GRILLED LAMB CHOPS AND PEPPERS
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting the chops char, just move them to a new spot as needed and keep going.
Provided by Kelly Mariani
Categories Bon Appétit Dinner Lamb Lamb Chop Grill Grill/Barbecue Summer Chile Pepper Dill Parsley Backyard BBQ Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.
- Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.) Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in 1/2 cup oil; taste and season herb salsa with more salt if needed.
- Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there's a flare-up, until nicely charred on the outside but still pink in the center, 6-8 minutes. Transfer to a platter and let rest 5-10 minutes.
- While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.
- Serve lamb and peppers with herb salsa for spooning over.
GRILLED LAMB BURGERS
If you have never prepared lamb burgers, I highly recommend you try this recipe. Serve on hamburger buns with lots of mango chutney and cream cheese. Also good with lettuce, tomato and red onion.
Provided by Jo
Categories Main Dish Recipes Burger Recipes Lamb
Time 35m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties.
- Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 25.4 g, Cholesterol 113.1 mg, Fat 18.5 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 7.2 g, Sodium 369.8 mg, Sugar 3.2 g
GRILLED CUMIN LAMB WITH SPICY ONIONS
Yogurt makes a great base for a marinade, adding a milky tang and helping to tenderize all kinds of meats. In this case, the yogurt is spiked with aromatics - toasted cumin, green chile, herbs, and plenty of ginger and garlic - which impart complex flavors to a butterflied leg of lamb destined for the grill. Lightly pickled, spicy onions make a bright garnish here, but you can skip them if it seems like one step too many. Instead, just slice up a red onion and scatter the raw slivers over the top of the meat for a contrasting crunch. If you'd rather cook this inside, you can broil it instead of grilling.
Provided by Melissa Clark
Categories meat, main course
Time 45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Grate the zest from one of the limes and squeeze the juice. Reserve both separately. Cut the other lime into wedges and save for serving.
- Cut one onion into wedges; put into a blender and add lime zest. Halve remaining onion and slice it very thinly; put slices into a sieve and rinse well with cold water. Transfer onion slices to a small bowl.
- Add lime juice to bowl with onion slices, sprinkle lightly with salt, sugar and cayenne. Toss well and refrigerate for at least 6 hours or until serving.
- In a small skillet over medium-low heat, toast cumin and coriander seeds until fragrant, 1 to 2 minutes. Transfer to the blender with the onion and lime zest. Add yogurt, mint, cilantro, garlic, jalapeño, ginger, black pepper, 2 1/2 teaspoons kosher salt and 1/8 teaspoon cayenne. Blend until smooth.
- Place the lamb on a rimmed baking sheet, bowl or in a large resealable plastic bag. Pour marinade all over lamb, turning to make sure it is thoroughly coated. Cover lamb (or close the bag), and refrigerate for at least 6 hours or overnight.
- Heat the grill (or broiler). Wipe lamb with paper towels, removing most of the yogurt mixture. Grill or broil lamb until a digital thermometer reads 115 degrees for rare, or 125 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Or if broiling, move it farther away from the broiler's heat source.
- Transfer to a cutting board, tent loosely with foil, and let the meat rest for at least 10 minutes before slicing. Arrange meat on a platter, spooning any juices from the cutting board over the slices, and top with more mint, cilantro, the spicy onions, yogurt if you like, and a sprinkling of flaky salt. Serve immediately, with the lime wedges on the side.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 10 grams, Sodium 586 milligrams, Sugar 1 gram
GRILLED LAMB WITH PEPPERS AND ONIONS
Provided by Marian Burros
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat broiler, if using.
- Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.
- Mince garlic, and add to onion.
- Wash, trim, seed and julienne the bell peppers, and add to onions.
- Wash, trim, seed and mince the jalapeno, and add to vegetables.
- Wash, dry and trim the lamb, and cut into inch-wide slices about one-quarter inch thick. Prepare stove-top grill if using. Grill or broil lamb until pink, about 5 minutes.
- Drain and rinse the beans. Stir into vegetables with salt and pepper, and cook a couple of minutes.
- Wash, dry and chop cilantro. Arrange vegetables on plate and top with strips of lamb. Sprinkle with cilantro, and serve with bread.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 532 milligrams, Sugar 5 grams
GRILLED LAMB SANDWICHES WITH GRILLED SPRING ONIONS WITH SAGE AIOLI AND SUNDRIED TOMATO TAPENADE
Provided by Bobby Flay
Yield 8 servings
Number Of Ingredients 21
Steps:
- Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 cup of the olive oil and sprinkle with herbs. Place in a baking dish, cover and let marinate in the refrigerator overnight.
- Preheat grill. Brush green onions with some of the remaining oil and and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through. Remove to a plate.
- Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 30 minutes. Transfer to a platter and tent with foil. Let stand 10 minutes.
- Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute.
- Chop onions. Cut lamb diagonally into thin slices. Serves with green onions, aioli and tapenade.
- Sage Aioli: Puree garlic, oil and sage in a food processor until smooth. Add the mayonnaise and lemon juice and process until combined. Season with salt and pepper to taste.
