GARLIC ROSEMARY LAMB CHOPS
Lamb chops are marinated in a garlic, lemon and rosemary mixture before grilled until tender and juicy.
Provided by Liz DellaCroce
Categories Entree
Time 55m
Number Of Ingredients 7
Steps:
- Place lamb chops in a large glass dish or resealable plastic bag.
- Whisk all remaining ingredients together and pour over lamb.
- Marinate in the refrigerator for 30 minutes or longer. (Overnight works great.)
- When grill is ready, cook about for 4 minutes per side, turning once or until you've reached desired doneness.
Nutrition Facts : Calories 242 kcal, Carbohydrate 4.2 g, Protein 27.8 g, Fat 12.5 g, SaturatedFat 3.7 g, Cholesterol 88 mg, Fiber 0.4 g, ServingSize 1 serving
LAMB CHOPS WITH GARLIC AND ROSEMARY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings (1/2 cup sauce)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
- Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
- Serve 2 chops per person with the sauce.
Nutrition Facts : Calories 488 calorie, Fat 27 grams, SaturatedFat 11 grams, Carbohydrate 2 grams, Protein 48 grams
GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS
Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.
Provided by Nicole Leonard
Categories Meat and Poultry Recipes Lamb Chops
Time 2h20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg
GRILLED LEMON AND ROSEMARY LAMB CHOPS
These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g
MARINATED LAMB CHOPS WITH ROSEMARY & GARLIC
My Marinated Lamb Chops with Rosemary and Garlic is an easy summer grilling recipe you can cook in minutes. Each chop is saturated with rich and earthy flavors thanks to an herbaceous marinade made with simple ingredients.
Provided by Platings and Pairings
Categories Main Dish
Time 1h
Number Of Ingredients 8
Steps:
- Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.
- Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.
- Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 135-degrees, for medium-rare.
- Let rest 5 minutes before serving. Enjoy!
Nutrition Facts : Calories 1179 kcal, Carbohydrate 2 g, Protein 56 g, Fat 104 g, SaturatedFat 42 g, Cholesterol 251 mg, Sodium 1063 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 55 g, ServingSize 1 serving
GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 4 appetizer servings
Number Of Ingredients 6
Steps:
- Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
- Prepare a hot grill.
- Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.
PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC
These easy lamb chops are just right for a quick dinner. Pair them up with the mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir.
Categories Garlic Lamb Sauté Low Carb Quick & Easy Rosemary Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
- Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.
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.
LEMON & ROSEMARY TRAYBAKE LAMB
Get two of your 5-a-day with this simple Mediterranean-inspired one pan supper with tasty cutlets, new potatoes, peppers, olives and capers
Provided by Lucy O'Reilly
Categories Main course
Time 50m
Number Of Ingredients 10
Steps:
- Whisk the lemon zest and juice with 1 tbsp olive oil, the garlic, chopped rosemary leaves and seasoning. Add the lamb cutlets, toss to coat, then set aside to marinate for 30 mins if you have the time. Heat oven to 220C/200C fan/gas 7.
- Toss the potatoes with ½ tbsp olive oil and some seasoning. Tip into a large, shallow roasting dish and put in the oven for 15 mins.
- Remove the dish and shake to loosen the potatoes, then top with the peppers, lemon slices, rosemary sprigs and tomatoes. Drizzle with the remaining oil and some seasoning. Return to the oven for 10 mins.
- Place the lamb cutlets on top of the veg. Scatter over the olives and capers. Cook for a final 10-12 mins, turning the lamb halfway until it is just pink. Serve straight from the dish.
Nutrition Facts : Calories 473 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 2.3 milligram of sodium
ROSEMARY ROAST LAMB CHOPS
This one-pan lamb chops supper only requires some quick assembling - pack in the Mediterranean flavours then let the oven do the work
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
- Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.
Nutrition Facts : Calories 754 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.34 milligram of sodium
GRILLED ROSEMARY LAMB CHOPS
Just writing this recipe makes me want to drool as I remember how delicious it was . . . mmmmm, lamb. My husband who loathes sheep is now ready to raise some so that we can have this recipe more often. Easy. Yummy. Lamby.
Provided by Sandy
Categories Lamb/Sheep
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients except for lamb in a bowl.
- Place the chops in a container to marinate. I use a zip lock bag.
- Pour ingredients over chops, making sure both sides are well covered.
- Let marinate overnight. The longer the better, but give them at least one hour.
- Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
- Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.
Nutrition Facts : Calories 360, Fat 32.1, SaturatedFat 12.1, Cholesterol 70.3, Sodium 635.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 15.7
ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
- Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
- Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
ROSEMARY AND GARLIC LAMB CHOPS
Categories Food Processor Garlic Herb Lamb Broil Quick & Easy Rosemary Lamb Chop Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
- Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.
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- Finely chop/grate the garlic and rosemary then combine with olive oil, lemon juice, salt and pepper.
- Pour over the lamb chops then cover and allow to marinade for at least 30 minutes but ideally up to 4 hours.
- Add the lamb chops and allow to cook for 5-6 minutes per side, depending on thickness. Stand the lamb chops on their fat caps and allow to cook for another 4-5 minutes until crisp and golden. If you prefer them to be less done, cook them for 3-5 minutes per side but allow the fat to render and crisp for the best end result.
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