GRILLED LAMB CHOPS WITH OLIVE TAPENADE
Provided by Guy Fieri
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
- For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper.
- For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest.
- To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.
GRILLED LAMB CHOPS WITH TAPENADE BUTTER
Steps:
- Heat grill to high.
- Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired.
- Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly.
- Yield: about 1 1/2 cups
LAMB CHOPS WITH EGGPLANT CAPONATA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook 3 minutes. Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes. Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes. Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly.
- Place a large skillet over high heat. Season the lamb chops with salt and pepper. Working in batches, place the lamb chops in the pan, fat-side down, and cook until the fat begins to render, 4 to 5 minutes. Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare.
- Divide the eggplant caponata and lamb chops among plates and garnish with arugula.
Nutrition Facts : Calories 372 calorie, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 114 milligrams, Sodium 233 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 37 grams, Sugar 4 grams
GRILLED LAMB CHOPS
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
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
This very tasty and easy marinade for lamb chops can also be used for steaks.
Provided by Noor
Categories Meat and Poultry Recipes Lamb Chops
Time 2h16m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g
GRILLED LAMB CHOPS
Make and share this Grilled Lamb Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
GRILLED LAMB CHOPS WITH TAPENADE
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside.
- Combine the lamb chops and half of the tapenade in a large bowl (reserve the remaining tapenade for garnish). Refrigerate and allow to marinate for 2 hours or up to overnight.
- Preheat the grill or a grill pan to medium-high. Lightly oil the grill grates.
- Add the lamb to the grill and turn up the heat slightly. Grill the lamb on each side for around 3 minutes for medium-rare, with an internal temperature of 130 to 135 degrees F. Serve with the reserved tapenade and a wedge of lemon.
GRILLED LAMB CHOPS WITH EGGPLANT TAPENADE
Steps:
- 1. Light a grill. Season lamb with salt, garlic and rosemary and set aside. 2. Toss eggplant with 2 tablespoons oil. Once grill is at medium-high heat, lay eggplant onto grate and cook until lightly browned and soft, about 3 minutes per side. Cut eggplant into ½-inch dice and transfer to a bowl. Stir in olives, capers, basil and remaining oil. Season to taste with salt, additional oil and a squeeze of lemon. 3. Grill lamb on medium-high heat until exterior is lightly charred and interior is medium rare, 3-4 minutes per side. Let lamb rest 5 minutes before serving. To serve, divide lamb among four plates and spoon tapenade alongside.
GRILLED LAMB CHOPS WITH TAPENADE BUTTER
Make and share this Grilled Lamb Chops With Tapenade Butter recipe from Food.com.
Provided by ElizabethKnicely
Categories Lamb/Sheep
Time 1h31m
Yield 8 lamb chops, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat grill to high.
- Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired.
- TAPENADE BUTTER:.
- Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly.
- Yield: about 1 1/2 cups Tapenade Butter.
Nutrition Facts : Calories 945.2, Fat 89.1, SaturatedFat 44.8, Cholesterol 235.5, Sodium 505.2, Carbohydrate 3, Fiber 1.2, Sugar 0.1, Protein 33
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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