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.
PROSCIUTTO AND CHEESE STUFFED LAMB TENDERLOIN
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Using a paring knife, cut a 3-inch wide pocket, about 2-inches deep, into the side of each tenderloin. Season the cavity with salt and pepper. Stuff 1 slice of prosciutto, 1 slice of cheese, and 2 basil leaves into each pocket. Tie 1 piece of kitchen twine at each end and 1 piece in the center of each tenderloin to secure the filling. Season the stuffed tenderloins with salt and pepper.
- In a large skillet, heat the oil over medium-high heat, add the tenderloins and sear until golden brown, about 3 minutes per side. Transfer the tenderloins to an oiled baking pan. Roast for 8 to 10 minutes or until the internal temperature registers 150 degrees F on an instant-read thermometer for medium-rare.
- Place the skillet over high heat, add the Marsala wine, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the chicken stock and cook until the liquid is reduced by half, about 4 minutes. Remove the skillet from the heat and whisk in the butter until melted.
- To serve:
- Remove the kitchen twine, slice the tenderloins and arrange on serving plates. Spoon the sauce over the sliced tenderloin and garnish with the chopped basil.
- *Cook's Note: This recipe will also work with beef rib Spencer steaks or filet mignon.
- While the lamb is roasting:.
MARINATED LAMB SHOULDER CHOPS WITH TZATZIKI, ARUGULA AND FETA
Steps:
- For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
- For the tzatziki: Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving.
- Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
- If the lamb was in the refrigerator, let it come to room temperature before grilling.
- Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
- For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki.
LAMB CHOPS WITH BARLEY SALAD AND TOMATO DRESSING
A satisfying meal, made healthier with the addition of barley. Barley is loaded with fiber. Serve salad with toasted flat bread ovals, or croutons.
Provided by threeovens
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare barley according to package directions; rinse, drain, and set aside.
- Meanwhile, in a blender or food processor, combine tomatoes, vinegar, garlic, cinnamon, 1 teaspoon pepper, and 1/2 teaspoon salt.
- Process until smooth, then drizzle in olive oil; set aside 1/4 cup to brush on lamb chops.
- Brush lamb chops with reserved dressing, then season with salt and pepper.
- Broil lamb 5 to 7 minutes per side until internal meat thermometer registers 160 degrees F.
- In a large bowl, combine barley, cucumber, red pepper rings, onion and parsley.
- Toss with 3/4 cup tomato vinaigrette.
- To serve, top flat breads with lettuce greens, barley salad, and lamb chop; pass remaining vinaigrette.
Nutrition Facts : Calories 561.9, Fat 36.4, SaturatedFat 12.8, Cholesterol 70.3, Sodium 70.8, Carbohydrate 39.6, Fiber 8.5, Sugar 6.6, Protein 21.8
SPICED LAMB CHOPS & HERB SALAD
Marinated with garlic, lemon and North African spice blend ras el hanout, these lamb chops are served with a light herb and pomegranate salad
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 23m
Number Of Ingredients 11
Steps:
- Put the lamb chops in a large bowl. Add the ras el hanout, garlic, oil, most of the lemon juice and some seasoning. Toss everything together and set aside for at least 15 mins.
- Combine the herbs, onion, pomegranate seeds and lemon zest in a bowl. Season and set aside. Heat a griddle or grill until very hot and cook the lamb chops for 3-4 mins each side, until cooked but still pink and juicy on the inside, then leave to rest for a few mins. Serve the chops with the salad, houmous and pitta, and squeeze over the remaining lemon juice.
Nutrition Facts : Calories 587 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
LAMB CHOPS WITH PROSCIUTTO AND SALAD
Boneless lamb chops are wrapped with prosciutto and sage, then seared to perfection and served with a simple salad of greens, walnuts, and blue cheese.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Season chops, if desired, with salt and pepper.
- Arrange 2 slices prosciutto on flat surface. Top with 3 sage leaves, then wrap around 1 chop; repeat with remaining chops. Heat Bertolli® Extra Light™ Tasting Olive Oil in 12-inch skillet over medium-high heat and cook chops, turning once, 5 minutes or until prosciutto browns.
