CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE
Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 5
Number Of Ingredients 14
Steps:
- Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
- Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
- Brush the sauce over the chops and serve.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g
GRILLED DOUBLE LAMB CHOPS WITH POMEGRANATE-MINT PESTO
This recipe is perfect for two, but can also be doubled to feed more. You don't have to pay extra to get your lamb chops Frenched (that's when all of the meat and connective tissue around the bones is removed)-we think those charred bits of meat around the bone are a bonus!
Provided by Food Network Kitchen
Time 1h30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine 1 tablespoon olive oil, garlic, half the lemon zest and juice, 1/4 teaspoon salt and a few grinds of pepper in a quart-size resealable plastic bag. Crush the thyme sprigs in your hands and toss them in as well. Add the lamb chops and seal the bag. Squeeze the bag and move it around to coat the chops evenly with the marinade. Let sit at room temperature for 30 minutes.
- Preheat a grill for indirect and direct cooking over medium-high heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Stir together the pomegranate seeds, almonds, mint, honey, the remaining 2 tablespoons olive oil and remaining lemon zest and juice, a pinch of salt and a grind of black pepper in a small bowl. Reserve.
- Remove the lamb chops from the bag and pat dry. Season all over with salt and pepper. Place the lamb chops medallion-side down on the hot side of the grill and cook to develop dark grill marks, about 4 minutes. Flip the lamb chops and cook for another 4 minutes. Turn the chops fat-cap side down to start rendering the fat, 1 minute. Flip the chops bone-side down and move them to the indirect side of the grill. Cover and cook until an instant-read thermometer inserted in the middle of the chops reads 125 degrees F for medium-rare, 6 to 8 minutes.
- Remove the chops and let rest 5 minutes before serving. Spoon some pomegranate-mint pesto over each chop.
GRILLED LAMB CHOPS WITH MINT
Recipe for Grilled Lamb Chops with Mint, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
Categories lamb chops dinner recipes family dinner recipes mint
Yield 6
Number Of Ingredients 8
Steps:
- In a small bowl, stir together mint, rosemary, oil, garlic, salt, and pepper. Rub on chops. Cover chops with plastic wrap, and refrigerate at least 30 minutes or overnight.
- Prepare grill either by igniting coals and allowing them to die down to medium-hot, or by preheating a gas grill to medium-high. For medium chops, cook 6 to 7 minutes per side (or until firm and resilient to touch); for rare, cook about 5 minutes per side (or until meat is barely firm - but not springy - to touch). Alternatively, preheat oven to 400 degrees; and roast chops 10 to 15 minutes, depending upon how well done you like them, turning once.
- Slice into one chop to test doneness; remove from grill while slightly pinker than desired (chops will continue to cook as they rest). Transfer to a platter. Serve with Minty Gremolata Sauce on side.
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 SHOULDER CHOPS WITH FRESH MINT JELLY
The classic pairing of lamb with bright green mint jelly has largely gone away, but lamb and mint is a delicious combination. Here's a tasty substitute for the store bought jelly using orange marmalade and fresh mint.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 1h25m
Yield 2
Number Of Ingredients 12
Steps:
- Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt) and place in a resealable plastic bag along with the garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
- Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat. Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
- Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
- Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Serve with mint jelly.
Nutrition Facts : Calories 603.6 calories, Carbohydrate 59.6 g, Cholesterol 115.8 mg, Fat 28.5 g, Fiber 1.3 g, Protein 30.5 g, SaturatedFat 10.3 g, Sodium 322.1 mg, Sugar 50.2 g
LAMB CHOPS WITH MINT SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 18
Steps:
- For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
- For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
- Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
- Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
- Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.
ROSEMARY GRILLED LAMB CHOPS WITH MINT APPLE SAUCE
Rosemary grilled lamb chops are full of flavor, while the homemade mint apple sauce is abundantly better than store bought mint jelly.
