HONEY-BALSAMIC LAMB CHOPS
Provided by Giada De Laurentiis
Categories main-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
- Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
- Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.
LAMB CHOPS WITH BALSAMIC REDUCTION
This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.
Provided by PGRAYMENDOZA
Categories Meat and Poultry Recipes Lamb Chops
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
- Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
- Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g
HONEY-GLAZED LAMB CHOPS
What a lot of flavor for such little effort! "We're always glad to find a recipe like this that is 'company-special' but so fast to put together." Dolores Hurtt - Florence, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 345mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GRILLED LAMB WITH BROWN SUGAR GLAZE
Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour.
Provided by Debra
Categories Meat and Poultry Recipes Lamb Chops
Time 1h25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 15.8 g, Cholesterol 56.3 mg, Fat 13.1 g, Fiber 0.7 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 339.2 mg, Sugar 13.6 g
GRILLED LAMB CHOPS WITH WINE SAUCE
Karen Gorman of Gunnison, Colorado proves you don't need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.
Nutrition Facts : Calories 262 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 221mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES
Categories Lamb Tomato Low Fat Backyard BBQ Dinner Summer Healthy Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
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.
GRILLED HONEY GLAZED CHICKEN WITH GREEN PEA AND MINT SAUCE
Steps:
- Heat grill to medium. Whisk together the honey and balsamic vinegar in a small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper. Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce drizzled over.
- Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and taste for seasoning.
- Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.
PAN SEARED LAMB CHOPS WITH A BALSAMIC GLAZE
Pan Seared Lamb Chops are a quick, yet impressive meal thats easy enough for everyday cooking, but impressive enough for company. Tender juicy lamb seared on all sides then topped with a rich, sweet balsamic glaze that you'll want to sop up every bite of.
Provided by Michele Hall
Categories MAIN COURSE
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 602 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Protein 18 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 4 (2 chops each serving), Sodium 683 grams sodium, Sugar 29 grams sugar
PERFECT LAMB CHOPS WITH SAUCE (BALSAMIC)
These simple lamb chops with balsamic glaze get ready in less than 20 minutes. A perfect dish to make when you want something quick and easy but still elegant and holiday-worthy. Serve over mashed potatoes for a complete meal.
Provided by Veena Azmanov
Time 20m
Number Of Ingredients 10
Steps:
- Prep the chops - Cut excess fat around the edges. Pat dry the lamb chops on both sides. Season with salt and pepper on both sides.Pro tip - We cut off excess fat for this recipe because we cook the chops in the sauce, and we do not want excess fat in the sauce.
- Sear the chops - In a cast-iron skillet on low, heat olive oil, garlic cloves, and thyme (and rosemary) for 30 secs. Turn to medium-high heat and add the lamb chops. Cook for 2 minutes on the first side. Turn the chops over and cook for 2 minutes on the second side. Remove the chops from the skillet, set aside, and keep warm.Pro tip - We only want to sear and get a good color on the chops now as they will cook for 2 more mins in the sauce later.
- Make the sauce - To the same skillet, add the brown sugar, balsamic vinegar, and chicken stock. Cook for only a minute. Pro tip - Remove excess fat from the skillet before you make the sauce.
- Soak chops in sauce - Return the lamb chops back to the skillet and cook for just 2 minutes then remove them and set aside. Pro tip- we don't want to overcook the chops so make sure to cook them briefly.
- Finish the sauce - Add butter and let thicken on medium heat for two minutes until thick. Remove from the heat and pour into a sauceboat.
- Serve - I like to serve these lamb chops over mashed potatoes and more balsamic sauce.
Nutrition Facts : Calories 602 kcal, Carbohydrate 2 g, Protein 84 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 257 mg, Sodium 493 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED HOISIN LAMB LOIN CHOPS
Steps:
- In a shallow bowl whisk together the hoisin sauce, diced garlic, sesame oil and red and black peppers. Add lamb loin chops and half of chopped cilantro. Turn to coat or place all in a plastic bag and turn to coat. Allow to marinate at least 30 minutes or longer.
- Preheat grill to 350°F (medium heat). Clean and oil your grill.
- Grill 3 minutes, turn each chop 90 degrees for that nice char grill look, and cook for another 3 minutes. Turn the chops over and baste with any remaining hoisin sauce. Cook for about 6 more minutes, turning halfway through. They should still be pink inside. Remove the chops from the grill and place on a warm plate to rest. Sprinkle with remaining chopped cilantro.
- Serve with steamed rice and vegetables.
Nutrition Facts : ServingSize 2 g, Calories 635 kcal, Carbohydrate 21.7 g, Protein 29.5 g, Fat 47 g, SaturatedFat 20.3 g, Cholesterol 127.3 mg, Sodium 861.1 mg, Fiber 1.5 g, Sugar 13 g
GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE
Steps:
- Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish; turn to coat. Cover and refrigerate at least 2 hours, turning and basting often. (Can be prepared 1 day ahead. Keep chilled.) Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
- Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
LAMB CHOPS
Teriyaki marinated lamb chops grilled over a searing hot flame and served tender and juicy.
Provided by Danielle Wolter
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Combine all the marinade ingredients in a bowl and mix together.
- Add the lamb chops and stir until well coated with the marinade. Refrigerate overnight.
- Remove the lamb chops from the fridge about an hour before you grill to let them come to room temperature.
- About 15-20 minutes before grilling, add the baking soda to the marinade and mix well to combine.
- Heat your grill to about 500+ degrees. Place lamb chops and the grill and cook 3-4 minutes per side for medium rare. The internal temperature should be 125 degrees.
Nutrition Facts : Calories 355 kcal, Carbohydrate 15 g, Protein 43 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 128 mg, Sodium 976 mg, Sugar 13 g, ServingSize 1 serving
PEACH HONEY GRILLED AMERICAN LAMB CHOPS
These grilled lamb chops are glazed with sweet peach honey and served with a simple watercress and grilled peach salad for the perfect summer meal.
Provided by Gina Matsoukas
Categories Main Dishes
Time 25m
Number Of Ingredients 8
Steps:
- For the lamb chops: Preheat outdoor grill to high. Season the trimmed lamb chops liberally with salt and pepper on both sides. Place the rack of lamb directly on the preheated grill and let cook until browned and dark grill marks appear on the bottom. Flip the rack of lamb and grill on the other side until equally browned. Brush half the peach honey on the rack of lamb. Close the grill and let cook an additional 2 minutes. Flip and brush the other side with the remaining honey. Leave the lamb on the grill until desired doneness. Medium-rare should be golden brown with deep char marks on the outside and taken off the grill with an internal temperature of 135°F (the temperature will continue to rise and meat will continue to cook after it's off the grill). Let the lamb rest on a cutting board for 5-10 minutes covered with aluminum foil. Slice and plate with the salad before serving. For the salad: Place watercress in a large bowl. Add 1 tablespoon of the olive oil, lemon juice, salt and pepper to taste to the bowl and toss to combine. Place the salad on a large serving platter. Drizzle the quartered peaches with the remaining tablespoon of olive oil and season lightly with salt and pepper. Place peaches directly on preheated grill. Grill for about 2-3 minutes per side until dark grill marks appear. Remove peaches from grill and place on top of the platted watercress. Serve alongside grill lamb chops.
Nutrition Facts : Calories 805 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 206 milligrams cholesterol, Fat 53 grams fat, Fiber 2 grams fiber, Protein 66 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 312 milligrams sodium, Sugar 16 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
BALSAMIC BROWN SUGAR LAMB CHOPS
This Balsamic Brown Sugar Lamb Chops recipe is savory and rich goodness with sweetness to boot! Delicious juicy lamb chops are seared then basted in a deliciously flavorful luscious sauce that's super easy to make!
