Grilled Lamb Chops With Fresh Herbs Food

GRILLED LAMB CHOPS

Steps:

• In a small bowl, combine rosemary, thyme, garlic and olive oil.
• Arrange lamb chops in a non-reactive dish. Pour marinade over chops and turn to coat. Cover dish with plastic wrap. Refrigerate 30 minutes or up to 6 hours.
• Remove lamb chops from marinade and drain. Let stand 20 minutes or until room temperature.
• Meanwhile, preheat grill to medium-high heat.
• Season lamb chops with salt. Arrange lamb chops on grill and cook 4 minutes or until nicely seared. Turn chops over and cook 4 minutes or until seared. Cook, 4 more minutes or until an instant read thermometer inserted horizontally into the thickest part of the lamb chop registers 135˚F for medium-rare and 150˚F for medium. (see Notes)
• Remove lamb chops from the grill. Tent with foil and let rest for 3 minutes.
• Season to taste with salt and pepper. Serve hot.

GRILLED LAMB CHOPS WITH FRESH HERBS

Steps:

• Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
• Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
• Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
• Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.

GRILLED LAMB CHOPS WITH MINT

Steps:

• Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
• Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

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.

GRILLED ROSEMARY LAMB CHOPS

Steps:

• Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
• Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

GRILLED LAMB CHOPS WITH MERLOT MARINADE

Steps:

• Combine the onion, garlic, sage, wine and olive oil in a large ziplock bag and squish to mix well; add the lamb chops and marinate in the refrigerator for 8 to 12 hours.
• Drain the lamb chops, reserving marinade.
• Pour reserved marinade into a saucepan and bring to a boil; boil for 5 minutes.
• Arrange lamb chops on a grill rack.
• Brush with the cooked marinade and grill until chops are cooked through (about 10 minutes per side for well done but keep checking to make sure they are not overdone), basting occasionally with the cooked marinade.
• NOTE: If sage or rosemary grown in your garden, use a few sprigs as the marinade brush for extra flavor.

GRILLED LEMONGRASS LAMB CHOPS WITH HERBS

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 LEMON AND OLIVE RELISH

Steps:

• Prepare the grill for direct and indirect cooking.
• Brush the onions with oil and season with salt and pepper.
• Place the onions and lemons on the outside edges of the grill so they don't scorch.
• Grill the lemons, turning once, about 1 minute; the onions 6 to 8.
• Allow the lemons and onions to cool, then chop together until they form a paste; transfer to a bowl.
• To the bowl add: olives, parsley, oregano, garlic, and 6 tablespoons olive oil; season with pepper and stir.
• Rub the lamb chops with oil and season generously with salt and pepper.
• Grill chops 5 minutes, turning once, then turn on fatty side for 1 minute and bone side for 1 minute; let rest 2 minutes then serve with relish.