Provided by Lisa Bryan
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Add all of the sauce ingredients into a food processor and pulse until well combined. Place the sauce in a glass jar and store in the refrigerator until needed.
- Slice the rack of lamb into individual chops. Place the olive oil, garlic and rosemary into a glass baking dish and stir together. Place the chops into the baking dish, coat both sides and marinate for 30 minutes.
- Heat a grill on medium-high heat. Place the lamb chops on the grill for approximately 3 minutes each side. Let the chops sit for a few minutes before serving with the mint apple sauce.
Nutrition Facts : Calories 386 kcal, Carbohydrate 4 g, Protein 9 g, Fat 37 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 36 mg, Sugar 2 g, ServingSize 1 serving
MOROCCAN GRILLED LAMB CHOPS WITH GARLIC, MINT AND SPICES RECIPE
Steps:
- Gather the ingredients.
- In a large mixing bowl combine the herbs, garlic, lemon juice, olive oil, and spices. Add the lamb chops and mix well to coat the meat evenly.
- Cover the bowl and refrigerate the lamb chops. For best results, allow the lamb to marinate for at least 5 to 6 hours, or as long as overnight.
- Remove the lamb chops from the fridge and allow the meat to come to room temperature while you heat your grill. Lightly oil the grill rack or a grilling basket to prevent the meat from sticking.
- When the coals are hot, arrange the meat on the rack or in the grilling basket without crowding. Plan to cook the lamb chops in batches if necessary.
- Cook the lamb chops for 5 to 8 minutes on each side, depending on the thickness of the cuts of meat. Be careful of flames from fat drippings, which can scorch the meat.
- Serve immediately, or hold the lamb chops warm for a short while by wrapping in aluminum foil and leaving to the side of the grill away from direct heat.
Nutrition Facts : Calories 838 kcal, Carbohydrate 3 g, Cholesterol 228 mg, Fiber 1 g, Protein 72 g, SaturatedFat 28 g, Sodium 1367 mg, Sugar 0 g, Fat 60 g, ServingSize 2 pounds (4 servings), UnsaturatedFat 0 g
GRILLED LAMB CHOPS WITH MINT GREMOLATA
This delicious dinner recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 11
Steps:
- Preheat a cast-iron grill pan over high heat.
- Prepare the gremolata: In a small food processor, combine mint, lemon zest, lemon juice, pine nuts, salt, pepper, and 1 tablespoon oil. Pulse until the mixture is roughly chopped and combined. While continuing to pulse, add the remaining 3 tablespoons oil. The mixture should remain somewhat coarse.
- Prepare the lamb chops: Coat both sides of the chops with oil and season with salt and pepper. Place chops on grill pan, cooking 2 to 3 minutes per side for medium rare. Remove the chops and serve with a dollop of gremolata.
GRILLED LAMB CHOPS WITH MINT CHUTNEY
From The Best Recipes in the World by Mark Bittman. "You can make this easy mint chutney quite hot, and it still seems balanced, especially when served with a rich, flavorful meat like lamb. Heat comes in a wide variety of flavors, and what works best here is a bit of roasted fresh hananero (also called Scotch bonnet), the hottest chile you can find. But minced raw jalapeno or hot red pepper flakes are also good. No matter what you use, add a little at a time (I'd start with a quarter teaspoon if you're using habanero) and taste repeatedly, bearing in mind that the heat of chiles can "bloom" after a few minutes. Serve this with a neutral dish like plain rice, and perhaps a cooling salad."
Provided by AB_Fan
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. To make the chutney, combine lime juice, garlic, ginger, chile, yoghurt, and sugar in a food processor and puree. Stir in the mint leaves by hand, then add salt and pepper.
- Grill the chops for 3-4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness.
- Serve the lamb chops hot with the cool chutney.
