Grilled Marinated Lamb Chops With Creamy Parmesan Onions Food

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 GARLIC AND ROSEMARY LAMB LOIN CHOPS

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.

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.

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.

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.

GRILLED LAMB CHOPS

Steps:

• Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside.
• In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons olive oil; cover and refrigerate until ready to serve.
• Remove the lamb and olive mixture from the refrigerator 30 minutes before grilling. Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the lamb chops from the marinade and scrape off any excess marinade. Discard the remaining marinade.
• Grill the lamb chops uncovered until grill marks appear, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Cover cooked lamb chops with foil, and let rest 5 minutes.
• Stir the olive mixture to recombine the ingredients; spoon over the lamb just before serving.

GRILLED CUMIN LAMB WITH SPICY ONIONS

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.

MARINADE FOR GRILLED LAMB CHOPS

Steps:

• Mix all ingredients, then pour over lamb chops in a glass dish.
• Cover and refrigerate for a minimum of 8 hours, turning the chops occasionally.
• Season the lamb chops with salt and pepper, then grill, basting with marinade.

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.

LAMB CHOPS FRIED IN PARMESAN BATTER

Steps:

• Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hands to make the cheese adhere to the meat. Tap the chops gently against the plate to shake off excess cheese. Dip them into the beaten egg, letting the excess flow back into the dish. Turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess.
• Pour enough oil in a skillet to come 1/4 inch up the sides, and turn on the heat to medium. When the oil is very hot, slip as many chops into the pan as will fit without crowding. When one side forms a nice golden crust, sprinkle it with salt and pepper, turn the chop and sprinkle salt and pepper on the other side. As soon as the second side has formed a crust, transfer to a warm platter, using a slotted spoon or spatula. Repeat the procedure, slipping more chops into the pan as soon as there is room for them. When all the chops are done, serve promptly.

MARINATED LAMB CHOPS WITH HONEYED ONIONS

Steps:

• Combine all the marinade ingredients in a shallow glass or ceramic dish.
• Add the lamb cutlets.
• Toss to coat and refrigerate for 3 hours.
• Preheat BBQ to medium heat.
• For honeyed onions.
• heat oil on BBQ plat or griddle, add onions.
• cook, stirring constantly for 10 min's.
• Add vinegar and honey and cook, stirring for a further 5 Min's until onions are soft and golden.
• For the chops.
• Drain chops and discard marinade.
• Cook on a lightly oiled BBQ for 2-3 Min's per side or until cooked to your liking.
• Serve lamb with onions.

GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE

Steps:

• Mix all marinade ingredients together in a glass bowl.
• Place the lamb in a extra large heavy-duty plastic bag or glass bowl.
• Pour the marinade over the lamb, and turn to coat well on all sides.
• Cover tightly with plastic wrap (if using a glass bowl).
• Place in the fridge for a minimum of 24 hours (turning occasionally to distribute marinade).
• When ready to grill, remove from fridge and save marinade for basting if desired.
• Turn the grill to high heat.
• Sear both sides for about 5 minutes on each side.
• Reduce grill temperature to medium heat and finish cooking the lamb.
• You may baste the lamb with the leftover marinade if desired.

LAMB CHOPS WITH BALSAMIC VINEGAR AND ONIONS

Steps:

• Season both sides of lamb chops with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add lamb to skillet. Sprinkle onions over lamb. Cook until lamb is brown, stirring onions occasionally, about 7 minutes. Turn lamb chops and cook on second sides until lamb is cooked to desired doneness, about 5 minutes for medium-rare. Transfer lamb to platter; cover with foil and keep warm.
• Add garlic to onions in skillet and sauté 1 minute. Stir in currants and sauté 1 minute longer. Add remaining ingredients and boil until liquid is reduced to glaze, about 3 minutes. Season to taste with salt and pepper. Spoon onion mixture over lamb chops.