- Sun-dried Tomato-Black Olive Tapanade: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
LAMB SCALLOPINI WITH PEPPER AND ONION AGRODOLCE
Every year around Easter we normally do some kind of roast lamb recipe, like a big ol' leg of lamb, which is perfect for a large family gathering, but I have a feeling this year's gonna be a little bit different--so we're gonna go with nice, thin medallions. Unlike those large, more expensive cuts of meat, this is super easy to achieve perfect doneness, which means less anxiety and stress. Serve with crispy pan-fried potatoes.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil for agrodolce in a pan over medium-high heat. Saute onion with a pinch of salt in the hot oil until they start to soften up and take on some color, 4 to 5 minutes. Drizzle in more olive oil if the onions look dry. Add chile peppers and garlic; cook until peppers just start to soften, 2 to 3 minutes. Add dried mint and 1 tablespoon balsamic vinegar; cook, stirring, for exactly 1 minute. Turn off the heat. Transfer to a small bowl and let cool to room temperature, about 10 minutes.
- Meanwhile, cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about 1/8-inch thick medallions. Trim any easy-to-cut silver skin off if you like. Transfer to a Silpat®-lined baking sheet and season generously with kosher salt and pepper. Dust both sides of the meat generously with flour using a sifter and let sit for at least 10 minutes before frying.
- While lamb rests, stir salt and pepper to taste, cayenne, remaining 2 tablespoons balsamic vinegar, remaining 2 tablespoons olive oil, rosemary, and parsley into the agrodolce mixture. Taste and adjust, adding more salt, oil, and/or vinegar as you see fit. Reserve until needed; keep in fridge if making ahead, but let come to room temperature before serving.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking. Pan-fry the lamb medallions until browned, about 2 minutes per side. They are very thin, so be careful not to overcook. Serve immediately topped with the agrodolce.
Nutrition Facts : Calories 947 calories, Carbohydrate 35.2 g, Cholesterol 134.5 mg, Fat 72.1 g, Fiber 2.5 g, Protein 38.5 g, SaturatedFat 18.9 g, Sodium 398.3 mg, Sugar 6.7 g
GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH
Categories Food Processor Lamb Marinate Backyard BBQ Bell Pepper Hot Pepper Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 15
Steps:
- Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
- In a food processor, purée all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight.
- Prepare grill.
- Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
- Serve lamb, thinly sliced across the grain, with relish.
- In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered.
- Serve relish chilled or at room temperature.
GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH
We love this dish. Everything can be made ahead and it cooks rather quickly. The lamb needs to marinate overnight, and the relish can be made 1 month in advance. This sauce is so good, we're planning to use it on all kinds of meats and seafood. The recipe makes about 3 cups of sauce. Time does not include marinating time.
Provided by lazyme
Categories Lamb/Sheep
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
- In a food processor, purée all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight.
- Prepare grill.
- Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
- Serve lamb, thinly sliced across the grain, with relish.
- Hot Red Pepper Relish:.
- In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered.
- Serve relish chilled or at room temperature.
Nutrition Facts : Calories 1129.8, Fat 61.8, SaturatedFat 26.4, Cholesterol 303.9, Sodium 961.4, Carbohydrate 52.7, Fiber 3.3, Sugar 44.8, Protein 86.4
GRILLED LAMB CHOPS WITH LEMON AND OLIVE RELISH
These simple grilled lamb chops are served with a relish made with grilled lemons, olives and fresh herbs.
Provided by threeovens
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the grill for direct and indirect cooking.
- Brush the onions with oil and season with salt and pepper.
- Place the onions and lemons on the outside edges of the grill so they don't scorch.
- Grill the lemons, turning once, about 1 minute; the onions 6 to 8.
- Allow the lemons and onions to cool, then chop together until they form a paste; transfer to a bowl.
- To the bowl add: olives, parsley, oregano, garlic, and 6 tablespoons olive oil; season with pepper and stir.
- Rub the lamb chops with oil and season generously with salt and pepper.
- Grill chops 5 minutes, turning once, then turn on fatty side for 1 minute and bone side for 1 minute; let rest 2 minutes then serve with relish.
Nutrition Facts : Calories 997.7, Fat 87.7, SaturatedFat 33.5, Cholesterol 195.8, Sodium 446.4, Carbohydrate 8.7, Fiber 3.4, Sugar 0.9, Protein 44.4
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- Heat grill to medium-high. Thread lamb onto skewers. Brush with 1 Tbsp. oil and season with oregano, 1 tsp. salt and 1/2 tsp. pepper.
- In a large bowl, toss peppers and onions with 1/2 tsp. salt, 1/4 tsp. pepper and remaining 2 Tbsp. oil. Grill lamb and vegetables, turning frequently and brushing with lemon juice, until lamb is medium-rare and vegetables are tender, 8 to 10 minutes. Serve with Mint and Scallion Relish and lemon wedges.
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- Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.
- Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.) Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in ½ cup oil; taste and season herb salsa with more salt if needed.
- Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the center, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes.
- While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.
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