Nutrition Facts : Calories 653.4, Fat 52.7, SaturatedFat 23.7, Cholesterol 148.6, Sodium 139.1, Carbohydrate 9.8, Fiber 1.1, Sugar 6.3, Protein 33.7
CHINOIS GRILLED LAMB CHOPS WITH CILANTRO MINT VINAIGRETTE
Steps:
- Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the lamb and let it marinate for 1 hour. Remove from the marinade and let stand until ready to cook.
- While the lamb is marinating, prepare the vinaigrette. To make the vinaigrette, combine all the ingredients, except the oil, and blend. Slowly add peanut oil. Season with salt and pepper and strain, if necessary, into a bowl.
- Season the lamb with salt and pepper and place it on a hot grill. Grill medium rare, about 15 to 20 minutes; or cut the rack into chops and saute them in a pan over high heat for about 2 minutes on each side. (Cook the chops in several batches, if necessary, but don't crowd the pan.)
- Make an island of the sauce on each plate. Place lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetable or stir-fried rice.
GRILLED LAMB CHOPS WITH MINT MARINADE
A mint marinade infuses each bite of this lamb chops recipe with fresh flavor. Once you learn how to cook lamb chops at home, you'll never want to splurge on ordering them out at a restaurant again.
Provided by BHG Test Kitchen
Time 50m
Number Of Ingredients 7
Steps:
- Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, combine lemon juice, oil, garlic, 3 tablespoons of the mint, and the pepper. Pour over the chops; close bag. Marinate in the refrigerator for at least 30 minutes or up to 24 hours. Drain chops, discarding marinade. Sprinkle chops with the salt.
- Grill chops on rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 10 to 14 minutes for medium-rare and 14 to 16 minutes for medium doneness.) Sprinkle with remaining mint. Makes 4 servings.
Nutrition Facts : Calories 310 kcal, Carbohydrate 2 g, Cholesterol 107 mg, Protein 34 g, SaturatedFat 5 g, Sodium 229 mg, Fat 18 g, UnsaturatedFat 0 g
GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE
DH and I took advantage of the nice weather yesterday and made these grilled lamb chops for dinner. The recipe is from Bobby Flay's "Boy Gets Grill" cookbook. While the recipe calls for baby lamb chops, Bobby says you can use regular lamb chops, too. DH and I used lamb loin chops and halved the recipe to suit 4 chops (the sauce, when halved, made enough for 6+ chops). Follow the recipe's proportion for the garlic. I am always heavy handed with the garlic since we love it, but it was a little strong in the sauce when I used more than required. Prep time includes refrigerating the sauce.
Provided by Dr. Jenny
Categories < 60 Mins
Time 47m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated).
- Heat your grill to high.
- Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes.
- Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more.
- At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half.
- Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.
GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT SAUCE
I found this recipe while web surfing. It is truly outstanding and so easy to make. Serve with roasted potatoes or rice.
Provided by PaulaG
Categories Lamb/Sheep
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
- While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
- Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
- About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
- Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.
GRILLED LAMB CHOPS WITH MINT CHUTNEY
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in mint by hand. Add salt and pepper to taste. Set aside.
- When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.
Nutrition Facts : @context http, Calories 939, UnsaturatedFat 39 grams, Carbohydrate 16 grams, Fat 81 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 36 grams, Sodium 903 milligrams, Sugar 7 grams
LAMB CHOPS WITH YOGURT MINT SAUCE
Perfectly grilled lamb rib chops are grand pleasure-smooth flavored with tender and juicy meat and luscious soft pieces of fat.
Provided by Joshua Bousel
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the yogurt mint sauce: Place yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and stir to combine. Season with salt and pepper to taste. Let sit for 30 minutes prior to use. Can be kept in an airtight container in the refrigerator for up to a week.
- Salt lamb on both sides and let sit at room temperature for 40 minutes while preparing grill
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to high. Cover and preheat for 10 minutes. Clean and oil the grilling grate. Oil and pepper lamb chops and place on cool side of grill. Cover with an aluminum pan and let cook until instant read thermometer inserted into thickest part of chops registers 110 degrees for rare or 120 degrees for medium-rare.
