Lemon Oregano Lamb Chops Food

LEMON AND OREGANO LAMB CHOPS

Steps:

• To make marinade combine oil, garlic, 2 1/2 tablespoons of lemon juice and oregano into a ceramic dish.
• Add lamb to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits, turning occasionally.
• Preheat barbecue plate onto medium-high heat.
• Remove lamb from marinade.
• Barbecue lamb, basting with marinade for 6 to 8 minutes on each side for medium or until cooked to your liking.
• Remove to plate, cover and stand for 5 minutes.
• Serve with suggested roasted vegetables and tzatziki or a simple salad.

LEMON AND OREGANO LAMB LOIN CHOPS

Steps:

• Place the chops in a non-reactive container, add the remaining ingredients and mix and massage them into the chops with your hands.
• Set aside for about 1 hour to marinate.
• Heat your grill or broiler, and cook the chops to your liking-we find about 3 minutes on a hot grill is enough for the little frenched ones.

LAMB CHOPS WITH LEMON-BASIL SAUCE

Steps:

• In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
• Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
• Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.

LAMB CHOPS WITH OREGANO AND LEMON

Steps:

• Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.
• Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.

LAMB CHOPS WITH LEMON

Steps:

• Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
• Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
• Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

LEMON AND THYME LAMB CHOPS

Steps:

• Stir together olive oil, lemon juice, and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and brush with the olive oil mixture. Marinate in the refrigerator for 1 hour.
• Preheat grill for high heat.
• Lightly oil grill grate. Place lamb chops on grill, and discard marinade. Cook for 10 minutes, turning once, or to desired doneness.

SLOW-COOKED LAMB WITH LEMON AND OREGANO

Steps:

• Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.
• Preheat oven to 350 degrees. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees. Roast lamb 2 hours.
• Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes.