GRILLED LAMB STEAKS WITH ROSEMARY & THYME
Make and share this Grilled Lamb Steaks With Rosemary & Thyme recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 16m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
- Rub both sides of the chops with the pepper, rosemary and thyme.
- Clean the grill with a wire brush, then lightly oil it.
- When the coals are medium-hot, put the chops directly over the coals and cook 2 to 3 minutes per side.
- Remove to a platter and sprinkle with the salt.
- Serve immediately, spooning a little of the collected juices over each chop.
CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE
Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 5
Number Of Ingredients 14
Steps:
- Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
- Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
- Brush the sauce over the chops and serve.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g
CHEF JOHN'S ROASTED LEG OF LAMB
I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Leg
Time 10h20m
Yield 8
Number Of Ingredients 13
Steps:
- Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
- Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
- Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
- Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
- Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
- Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 5.8 g, Cholesterol 115.3 mg, Fat 20.6 g, Fiber 0.4 g, Protein 31.9 g, SaturatedFat 8.6 g, Sodium 823.5 mg, Sugar 4.7 g
CHEF JOHN'S GRILLED LAMB STEAKS
Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 8h40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
- Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
- Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 11.8 g, Cholesterol 93.3 mg, Fat 33.5 g, Fiber 0.3 g, Protein 29.2 g, SaturatedFat 8.7 g, Sodium 80.3 mg, Sugar 9.3 g
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