Does anyone have a good recipe for beef or lamb chops? I prefer something tangy, maybe a mediterranean recipe?

Question

Please tell me a good temperature to bake them at. For how long, and covered or not covered...I dont want to overbake or have them dry out.
Thanks!

Answer 1

here it is..

Hope you like

Estofadong Carne ( Tangy Braised Beef)

1-1/2 lbs stewing beef, cubed
1/2 cup flour
1-1/2 tsp salt
1/8 tsp. pepper
1/4 cup cooking oil
2 cloves garlic, minced
1 medium onion, chopped
1 medium tomato, chopped
1/4 lb green beans
1 medium carrot, cut into 1" lenghts
1/4 cup vinegar
1 bay leaf

1. Season beef with salt and pepper. Let stand 10 to 15 minutes. Dredge with flour and brown in hot oil.

2. Our off all but 2 tbsp. of oil in pan, push beef to one side and saute garlic, onions and tomatoes until mixture is mushy. Add vinegar, bay leaf and enough water to ceover beef. Bring to a boil, lower heat and simmer for 1-1/2 to 2 hour oe until beef in tender. Taste for seasoning.

3. Bring back to boiling, add green beans and carrots, cook until vegetables are done ( about 10 minutes )

Preparation and cooking time: about 2 hours
Serve 4 to 6

Answer 2

here are two Maltese recipes from the Mediterranean island of Malta :)

hope this helps :)

BEEF

Roast Rolled Fillet of Beef
Ingredients
1..5kg centre-cut fillet of beef
fresh ground black pepper
3 lbs olive oil
bay leaves
1 glass dry red wine

Filling
350g mushrooms
250g blue cheese
fresh while bread crumbs
thyme
1 lbs butter
½ glass white wine

Method
Prepare mushrooms hy washing carefully and chopping very finely (best done in food processor), and then squeezing out any extra moisture by wrapping in a clean cloth and pressing them. Melt the butter in a skillet and add the mushrooms. Season and cook, stirring occasionally for 5 minutes. Add the thyme and white wine and reduce for another 5 minutes on high heat.
Finally thicken with sufficient bread crumbs to make a fairly thick mixture, and allow to cool. Ask the butcher to open the fillet so that you end with a square piece of meat (the same method used to open pork fillets). Season the meat with the fresh pepper and salt, spread the mushrooms and dot with blue cheese, and then roll up the fillet like a Swiss roll.
Tie meat up with twine and place in a shallow roasting pan. Pour the olive oil and the red wine over it and season lightly, adding the bay leaves last of all. Roast uncovered in a very hot oven gas mark 9 (240C, 4750F) for 10minutes, then baste and lower the temperature to mark 4 (1 80"Cc, 350"F) and cook for a further 15 to 25 minutes till done your liking.
Remove from the oven and allow to rest for a few minutes before serving. Best served with lightly - steamed vegetables or the freshest green salad possible

LAMB CHOPS (Makes 24 servings)

Ingredients:

48 Lamb loin chops, cut 3/4-inch thick
3 onions, thinly sliced
3 tablespoons olive oil
1-1/2 cups California black olives, chopped
1-1/2 cups Mediterranean black olives, chopped
3 cups bread crumbs, fresh
4 cloves garlic, minced
6 tablespoons fresh thyme
3/4 pound gruyere cheese, grated
1 cup lamb stock or veal stock
2 eggs beaten
salt to taste
pepper to taste

Preparation:

Trim fat from chops, leaving small edge. Insert point of knife horizontally into large side of chop and slide down to the bone, forming a pocket. Heat oil and sauté onions until golden. Mix onions thoroughly with remaining ingredients. Stuff each chop with 2 tablespoons of filling. Grill lamb chops about 8 minutes on a side or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Serve with red wine and thyme sauce or béarnaise sauce.

enjoy!!

Answer 3

JOLLY JUMBUCKS

8 Chops
2 Onions
Salt & Pepper
1/3 Pannikin (cup) Tomato Sauce
2 Desert spoons of Worcestershire Sauce
A few shakes of garlic granuals
A good (desert) spoon of flour
small (tea) spoon of sugar

How to do it.
Cut off the fat from the chops & cook in a hot fryingpan until nearly done.
Mix all other ingredients with a little water and pour over the chops.
Cook until the mixture thickens.

Serve with spuds & beans

Answer 4

Orange Lamb Chops

1/2 cup orange juice
1 tablespoon finely grated orange peel
1/2 teaspoon crushed dried thyme
1/8 teaspoon ground black pepper
2 lamb chops (8 to 12-ounces each)
1 tablespoon butter or margarine
1 cup sliced mushrooms
1/2 cup dry white wine
Combine orange juice, orange peel, thyme and pepper in a small mixing bowl; mix well and reserve.
Place lamb chops in a 13 x 9 x 2-inch baking dish; spoon orange juice mixture over chops. Cover with plastic wrap; refrigerate for 3 hours.
Heat a large skillet on medium-high heat. Remove chops from marinating liquid; reserve liquid. Brown chops on both sides in hot skillet, about 5 minutes per side. Remove chops from skillet; set aside and keep warm.
Melt butter in skillet over medium heat. Sauté mushrooms until tender, 5 to 7 minutes. Stir in reserved marinade and white wine. Return chops to skillet; cover, reduce heat; simmer for 10 minutes. Uncover and simmer for 10 minutes more or until sauce is thickened

Answer 5

Herbed Lamb Chops

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

INGREDIENTS
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup white wine
2 tablespoons lemon juice
2 cloves garlic, peeled and minced
1/4 cup minced onion
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1 teaspoon black pepper
4 lamb chops
DIRECTIONS
In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C). Discard remaining marinade.

Southwestern Lamb Chops

INGREDIENTS
1 cup orange juice
2 jalapeno peppers, seeded and finely chopped*
1 teaspoon ground cumin
1/2 teaspoon salt
Dash pepper
3/4 cup halved, sliced sweet onion
4 teaspoons cornstarch
1/4 cup cold water
1 cup fresh orange sections
2 tablespoons minced fresh cilantro
8 lamb loin chops (1-inch thick)
DIRECTIONS
In a saucepan, combine orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion.
Combine cornstarch and water until smooth; add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm.
Grill the lamb chops, covered, over medium-hot heat for 12-14 minutes, turning once, or until a meat thermometer reads 140 degrees F rare; 160 degrees F, medium-well; or 170 degrees F, well done. Serve with orange sauce.


Herbed Marinated Lamb Chops

INGREDIENTS
1/4 cup dry red wine
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons minced fresh mint
1 teaspoon minced fresh basil
1/2 teaspoon pepper
1 garlic clove, minced
4 (1 inch thick) bone in lamb loin chops
DIRECTIONS
In a large resealable plastic bag, combine the wine, soy sauce, mint, basil, pepper and garlic; add the lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a meat thermometer should read 160 degrees F; well-done, 170 degrees F).

Answer 6

marinate lamb chops in zesty itailian dressing. Over night if you can. Beef can be marinated in olive oil and balsamic vinegar with minced garlic and salt and pepper.