GRILLED LAMB CHOPS WITH OLIVE TAPENADE
Provided by Guy Fieri
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
- For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper.
- For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest.
- To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.
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.
BROILED LAMB CHOPS WITH A MINT-ORANGE LIQUEUR SAUCE AND WHITE ASPARAGUS
Provided by Vic "Vegas" Moea
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the sauce: In saute pan add the orange liqueur. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the stove top over medium-high heat and gently swirl to reduce the flames. Add the mint and beef stock and reduce by half. Finish the sauce with the butter and season with salt and pepper. Hold warm. For the lamb: Preheat the oven to broil.
- Sprinkle the lamb with salt, pepper and rosemary. Broil the lamb 2 minutes per side for medium-rare. Remove and let rest 5 minutes under foil .
- While the lamb is resting, start the asparagus: Heat a saute pan over medium-high heat. Add the butter, olive oil and asparagus and saute until the asparagus is al dente, about 7 minutes. Season with salt and pepper.
- To serve, place 2 to 3 lamb chops per plate, drizzle with the sauce and garnish with the asparagus.
ORANGE BLOSSOM LAMB
Orange Blossom Lamb is a special main dish that's easily assembled. After browning, the chops simmer in a flavorful sauce. "Lamb tastes so good cooked this way, and it's really no fuss," Felicia says. "This recipe also works well with pork chops."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown lamb chops in butter over medium heat. Add remaining ingredients; mix well. Reduce heat; cover and simmer for 20-25 minutes or until the meat is tender, turning once. To serve, spoon sauce over the lamb.
Nutrition Facts : Calories 442 calories, Fat 20g fat (9g saturated fat), Cholesterol 151mg cholesterol, Sodium 847mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 45g protein.
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
ORANGE LAMB CHOPS
Make and share this Orange Lamb Chops recipe from Food.com.
Provided by Dee514
Categories Oranges
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a small pan, sauté sliced mushrooms in 1 teaspoon of butter, until mushroom juices evaporate; then set aside (if using canned mushrooms, omit this step).
- Trim excess fat from chops.
- Combine orange peel, juice and thyme; spoon mixture over chops.
- Let chops marinate for 1 hour at room temperature (or about 3 hours in refrigerator), turn chops once or twice.
- Remove chops from marinade, and reserve.
- Brown chops on both sides in hot shortening; season with salt and pepper.
- Add reserved orange mixture and mushrooms.
- Cover pan and simmer for 40 minutes.
- Uncover pan and simmer about 5 minutes longer.
Nutrition Facts : Calories 46.3, Fat 4.2, SaturatedFat 1.4, Cholesterol 2.5, Sodium 7.4, Carbohydrate 2.1, Fiber 0.2, Sugar 1.4, Protein 0.4
GRILLED BABY LAMB CHOPS WITH BLOOD ORANGE SAUCE, TOASTED PINENUTS AND CORIANDER POTATOES
Steps:
- Place all ingredients in a medium saucepan and cook until reduced to a sauce consistency. Strain and whisk in cold butter. Season with salt and pepper to taste.
- Parboil potatoes, cool and quarter. Heat oil in a large saute pan over medium heat. Add potatoes and saute until lightly golden. Add garlic and spices and cook for 3-4 minutes. Season with salt and pepper to taste. Add cilantro.
- Heat a large grill pan. Brush lamb chops with olive oil and season with salt and pepper to taste. Grill on each side for 2-3 minutes. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes.
LAMB CHOPS WITH SUN-DRIED TOMATO BUTTER
Provided by Ruth Cousineau
Categories Food Processor Tomato Broil Quick & Easy Dinner Lamb Chop Walnut Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
- Preheat broiler. Lightly oil rack of a broiler pan.
- Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.
LAMB POT ROAST WITH ORANGES AND OLIVES
This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .
Provided by Taylor Boetticher
Categories Lamb Olive Roast Christmas Hanukkah Passover Sukkot Dinner Buffet Orange Christmas Eve Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2" before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.
- Preheat oven to 400°F. Open lamb and arrange garlic on bottom half, leaving a 1" border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1" intervals with kitchen twine.
- Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30-40 minutes. Remove lamb from oven.
- Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2-3 hours. Season with salt and pepper, if needed.
- Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.
- DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill.
