Grilled Lamb Blade Chops With Orzo Avgolemono And Green Garlic Food

BEETS-WITH-GREENS BORSCHT

Steps:

• In a soup pot, combine beets (not greens), bones, cabbage, tomatoes, onion, 8 cups water, bay leaf and salt; bring to a boil. Reduce heat to medium-low and simmer 1 1/2 hours.
• Meanwhile, put potatoes in a medium saucepan of water. Bring to a boil and simmer until tender, about 20 minutes. Using a slotted spoon, transfer potatoes to a cutting board. Add chopped greens to boiling water and cook until tender, about 3 minutes. Drain and rinse in cold water. Peel potatoes and cut into 1/2-inch dice.
• Discard bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Top with potatoes and greens, and drizzle with balsamic vinegar.

GRILLED LAMB CHOPS

Steps:

• Marinate the lamb and remaining ingredients for a minimum of 10 minutes.
• Grill on high, direct heat for approximately 10 minutes, turning frequently so that all sides are seared. The lamb's internal temperature should be 135 degrees.
• Let it rest for 10 minutes before serving.

GRILLED SHOULDER LAMB CHOPS WITH GARLIC-ROSEMARY MARINADE

Steps:

• Mix marinade ingredients in small bowl. Rub both sides of each chop with the paste; let stand at least 30 minutes. (Can be refrigerated overnight.).
• FOR CHARCOAL GRILL:.
• Heat enough coals to cover surface area large enough for four chops. Once coals are covered with gray ash, spread them, set grill rack in place, and cover grill with lid in order to heat rack, about 5 minutes. Or heat oven broiler.
• Sprinkle both sides of each chop with salt and pepper to taste.
• Position chops over hot coals. Grill until bottom of each chop is well browned, about 2 minutes. (If chops start to flame, pull off heat for a moment or extinguish flames with squirt bottle.) Turn each chop and cook about 2 more minutes for medium-rare or 2 1/2 minutes for medium. If broiling, position chops 2 to 3 inches from heating element and cook about 3 minutes each side for medium-rare and 3 1/2 minutes each side for medium.
• FOR GAS GRILL:.
• Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Leave one burner on high and turn other burner(s) down to medium.
• Rub chops with oil and sprinkle with salt and pepper to taste.
• Grill chops, covered, over hotter part of grill, turning them once, until well browned, about 4 minutes. Move chops to cooler part of grill and continue grilling, turning once, to desired doneness, about 6 minutes for rare (about 120 degrees on instant-read thermometer), about 8 minutes for medium (about 130 degrees), or about 10 minutes for well-done (140 to 150 degrees).
• Remove chops from grill and let rest for 5 minutes. Serve immediately.

GRILLED LAMB CHOPS

Steps:

• Pierce lamb chops with a fork.
• Place in a shallow oblong dish; add wine.
• Marinate for 15 minutes at room temperature.
• In a bowl, mix together Worcestershire, rosemary, and garlic; mix well and set aside.
• Remove chops from marinade and discard marinade.
• Place chops on grill over medium heat.
• Spoon half of sauce over chops and sprinkle with salt and pepper.
• Cook 4-5 minutes or until browned.
• Turn chops and spoon remaining sauce over chops; sprinkle with salt and pepper.
• Cook 4-5 minutes or until done.

MEXICAN-STYLE PEPPER STEAK

Steps:

• In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.
• Add half of the broth and bay leaves to each skillet and bring to a simmer. Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total. Transfer meat to a platter or plates. Simmer pan juices until slightly thickened, 1 to 2 minutes. Spoon vegetables and juices over the beef and sprinkle with cilantro.

GRILLED TANDOORI LAMB CHOPS AND GREEN BEANS

Steps:

• Preheat a grill to medium high and lightly oil the grates. Mix the tandoori marinade and 1 tablespoon yogurt in a small bowl. Season the lamb chops with salt and pepper. Rub all over with the yogurt mixture. Let sit at room temperature, 10 minutes.
• Meanwhile, mix the remaining 1/4 cup yogurt with 1 tablespoon water, the cilantro, grated garlic, lemon juice, 2 pinches of salt and a grind of pepper in a small bowl.
• Toss the green beans, tomatoes, vegetable oil, sliced garlic, cumin seeds, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on a large sheet of heavy-duty foil. Bring the short ends of the foil together and fold to seal; fold in the sides to form a packet.
• Place the packet on the grill and cook until the vegetables are lightly charred and the tomatoes start to burst, about 10 minutes. Grill the lamb chops 2 to 3 minutes per side for medium doneness. Divide the lamb and vegetables among plates. Top with cilantro and serve with the yogurt sauce.

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.

GRILLED LAMB CHOPS

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.

