LAMB CHOPS WITH MINT-YOGURT MARINADE
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Whisk 1 cup plain whole-milk yogurt in a bowl. Add 1 1/2 teaspoons crumbled dried mint and 2 tablespoons grated onion. Mash 1 garlic clove into a paste with 1/2 teaspoon kosher salt; add to the yogurt along with 1/2 teaspoon pepper, 1 teaspoon lemon juice and a pinch of cayenne pepper. Season 8 frenched lamb rib chops with salt and pepper; marinate in the yogurt sauce for 1 to 4 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Lightly oil the grate. Grill the chops over direct heat until marked, 3 to 4 minutes per side. Move to the cooler side of the grill; cover and cook until the meat reaches 120 for medium-rare, 15 minutes. Let rest 10 minutes.
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.
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
GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
GRILLED LAMB CHOPS WITH YOGURT AND MINT
Provided by Moira Hodgson
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim excess fat from the chops. In a small bowl, mix together the mustard, soy sauce, olive oil, yogurt garlic and mint leaves. Spread the mixture over the lamb on both sides and marinate for 2 to 3 hours.
- Season the chops with salt and pepper. Grill four to five minutes on each side for medium rare. Serve the lamb liberally garnished with mint leaves.
Nutrition Facts : @context http, Calories 995, UnsaturatedFat 50 grams, Carbohydrate 3 grams, Fat 93 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 37 grams, Sodium 659 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED LAMB CHOPS WITH LEMON YOGURT SAUCE
Enliven lamb chops with a tangy yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 8
Steps:
- Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set aside in the refrigerator.
- Make the chops: Heat the grill to medium heat. Sprinkle chops with salt and pepper, and grill until cooked through, 5 to 6 minutes per side. Serve with the reserved yogurt sauce and mint sprigs if desired.
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.
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
LAMB CHOPS WITH YOGURT-MINT SAUCE
Steps:
- Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
- Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
- Serve topped with yogurt-mint sauce.
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
GRILLED SPICED LAMB CHOPS WITH CUCUMBER-MINT SAUCE
Categories Lamb Quick & Easy Yogurt Mint Cucumber Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
- Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
- Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.
GRILLED LAMB CHOPS WITH MINT
A tasty grilled lamb chops recipes.It's moist and the mint gives it a nice subtle but unique flavor tars to come.o it.I believe that you all will enjoy this recipe for ye
Provided by ravishing rubbies @rrsuttles
Categories Other Main Dishes
Number Of Ingredients 6
Steps:
- Combine yogurt,mint,lemon zest, lemon juice,and spice powder in food processor or blender.Pulse 2 or 3 times or until blended.Season with salt and freshly ground black pepper to taste.scoop half of the yogurt mixture into shallow baking dish.Add lamb and flip to coat both sides.Cover and chill for (2)hours,turning once.Reserve remaining yogurt mixture.
- Heat grill to medium-high.Remove chops from the marinade.Discard leftover marinade.Place chops over hottest part of the grill and cook about (3)minutes, turning once,or until a thermometer inserted into thickest part registers 140 degrees.F.Arrange lamb on large warm platter,cover,and let rest for (50 minutes.Serve with reserved yogurt sauce
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- Arrange the lamb chops in a large glass baking dish and season all over with the salt, sugar, mint and oregano. Cover and refrigerate for at least 4 hours but preferably overnight.
- In a small bowl, mix the olive oil, lemon juice, lemon zest, shallot and garlic. Pour the mixture over the lamb chops and turn to coat. Let stand for 10 minutes.
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- 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.
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- Combine the first 3 ingredients in a small bowl. Sprinkle lamb with 1/4 teaspoon salt and pepper; rub with oregano mixture. Heat a large skillet over high heat. Add oil to pan, swirling to coat. Add lamb, and cook for 3 minutes on each side or until desired degree of doneness. Let stand for 5 minutes.
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- Cut lamb chops into single chops or portions. ( Use a sharp chef’s knife and slice in between the bones.) Pat dry.
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- Add the Greek yogurt to a large bowl. Slowly whisk in the olive oil, lemon juice, water, 4 garlic cloves (minced), and salt until incorporated. Place the lamb shoulder chops into the bowl and coat well on all sides with the yogurt marinade. Make sure each chop is submerged. Cover the bowl and let marinate overnight in the refrigerator.
- Heat one side of the grill over high heat and the other over medium-low. Bring the lamb out to room temperature and let sit for about 30 minutes before grilling.
- Meanwhile, combine the chopped parsley, mint, remaining 4 garlic cloves (minced), red wine vinegar, and extra-virgin olive oil. Stir well and season with salt to taste. Reserve until ready to serve.
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