Grilled Lamb Loin Chops With Warm Peach Chutney Food

SIMPLE GRILLED LAMB CHOPS

Steps:

• Preheat a grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other - a "hot" side. If using a grill pan, preheat the oven to 400 degrees.
• Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.

GRILLED LAMB CHOPS

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.

INDIAN LAMB CHOPS

Steps:

• Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
• Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
• Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).

SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY

Steps:

• For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
• Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
• For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.

GRILLED LAMB LOIN CHOPS

Steps:

• Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chops with salt and pepper.
• Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.

GRILLED LAMB LOIN CHOPS WITH ZA'ATAR

Steps:

• Mix marinade and coat lamb chops completely with the marinade. Refrigerate for 2 hours.
• Remove from marinade, pat dry. Heat grill to medium-high heat.
• Sprinkle lamb chops with za'atar and salt.
• Place lamb chops on the grill and cook for 6 minutes over medium to medium-high heat.
• Flip over and cook for another 6 minutes over medium heat. (turn down to medium low if needed)
• Remove from grill and let rest for 5 minutes before eating.
• A fresh squeeze of lemon is also nice on these.

GRILLED LAMB LOIN CHOPS WITH WARM PEACH CHUTNEY

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.

GRILLED LAMB CHOPS

Steps:

• Mix soy sauce, oil, garlic, thyme, ginger, pepper, and bay leaves together in a bowl.
• Place lamb chops in a large zip-top bag or resealable container. Cover with the marinade. Refrigerate for 8 to 24 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Wipe off marinade from the lamb chops.
• Cook lamb chops, covered, on the preheated grill until browned, 3 to 4 minutes. Flip using grilling tongs; do not use a fork as it will let out all of the juices. Close the lid and continue to grill to medium doneness, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Be careful not to overcook.

GRILLED LAMB CHOPS WITH FRESH MANGO CHUTNEY

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.

PORK CHOPS WITH CHUTNEY SAUCE RECIPE

Steps:

• Gather the ingredients.
• Sprinkle the pork chops on both sides with kosher salt and pepper.
• In a large skillet heat olive oil over medium-high heat. When the oil is very hot but not smoking, add the pork chops and brown well on both sides.
• Add chicken broth or water to the pan and bring to a boil.
• Cover the skillet, reduce heat to medium-low, and simmer for 10 minutes.
• Combine the remaining ingredients and pour over the chops. Cover and simmer for 10 minutes or until chops are done.
• Enjoy!

GRILLED LAMB LOIN CHOPS

Steps:

• Arrange lamb chops on a rimmed baking sheet. Generously season with salt and pepper on both sides and drizzle with olive oil.
• Rub garlic and rosemary over chops incorporating with the olive oil, until evenly covered. Cover the pan with plastic wrap or transfer to a container or zip-type bag and refrigerate 4 to 6 hours.
• Light a charcoal grill and once the coals are hot, spread on only one side of the grill to allow for an indirect cooking zone on the other side. If using a gas grill, light all the burners and heat grill to 450 degrees. Reduce heat to low before placing lamb on grill.
• Place lamb directly over hot coals, cover with the lid and cook for 2 minutes. Remove lid and turn the chops, cooking on each side for about 2 minutes to sear each side. Cover with lid after turning each time.
• Grill lamb until medium-rare, 8 to 10 minutes total, depending on size. Once browned on all sides, check internal temperature.
• If the thickest part of the meat is within 5 degrees of medium-rare temp, rotate to the indirect heat zone. If using a gas grill, simply turn off one of the burners to create an indirect heat zone.
• The chops should have an internal temperature in the thickest part of the meat of 125-130° for medium-rare, 135° for medium.
• Once done, remove chops from grill, tent with foil, and allow to rest for 10-15 minutes. Serve with Béarnaise Sauce.

GRILLED PORK CHOPS

Steps:

• For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl.
• Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated.
• For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week.
• Preheat an indoor grill pan to medium heat.
• Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley.

PEACH HONEY GRILLED AMERICAN LAMB CHOPS

Steps:

• For the lamb chops: Preheat outdoor grill to high. Season the trimmed lamb chops liberally with salt and pepper on both sides. Place the rack of lamb directly on the preheated grill and let cook until browned and dark grill marks appear on the bottom. Flip the rack of lamb and grill on the other side until equally browned. Brush half the peach honey on the rack of lamb. Close the grill and let cook an additional 2 minutes. Flip and brush the other side with the remaining honey. Leave the lamb on the grill until desired doneness. Medium-rare should be golden brown with deep char marks on the outside and taken off the grill with an internal temperature of 135°F (the temperature will continue to rise and meat will continue to cook after it's off the grill). Let the lamb rest on a cutting board for 5-10 minutes covered with aluminum foil. Slice and plate with the salad before serving. For the salad: Place watercress in a large bowl. Add 1 tablespoon of the olive oil, lemon juice, salt and pepper to taste to the bowl and toss to combine. Place the salad on a large serving platter. Drizzle the quartered peaches with the remaining tablespoon of olive oil and season lightly with salt and pepper. Place peaches directly on preheated grill. Grill for about 2-3 minutes per side until dark grill marks appear. Remove peaches from grill and place on top of the platted watercress. Serve alongside grill lamb chops.

LAMB CHOPS

Steps:

• Preheat a hot grill and the oven to 400 degrees F.
• Rub the chops with oil, garlic, rosemary, lemon, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness.