More Recipes Like Lamb Chops with Balsamic Reduction

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Lamb Chops with Prunes

Submitted by: Margaret Pache
Provided by: Taste of Home

SINCE I grow my own oranges, I often experiment by adding them to my favorite foods. I found this sweet fruit to be quite compatible with lamb, a meat I often serve. The wonderful orange juice-based sauce is simple to prepare, and its hint of spices really complements the lamb. -Margaret Pache, Mesa, Arizona

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Lamb Chops in Duck Sauce

Submitted by: Khadija Carryl

Lamb chops taste great when seasoned with a savory rub and baked in a coating of sweet and sour sauce.

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Marinated, Breaded Lamb Chops with Rosemary and Garlic

Submitted by: MSAGGIEAMY

Home Town: Crandall, Texas, USA

Living In: Irving, Texas, USA

Bursting with flavor, these lamb chops are marinated in savory Worcestershire and soy sauces with fresh rosemary, then breaded and baked.

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Herbed Lamb Chops

Submitted by: Deb

Get those lamb chops ready for grilling with a tangy tarragon marinade!

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Grilled Lamb with Brown Sugar Glaze

Submitted by: Deborah Bonzey

A delicately sweet brown sugar rub will make these some of the tastiest chops you'll ever eat!

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Bulgur Pilaf with Lamb

Submitted by: Takako

Bulgur pilaf with lamb and tomatoes, simmered on the stovetop. Serve with plain yogurt.

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Lamb Shanks with Ancho Chile Honey Glaze

Submitted by: Elser Wangoe

A lamb lovers dream! This is one of my favorite lamb recipes. Lamb shanks are slow roasted in a tomato base, then glazed with an ancho honey glaze, and topped with a dollop of yogurt.

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Moroccan Lamb with Shiraz Honey Sauce

Submitted by: Lissa Metz-Gomez

Exotic ras el hanout and a sweet honey sauce highlight this special lamb dish!

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Southwestern Lamb Chops

Submitted by: Margaret Pache
Provided by: Simple & Delicious

'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.

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Cassandra's Yummy Lamb Chops

Submitted by: Cassandra

lamb chops are marinated in olive oil, roasted garlic and red wine, then braised on the stovetop. It's moist and tender, full of flavor and served best complimented with sauteed zucchini and rice.

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