Lamb Chops Sensory Explosion Recipes

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MARINATED LAMB CHOPS

Provided by Valerie Bertinelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10



Marinated Lamb Chops image

Steps:

  • Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
  • Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
  • Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
  • Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
  • Serve the chops with the reserved marinade.

1 cup olive oil, plus more for brushing
1/2 cup aged balsamic vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 teaspoon ground cumin
4 cloves garlic, finely chopped
1/2 cup chopped fresh mint
16 small lamb chops (about 3 1/2 pounds), Frenched
Kosher salt and freshly ground black pepper
2 tablespoons lemon zest plus 2 tablespoons juice

SHEILA'S PEPPERED LAMB CHOPS

This is hands down the best recipe that anyone ever gave me! It comes from my friend Eleanor. Cooking time reflects app. marinating time. Enjoy!

Provided by mabers

Categories     Lamb/Sheep

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 8



Sheila's Peppered Lamb Chops image

Steps:

  • Combine all ingredients and marinate at least 1/2 hour.
  • Broil or grill to desired doneness.

4 lamb loin chops
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 teaspoons crushed peppercorns
1 teaspoon Dijon mustard
1/4 teaspoon thyme
1 clove garlic, minced

"LAMB CHOPS SENSORY EXPLOSION"

Sensory delight. This is an aromatic main dish meal that will have your family and or guests wondering WHAT IS THAT? as they impatiently wait for dinner to be served. Made for RSC 14 Contest entry.Maind dish category Prep time includes at least 15 min marinade time

Provided by Chef1MOM-Connie

Categories     Lamb/Sheep

Time 56m

Yield 4 serving(s)

Number Of Ingredients 10



Steps:

  • In medium size bowl whisk together 1 Tbsp olive oil, rosemary, oregano, pepper, salt.
  • Rinse and pat dry lamb chops, place in bowl, turning to coat with seasoning mix. Let marinate at least 15 min and up until 6 hrs in fridge.
  • Place chops in a casserole dish and bake in oven for 30 min at 350 degrees. (if glass dish at 325 degrees) You may need to check and add a small bit of water to pan so chops do not stick or burn on bottom.
  • Check to see if all pink is cleared, place sliced tomatoe and sliced mozzerella on top of chop in order stated, use additional pepper to taste and bake for 5 more minutes.
  • Remove from oven and let sit for 5 minutes so juices can set and meld into meat.
  • Serve with a crusty loaf of bread and your favorite sides.
  • You may also choose to add red pepper flakes for heat (like DH liked) I used 1/2 tsp on 2 chops, sprinkled after in oven.
  • Note:.
  • thickness of chop will effect cooking time as well so if thin check after 20 minutes.
  • ovens vary so please check to be sure at the 30 min time frame.

Nutrition Facts : Calories 558.7, Fat 45, SaturatedFat 19.6, Cholesterol 115.1, Sodium 702.3, Carbohydrate 8.8, Fiber 2, Sugar 1.9, Protein 29.2

4 lamb chops, approx 2 lbs
2 tablespoons olive oil, divided
1 teaspoon fresh rosemary, chopped (1/2 tsp dried)
2 teaspoons fresh oregano, chopped (1 tsp dried)
1/2 teaspoon dill
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup rye flour
1/2 lb fresh mozzarella cheese
1 large tomatoes, sliced into 4 slices (not quartered)

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