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.
GRILLED LAMB CHOPS
Easy to cook and exceptionally tender, these grilled lamb chops get a kick of flavor from garlic, lemon, parsley and just a touch of honey.
Categories Father's Day Summer grilled meat
Time 1h5m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside.
- In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons olive oil; cover and refrigerate until ready to serve.
- Remove the lamb and olive mixture from the refrigerator 30 minutes before grilling. Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the lamb chops from the marinade and scrape off any excess marinade. Discard the remaining marinade.
- Grill the lamb chops uncovered until grill marks appear, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Cover cooked lamb chops with foil, and let rest 5 minutes.
- Stir the olive mixture to recombine the ingredients; spoon over the lamb just before serving.
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.
LAMB CHOPS WITH GRIDDLED COURGETTE & FETA SALAD
Griddled chops are great with this warm courgette, mangetout and cheese salad - a simple, speedy weeknight meal for two
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat a griddle over a high heat. Mix 1 tbsp oil with the thyme and seasoning, and brush over the lamb chops. Cook the chops for 3-4 mins each side, then stand them up and griddle the fat for 1-2 mins. Remove to a plate, wrap in foil and leave to rest.
- Brush the courgettes with the remaining oil and season. Griddle for 2-3 mins each side until they are soft and have griddle marks - you may need to do this in 2 batches. Meanwhile, cook the mangetout for 2-3 mins in a medium pan of boiling water. Drain and tip into a large bowl with the courgettes. To make a dressing, mix the vinegar, mustard, chilli flakes (if using), mint and basil. Toss the courgettes and mangetout in the dressing. Crumble over the feta and serve the veg with the lamb chops.
Nutrition Facts : Calories 498 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
GRILLED LAMB CHOPS WITH SUMMER SALAD
Make and share this Grilled Lamb Chops With Summer Salad recipe from Food.com.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least one hour.
- Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking, Remove from heat and let rest.
- Bring a large pot of salted water to rolling boil. Cut asparagus into 1 1/2 inch lengths.
- Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
- Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
- Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.
- Bring water to boil. Pour over couscous; cover and let stand 5 minutes.
- Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
- Hang yogurt in side or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
- Very lightly salt grated cucumber and let hang in same manner.
- Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. season to taste with salt and pepper.
Nutrition Facts : Calories 488.9, Fat 28.3, SaturatedFat 3.9, Sodium 166.2, Carbohydrate 52.7, Fiber 9.3, Sugar 5, Protein 12.4
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