Balsamic Marinated Lamb Chops Food

SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
• Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
• Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
• When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.

GRILLED ROSEMARY LAMB CHOPS

Steps:

• Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
• Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

MARINATED LAMB CHOPS

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.

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES

Steps:

• Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
• Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
• Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
• Drizzle lamb with marinade and serve with tomatoes.

PAN SEARED LAMB CHOPS WITH A BALSAMIC GLAZE

Steps:

• Brush all lamb chops with one of the tablespoons of olive oil then season with salt and pepper.
• Heat a skillet to high. Add the remaining tablespoon of olive oil to the pan and swirl it around to coat the whole pan.
• If your skillet is smaller, you can cook them in two batches, but when you are placing the lamb in the pan you want to allow 1" in between.
• Allow oil to heat up for 30 seconds then add lamb chops to pan on bone end. Cook for 2 minutes. Then tip lamb to cook each side (not the flat side, but the long smallest width side.). Cook for 2 mins more. Then tip to the other long smaller width side and cook for 2 minutes.
• Reduce heat to medium high. And cook first flat side for 4 minutes, then flip to the other side and cook for 4 minutes more. You can either cut into one to see the temp, or use a thermometer to check for doneness. 130° for medium rare. Remove and place onto a plate and cover with foil to allow them to rest while you make the balsamic glaze. Repeat until all lamb chops are complete.
• Add bourbon to pan to deglaze the pan. Using a wooden spoon scrape up all the bits that have attached to the pan to incorporate them into the sauce.
• Reduce the heat to medium. Then add the minced garlic and cook for 1 minute.
• In a separate bowl mix vinegar, brown sugar, cayenne pepper (optional) and the melted butter. Stir to mix completely.
• Add vinegar mixture to the pan and continue to stir into garlic/bourbon mixture. You will cook for about 5 minutes until sauce begins to thicken to s syrup like consistency. DO NOT RAISE THE HEAT or you will Harden the sauce.
• Once its thickened add the pork chops back into the pan to warm for a couple of minutes while spooning sauce over the top.
• Serve immediately.

GARLIC & HERB GRILLED LAMB CHOPS (VIDEO)

Steps:

• This recipe is great for scaling up for more servings! Increase the marinade ingredients for each additional rack. First, carefully portion the rack of lamb into single chops using a large, sharp knife. Turn the rack towards yourself to see the bones for easier portioning. Place the portioned chops into a casserole dish. Watch my video recipe to see how it's done.
• Drizzle a the olive oil over the lamb chops, then season generously with coarse salt and black pepper; I recommend using Maldon salt flakes or kosher salt. Season both sides of the lamb chops. Next, sprinkle the fresh herbs over the chops. Gently press the pressed garlic into the chops so it sticks better to the meat. Drizzle the vinegar and wine over the chops and turn them to ensure they are well coated. Marinate the chops for 30 minutes in the refrigerator, turning after 15 minutes to marinate the meat evenly.
• While the lamb chops are marinating, prepare your choice of dipping sauces and side dishes. Check out my recommendations above in my recipe post! Once the lamb is marinated, preheat an outdoor grill to 500F for 5 minutes, until the grill grates are extra hot. Reduce the flame to medium and add the lamb chops, spacing them 3 to 4 inches apart.
• Grill the chops for 2 to 3 minutes per side, more for thicker chops. Once both sides are grilled, transfer them to the top rack of the grill, or to the side. Finish cooking the lamb with indirect heat for another 2 to 3 minutes. These instructions are for medium-done chops. Grill for 1 minute less per side for medium-rare doneness. Ensure that the temperature reaches 145F. Remove the chops from the grill and let the meat rest for 5 minutes before serving.
• For the tzatziki sauce: gently peel the cucumber(s) and remove large seeds, if desired. Grate the cucumber(s) into a bowl lined with a cheesecloth; you'll need approximately 1 1/2 cups of grated cucumber. Season the cucumber lightly with salt and let it stand for 5 minutes to release water. Wring the cucumbers of excess water as much as possible. Place the grated cucumber into a large bowl with the greek yogurt, pressed garlic, chopped dill and mint. Add the olive oil and season to taste with salt and pepper. If desired, add also 1 tablespoon of lemon juice.

BALSAMIC BROWN SUGAR LAMB CHOPS

Steps:

• Add olive oil to pan and heat over medium high heat. Season lamb chops on each side with salt and pepper to taste.
• Once pan is hot, sear the chops on each side for up to 2 minutes then remove chops from pan and let rest.
• Turn the heat down to medium low. Add minced garlic to the pan and cook for one minute making sure you don't burn it.
• Next whisk in brown sugar, balsamic vinegar, cayenne pepper, and salt and pepper to taste. Allow the sauce to thicken.
• Add chops back into the pan, baste with sauce and continue to cook the chops until they are at your level of desired doneness. Remove chops from pan and place on serving platter.
• Garnish with parsley and serve.

BALSAMIC BRAISED LAMB SHANKS

Steps:

• Preheat oven to 375.
• Rub lamb shanks with a bit of olive oil and season with salt and pepper.
• Pour the remaining olive oil in a dutch oven and heat over medium-high heat.
• Add the lamb shanks and brown on all sides, about 4 minutes per side.
• In the meantime, prepare the marinade by combining balsamic vinegar, red wine, chicken broth, garlic and rosemary leaves; mix until thoroughly incorporated.
• Remove lamb shanks from the pot and set aside.
• Add the onions to the hot oil; cook for 2 minutes, frequently stirring, until onions begin to soften.
• Pour in the prepared marinade and return lamb shanks to the pot; bring to a boil and cook for 2 minutes.
• Cover with a lid and place in the oven; cook for 1.5 hours.
• Remove the lid, flip the lamb shanks to the other side, and continue to cook for 30 more minutes.
• Remove from oven and serve over mashed potatoes drizzled with the cooking liquid.

MARINATED BALSAMIC LAMB CHOPS

Steps:

• Whisk balsamic vinegar, olive oil, and soy sauce together in a bowl; stir in chopped mint. Add lamb chops and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place lamb chops on the grill, reserving marinade in the bowl. Cook lamb chops, flipping once, until slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Place onto a serving plate.
• Pour reserved marinade into a small saucepan; bring to a boil. Reduce heat to low. Simmer until marinade is reduced by half, about 10 minutes. Drizzle over lamb chops; garnish with mint leaves.

BALSAMIC AND ROSEMARY LAMB CHOPS

Steps:

• Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes.
• Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.

BALSAMIC HERB GRILLED LAMB CHOPS

Steps:

• Mix Marinade Mix, oil, vinegar, water, rosemary and mustard in small bowl. Place lamb chops in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove lamb chops from marinade. Discard any remaining marinade.
• Grill over medium-high heat 3 to 5 minutes per side or until desired doneness.