Official U.S. Olympic Training Table Cookbook.

Easter White Chocolate and Lime Cheesecake

6-ounce package of lady fingers

2 8-ounce packages of cream cheese

1 cup sugar

6 white chocolate squares

1/4 cup lime juice

1 packet unflavored gelatin

2 teaspoons lime peel, finely grated

1 cup whipping cream, whipped

Strawberries and lime slices for garnish

Melt chocolate. Halve lady fingers lengthwise. Line bottom and sides of an 81/2-inch springform pan with ladyfingers, rounded sides facing out.

Beat cream cheese on lowest speed of electric mixer until smooth. Blend in sugar and chocolate; mix well. Sprinkle gelatin on top of lime juice in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatin is dissolved.

Blend warm gelatin and lime peel into cheese mixture. Fold cheese mixture into whipped cream. Pour into pan. Chill at least 3 hours. Garnish with strawberries and lime slices. Serves 6.

Source: http://www.recipesource.com.

© 2006 • All Rights Reserved • Tampa Bay Times
490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111

Contact the Times | Privacy Policy
Standard of Accuracy | Terms, Conditions & Copyright