GRILLED BABY LAMB CHOPS WITH BLOOD ORANGE SAUCE
I have a blood orange tree in my front yard, and it is about that time again for us to bring in our "crop"... so I pulled out this favorite recipe of ours. This is from Bobby Flay -- and is delicious served with his Coriander Potatoes which I am also posting here!
Provided by Pianolady
Categories Lamb/Sheep
Time 51m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
- Strain, and whisk in cold butter.
- Season with salt and pepper to taste.
- Lamb Chops: Heat a large grill pan.
- Brush lamb chops with olive oil and season with salt and pepper.
- Grill on each side for 2 to 3 minutes.
- Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
- Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
- Enjoy!
Nutrition Facts : Calories 1278.1, Fat 95.5, SaturatedFat 38.8, Cholesterol 228, Sodium 314.4, Carbohydrate 39, Fiber 1.8, Sugar 30.6, Protein 51.4
LAMB CHOPS WITH ORANGE BUTTER
This recipe comes from Pillsbury Easy Meals for 2 booklet. The prep time is minimal and they are cooked in 8 to 12 minutes on a contact grill. I used a reduced sugar marmalade. The recipe calls for dried marjoram leaves, which I did not have. I used the Herbes de Provence. You choose which you want to use. I served this with Rita L's French Green Beans with Garlic and Sliced Almonds (recipe 107639) and Marie's Brown and Serve Rolls (ABM) (recipe 111746). An elegant dinner for 2 can be had in less than 30 minutes.
Provided by PaulaG
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the closed contact grill for 5 minutes.
- In a small bowl, mix the butter, marmalade and either marjoram or Herbes de Provence; set aside.
- In another small dish, combine the seasoned salt, paprika and pepper blend; set aside.
- Rinse the chops and pat dry, sprinkle spice mixture lightly over both sides of chops and rub gently.
- When grill is heated, place chops on grill, close lid and cook for 4 to 6 minutes, turn and continue cooking an additional 4 to 6 minutes or until desired doness.
- Remove chops and place on serving plates, top with butter mixture and serve.
Nutrition Facts : Calories 127.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 87.5, Carbohydrate 6.8, Fiber 0.2, Sugar 6, Protein 0.2
GRILLED LAMB CHOPS WITH ASIAN BUTTER SAUCE
This is a great way to fix a rack of lamb. Most of the work can be done the day before because it needs to marinate overnight. We love the butter sauce on this. This was from the Bon Appetite RSVP section from the Poppie's Bistro Café, Aspen CO.
Provided by lazyme
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients in large glass baking dish to blend.
- Add lamb; turn to coat.
- Cover and refrigerate overnight.
- Prepare barbecue (medium-low heat).
- Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.
- Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes.
- Reduce heat to low.
- Add green onions and butter, stirring until butter melts.
- Cut lamb between ribs into chops.
- Place chops on plates; spoon sauce over.
Nutrition Facts : Calories 1005.4, Fat 87.1, SaturatedFat 46.2, Cholesterol 226.1, Sodium 1030.5, Carbohydrate 18.7, Fiber 0.3, Sugar 14.8, Protein 36.2
LAMB CHOPS WITH CAPER ORANGE GARLIC CRUST
Categories Garlic Lamb Quick & Easy Low/No Sugar Dinner Orange Meat Lamb Chop Fall Winter Capers Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Stir together capers, zest, garlic, and 1 tablespoon oil in a small bowl. Pat chops dry and season with salt. Arrange chops on a plate and spread about 2 teaspoons of caper mixture on top of each chop, pressing lightly to help adhere.
- Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops, coated sides down, 6 minutes. Turn chops over with tongs and cook about 10 minutes more for medium-rare. Transfer chops, coated sides up, to a clean plate and let stand 5 minutes.
GRILLED LAMB CHOPS WITH TAPENADE BUTTER
Make and share this Grilled Lamb Chops With Tapenade Butter recipe from Food.com.
Provided by ElizabethKnicely
Categories Lamb/Sheep
Time 1h31m
Yield 8 lamb chops, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat grill to high.
- Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired.
- TAPENADE BUTTER:.
- Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly.
- Yield: about 1 1/2 cups Tapenade Butter.
Nutrition Facts : Calories 945.2, Fat 89.1, SaturatedFat 44.8, Cholesterol 235.5, Sodium 505.2, Carbohydrate 3, Fiber 1.2, Sugar 0.1, Protein 33
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