GRILLED LAMB CHOPS WITH FRESH HERBS
Enjoy fresh herbs with these grilled lamb chops. I used what was in my garden: mint, rosemary, parsley, and chives. You may use whatever combination you like! Lamb is very delicate and will stay tender and tasty at medium-rare. Lamb chops grill very quickly, so watch them closely.
Provided by Bibi
Categories Meat and Poultry Recipes Lamb Chops
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
- Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
- Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
- Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 0.4 g, Cholesterol 168.3 mg, Fat 38.9 g, Fiber 0.1 g, Protein 42.4 g, SaturatedFat 16.5 g, Sodium 359.3 mg
GRILLED LAMB CHOPS
For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
- Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS
Provided by Bobby Flay
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
- Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
- Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
- Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.
GRILLED LAMB CHOPS WITH LEMON AND OLIVE RELISH
These simple grilled lamb chops are served with a relish made with grilled lemons, olives and fresh herbs.
Provided by threeovens
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the grill for direct and indirect cooking.
- Brush the onions with oil and season with salt and pepper.
- Place the onions and lemons on the outside edges of the grill so they don't scorch.
- Grill the lemons, turning once, about 1 minute; the onions 6 to 8.
- Allow the lemons and onions to cool, then chop together until they form a paste; transfer to a bowl.
- To the bowl add: olives, parsley, oregano, garlic, and 6 tablespoons olive oil; season with pepper and stir.
- Rub the lamb chops with oil and season generously with salt and pepper.
- Grill chops 5 minutes, turning once, then turn on fatty side for 1 minute and bone side for 1 minute; let rest 2 minutes then serve with relish.
Nutrition Facts : Calories 997.7, Fat 87.7, SaturatedFat 33.5, Cholesterol 195.8, Sodium 446.4, Carbohydrate 8.7, Fiber 3.4, Sugar 0.9, Protein 44.4
GRILLED LEMONGRASS LAMB CHOPS WITH HERBS
Categories Herb Lamb Marinate Backyard BBQ Meat Lamb Chop Summer Grill/Barbecue Lemongrass Gourmet
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.
- Thinly slice bottom 6 inches of lemongrass, discarding remainder. Purée lemongrass, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally, until as smooth as possible, about 2 minutes. (Paste will not be completely smooth.)
- Heat 3 tablespoons oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add lemongrass paste, then reduce heat to moderately low and cook, stirring constantly, until paste begins to stick to bottom of skillet and is very thick, 8 to 12 minutes. Transfer paste to a bowl and cool to room temperature, about 10 minutes.
- Pat lamb chops dry and rub lemongrass paste all over them, then arrange in 1 layer in a 13- by 9-inch dish. Marinate, covered and chilled, at least 12 and up to 24 hours.
- Prepare grill for cooking over direct heat with medium-hot charcoal.
- Grill lamb on a lightly oiled grill rack, covered only if using a gas grill, loosening lamb from grill with a metal spatula, turning over occasionally, and moving around on grill when flare-ups occur, 9 to 11 minutes total for medium-rare. (Some of lemongrass paste will fall off.) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes. Discard wooden picks.
- Whisk together lime zest and juice, remaining 1/4 cup oil, and salt and pepper to taste. Spoon over chops and sprinkle with herbs.
ZESTY HERBED LAMB CHOPS
I often serve this sauce with seared scallops or grilled salmon or halibut. It's really good either way. I also modify the recipe when there are fresh herbs in season. I've made a version with basil instead of mint, and I sometimes swap thyme for oregano for a more subtle flavor. -Cora Anderson, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a food processor, combine the first 9 ingredients; cover and pulse until blended. Set aside half of the sauce. Brush remaining sauce over chops; sprinkle with salt and pepper., In a large skillet coated with cooking spray, cook chops in oil over medium heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved mint sauce.
Nutrition Facts : Calories 236 calories, Fat 14g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein.
GRILLED LAMB SHOULDER CHOPS WITH HERB AIOLI
A simple, chilled herb sauce cuts through the richness of grilled lamb chops for a summery, yet satisfying, entree. Shoulder chops, an inexpensive cut that's rich in flavor, are available at most major supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Using an immersion blender or a food processor, combine egg, garlic, and herbs. With the machine running, pour in oils in a slow, steady stream, blending until thickened. Season with salt and pepper. Transfer to a dish, press plastic wrap on surface, and refrigerate while lamb is cooking.
- Preheat grill to medium-high. Season lamb with salt and pepper, and grill to desired doneness, about 5 minutes per side for medium-rare. Serve with aioli and lemon wedges.
HERB GRILLED RIB LAMB CHOPS
After a quick marinade, these chops are grilled quickly to sear in the juices for a medium-rare presentation. From AustralianLamb.com and EatingWell.com and posted for ZWT5.
Provided by kitty.rock
Categories Lamb/Sheep
Time 34m
Yield 6 chops, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the lamb chops in a shallow dish.
- Pour the wine over the chops and let marinate at room temperature for 30 minutes, turning once.
- In the work bowl of a food processor, combine the parsley, rosemary, thyme, garlic, mustard and olive oil and process until smooth. Reserve.
- Prepare a gas or charcoal grill - the gas grill should be set to high.
- Remove the chops from the wine and spread each side with the herb mixture.
- Sprinkle with coarse salt and freshly ground pepper and when the gas grill is hot, or when the coals of the charcoal grill are red hot, place the chops on the gas grill or directly above the coals of the charcoal grill and cook for about 2 minutes on each side for medium rare.
- Serve at once.
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