HERB MARINATED LAMB CHOPS
I also use the flavor marinade from this recipe on pork chops with equally delicious results. -Janet Briggs
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the wine or broth, soy sauce, mint, basil, pepper and garlic; add the lamb chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a thermometer should read 140°; medium-well, 145°).
Nutrition Facts :
HERB-ROASTED LAMB CHOPS
DH and I made this recipe from the February 2009 edition of Bon Appetit a few nights ago and really enjoyed it. We usually prepare our lamb chops on the grill, but I thought that this recipe would lend itself well when grilling is just not practical. I am posting the recipe as printed in Bon Appetit, however, DH suggested that next time I chop the rosemary and thyme leaves, rather than lightly crush them with my mortar and pestel. Prep time includes marinating time.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 58m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients and 1 Tb olive oil in a large bowl. Add lamb; turn to coat.
- Let marinate at room temperature at least 30 minutes and up to 1 hour.
- Preheat oven to 400°F.
- Heat remaining 1 Tb olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.
- Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
- Transfer lamb to platter, cover, and let rest 5 minutes.
HERB-CRUSTED RACK OF LAMB
Steps:
- Heat the oven to 425 degrees F/220 degrees C.
- Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese and herbs, then pack the mixture onto the lamb rack.
- Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.
HERB-MARINATED RACK OF LAMB
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
Provided by Food Network
Categories main-dish
Time 13h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
- The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
MARINATED LAMB CHOPS
Provided by Valerie Bertinelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
COLORADO LAMB CHOPS WITH AN HERB MARINADE, SOFT POLENTA WITH WILD MUSHROOMS, AND A HIBISCUS GLAZE
Steps:
- For the marinade: In a bowl, combine the ingredients for the marinade. Cut each 1/2 rack into 9 chops, yielding 18 chops (3 chops per person). Rub chops with the marinade. Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours.
- Heat a saute pan and pour oil into the pan when it is hot. Saute the lamb chops. For the Hibiscus Glaze: In a non-reactive saucepan combine all ingredients. Bring to a boil, reduce heat to a simmer, and cook for 1/2 hour. Strain. Return liquid to a simmer and reduce until syrupy consistency. For the Soft Polenta: Bring water and salt to a boil. Whisk in the polenta. Heat to a very low simmer and cook for 1/2 hour, stirring occasionally. Add the cheeses, butter, and nutmeg and season as needed with salt and pepper. Take the polenta off the heat, wrap well with plastic wrap, and store it in a warm place. The polenta will hold its heat for quite a while. For the Sauteed Mushrooms: Clean the mushrooms as needed. Some can be brushed off, while others may have to be quickly rinsed in water and well drained. Never soak mushrooms, as they will absorb too much water and become soggy when cooked. Cook each variety of mushroom individually because they all cook at different rates.
- Heat a saute pan 2 for minutes over a medium flame. When it is hot, add 1/3 of the vegetable oil. Add the mushrooms and saute until they begin to brown. Add 1/3 of the shallots and 1/3 of the butter. Keep the mushrooms moving in the pan until they are just tender. Season lightly with salt and pepper. Repeat process for the other mushroom varieties.
MARINATED LAMB CHOPS
Steps:
- Click here to see how she does it.
- In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
- Grill or broil the chops for 3 to 4 minutes per side for medium rare.
LAMB CHOPS WITH HERBES DE PROVENCE
Make and share this Lamb Chops with Herbes De Provence recipe from Food.com.
Provided by Derf2440
Categories Lamb/Sheep
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Nick edges of chops in several places to prevent curling.
- Brush olive oil on both sides of chops.
- Sprinkle with salt and pepper and 2 tablespoons Herbes de provence.
- Rub seasonings into chops.
- Grill over high heat 3 to 4 minutes per side for medium rare.
- The chops should register 135 degrees at the thickest part.
- Transfer to a platter and set aside for a few minutes before serving.
- Sprinkle with remaining herbs.
Nutrition Facts : Calories 714.1, Fat 64.2, SaturatedFat 24.3, Cholesterol 140.6, Sodium 107.6, Carbohydrate 1.2, Fiber 0.7, Protein 31.3
BALSAMIC HERB LAMB CHOPS
O.k. I am not a lamb eater, but was assured by the family this was great! I used this marinade on some lamb chops for a family dinner. The family loved the added flavour. This was just enough for 5 lamb chops. Perperation time does not include marinating time.
Provided by Tisme
Categories Lamb/Sheep
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Place lamb chops in a large shallow dish.
- Combine the olive oil, balsamic vinegar, garlic, rosemary, honey, mustard's, oregano, salt and pepper and pour the mixture over chops. Toss and rub in coat. Lay extra fresh rosemary over top of chops.
- Cover and refrigerate for at least 1 hour prior to grilling.
- Grill chops on both sides, until grilled to your liking.
Nutrition Facts : Calories 283.5, Fat 27.2, SaturatedFat 3.8, Sodium 30.4, Carbohydrate 10.4, Fiber 0.3, Sugar 9.1, Protein 0.3
HERB MARINATED PORK CHOPS
Make and share this Herb Marinated Pork Chops recipe from Food.com.
Provided by Theresa Thunderbird
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush chops with lemon juice.
- In a small bowl combine oil,herbs and pepper,mix well.
- Rub herb mixture on both sides of chops.
- Arrange in a baking dish,cover and refrigerate 4 hours to overnight.
- Place pork chops on grill about 5 inches over coals,grill 12-15 minutes,turning once.
- Garnish with fresh herbs.
- Note:if using dried herbs reduce anounts by 1/2-1/3.
Nutrition Facts : Calories 349.9, Fat 19.6, SaturatedFat 5.5, Cholesterol 124, Sodium 90.2, Carbohydrate 0.9, Fiber 0.2, Sugar 0.2, Protein 40
GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE
This is really the only recipe I use when I grill a leg of lamb. Plan ahead, the lamb needs to marinate 24 hours or overnight. This marinade can also be used for lamb chops. A butterflied leg of lamb is with the bones removed and cut to spread open, you can ask your butcher to remove the bones and butterfly it for you. If you prefer a more lemony taste then thinly slice half of another lemon, leave the peel on, and just throw the slices inside the bag or bowl with along with the other marinade. If desired you can also stuff the lamb with garlic cloves as well as adding the minced garlic in with the marinade. Grilling time depends on size of lamb. This recipe produces an excellent grilled lamb that melts in your mouth, try to not overcook the lamb, for best results leave slightly pink in the middle.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1D
Yield 6 serving(s)
Number Of Ingredients 10
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.
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