GRILLED LAMB LOIN CHOPS
Don't let their small size fool you, these chops are packed with maximum flavor! Try and find loin chops that are at least 1-inch thick for best results. These are best served medium to medium-rare, but add a few extra minutes per side if you prefer them a little more done.
Provided by France C
Categories Meat and Poultry Recipes Lamb Chops
Time 1h20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 0.7 g, Cholesterol 168.3 mg, Fat 43.9 g, Protein 42.5 g, SaturatedFat 17.2 g, Sodium 168.7 mg, Sugar 0.1 g
GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS
Provided by Bobby Flay
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
- Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
- Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
- Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.
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 GARLIC AND ROSEMARY LAMB LOIN CHOPS
Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.
Provided by Nicole Leonard
Categories Meat and Poultry Recipes Lamb Chops
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chops from the marinade and shake off excess. Discard the remaining marinade.
- Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg
LAMB LOIN - GRILLED OR ROASTED TO PERFECTION
This Lamb Loin is a super easy, special dish for any occasion! You can grill it in the summer months, or roast it in the oven any time of the year!
Provided by Beth Neels
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Let roast come to room temperature for at least 30 minutes.
- Preheat grill or oven.
- Rub roasted garlic inside of roast, all around.
- Sprinkle inside with herbs. (see post for suggestions)
- Roll up tightly.
- Truss with kitchen string. (see post)
- Brown roast on all sides. If doing inside, add a bit of olive oil to pan.
- Once browned move to the side of the grill without a burner on. (indirect grill)
- If roasting in the oven, once roast is browned, place roast in a large roasting pan on a roasting rack in oven to finish (or use cast iron or oven safe pan to sear).
- Cook until temperature is about 125°F for medium rare.
Nutrition Facts : Calories 133 kcal, Carbohydrate 1 g, Protein 18 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 59 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED LAMB LOINS
A dry rub of coriander, cumin, cinnamon, thyme, and rosemary, followed by a quick turn on a hot grill, are the secrets to juicy, flavorful grilled lamb loin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h25m
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
- Score fat caps on lamb in 1/2-inch intervals with a sharp knife, cutting entirely through fat but not into flesh. Repeat in opposite direction to create a crosshatch pattern. Pound coriander and cumin seeds in a mortar and pestle just to crush (do not grind to a powder). Add cinnamon, thyme and rosemary leaves, oil, 4 teaspoons salt, and 3/4 teaspoon pepper, pounding and stirring just until combined. Rub spice mixture evenly over lamb. Let stand at least 30 minutes and up to 2 hours, or wrap in plastic and refrigerate up to 1 day, returning to room temperature 1 hour before grilling.
- Preheat a large cast-iron skillet on grill, or place directly on hot coals. Place loins in skillet, fat-sides down; scatter rosemary sprigs around them. Cook, undisturbed, until some of fat is rendered and lamb is browned, 6 to 8 minutes. Flip and continue cooking until a thermometer inserted into thickest parts of meat registers 125 degrees to 130 degrees for medium-rare, 6 to 8 minutes more. Transfer to a cutting board; let stand 15 minutes before slicing and serving.
GRILLED LEG OF LAMB
A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Have ready a dish large enough to accommodate the lamb in a single layer. Place the coriander, dill, and fennel seeds in a spice grinder, and finely grind.
- In a medium bowl, combine the ground spice mixture, garlic, rosemary, sage, mint, and olive oil. Spread the mixture on both sides of each lamb section. Place lamb in dish, and transfer to refrigerator. Marinate at least 3 hours or overnight.
- Heat a grill or grill pan until medium hot. Season lamb with salt and pepper, and place lamb on grill. Cook until medium rare, 6 to 8 minutes per side.
- Transfer lamb to a cutting board. Let meat stand 5 minutes. Slice, and serve.
LAMB LOINS - GRILLED WITH HOISIN SAUCE
Boneless loins are sold with the silver skin removed. If you happen to have some with this skin on, merely trim off with a sharp knife before marinating. To grill only 4 loins for fewer people, reduce the marinade ingredients by half. Hoisin sauce and rice vinegar are available in most supermarkets, or speciality shops. Prep. time includes marinating time in refrigerator. Calculate less time if marinating at room temperature. Cook-time includes stand-time. Serve with grilled vegetables and a plain salad with balsamic vinegar and extra-virgin olive oil dressing. Makes a welcome barbeque supper.
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place lamb in sturdy plastic bag.
- Combine hoisin sauce, honey, vinegar, oil, curry powder, garlic and hot pepper flakes.
- Pour over loins, close bag and squeeze gently to coat.
- Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Let lamb come to room temperature 30 minutes before grilling.
- Reserving marinade, remove lamb and place on oiled grill 4 inches (10 cm) above medium-hot coals or medium-high setting on gas grill.
- Grill about 3 to 5 minutes per side, brushing with reserved marinade, turning only once.
- Do not overcook lamb; to test for doneness, press meat lightly with fingers.
- Protect your fingers with paper towels.
- If softly springy, it is rare; if very firm, it is well done.
- Allow to stand for 10 minutes, lightly covered with tent of foil.
- Cut in thin slices on diagonal.
ROASTED LAMB LOIN WITH GARLIC AND THYME
From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Recipe #200840, the recipe for which is posted separately.
Provided by Chef Kate
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil water and add garlic cloves, cooking until very tender, 15 to 20 minutes. Rinse garlic under cold water for 30 seconds and set aside. Preheat oven to 450°F.
