THYME LAMB CHOPS WITH BLUEBERRY-BALSAMIC REDUCTION
Lamb Chops with Blueberry-Balsamic Reduction is a quick dish that consists of pan-seared lamb chops topped with a delicious blueberry-balsamic reduction sauce. It's served on a chilled bed of greens!
Provided by Denise Browning
Categories Entree
Time 29m
Number Of Ingredients 15
Steps:
- Prepare chops: In small bowl, combine the thyme, garlic, 3 tablespoons of olive oil, salt, and pepper. Stir well until combined. Coat the lamb chops with the mixture, massaging it into the meat with your fingers.
- In a large frying pan, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil is sizzling hot, sear the lamb chops on all four sides (2 flats sides, top, and bottom) for about 2-3 minutes total (for rare) or for about 4-5 minutes total (for medium).
- Transfer the lamb chops to a serving plate, cover tightly with aluminum foil, and let sit for about 5-7 minutes before serving drizzled with the reduction. While lamb chops are resting, prepare the reduction.
- Make the reduction: Heat a medium saucepan over medium heat, add the olive oil, and sweat the shallots until translucent, about 1 minute. Pour both the balsamic vinegar and blueberry juice into the pan, stir in the sugar and bring to a boil.
- Add the thyme and allow the liquids to gently boil, reducing for about 7 minutes or until only about 1/2 cup of liquid remains. Season with salt and pepper. Remove from heat and swirl the butter into the pan.
- Remove the thyme sprigs. Serve lamb chops on a bed of cold vegetables (e.g. fresh cucumber noodles made with a melon scraper or lemon zester, blanched peas and cubed carrots) drizzled with the blueberry-balsamic reduction. Enjoy!
Nutrition Facts : Calories 278 kcal, Carbohydrate 10 g, Protein 23 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 867 mg, Sugar 7 g, ServingSize 1 serving
GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS
Provided by Bobby Flay
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 7
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 LEMON AND ROSEMARY LAMB CHOPS
These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g
LAMB CHOPS WITH LEMON
Provided by Michael Symon
Categories Lamb Easter Fourth of July Low Cal Backyard BBQ Dinner Lemon Lamb Chop Grill Grill/Barbecue Healthy Party Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
- Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
- Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.
GRILLED LAMB CHOPS WITH BLUEBERRY LEMON REDUCTION
This succulent dish pairs the assertive taste of lamb with the delicate taste of blueberries....it is simply at its best!! Marinate the lamb for at least two hours and grill for 2-3 minutes per side. To serve, drizzle with warm and savoury blueberry sauce.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- LAMB: Combine first 4 ingredients and spread all over lamb. Marinate in refrigerator for at least two hours.
- Lightly grease BBQ grill or grill pan and heat on high. Sprinkle lamb with salt and pepper and grill 2-3 minutes per side, until required doneness. Remove to a covered platter.
- FOR REDUCTION: Melt butter in skillet and add onion, garlic and rosemary. Cook untl fragrant and translucent, about two minutes. Add balsamic vinegar and cook over medium heat until reduced by half. Add blueberry juice., salt and pepper and cook over medium heat for 2 minutes. Add blueberries and cook until warmed. Remove from heat and add lemon juice. Arrange lamb chops on platter and drizzle with reduction.
- Serve immediately.
GRILLED LAMB CHOPS
Easy to cook and exceptionally tender, these grilled lamb chops get a kick of flavor from garlic, lemon, parsley and just a touch of honey.
Categories Father's Day Summer grilled meat
Time 1h5m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside.
- In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons olive oil; cover and refrigerate until ready to serve.
- Remove the lamb and olive mixture from the refrigerator 30 minutes before grilling. Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the lamb chops from the marinade and scrape off any excess marinade. Discard the remaining marinade.
- Grill the lamb chops uncovered until grill marks appear, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Cover cooked lamb chops with foil, and let rest 5 minutes.
- Stir the olive mixture to recombine the ingredients; spoon over the lamb just before serving.
GRILLED LAMB CHOPS WITH ROSEMARY SALT
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
- Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.
GRILLED LAMB CHOPS
Nutrition Facts: 2 lamb chops equals 523 calories, 37 g fat (8 g saturated fat), 136 mg cholesterol, 314 mg sodium, 2 g carbohydrate, trace fiber, 43 g protein.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine first seven ingredients; add lamb chops. Turn to coat; cover and refrigerate 10-15 minutes. , Drain and discard marinade. Grill chops, covered, over medium heat 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 523 calories, Fat 37g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 314mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 43g protein.
GRILLED LEMONGRASS LAMB CHOPS WITH HERBS
Categories Herb Lamb Marinate Backyard BBQ Meat Lamb Chop Summer Grill/Barbecue Lemongrass Gourmet
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.
- Thinly slice bottom 6 inches of lemongrass, discarding remainder. Purée lemongrass, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally, until as smooth as possible, about 2 minutes. (Paste will not be completely smooth.)
- Heat 3 tablespoons oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add lemongrass paste, then reduce heat to moderately low and cook, stirring constantly, until paste begins to stick to bottom of skillet and is very thick, 8 to 12 minutes. Transfer paste to a bowl and cool to room temperature, about 10 minutes.
- Pat lamb chops dry and rub lemongrass paste all over them, then arrange in 1 layer in a 13- by 9-inch dish. Marinate, covered and chilled, at least 12 and up to 24 hours.
- Prepare grill for cooking over direct heat with medium-hot charcoal.
- Grill lamb on a lightly oiled grill rack, covered only if using a gas grill, loosening lamb from grill with a metal spatula, turning over occasionally, and moving around on grill when flare-ups occur, 9 to 11 minutes total for medium-rare. (Some of lemongrass paste will fall off.) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes. Discard wooden picks.
- Whisk together lime zest and juice, remaining 1/4 cup oil, and salt and pepper to taste. Spoon over chops and sprinkle with herbs.
GRILLED LAMB CHOPS WITH MINT PESTO
Make and share this Grilled Lamb Chops With Mint Pesto recipe from Food.com.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- MINT PESTO:.
- In a blender or food processor add all the ingredients except the oil for the pesto, Puree this mixture while gradually adding the oil through the feeding tube, and continue mixing until an even, smooth consistency is reached. Reserve 1/2 cup for basting and dipping and set aside for later.
- Place the cut chops in a resealable plastic bag and pour the pesto sauce overtop. Seal the bag and toss gently to coat the lamb chops evenly. Place in the refrigerator and marinate for 5 hours.
- When ready, preheat the barbecue to medium high heat, 375°F.
- Remove lamb from marinade, wipe off the excess marinade from the bones to avoid them burning, but leave the marinade on the meat. Brush each chop with a small amount of olive il to help prevent the meat from sticking on the grill and season both sides of the meat with salt and pepper.
- Rub or spray your grill with oil to again help prevent the meat from sticking to the grates. Place chops directly on the grill and cook for approximately 4-5 minutes per side, basting every two minutes for medium rare, or adjust length to personal desired doneness.
- Remove the meat from the grill, place on a plate/platter and loosely cover with foil. Allow the meat to rest for 10 minutes eefore serving with remaining pesto as a dipping sauce.
- TIP: When grilling lamb on the bone you can cover the bones with foil to prevent burning.
Nutrition Facts : Calories 153.3, Fat 16, SaturatedFat 2, Sodium 6.3, Carbohydrate 2.8, Fiber 1.1, Sugar 0.4, Protein 1.3
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