Grilled Lamb Chops With Curried Couscous And Zucchini Raita Food

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GRILLED LAMB CHOPS



Grilled Lamb Chops image

Learn how to cook lamb chops with Giada De Laurentiis' Grilled Lamb Chops recipe, from Everyday Italian on Food Network. A quick marinade of fresh garlic, rosemary and thyme is all you need for this stunning main dish that's sure to impress.

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

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.

MOROCCAN GRILLED LAMB CHOPS



Moroccan Grilled Lamb Chops image

Provided by Ina Garten

Categories     main-dish

Time 6h40m

Yield 6 servings

Number Of Ingredients 21

6 large garlic cloves
1/3 cup julienned fresh mint leaves
1 1/2 tablespoons ground turmeric
1 tablespoon whole coriander seeds
1 tablespoon ground cumin
1 tablespoon grated lemon zest (2 lemons)
Kosher salt
5 tablespoons good olive oil, plus extra for the grill
3 racks of lamb (6 to 7 ribs each), cut into chops
1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
1 1/2 teaspoons Sriracha
3 tablespoons freshly squeezed lemon juice
Couscous with Pine Nuts and Mint, for serving, recipe follows
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted

Steps:

  • Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
  • Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
  • Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
  • Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

GRILLED RED CURRY LAMB CHOPS



Grilled Red Curry Lamb Chops image

Red curry paste, available in a can or a jar, is a great ingredient because it's loaded with so many ingredients in itself. I love this pantry powerhouse because it packs a punch!

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons red curry paste
1/2 cup coconut milk
Juice and zest of 1 lime, plus lime wedges for serving
12 lamb loin chops
Kosher salt and freshly ground black pepper
Flaky sea salt, for serving
Fresh cilantro leaves, for serving
Extra-virgin olive oil, for drizzling
Arugula, Fennel and Citrus Salad, recipe follows
4 cups loosely packed arugula
3 tablespoons chopped, toasted walnuts
1 orange, peel cut away from the flesh and the segments cut free from their membranes, plus the juice squeezed from the hull
Seeds from 1 pomegranate
1/2 red onion, thinly sliced
1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds for garnish
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
  • Preheat an outdoor grill or grill pan to medium-high.
  • Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
  • Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
  • Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
  • Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.

SIMPLE GRILLED LAMB CHOPS



Simple Grilled Lamb Chops image

Provided by Sam Sifton

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield Serves 6

Number Of Ingredients 4

6 to 8 loin lamb chops
4 cloves garlic, peeled and smashed
Kosher salt
Freshly ground black pepper to taste

Steps:

  • Preheat a grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other - a "hot" side. If using a grill pan, preheat the oven to 400 degrees.
  • Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 22 grams, Carbohydrate 1 gram, Fat 46 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 20 grams, Sodium 315 milligrams, Sugar 0 grams

LAMB CHOPS WITH FRUITY COUSCOUS & MINT



Lamb chops with fruity couscous & mint image

This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends

Provided by Jennifer Joyce

Time 16m

Number Of Ingredients 10

4 lamb chops or leg steaks, trimmed
2 tsp smoked paprika
1 red onion , finely chopped
3 tbsp red wine vinegar
3 tbsp olive oil
200g couscous
5 tbsp pine nuts , toasted
8 dates , stoned and finely chopped
zest and juice 2 lemons
20g pack each mint and flat-leaf parsley , roughly chopped

Steps:

  • Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
  • To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
  • Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

Nutrition Facts : Calories 635 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Protein 35 grams protein, Sodium 0.23 milligram of sodium

CURRIED LAMB CHOPS



Curried Lamb Chops image

"Treat yourself and someone special to a fancy dinner with these moist tender chops," suggests Imelda Cauley from Delaware, Ohio. "The mild curry and apple flavors are wonderful with lamb."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

4 bone-in loin lamb chops (about 3/4 pound)
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup diced peeled tart apple
1/2 teaspoon curry powder
4 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground mustard
1-1/3 cups chicken broth
2 tablespoons lemon juice
Hot cooked rice

Steps:

  • In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.

Nutrition Facts :

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