Provided by Jocelyn Delk Adams
Categories Main Course
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 406 kcal, Carbohydrate 38 g, Protein 22 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 95 mg, Sugar 37 g, ServingSize 1 serving
GRILLED LAMB LOIN CHOPS
Lamb loin chops grilled until medium-rare and served with Bearnaise sauce.
Provided by Judy Purcell
Categories Main Dish
Time 20m
Number Of Ingredients 5
Steps:
- Arrange lamb chops on a rimmed baking sheet. Generously season with salt and pepper on both sides and drizzle with olive oil.
- Rub garlic and rosemary over chops incorporating with the olive oil, until evenly covered. Cover the pan with plastic wrap or transfer to a container or zip-type bag and refrigerate 4 to 6 hours.
- Light a charcoal grill and once the coals are hot, spread on only one side of the grill to allow for an indirect cooking zone on the other side. If using a gas grill, light all the burners and heat grill to 450 degrees. Reduce heat to low before placing lamb on grill.
- Place lamb directly over hot coals, cover with the lid and cook for 2 minutes. Remove lid and turn the chops, cooking on each side for about 2 minutes to sear each side. Cover with lid after turning each time.
- Grill lamb until medium-rare, 8 to 10 minutes total, depending on size. Once browned on all sides, check internal temperature.
- If the thickest part of the meat is within 5 degrees of medium-rare temp, rotate to the indirect heat zone. If using a gas grill, simply turn off one of the burners to create an indirect heat zone.
- The chops should have an internal temperature in the thickest part of the meat of 125-130° for medium-rare, 135° for medium.
- Once done, remove chops from grill, tent with foil, and allow to rest for 10-15 minutes. Serve with Béarnaise Sauce.
Nutrition Facts : Calories 703 kcal, Protein 37 g, Fat 60 g, SaturatedFat 26 g, Cholesterol 167 mg, Sodium 126 mg, ServingSize 1 serving
GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE
Make and share this Grilled Lamb Chops With Red Wine, Garlic and Honey Glaze recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 7 ingredients in large glass baking dish.
- Arrange lamb chops in single layer in dish; turn to coat.
- Cover and refrigerate at least 2 hours, turning and basting often.
- (Can be prepared 1 day ahead; keep chilled.)
- Prepare barbecue (medium-high heat).
- Transfer lamb to plate.
- Mix honey into marinade.
- Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
Nutrition Facts : Calories 1126.8, Fat 93.4, SaturatedFat 37.1, Cholesterol 221.7, Sodium 461.9, Carbohydrate 11.8, Fiber 0.5, Sugar 9, Protein 49.3
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
GRILLED CHICKEN BREASTS WITH GREEN PEA AND MINT SAUCE
Talk about great in the hot summer months! We like to serve this with a cold couscous salad, sliced cucumbers and a chilled Chardonnay. I don't know where this recipe came from originally, it's been in my repertoire forever.
Provided by Penny Stettinius
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For the Chicken:.
- Heat grill to medium.
- Whisk together the honey and balsamic vinegar in a small bowl.
- Brush the breasts on both sides with oil, if desired, and season with salt and pepper.
- Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through.
- Brush with the honey glaze during the last few minutes of cooking.
- Serve on a bed of sauce or with sauce drizzled over.
- For the Sauce:.
- Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth.
- With the motor running, slowly add the oil and taste for seasoning.
- Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.
Nutrition Facts : Calories 505.1, Fat 27.1, SaturatedFat 6.4, Cholesterol 123.7, Sodium 179.2, Carbohydrate 21.6, Fiber 2.3, Sugar 17.2, Protein 43
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- Add all of the ingredients except the olive oil to a food processor and run until finely chopped. (You may need to scrape the sides down a few times.) With the motor running, slowly pour in the olive oil until well blended. (You may need to scrape the sides down a few times here too.) Transfer to a bowl; reserve. (Yields approximately 1 cup. Will last in the refrigerator for a few days. You can add more olive oil to loosen it as desired.)
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