Broiled Lamb Chops Our Ancestors Ate A Lot Of Lamb This Is A Quick But Tasty Entrée Recipes

Steps:

• Combine all ingredients, except the lamb, in a small bowl.
• On rack in broiler pan, arrange the chops.
• Brush chops with the mixture and broil 4" from the heat for 10 minutes, or until desired doneness; turning once and brushing with the parsley mixture occasionally.

Steps:

• Preheat the broiler. Drizzle the chops on both sides with lemon juice and vinegar. In a small bowl, mix together the Italian seasoning, garlic salt, and pepper. Sprinkle the mixture onto both sides of each chop to coat. Place the chops in a broiler pan and broil for about 4 minutes a side for medium doneness.

Steps:

• Preheat broiler. Arrange chops on broiler pan.
• In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic.
• Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and drizzle with balsamic rosemary reduction.

Steps:

• Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source.
• Sprinkle chops with salt and pepper.
• Cut clove of garlic and rub over meat if desired.
• If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack.
• Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.
• Single chops require only 2 or 3 minutes per side at most.
• For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops.
• Serve with lemon wedges, sauce or jelly.

Steps:

• Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
• Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
• Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.

Steps:

• Preheat the broiler to high.
• Roll the ''tail'' of each lamb chop into a compact circle. Secure the tails to the chops with toothpicks or other skewers.
• Sprinkle the chops on both sides with salt and pepper. Put the chops on a rack and place them under the broiler, the tops of the chops about four inches from the source of heat. Let cook seven to eight minutes or until well browned. If desired, leave the broiler door slightly ajar. Turn the chops and continue cooking on the second side four to five minutes. Brush the top of each with a little melted butter.
• Sprinkle the top of each chop with three tablespoons of cheese. Sprinkle each with one-quarter teaspoon of rosemary. Dribble the remaining butter evenly over the chops. Return the chops to the broiler, and let cook until cheese is piping hot and slightly melted, five minutes or less. Sprinkle with parsley and serve.

Steps:

• Preheat broiler to high.
• Season chops with salt and pepper. Broil chops for 3 1/2 minutes on each side, 7 minutes total, turning once. Transfer chops to a platter.
• Whisk together remaining ingredients and pour over cooked chops.