Good Thyme Lamb Chops Food

ROSEMARY-THYME LAMB CHOPS

Steps:

• Sprinkle lamb chops with pepper and salt. In a small bowl, mix mustard, rosemary, thyme and garlic., Grill chops, covered, on an oiled rack over medium heat 6 minutes. Turn; spread herb mixture over chops. Grill 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

SLOW-COOKED LAMB WITH ONIONS & THYME

Steps:

• Firstly, prepare the lamb. Heat oven to 160C/fan140C/gas 3. Wipe the meat all over and season well. Heat 3 tbsp of olive oil in a large heavy flameproof casserole, add the meat and fry all over on a fairly high heat for about 8 mins, turning until it is evenly well browned. Remove to a plate.
• Thinly slice the onions. Add to the pan and fry for about 10 mins, until softened and tinged with brown. Add a few of the thyme sprigs and cook for a further minute or so. Season with salt and pepper.
• Sit the lamb on top of the onions, then add the wine. Cover tightly. Bake for 3 hrs. You can make to this stage up to 2 days in advance, then reheat for 45 mins.
• To finish off, strip the leaves from 2 thyme sprigs and chop them with the parsley. Scatter over before serving.

GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS

Steps:

• Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
• Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
• Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
• Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.

LEMON AND THYME LAMB CHOPS

Steps:

• Stir together olive oil, lemon juice, and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and brush with the olive oil mixture. Marinate in the refrigerator for 1 hour.
• Preheat grill for high heat.
• Lightly oil grill grate. Place lamb chops on grill, and discard marinade. Cook for 10 minutes, turning once, or to desired doneness.

LAMB CHOPS WITH THYME, CHILLI & GREEK HTIPITI

Steps:

• Put the lamb cutlets in a bowl with the thyme, chilli flakes and oil. Toss together to coat, then leave to marinate in the fridge for 30 mins-1 hr.
• For the htipiti, cut the peppers into small pieces. Put in a bowl and add all the other ingredients. Leave for about 15 mins for the flavour to infuse.
• Heat a griddle pan or frying pan. When it's really hot, lift the chops out of the marinade. Cook them, a few at a time, for 3 mins either side, seasoning as you go. Serve the chops with the sauce, and some baby potatoes, if you like.

GOOD THYME LAMB CHOPS

Steps:

• Place lamb chops in glass dish. Combine remaining ingredients and rub into the meat on both sides.
• Let stand, covered, for 1-2 hours at room temperature.
• Prepare a hot grill. Grill about 15 minutes, until browned on the outside, but still pink in the middle.

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.

MARINATED LEMON, THYME AND GARLIC LAMB CHOPS

Steps:

• Combine olive oil, lemon juice, thyme and garlic in a shallow dish.
• Season with salt and pepper to taste, place chops in and turn over once to coat the meat.
• Cover and marinate in the refrigerator for at least one hour or up to four hours.
• Cook over high heat on barbecue grill to desired doneness.

GARLIC AND HERB-RUBBED LAMB CHOPS

Steps:

• Gather the ingredients.
• In a large baking dish, toss the lamb with the olive oil, garlic, black pepper, red pepper flakes, rosemary, oregano, and thyme.
• Once the chops are evenly coated, cover and refrigerate for at least 4 hours or up to overnight.
• Preheat grill, grill pan, or broiler.
• Remove chops from marinade and salt both sides generously.
• Cook about 5 to 6 minutes per side for medium-rare (will vary depending on thickness).
• Scatter with fresh parsley and mint.
• Let rest for 5 minutes before serving.

GREEK-STYLE LAMB WITH LEMON & THYME

Steps:

• Sit lamb in a large shallow dish, then mix the lemon zest and juice, thyme leaves and garlic together. Pour over, turn to coat, and marinate at room temp for 15 mins.
• Mix the yogurt with some seasoning, lift the lamb out of the marinade and rub with the yogurt. Barbecue or grill for 5-15 mins, turning once, until the lamb is cooked to your liking. Scatter with a little more thyme, if you like, and serve with dollops of houmous, some pitta bread and salad leaves.

OUR 30+ BEST SIDES FOR LAMB CHOPS (+CRISPY SWEET POTATO FRIES)

Steps:

• Heat the oven to 400°F.
• Put sweet potato strips onto a baking sheet.
• Add salt and olive oil, stirring to coat.
• Bake 30 minutes, stirring every 10 minutes.

PAN-SEARED LAMB CHOPS WITH MUSTARD-THYME SAUCE

Steps:

• Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
• Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
• Let the lamb chops sit at room temperature in this marinade for 30 minutes.
• Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
• Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
• Remove the lamb chops from the skillet.
• Add wine to the same skillet and bring to boil.
• Add mustard, fresh thyme, and minced garlic.
• Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
• Add back the pan-seared lamb chops.
• Simmer on low-medium heat to heat them through.
• Season the sauce with salt and cracked black pepper, if needed.
• Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
• To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.

LAMB LOIN CHOPS WITH ROSEMARY AND GARLIC

Steps:

• Dry the lamb with paper towels.
• Combine minced garlic, chopped rosemary and crushed red pepper in a small bowl.
• Rub the herb mixture over each side. Sprinkle each side generously with salt.
• Heat olive oil in a cast iron skillet, medium heat. When the skillet is hot, add the lamb chops. Cook them for 4 minutes on each side for medium. Transfer to serving plates, cover with foil and let them sit for a few minutes. This will make your lamb chops juicy and flavorful.
• Serve with crispy garlic/rosemary from the pan on the top and garnish with a sprig of rosemary (optional). Enjoy!