- Move lamb to hot side of grill and cook until browned on both sides, 2-3 minutes per side and instant read thermometer inserted into thickest part of chops registers 120 degrees for rare or 130 degrees for medium-rare. Transfer to a platter and let rest for 10 minutes. Serve immediately with yogurt mint sauce.
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
GRILLED LAMB CHOPS
Grilled lamb chops are an elegant and easy-to-make main course. Treat yourself to these delicious chops that are seasoned with rosemary, thyme and garlic. This recipe can be readily adjusted for one, two or more servings.
Provided by Marilyn
Categories Main
Time 1h
Number Of Ingredients 7
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.
Nutrition Facts : Calories 449 kcal, Carbohydrate 2 g, Protein 56 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 172 mg, Sodium 134 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED LAMB CHOPS WITH MINT
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams
CHINOIS GRILLED LAMB CHOPS WITH CILANTRO MINT VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 1h35m
Yield Yield: 4 servings
Number Of Ingredients 16
Steps:
- Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the lamb and let it marinate for 1 hour. Remove from the marinade and let stand until ready to cook.
- While the lamb is marinating, prepare the vinaigrette.
- Season the lamb with salt and pepper and place it on a hot grill. Grill medium rare, about 15 to 20 minutes; or cut the rack into chops and saute them in a pan over high heat for about 2 minutes on each side. (Cook the chops in several batches, if necessary, but don't crowd the pan.)
- Make an island of the sauce on each plate. Place lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetable or stir-fried rice.
- To make the vinaigrette, combine all the ingredients, except the oil, and blend. Slowly add peanut oil. Season with salt and pepper and strain, if necessary, into a bowl.
More about "grilled lamb chops with mint food"
LAMB CHOPS WITH CILANTRO AND MINT SAUCE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 30 minsCategory EntreesCalories 645 per serving
- In a food processor fitted with the metal blade, combine the ginger, mint, cilantro, honey, vinegar, oil, salt, and pepper and process until completely blended and smooth. Taste and adjust the seasoning accordingly.
- Prepare a grill or an oiled grill pan over medium-high heat. Move the lamb to the grill or the grill pan, discarding the used marinade. Cook the lamb for 5 to 7 minutes per side for medium-rare, depending on the thickness. Place the lamb on a cutting board and let rest for a few minutes.
GRILLED LAMB CHOPS WITH MINT CHIMICHURRI RECIPE
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Servings 4Total Time 15 mins
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GRILLED LAMB CHOPS WITH MINT RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory BBQ & GrilledServings 6Total Time 1 hr
- Prepare grill either by igniting coals and allowing them to die down to medium-hot, or by preheating a gas grill to medium-high
GRILLED LAMB CHOPS WITH MINT MONET STYLE - PERFECTLY PROVENCE
From perfectlyprovence.co
Cuisine FrenchCategory Main CourseServings 6Total Time 50 mins
- Peel and cut potatoes into 3/4-inch cubes; place in a large roasting pan. Peel the red onions, trim the tops and bottoms, cut in half lengthwise, them into wedges, and again into 3/4 inch cubes. Add them to the potatoes. Drizzle liberally with olive oil and season with salt and pepper. Toss well. Roast for 20-25 minutes, tossing occasionally to keep them from sticking.
- While the potatoes are cooking, preheat gas grill to high. If using charcoal, light fire to one side.
GRILLED LAMB CHOPS WITH MINT CHIMICHURRI - SHARED APPETITE
From sharedappetite.com
Servings 4Total Time 35 minsEstimated Reading Time 7 mins
- Season lamb chops generously with Kosher salt and freshly ground black pepper. Grill lamb chops to desired doneness (I highly recommend 145°F for a nice medium-rare/medium pink center). Let rest for 5 minutes before serving.
