LAMB CHOPS WITH LEMON
Provided by Michael Symon
Categories Lamb Easter Fourth of July Low Cal Backyard BBQ Dinner Lemon Lamb Chop Grill Grill/Barbecue Healthy Party Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
- Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
- Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.
BROILED LAMB CHOPS WITH BALSAMIC REDUCTION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
LAMB CHOPS WITH LEMON-BASIL SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
- Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
- Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.
BROILED LAMB CHOPS WITH LEMON CAPER SAUCE
Steps:
- Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them.
SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE
The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don't like anchovies, then tell them when only the lamb bones remain.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
- Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
- Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
- Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.
Nutrition Facts : @context http, Calories 995, UnsaturatedFat 52 grams, Carbohydrate 7 grams, Fat 93 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 777 milligrams, Sugar 0 grams
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