- In a mixing bowl, combine 6 cooked garlic cloves with olive oil. Mash together with a fork or whisk, adding thyme and salt and pepper to taste. Rub lamb with herb garlic mixture, coating completely and arrange loins on a baking sheet.
- Heat 2 TBSP olive oil in a large ovenproof sauté pan over high heat. Add the lamb loins and cook just until browned on each side, about three minutes. Place the sauté pan in the preheated oven and cook the meat until medium rare, about 8 minutes. Remove from oven; place lamb on cutting board and allow to rest.
- Warm the remaining TBSP olive oil in the sauté pan over high heat. Add the 10 remaining garlic cloves and sauté until lightly browned, 2 to 3 minutes. Add the wine and deglaze by stirring and scraping all sides of the sauté pan. Cook until the wine reduces by half. Add the stock and bring to a boil. Reduce heat and swirl in the butter and season with salt and pepper to taste.
- Cut the lamb loins into 3/4-inch-thick slices. Spoon the sauce evenly over the lamb. Scatter garlic around each plate.
Nutrition Facts : Calories 692.1, Fat 61.8, SaturatedFat 23.7, Cholesterol 133.7, Sodium 112.5, Carbohydrate 4.3, Fiber 0.4, Sugar 0.1, Protein 28.7
More about "grilled lamb loins food"
TIPS ON HOW TO GRILL LAMB CHOPS | LAMB CHOP RECIPE
From grillingcompanion.com
GRILLED LAMB LOIN CHOPS WITH FENNEL | FOOD CHANNEL
From foodchannel.com
10 BEST GRILLED LAMB LOIN CHOPS RECIPES | YUMMLY
From yummly.com
MELT-IN-YOUR-MOUTH GRILL ROASTED LEG OF LAMB
From amazingribs.com
BEST GRILLED LAMB LOIN WITH SUNDRIED TOMATO VINAIGRETTE RECIPES
From foodnetwork.ca
GRILLED LEG OF LAMB - HEY GRILL, HEY
From heygrillhey.com
GREEK GRILLED LAMB LOIN CHOPS - KEVIN IS COOKING
From keviniscooking.com
TECHNIQUES AND RECIPES ON HOW TO GRILL LAMB - THE …
From thespruceeats.com
GRILLED LAMB RECIPES - SERIOUS EATS
From seriouseats.com
GRILLED LAMB LOIN CHOPS - CASTLE IN THE MOUNTAINS
From castleinthemountains.com
HOW TO GRILL LAMB LOIN CHOPS - GRILLPROCLUB.COM
From grillproclub.com
HOW TO GRILL LAMB | PERDUE FARMS
From perduefarms.com
PERFECTLY GRILLED LAMB RIB OR LOIN CHOPS RECIPE - SERIOUS …
From seriouseats.com
HOW TO GRILL LAMB LOIN CHOPS? - FROM HUNGER TO HOPE
From fromhungertohope.com
GRILLED LAMB CHOPS - SPEND WITH PENNIES
From spendwithpennies.com
GRILLED ROSEMARY SCENTED LAMB TENDERLOIN - CHEZ US
From chezus.com
BEST GRILLED LAMB CHOPS RECIPE - HOW TO MAKE GRILLED LAMB CHOPS
From thepioneerwoman.com
HOW TO MAKE GRILLED LAMB LOIN CHOPS - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
GRILLED LAMB LOIN CHOPS WITH CHERMOULA | GREEDY GOURMET
From greedygourmet.com
GRILLED LAMB LOIN CHOPS - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
HERE'S HOW TO COOK LAMB LOIN CHOPS ON THE GRILL
From freep.com
GRILLED LAMB LOIN CHOPS WITH BéARNAISE SAUCE RECIPE
From savoringtoday.com
GRILLED LAMB LOIN CHOPS (10 MINUTES OF PREP!) - PINCH AND SWIRL
From pinchandswirl.com
GOURMET GRILLED LAMB LOIN RECIPE - MUSCLE & FITNESS
From muscleandfitness.com
GRILLED LAMB LOIN CHOPS WITH GARLIC, MUSTARD, AND GREEN ONION …
From dadcooksdinner.com
GRILLED HOISIN LAMB LOIN CHOPS - KEVIN IS COOKING
From keviniscooking.com
GRILLED HERBS DE PROVENCE LAMB LOIN CHOPS - THREE MEALS
From meatandthreemeals.com
JUICIEST GRILLED LAMB KABOBS | THE MEDITERRANEAN DISH
From themediterraneandish.com
GRILLED LAMB LOINS RECIPE - FOOD NEWS
From foodnewsnews.com
YOGURT-MARINATED LAMB LOIN CHOPS WITH FENNEL - ZESTFUL KITCHEN
From zestfulkitchen.com
HOW TO GRILL LAMB LOIN CHOPS - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
From foodnetwork.ca
GRILLED LAMB LOIN WITH POTATO GRATIN RECIPE | EAT SMARTER USA
From eatsmarter.com
10 BEST LAMB LOIN ROAST RECIPES | YUMMLY
From yummly.com
HOW TO GRILL LAMB CHOPS - TRAEGER GRILLS
From traeger.com
GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY - FOOD & WINE
From foodandwine.com
GRILLED LAMB CHOPS WITH HERB SAUCE - KITCHN
From thekitchn.com
GRILLED LAMB CHOPS - SIMPLE AND DELICIOUS! - THECOOKFUL
From thecookful.com
GRILLED LAMB CHOPS - DINNER AT THE ZOO
From dinneratthezoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love