Grilled Lamb Loin Chops With Warm Peach Chutney Food

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GRILLED LAMB LOIN CHOPS WITH WARM PEACH CHUTNEY



Grilled Lamb Loin Chops With Warm Peach Chutney image

The tangy peach chutney makes a wonderful contrast to the mild flavor of the Lamb chops. It's a simple to prepare dish. When fresh peaches aren't available, use frozen peaches, or try the recipe using mango.

Provided by GREG IN SAN DIEGO

Categories     Mango

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

8 lamb loin chops, trimmed
1/2 cup olive oil
2 tablespoons lemon juice or 2 tablespoons balsamic vinegar
salt & freshly ground black pepper, to taste
peach chutney
1 tablespoon olive oil
1 leek, white part only, sliced
2 peaches, diced
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1/4 cup white wine or 1/4 cup orange juice
1/4 cup cilantro or 1/4 cup basil, finely sliced, for garnish

Steps:

  • Place the Lamb chops in a flat glass or ceramic dish.
  • Combine the oil and lemon juice and pour into the dish, swirling the chops through the mix to coat both sides.
  • Season to taste with salt and pepper, cover with plastic and allow to marinate for 15-20 minutes, while you make the chutney.
  • To make the chutney, heat the olive oil in a saucepan, add the leek and cook for 2-3 minutes over medium heat, or until soft.
  • Add the peaches, vinegar, sugar and wine and bring to a boil.
  • Reduce heat and simmer until peaches are soft and mixture is syrupy, about 15-20 minutes.
  • Keep warm or refrigerate in a sealed container until ready to use.
  • Remove chops from marinade and pat dry.
  • Preheat a broiler or barbecue to medium high and grill the chops for 2-3 minutes on each side for medium rare or until cooked as desired.
  • Serve with the chutney and garnish with cilantro or basil.
  • This is delicious with grilled eggplant and peppers or salad of choice.

Nutrition Facts : Calories 930.5, Fat 81.2, SaturatedFat 26.6, Cholesterol 140.6, Sodium 115.4, Carbohydrate 15.6, Fiber 1.2, Sugar 11.9, Protein 31.9

GRILLED LAMB CHOPS WITH SUMMER SALAD



Grilled Lamb Chops With Summer Salad image

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

3 medium garlic cloves
3 tablespoons fresh rosemary, chopped
1/3 cup parsley, chopped (about 1/2 bunch)
2 tablespoons Dijon mustard
1/3 cup olive oil
1/2 teaspoon pepper
2 lamb racks, each cut into 6 chops
1 lemon, squeezed for juice
coarse sea salt
2 medium zucchini, cut lengthwise into 1/4 inch strips
1 bunch asparagus, stringy ends peeled
1/2 pint grape tomatoes, halved
1/2 red onion, sliced very thinly and soaked in cold water
salt
olive oil
1 cup couscous
1 cup water
2 tablespoons olive oil
1/4 cup chopped mint
3 tablespoons sliced almonds, toasted
juice and zest of half lemon
salt and pepper
2 cups Greek yogurt or 2 cups whole milk yogurt, drained
1/2 medium English cucumber, peeled and grated
1 pinch salt
1 small garlic clove, finely minced
handful chopped of fresh mint
coarse salt and freshly cracked black pepper

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 LAMB CHOPS WITH FRESH MANGO CHUTNEY



Grilled Lamb Chops with Fresh Mango Chutney image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     Father's Day     Backyard BBQ     Dinner     Mango     Lamb Chop     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1 cup plain whole-milk yogurt
4 tablespoons chopped fresh mint, divided
1 1/2 teaspoons garam masala
8 T-bone loin lamb chops (each about 1 inch thick)
1 1/2 cups 1/2-inch cubes peeled pitted mango
2 1/2 tablespoons ginger preserves
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons minced serrano chiles with seeds

Steps:

  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Whisk plain yogurt, 2 tablespoons chopped mint, and garam masala in medium bowl to blend. Add lamb chops and turn to coat with yogurt mixture. Let stand at room temperature 15 minutes.
  • Meanwhile, combine mango cubes, ginger preserves, lime juice, serrano chiles, and remaining 2 tablespoons mint in small bowl. Season mango chutney to taste with salt and pepper.
  • Remove lamb chops from yogurt mixture; sprinkle generously with salt and pepper. Grill lamb to desired doneness about 5 minutes per side for medium-rare. Place 2 lamb chops on each of 4 plates; serve with mango chutney.

ONTARIO LAMB LOIN WITH SASKATOON BERRY CHUTNEY



Ontario Lamb Loin With Saskatoon Berry Chutney image

This is an Emeril recipe posted for the Canada part of the World Zaar tour contest. I have not made this but looks really good!!

Provided by Jessica K

Categories     Lamb/Sheep

Time 55m

Yield 2 loins, 4 serving(s)

Number Of Ingredients 25

2 (1 1/2 lb) lamb loin chops, trimmed and tied at 1-inch intervals
1 cup fine breadcrumbs
1/3 cup extra virgin olive oil
1 tablespoon fresh ginger, minced
1 tablespoon of fresh mint, minced
2 teaspoons seasoning salt (or Emeril Essence)
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
saskatoonberry chutney
2 tablespoons vegetable oil
1 cup onion, chopped
1/2 cup green bell pepper, chopped
2 teaspoons garlic, minced
1 jalapeno pepper, seeds and stem removed, minced
2 teaspoons fresh ginger, minced
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 cups fresh saskatoon berries, rinsed and drained (about 2 pints)
1/4 cup brown sugar, plus
1 tablespoon brown sugar
1/4 cup balsamic vinegar (or apple cider vinegar)
1/4 cup of fresh mint, minced

Steps:

  • Preheat oven to 425 degrees F.
  • In a small bowl combine the bread crumbs, oil, ginger, mint, Essence or seasoning salt, cumin, salt, and pepper, and mix well.
  • Place the loins in a roasting pan and pat with the breadcrumb mixture to make a crust. Roast for 30 to 40 minutes, or until a meat thermometer registers 125 degrees F for medium-rare. Transfer to a cutting board and let rest for 15 minutes before carving.
  • Serve with Saskatoonberry Chutney.
  • Saskatoonberry Chutney.
  • In a heavy saucepan, heat the oil over medium heat. Add the onion and bell pepper, and cook, stirring, until soft, about 4 minutes.
  • Add the garlic, pepper, ginger, turmeric, cinnamon, salt and pepper flakes, and cook for 1 minute, stirring.
  • Add the berries, sugar, and vinegar and simmer over low heat until thickened and reduced, about 25 to 30 minutes, stirring occasionally. Add the mint and cook 2 minutes. Remove from the heat and cool to room temperature before serving.

Nutrition Facts : Calories 1480.3, Fat 117.3, SaturatedFat 43.8, Cholesterol 252, Sodium 982.5, Carbohydrate 43.8, Fiber 3.1, Sugar 20.6, Protein 60.3

SPICED GRILLED LAMB WITH PEACH CHUTNEY



Spiced Grilled Lamb With Peach Chutney image

Provided by David Mas Masumoto

Categories     dinner, main course

Time 1h20m

Yield Serves 6

Number Of Ingredients 26

6 bamboo skewers, optional
1 tablespoon whole black peppercorns, coarsely ground
1/2 teaspoon whole allspice, finely ground
1 teaspoon cumin seed, coarsely ground
1 tablespoon coriander seed, coarsely ground
1 dried Thai chili, finely ground
3 whole black cardamom pods, coarsely ground
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 tablespoon canola oil
Salt
2 pounds boneless leg of lamb, cleaned, trimmed and cut into 1 1/2 -inch cubes
Juice of one lime
1 cinnamon stick, broken in half
4 green cardamom pods
3 cloves
1 tablespoon yellow mustard seeds
2 tablespoons dried pomegranate seeds, crushed
1 1/2 -inch piece ginger, peeled and cut into -1/8 by--1/8 by- * -inch pieces
1 fresh green chili, cut in half
1/4 cup maple syrup
1 1/2 teaspoons cider or white-wine vinegar
2 cups orange juice
2 pounds peaches (about 5 medium), peeled, pitted and cut into quarters
Salt
1/2 teaspoon freshly ground black pepper, plus more to taste

Steps:

  • If using bamboo skewers, place them in a bowl of water. Prepare the lamb: in a large bowl, combine the pepper, allspice, cumin, coriander, chili, cardamom, ginger, garlic, oil and a generous pinch of salt. Rub the mixture on the lamb and marinate for at least six hours in the refrigerator.
  • Make the chutney: place the cinnamon, cardamom and cloves on a square of cheesecloth and tie with kitchen twine. Place the sachet in a 6-quart saucepan with the mustard seeds, pomegranate seeds, ginger, chili, maple syrup, vinegar and orange juice. Bring to a boil and simmer for 5 minutes. Add the peaches and gently simmer on medium-low heat until the peaches are very tender and the liquid thickens enough to coat the back of a spoon, about 60 to 75 minutes. Season with salt and pepper. Transfer to a heatproof container to cool. Refrigerate.
  • Heat a grill or nonstick skillet to high. Place no more than six lamb pieces on a skewer. Season generously with salt. Cook to desired temperature, 3 minutes on each side for medium rare. Take care not to burn the spices. Drizzle with lime juice and serve with chutney.

