Lamb Chops Food

GRILLED LAMB CHOPS

Steps:

• Pierce lamb chops with a fork.
• Place in a shallow oblong dish; add wine.
• Marinate for 15 minutes at room temperature.
• In a bowl, mix together Worcestershire, rosemary, and garlic; mix well and set aside.
• Remove chops from marinade and discard marinade.
• Place chops on grill over medium heat.
• Spoon half of sauce over chops and sprinkle with salt and pepper.
• Cook 4-5 minutes or until browned.
• Turn chops and spoon remaining sauce over chops; sprinkle with salt and pepper.
• Cook 4-5 minutes or until done.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

GARLIC AND HERB-RUBBED LAMB CHOPS

Steps:

• Gather the ingredients.
• In a large baking dish, toss the lamb with the olive oil, garlic, black pepper, red pepper flakes, rosemary, oregano, and thyme.
• Once the chops are evenly coated, cover and refrigerate for at least 4 hours or up to overnight.
• Preheat grill, grill pan, or broiler.
• Remove chops from marinade and salt both sides generously.
• Cook about 5 to 6 minutes per side for medium-rare (will vary depending on thickness).
• Scatter with fresh parsley and mint.
• Let rest for 5 minutes before serving.

PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC

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.

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

Steps:

• Rub dijon mustard on both sides of chops and roll chops in breadcrumbs.
• Then sprinkle rosemary on a paper plate and place chops in it.
• Stand in baking dish and bake at 350 degrees for approximately 30 minutes.
• Serve with Mint Jelly.

OUR 30+ BEST SIDES FOR LAMB CHOPS (+CRISPY SWEET POTATO FRIES)

Steps:

• Heat the oven to 400°F.
• Put sweet potato strips onto a baking sheet.
• Add salt and olive oil, stirring to coat.
• Bake 30 minutes, stirring every 10 minutes.

GARLIC & HERB GRILLED LAMB CHOPS (VIDEO)

Steps:

• This recipe is great for scaling up for more servings! Increase the marinade ingredients for each additional rack. First, carefully portion the rack of lamb into single chops using a large, sharp knife. Turn the rack towards yourself to see the bones for easier portioning. Place the portioned chops into a casserole dish. Watch my video recipe to see how it's done.
• Drizzle a the olive oil over the lamb chops, then season generously with coarse salt and black pepper; I recommend using Maldon salt flakes or kosher salt. Season both sides of the lamb chops. Next, sprinkle the fresh herbs over the chops. Gently press the pressed garlic into the chops so it sticks better to the meat. Drizzle the vinegar and wine over the chops and turn them to ensure they are well coated. Marinate the chops for 30 minutes in the refrigerator, turning after 15 minutes to marinate the meat evenly.
• While the lamb chops are marinating, prepare your choice of dipping sauces and side dishes. Check out my recommendations above in my recipe post! Once the lamb is marinated, preheat an outdoor grill to 500F for 5 minutes, until the grill grates are extra hot. Reduce the flame to medium and add the lamb chops, spacing them 3 to 4 inches apart.
• Grill the chops for 2 to 3 minutes per side, more for thicker chops. Once both sides are grilled, transfer them to the top rack of the grill, or to the side. Finish cooking the lamb with indirect heat for another 2 to 3 minutes. These instructions are for medium-done chops. Grill for 1 minute less per side for medium-rare doneness. Ensure that the temperature reaches 145F. Remove the chops from the grill and let the meat rest for 5 minutes before serving.
• For the tzatziki sauce: gently peel the cucumber(s) and remove large seeds, if desired. Grate the cucumber(s) into a bowl lined with a cheesecloth; you'll need approximately 1 1/2 cups of grated cucumber. Season the cucumber lightly with salt and let it stand for 5 minutes to release water. Wring the cucumbers of excess water as much as possible. Place the grated cucumber into a large bowl with the greek yogurt, pressed garlic, chopped dill and mint. Add the olive oil and season to taste with salt and pepper. If desired, add also 1 tablespoon of lemon juice.

EASY LEMON-GARLIC LAMB CHOPS

Steps:

• Pre-heat a cast-iron/stainless steel pan over high heat.
• Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides.
• Place the lamb chops in the hot pan then sear for 2-3 minutes per side until golden brown.
• Flip the lamb chops onto the fat side and allow to sear until the fat has started to render and has caramelized.
• Remove from the pan and allow to rest for a few minutes before serving with lemon wedges.

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.

LAMB CHOPS WITH MINT SAUCE

Steps:

• Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
• In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
• Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
• Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
• Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.