GRILLED LAMB CHOPS WITH RANCHERO SAUCE
Grilled Lamb Chops with Ranchero Sauce - Juicy tender chipotle lime rubbed grilled lamb loin chops topped with a creamy spicy ranchero sauce!
Provided by Sommer Collier
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Place the lamb chops in a baking dish and drizzle with oil, chipotle pepper, lime zest and salt. Rub the lamb chops on all sides and set aside to marinate. Preheat the grill to high heat.
- For the Ranchero Sauce: Place a skillet over medium heat and add the oil and shallots. Saute the shallots for 2 minutes. Then add the garlic and saute another 1-2 minutes. Add all remaining ingredients, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat. Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.
- Place the lamb chops on the grill. Grill for approximately 2 minutes per side for medium temperature. Serve the grilled lamb chops warm with creamy ranchero sauce!
Nutrition Facts : ServingSize 1 g, Calories 944 kcal, Carbohydrate 26 g, Protein 41 g, Fat 74 g, SaturatedFat 31 g, Cholesterol 190 mg, Sodium 1707 mg, Fiber 4 g, Sugar 14 g
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 GARLICKY LAMB SHOULDER CHOPS WITH SHERRY VINEGAR AND RADICCHIO
Provided by Melissa Clark
Categories dinner, main course
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat grill and oil grate (or preheat a grill pan or broiler). Season chops generously with salt and pepper.
- Leaving core and bottom intact, quarter radicchio lengthwise. Place in a bowl and toss gently with 2 tablespoons oil and salt and pepper to taste.
- Place chops and radicchio on grill. Cook chops until browned and cooked to desired doneness, about 4 minutes a side for medium-rare. Cook radicchio until tender and slightly caramelized, about 3 minutes a side.
- While lamb cooks, stir together the vinegar, garlic and 2 teaspoons sage. Season with salt and pepper to taste.
- Transfer lamb chops and radicchio to individual serving plates and season with salt. Spoon some vinegar mixture over each chop. Garnish with additional sage and serve.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 36 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 27 grams, Sodium 868 milligrams, Sugar 0 grams
GRILLED SHOULDER LAMB CHOPS WITH GARLIC-ROSEMARY MARINADE
This is my favorite recipe for lamb chops-- few ingredients, simple preparation, great flavor. Shoulder lamb chops are less expensive than other lamb chops, but I think they're just as delicious. Can also be grilled on a gas grill. (from Cook's Illustrated)
Provided by Velouria
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix marinade ingredients in small bowl. Rub both sides of each chop with the paste; let stand at least 30 minutes. (Can be refrigerated overnight.).
- FOR CHARCOAL GRILL:.
- Heat enough coals to cover surface area large enough for four chops. Once coals are covered with gray ash, spread them, set grill rack in place, and cover grill with lid in order to heat rack, about 5 minutes. Or heat oven broiler.
- Sprinkle both sides of each chop with salt and pepper to taste.
- Position chops over hot coals. Grill until bottom of each chop is well browned, about 2 minutes. (If chops start to flame, pull off heat for a moment or extinguish flames with squirt bottle.) Turn each chop and cook about 2 more minutes for medium-rare or 2 1/2 minutes for medium. If broiling, position chops 2 to 3 inches from heating element and cook about 3 minutes each side for medium-rare and 3 1/2 minutes each side for medium.
- FOR GAS GRILL:.
- Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Leave one burner on high and turn other burner(s) down to medium.
- Rub chops with oil and sprinkle with salt and pepper to taste.
- Grill chops, covered, over hotter part of grill, turning them once, until well browned, about 4 minutes. Move chops to cooler part of grill and continue grilling, turning once, to desired doneness, about 6 minutes for rare (about 120 degrees on instant-read thermometer), about 8 minutes for medium (about 130 degrees), or about 10 minutes for well-done (140 to 150 degrees).
- Remove chops from grill and let rest for 5 minutes. Serve immediately.
GRILLED LAMB CHOPS WITH WINE SAUCE
Karen Gorman of Gunnison, Colorado proves you don't need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.
Nutrition Facts : Calories 262 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 221mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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 WITH PINK PEPPERCORN SAUCE
The secret to these extra-flavorful lamb chops is the marinade. (It's also amazing on pork chops.) Have your butcher double-cut the lamb chops-a thicker chop stays super juicy and is easier to keep from overcooking.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
- Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
- Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
- To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.
GRILLED LAMB CHOPS WITH LETTUCE AND RANCH DRESSING
Cooking lamb chops hot and fast keeps them juicy and perfectly pink inside. Here, they're first marinated in an herby garlic paste, then grilled or broiled and served with crisp lettuce hearts and a tangy ranch dressing (made from more of that same herb garlic paste). Quick and easy enough for a weeknight, these chops are also always an impressive meal to serve to guests. You'll probably have some ranch dressing left over. It will keep for a week in the fridge and is also excellent as a sauce for grilled chicken, or as a dip for vegetables and crackers.
Provided by Melissa Clark
Categories dinner, weekday, meat, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a blender or mini food processor, combine half the scallions, the herbs, 2 tablespoons olive oil, a pinch of salt and a lot of pepper. Blend until you get a rough paste, scraping down the sides of the blender with a spatula as needed. (It's not a lot of liquid so you may need to stop the blender a few times to scrape the sides.)
- Transfer 2 1/2 tablespoons of the herb mix to a small bowl. Mix in about two-thirds of the grated garlic (2 cloves) and the Worcestershire, and set it aside.
- To the blender, add the remaining garlic, the mayonnaise, buttermilk and the juice of 1 lemon wedge, and purée until the mixture is quite smooth. Taste and add more salt and lemon juice, as needed. Store dressing in the refrigerator until serving.
- Season lamb chops all over with salt, then rub them with the reserved herb paste. Refrigerate the chops for at least 30 minutes and up to overnight.
- Light the grill to high heat. (If broiling, set a rack 4-inches away from the heat source and heat your broiler to high.) Drizzle chops with a little oil, then grill or broil until done to taste, 2 to 5 minutes per side for medium-rare.
- To serve, put the lettuce hearts on a platter, drizzle with ranch dressing, and top with sliced radishes and scallion. Serve along with the lamb chops and more ranch dressing and lemon wedges on the side.
GRILLED LAMB CHOPS
Make and share this Grilled Lamb Chops recipe from Food.com.
Provided by Lester_C
Categories Lamb/Sheep
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the last 6 ingredients for the marinade, and let the lamb chops marinate for at least an hour.
- Put chops directly on the bottom rack of your preheated grill, medium high to high.
- Grill 4 to 5 minutes on each side, or until done.
- Season with salt and pepper.
Nutrition Facts : Calories 1405.5, Fat 101.7, SaturatedFat 44.8, Cholesterol 281.2, Sodium 3233.3, Carbohydrate 52.9, Fiber 1.1, Sugar 45.9, Protein 69
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