- Arrange chops in 9-inch baking dish and bake 10 minutes or until chops are desired doneness.
- Meanwhile, combine remaining ingredients in large serving bowl. Just before serving, drizzle with additional Bertolli® Extra Light™ Tasting Olive Oil.
Nutrition Facts : Calories 582.7 calories, Carbohydrate 3.7 g, Cholesterol 119.4 mg, Fat 49.2 g, Fiber 1.7 g, Protein 31.7 g, SaturatedFat 17.2 g, Sodium 1399.1 mg, Sugar 0.7 g
LAMB CHOPS WITH PROSCIUTTO AND SALAD
Boneless lamb chops are wrapped with prosciutto and sage, then seared to perfection and served with a simple salad of greens, walnuts, and blue cheese.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Season chops, if desired, with salt and pepper.
- Arrange 2 slices prosciutto on flat surface. Top with 3 sage leaves, then wrap around 1 chop; repeat with remaining chops. Heat Bertolli® Extra Light™ Tasting Olive Oil in 12-inch skillet over medium-high heat and cook chops, turning once, 5 minutes or until prosciutto browns.
- Arrange chops in 9-inch baking dish and bake 10 minutes or until chops are desired doneness.
- Meanwhile, combine remaining ingredients in large serving bowl. Just before serving, drizzle with additional Bertolli® Extra Light™ Tasting Olive Oil.
Nutrition Facts : Calories 582.7 calories, Carbohydrate 3.7 g, Cholesterol 119.4 mg, Fat 49.2 g, Fiber 1.7 g, Protein 31.7 g, SaturatedFat 17.2 g, Sodium 1399.1 mg, Sugar 0.7 g
LAMB CHOPS WITH COUSCOUS - GREEK STYLE
Make and share this Lamb Chops with Couscous - Greek style recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Combine first 5 ingredients, rub over both sides of chops.
- Place chops on a broiler pan coated with cooking spray, broil 4 minutes on each side or until desired degree of doneness Couscous: Cook Couscous according to box instructions.
- Add diced tomato and cucumber and feta cheese to hot couscous, toss well.
- Serve chops over couscous.
Nutrition Facts : Calories 767.2, Fat 63.8, SaturatedFat 29, Cholesterol 181.2, Sodium 589, Carbohydrate 6.5, Fiber 1.2, Sugar 2.9, Protein 40.2
LAMB CHOPS WITH GRIDDLED COURGETTE & FETA SALAD
Griddled chops are great with this warm courgette, mangetout and cheese salad - a simple, speedy weeknight meal for two
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat a griddle over a high heat. Mix 1 tbsp oil with the thyme and seasoning, and brush over the lamb chops. Cook the chops for 3-4 mins each side, then stand them up and griddle the fat for 1-2 mins. Remove to a plate, wrap in foil and leave to rest.
- Brush the courgettes with the remaining oil and season. Griddle for 2-3 mins each side until they are soft and have griddle marks - you may need to do this in 2 batches. Meanwhile, cook the mangetout for 2-3 mins in a medium pan of boiling water. Drain and tip into a large bowl with the courgettes. To make a dressing, mix the vinegar, mustard, chilli flakes (if using), mint and basil. Toss the courgettes and mangetout in the dressing. Crumble over the feta and serve the veg with the lamb chops.
Nutrition Facts : Calories 498 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
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GRILLED LAMB CHOPS WITH GREEK SALAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 20 minsServings 4Calories 370 per serving
- Preheat a gas grill on high, covered, for 10 minutes, then turn heat to medium. Pat lamb chops dry with paper towels and sprinkle generously with salt and pepper. Grill, turning once, until cooked to desired doneness, 8 to 10 minutes total for medium-rare. Remove chops from grill, tent with foil and let rest on a cutting board or plate for 5 minutes.
- While lamb chops are cooking, toss greens, tomatoes, cucumber, olives, onion, oil and lemon juice in a large bowl. Divide salad among 4 plates. Top each plate with a chop, sprinkle salad with cheese and oregano and serve immediately.
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