Grilled Lamb Rib Chops Recipes

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.

Steps:

• Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
• Preheat an outdoor grill for medium-high heat.
• Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

Steps:

• Prepare lamb chops by removing excess fat from rib bone. Prepare glaze by mixing allspice, cinnamon, star anise, black peppercorns, fennel seeds, minced garlic, olive oil, soy sauce, honey, and the habenero in a bowl. Reserve 1/4 of this mixture for finishing glaze on cooked meat. Marinate chops overnight, refrigerated. Season marinated chops with salt and pepper and cook on hot grill about 3 minutes on each side or until medium rare. Brush with reserved glaze. Serve with Sweet and Sour Onion Compote.
• Place ingredients in saucepan and bring to a boil, reduce heat to low and allow to cook for about 1 hour or until liquid evaporates.

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.