Grilled Marinated Lamb Chops With Balsamic Cherry Tomatoes Recipe Epicuriouscom Food

MARINATED LAMB CHOPS

Steps:

• Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
• Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
• Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
• Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
• Serve the chops with the reserved marinade.

LAMB CHOPS SCOTTADITO WITH CHARRED CHERRY TOMATOES

Steps:

• Combine garlic, rosemary, and 1/4 cup oil in a large bowl. Working one at a time, pound lamb chops between 2 sheets of plastic wrap to about 1/4" thick; trim any excess fat. Season with salt and pepper and add to marinade; turn to coat. Cover and chill at least 2 hours and up to 1 day.
• Prepare a grill for medium-high heat. Remove lamb chops from marinade and wipe off marinade. Grill lamb chops, turning often and moving around on grill as needed, until charred on both sides, about 3 minutes. Transfer to a platter.
• Drizzle tomatoes with oil; season with salt and pepper. Grill in a grill basket or large cast-iron skillet until lightly charred and blistered, about 4 minutes.
• Serve tomatoes alongside lamb.

LAMB CHOPS WITH CHERRY BALSAMIC SAUCE AND MINT

Steps:

• Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours.
• Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner.
• Pour off fat from skillet and add remaining tablespoon oil. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes. Add cherries with juices, broth, and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted.
• Spoon sauce over chops and sprinkle with remaining 2 tablespoons mint.

BARBA YIANNI'S GRILLED LAMB

Steps:

• Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.
• To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F at the thickest part for rare to medium rare. You can also broil them 3 inches from the flame for 3 to 5 minutes per side, or until cooked as above.
• To grill kebabs: Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desired. Grill until the meat reaches 130° to 135°F for medium-rare to medium.
• To grill a lamb leg: You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat. Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F for rare to medium-rare; thinner parts will them be medium-rare to medium. Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal and serving. The internal temperature will rise 5° to 10°F more.
• Meanwhile make theSkordalia . Serve with the lamb.

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES

Steps:

• Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag.
• Add lamb, then seal bag, pressing out excess air and turning to distribute marinade.
• Marinate lamb, chilled, turning occasionally, 1 hour.
• Bring lamb to room temperature.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Remove lamb from marinade, reserving marinade.
• When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare.
• Transfer to a platter and keep warm, covered.
• Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes.
• Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes.
• Remove from grill.
• Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
• Drizzle lamb with marinade and serve with tomatoes.
• Cooks' note:
• Lamb and tomatoes can also be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat (tomatoes will take less time to soften, about 3 minutes).

GRILLED LAMB CHOPS

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.

GARLIC ROSEMARY-MARINATED LAMB CHOPS

Steps:

• Preheat the broiler. In a small bowl stir together the zest, the garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb chops with the marinade, and let them marinate on a plate for 20 minutes. Broil the lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.

GRILLED MARINATED LAMB CHOPS

Steps:

• Clean the lamb chops and put into a large glass pan.
• Squeeze lemons over the meat and let sit 5 minutes.
• Wash chops under running water.
• Mix together the marinade: crushed garlic, chopped parsley, chopped mint, olive oil, salt & pepper to taste.
• Cover lamb chops with marinade and refrigerate up to 24 hours, turning occasionally.
• Grill or broil 4-6 minutes per side.

GRILLED MARINATED LAMB CHOPS WITH CREAMY PARMESAN ONIONS

Steps:

• Lamb Chops and Marinade -- Mix the olive oil, lemon juice, tomatoes, rosemary, mustard, garlic, salt and pepper in a large baggie and shake and mix well. Add the lamb chops and let marinade all night and the next day. At least 8 hours. Then remove from the refrigerator and set on the counter to bring to room temp before grilling. Now we can make the onions.
• Onions -- Bring a large pot of salted water (just enough to cover the onions) up to boil and add the onions. Boil for 8-10 minutes until tender. Make sure to reserve 1/4 of the liquid for the sauce then drain the onions.
• Cream sauce -- In a small pot, add the butter and melt, then stir in the garlic and cook just a minute. Add in flour and cook one more minute. Don't let the flour brown. Add in the onion water and then the milk slowly and whisk as you go over medium heat. Season with the nutmeg, salt and pepper and slowly bring up to a medium boil until the sauce thickens.
• Bake -- In a 8x8" baking dish, spray with Pam or a non sick spray and add the onions. Top with the sauce and then the parmesan cheese. Bake in a 375 degree oven for about 20-30 minutes uncovered until lightly brown on the top.
• Sauce -- In a small sauce pan, add the veal or beef stock, white wine and tomato paste and cook on medium low heat until it reduces by about half. Just let it simmer as the potatoes cook and you grill the lamb.
• Grilling -- As the onions bake, heat up your outside grill, or grill pan. You could also use a cast iron skillet or a stainless pan. First remove some of the marinade from the chops. I just use a flat knife to scrape off the extra marinade, then discard the marinade. We won't be using that. I add just a tablespoon of olive oil to the pan or grill. The lamb chops don't take long about 3-4 minutes per side for medium rare. I remove at 140 and then let set covered 5-7 minutes for perfectly medium rare chops.
• Plating -- Just add some of the creamy onions on your plate and top with a couple of the grilled chops and then drizzle just a couple of teaspoons of the beef, wine and tomato sauce over the chops.
• Add a nice salad or a green vegetable and that is a 5 star menu.

BALSAMIC AND ROSEMARY LAMB CHOPS

Steps:

• Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes.
• Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.

LAMB CHOPS WITH BALSAMIC REDUCTION

Steps:

• In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
• Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
• Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.