PORK ROAST WITH PEACH CHUTNEY



Pork Roast With Peach Chutney image

A crockpot meal makes the whole house smell delicious and is very welcome when coming home from a long day at work. This is a delicious, moist recipe that is quick and easy to prepare.

Provided by MA HIKER

Categories     Pork

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) can peach slices, drained
1/4 cup raisins
1/4 cup brown sugar
1/4 cup vinegar
1 small onion, peeled and halved
1 tablespoon dijon-style mustard
3 -4 lbs pork loin roast

Steps:

  • Combine all ingredients except pork roast in food processor.
  • Process until coarsely chopped.
  • Place roast in crockpot and pour chutney over top.
  • Cover and cook on low for 8 hours.

Nutrition Facts : Calories 534.9, Fat 21.9, SaturatedFat 8, Cholesterol 183.9, Sodium 136.6, Carbohydrate 15.2, Fiber 0.4, Sugar 13.2, Protein 65.3

HERB & GARLIC LAMB LOIN CHOPS



Herb & Garlic Lamb Loin Chops image

from Fitclick.com user Bluelotus11. This lamb recipe has a very Greek-style to it. These lamb chops are loaded with tenderness and flavor. Be sure to get the loin chops versus regular lamb chops

Provided by Texas Momma

Categories     Lamb/Sheep

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

8 lamb loin chops
1/4 cup olive oil
1 tablespoon fresh thyme, chopped
1 tablespoon fresh basil, chopped
2 teaspoons fresh rosemary, chopped
2 garlic cloves, minced
1 teaspoon lemon zest
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Combine olive oil, thyme, basil, rosemary, garlic, lemon zest, salt and pepper in a bowl. Dip lamb chops into mixture to coat evenly. Cover chops and refrigerate for at least 30 minutes. Preheat grill. Place lamb chops on grill over a medium high heat. Grill about 5 minutes per side. Chops should be browned on both sides.

Nutrition Facts : Calories 712.4, Fat 64.2, SaturatedFat 24.2, Cholesterol 140.6, Sodium 688.5, Carbohydrate 0.9, Fiber 0.3, Protein 31.2

MARINATED LAMB LAMB LOIN CHOPS



Marinated Lamb Lamb Loin Chops image

Make and share this Marinated Lamb Lamb Loin Chops recipe from Food.com.

Provided by babyiguana

Categories     European

Time 8h45m

Yield 4 serving(s)

Number Of Ingredients 9

4 large boneless lamb loin chops
1/4 cup olive oil
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons of fresh mint, chopped
2 garlic cloves, minced
1 lemon, zest of
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Mix together all of the marinade ingredients and place in a shallow casserole dish along with the lamb ensuring the marinade coats the lamb well. Refrigerate for at least two hours or up till 6 hours. Remove from the refrigerator 45 minutes before you are ready to cook to allow the meat to come to room temperature.
  • Preheat the oven to 400°F Heat a heavy oven-proof frying pan at medium high heat. Sear the lamb very well one both sides until golden brown. Place the pan in the hot oven until the lamb is cooked to your desired doneness. We find 6 to 8 minutes will cook our 2 inch lamb chops to a nice warm rare. Serve hot.

MINT-ROSEMARY LAMB LOIN CHOPS



Mint-Rosemary Lamb Loin Chops image

Recording from memory, as my wife said I HAVE to make these for her Mom when she comes to town next month. I never measure or write down ingredients, and am suffering from "memory almost full"! So, here goes

Provided by Gianni 23

Categories     Lamb/Sheep

Time 2h2m

Yield 6-7 lamb loin chops, 4-6 serving(s)

Number Of Ingredients 8

6 -7 lamb loin chops (i.e., one Costco package)
3 sprigs fresh rosemary, chopped
3 -6 sprigs of fresh mint (mine were very large and I used 3)
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED.
  • Pour the marinade into a sauce pan and heat well.
  • In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops.
  • Return all of the chops to the skillet browned side up and fry for 1-2 minutes.
  • Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago).
  • Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary.
  • Cooking time includes marinating time.

Nutrition Facts : Calories 565.5, Fat 51.5, SaturatedFat 18.6, Cholesterol 105.5, Sodium 662, Carbohydrate 1, Fiber 0.2, Protein 23.4

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