SIMPLE GRILLED LAMB CHOPS

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.

GRILLED LAMB WITH BROWN SUGAR GLAZE

Steps:

• In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
• Preheat grill for high heat.
• Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

BARBA YIANNI'S GRILLED LAMB

Steps:

• Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.
• To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F at the thickest part for rare to medium rare. You can also broil them 3 inches from the flame for 3 to 5 minutes per side, or until cooked as above.
• To grill kebabs: Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desired. Grill until the meat reaches 130° to 135°F for medium-rare to medium.
• To grill a lamb leg: You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat. Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F for rare to medium-rare; thinner parts will them be medium-rare to medium. Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal and serving. The internal temperature will rise 5° to 10°F more.
• Meanwhile make theSkordalia . Serve with the lamb.

ARTICHOKES, LAMB, AND ORZO AVGOLEMONO

Steps:

• In a Dutch oven or large skillet heat the oil and brown the meat with onion and garlic till onion is tender.
• Drain fat from the meat and return the meat to pan.
• Add 3/4 cup wine or chicken broth, oregano, lemon peel, salt, and pepper.
• Bring to a boil, reduce heat, and cover.
• Simmer for 20 minutes.
• Add fresh or canned artichokes and simmer 10 minutes more, or till tender.
• Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling.
• Add pasta and reduce heat slightly.
• Boil for 5-8 minutes stirring occasionally.
• Immediately drain and return to warm pan; keep warm.
• In a small mixing bowl combine egg, lemon juice, cornstarch, and 1/2 cup warm chicken broth.
• Pour egg mixture into the lamb-artichoke mixture.
• Cook and stir over medium heat for 1 minute, or till thickened and bubbly.
• Cook and stir for 2 minutes more.
• Serve lamb mixture over hot cooked pasta.
• Garnish with parsley (optional).

LAMB CHOPS WITH ORZO (WW)

Steps:

• Cook orzo according to package directions; drain and transfer to bowl; stir in lemon zest.
• Meanwhile spray skillet with Pam and set over medium high heat. Stir in mushrooms and 1/4 teaspoon salt. Cook; stirring occasionally until mushrooms are browned and liquid is evaporated (5-10 minutes). Add to orzo; toss.
• Meanwhile sprinkle lamb chops with 1/4 teaspoons salt and the pepper.spray skillet with Pam and set over medium high heat and add lamp chops turning once (8-15 minutes).
• Serve with orzo.

GRILLED LAMB BLADE CHOPS WITH ORZO AVGOLEMONO AND GREEN GARLIC

Steps:

• Slice green garlic crosswise very, very thinly or grate mature garlic on a Microplane. In a small bowl, toss garlic with a large pinch of kosher salt.
• Pat grape leaves dry with paper towels. In a medium skillet, heat 1/4 inch of blended oil until shimmering. Add 1 grape leaf at a time and fry over medium heat, turning once until crisp and translucent, 15 to 20 seconds. Using tongs, transfer to paper towels.
• In a medium saucepan of boiling salted water, cook orzo until al dente. Drain, rinse under cold water and return to saucepan.
• Heat a grill or grill pan. Season chops on both sides with sea salt and pepper. Grill over medium-high heat, turning once, until almost medium, about 8 minutes. If a chop curls, snip one edge with kitchen scissors. Transfer to a platter.
• Heat stock to barely simmering. In a glass or stainless bowl, whisk egg yolks with lemon juice. Whisk in hot stock in a steady stream. Set orzo over medium-high heat. Stir in yolk-stock mixture (avgolemono) and salted garlic, and cook, stirring, until slightly thickened, about 2 minutes. Season with sea salt and pepper.
• Transfer chops and orzo to plates. Garnish with fried grape leaves and serve.

PAN-GRILLED LAMB SHOULDER CHOPS

Steps:

• To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
• Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
• Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
• Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

GRILLED LAMB CHOPS

Steps:

• In a large bowl, combine the lemon zest, lemon juice, oil, oregano, and garlic powder. Generously season each side of the lamb chops with salt and pepper. Add to the lemon juice mixture and toss to combine. Cover and refrigerate for 1 hour. Remove from the refrigerator about 20 minutes before cooking.
• Preheat an outdoor grill to medium-high. Grill the lamb chops for 3 to 4 minutes, until slightly charred on one side. Flip and cook for 2 to 3 minutes longer for medium-rare to medium doneness. Serve hot.

GRILLED OR BROILED LAMB CHOPS

Steps:

• Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source.
• Sprinkle chops with salt and pepper.
• Cut clove of garlic and rub over meat if desired.
• If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack.
• Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.
• Single chops require only 2 or 3 minutes per side at most.
• For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops.
• Serve with lemon wedges, sauce or jelly.