- Meanwhile, make the mint chimichurri. Pulse parsley, mint, olive oil, lemon juice, red wine vinegar, and garlic in a food processor until uniformly chunky. You don’t want to over process it to a pesto like consistency. Season generously with Kosher salt and freshly ground black pepper.
GRILLED LAMB CHOPS WITH LADOLEMONO RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 20 mins
- Light a grill. In a bowl, whisk the lemon juice with the mustard, oregano and the 2 tablespoons of olive oil. Season the ladolemono with salt and pepper.
- Drizzle the lamb chops with olive oil and season with salt and pepper. Grill over high heat until nicely charred outside and medium-rare within, 2 to 3 minutes per side. Transfer the chops to a platter and drizzle with the ladolemono. Sprinkle with the parsley and mint and serve with the stuffed tomatoes.
JUICY GRILLED LAMB CHOPS WITH MINT IN 20 MINS (VIDEO ...
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Ratings 15Total Time 15 minsCategory Dinner, LunchCalories 256 per serving
GRILLED LAMB CHOPS WITH MINT - PREVENTION.COM
From prevention.com
Cuisine GreekEstimated Reading Time 1 minServings 1Total Time 2 hrs 20 mins
- Discard leftover marinade. Place chops over hottest part of grill and cook about 3 minutes, turning once, or until a thermometer inserted into thickest part registers 140°F.
MINT CHIMICHURRI LAMB CHOPS - GARLIC & ZEST
From garlicandzest.com
4.5/5 (24)Total Time 25 minsCategory Main CourseCalories 491 per serving
- Pat the lamb chops dry with a paper towel. Pour half of the marinade over the lamb and coat all sides evenly. Cover and refrigerate for an hour.
- In a small bowl, combine the chopped mint, parsley, tarragon, shallots, vinegar, olive oil, salt and pepper, whisk to combine and set aside.
- Preheat the grill to a medium high heat, about 425-450°. Take the lamb out of the fridge and let it warm up for about 10 minutes in the ambient air while the grill heats.
GRILLED LAMB LOIN CHOPS - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
43% (12)Total Time 19 minsCategory Grilling & Barbeque
- Prepare the mint chimichurri: Chop the mint, garlic, chili flakes, salt, pepper and red wine vinegar with a food processor or hand chopper. With the machine running, slowly add the oil to create a thinned sauce. Reserve.
- Prepare the lamb: Chop the rosemary and garlic with a food processor set to pulse. Add the salt and pulse some more to create a chunky paste. Place the lamb chops into a large bowl and toss in the oil to coat. Rub the paste into each chop. Transfer to a platter and bring to room temperature for about one hour before grilling.
- Grill the chops: Preheat barbecue to 450°F. Place the chops onto the grill, spacing them out evenly across the surface. Grill for two minutes before flipping the chops and cooking them for an additional 2 minutes. Check that the doneness is to your liking before transferring them to a service plate or platter. Serve with a favourite side accompanied by the mint chimichurri.
GRILLED LAMB CHOPS WITH MINT CHIMICHURRI | RECIPES ...
From fustinis.com
- Season lamb chops generously with Kosher salt and freshly ground black pepper and brush lightly with olive oil. Grill lamb chops to desired doneness (145°F for a nice medium-rare/medium pink center). Let rest for 5 minutes before serving.
- Meanwhile, make the mint chimichurri. Pulse parsley, mint, Gremolata olive oil, lemon juice, Vinoso vinegar, and garlic in a food processor until uniformly chunky. Do not over-process it to a pesto-like consistency. Season generously with Kosher salt and freshly ground black pepper.
- Add rice to a medium saucepan over medium-high heat. Add olive oil and sauté lightly. Add water and continue to cook according to package directions. When done, fluff with a fork, toss in cumin, fresh parsley and garnish with a squeeze of lemon juice. Serve with lamb chops and chimichurri sauce.
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