GRILLED LAMB CHOPS WITH MINT
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
- Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.
Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams
SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY
Steps:
- For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
- Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
- For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.
GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT JELLY
The classic pairing of lamb with bright green mint jelly has largely gone away, but lamb and mint is a delicious combination. Here's a tasty substitute for the store bought jelly using orange marmalade and fresh mint.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 1h25m
Yield 2
Number Of Ingredients 12
Steps:
- Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt) and place in a resealable plastic bag along with the garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
- Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat. Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
- Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
- Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Serve with mint jelly.
Nutrition Facts : Calories 603.6 calories, Carbohydrate 59.6 g, Cholesterol 115.8 mg, Fat 28.5 g, Fiber 1.3 g, Protein 30.5 g, SaturatedFat 10.3 g, Sodium 322.1 mg, Sugar 50.2 g
GRILLED LAMB CHOPS WITH MINT CHUTNEY
From The Best Recipes in the World by Mark Bittman. "You can make this easy mint chutney quite hot, and it still seems balanced, especially when served with a rich, flavorful meat like lamb. Heat comes in a wide variety of flavors, and what works best here is a bit of roasted fresh hananero (also called Scotch bonnet), the hottest chile you can find. But minced raw jalapeno or hot red pepper flakes are also good. No matter what you use, add a little at a time (I'd start with a quarter teaspoon if you're using habanero) and taste repeatedly, bearing in mind that the heat of chiles can "bloom" after a few minutes. Serve this with a neutral dish like plain rice, and perhaps a cooling salad."
Provided by AB_Fan
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. To make the chutney, combine lime juice, garlic, ginger, chile, yoghurt, and sugar in a food processor and puree. Stir in the mint leaves by hand, then add salt and pepper.
- Grill the chops for 3-4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness.
- Serve the lamb chops hot with the cool chutney.
Nutrition Facts : Calories 653.4, Fat 52.7, SaturatedFat 23.7, Cholesterol 148.6, Sodium 139.1, Carbohydrate 9.8, Fiber 1.1, Sugar 6.3, Protein 33.7
GRILLED LAMB CHOPS WITH MINT CHUTNEY
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in mint by hand. Add salt and pepper to taste. Set aside.
- When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.
Nutrition Facts : @context http, Calories 939, UnsaturatedFat 39 grams, Carbohydrate 16 grams, Fat 81 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 36 grams, Sodium 903 milligrams, Sugar 7 grams
GRILLED LAMB CHOPS WITH YOGURT AND MINT
Provided by Moira Hodgson
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim excess fat from the chops. In a small bowl, mix together the mustard, soy sauce, olive oil, yogurt garlic and mint leaves. Spread the mixture over the lamb on both sides and marinate for 2 to 3 hours.
- Season the chops with salt and pepper. Grill four to five minutes on each side for medium rare. Serve the lamb liberally garnished with mint leaves.
Nutrition Facts : @context http, Calories 995, UnsaturatedFat 50 grams, Carbohydrate 3 grams, Fat 93 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 37 grams, Sodium 659 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED LAMB CHOPS WITH FRESH MINT
Designer Elie Tahari's lamb recipe is from the "American Fashion Cookbook," a collection from the Council of Fashion Designers of America.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together mint, sugar, and vinegar with 1 cup water until well combined. Set mint sauce aside until sugar dissolves, about 30 minutes.
- Brush lamb with olive oil. Preheat a large skillet over high heat. Season lamb with salt and pepper and place in skillet; cook, turning once, until browned on both sides, about 2 minutes per side.
- Transfer to a large serving platter; drizzle with mint sauce. Garnish with mint sprigs and serve immediately.
GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT SAUCE
I found this recipe while web surfing. It is truly outstanding and so easy to make. Serve with roasted potatoes or rice.
Provided by PaulaG
Categories Lamb/Sheep
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
- While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
- Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
- About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
- Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.
GRILLED LAMB CHOPS WITH FRESH MANGO CHUTNEY
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal Father's Day Backyard BBQ Dinner Mango Lamb Chop Summer Grill Grill/Barbecue Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Whisk plain yogurt, 2 tablespoons chopped mint, and garam masala in medium bowl to blend. Add lamb chops and turn to coat with yogurt mixture. Let stand at room temperature 15 minutes.
- Meanwhile, combine mango cubes, ginger preserves, lime juice, serrano chiles, and remaining 2 tablespoons mint in small bowl. Season mango chutney to taste with salt and pepper.
- Remove lamb chops from yogurt mixture; sprinkle generously with salt and pepper. Grill lamb to desired doneness about 5 minutes per side for medium-rare. Place 2 lamb chops on each of 4 plates; serve with mango chutney.
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