EASY LEMON-GARLIC LAMB CHOPS
Easy lemon garlic lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast.
Provided by Alida Ryder
Categories Easy Dinner Gluten free Lamb Low Carb Quick recipe
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 451 kcal, Carbohydrate 1 g, Protein 45 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 149 mg, Sodium 753 mg, ServingSize 1 serving
ZESTY LAMB CHOPS WITH CRUSHED KIDNEY BEANS
Perk up lamb chops with lemon zest, then serve with mashed red beans with chilli and garlic for a speedy weeknight supper
Provided by Katy Gilhooly
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat a griddle pan over a high heat. Brush the lamb chops with 1 tbsp oil, then rub all over with the lemon zest and some seasoning. Griddle for 3-4 mins each side for slightly pink meat, or a little longer for well done. You may need to do this in 2 batches. Remove from the pan, wrap in foil and leave to rest for 10 mins.
- Gently fry the remaining oil, the chillies and garlic in a saucepan for 2-3 mins. Add the kidney beans and gently crush them with a potato masher, then continue to cook for 3 mins until the beans are warm. Stir in the lemon juice, mint and seasoning, and serve with the chops and mixed leaves.
Nutrition Facts : Calories 519 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 50 grams protein, Sodium 1.5 milligram of sodium
ROSEMARY, GARLIC AND LEMON MARINATED LAMB CHOPS
Nadia Lim's rosemary, garlic and lemon marinated lamb chops are so delicious, especially when served with grilled lemon halves and homemade hummus.
Provided by Nadia Lim
Categories Main
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a large dish, make marinade by mixing together garlic, lemon zest and juice, rosemary and olive oil. Pat lamb chops dry and add to dish. Spread and massage marinade all over lamb chops on both sides. Cover with cling film and place in the fridge to marinate for at least a few hours (or overnight).
- When ready to cook, bring the marinated lamb to room temperature (about 30 minutes). Heat barbecue to high. Grill chops for about 4 minutes on each side for medium; grill lemon halves, cut side down, at same time. Cover lamb loosely with foil and rest for a few minutes before serving.
- Serve lamb chops with hummus on the side and grilled lemon halves to squeeze over just before eating.
Nutrition Facts : ServingSize Serves 4
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
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.
LAMB CHOPS WITH LEMON
Provided by Michael Symon
Categories Lamb Easter Fourth of July Low Cal Backyard BBQ Dinner Lemon Lamb Chop Grill Grill/Barbecue Healthy Party Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 10
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-GARLIC MARINATED LAMB CHOPS
This delicious lemony lamb recipe comes from Ellie Krieger's :The Food You Crave". It is absolutely fantastic. Recipe calls for lamb loin chops but I use 2 leg chops for DH and myself. Enjoy!
Provided by KLBoyle
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl mix together first 7 ingredients. Pour marinade over chops and let marinade 20 min-1 hours.
- Preheat grill pan and grill to desired done-ness (I prefer mine med-rare which takes 3-4 minute on each side).
- Note: You can cook the lamb however you prefer, grill pan, broiler, saute pan etc.
Nutrition Facts : Calories 629.4, Fat 54, SaturatedFat 22.8, Cholesterol 140.6, Sodium 398.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 31.4
LEMON HERB LAMB CHOPS
This recipe comes from my aunt, who thought we'd enjoy it because we like lamb. She was right.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a shallow dish, combine the first eight ingredients; add the chops and turn to coat. Cover; refrigerate for at least 2 hours or overnight., Drain and discard marinade. Broil lamb 3-4 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 303 calories, Fat 23g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 238mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
LAMB CHOPS WITH LEMON-BASIL SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
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.
OUR 30+ BEST SIDES FOR LAMB CHOPS (+CRISPY SWEET POTATO FRIES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Side Dish
Time 24m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
LEMON ZEST LAMB CHOPS
I have served many times and even the pickiest of diners have raved about them. You will too. Fresh ingredients and aromatic herbs make all the difference.
Provided by diamurr
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Hand chop or use a food processor to chop garlic, mint, and cilantro. If you go a little over or under on the mint and cilantro, no worries. It just adds more flavor. Make sure you have a good grater and lemon juicer to save time.
- Mix the first 9 ingredients together in a heavy duty plastic gallon size baggie. Once mixed, pour about a 1/2 cup out of the bag and into a bowl. Set aside for marinating in the grill.
- Add the washed and dried Lamb Chops to the baggie. Seal and refrigerate for at least 1 hour; overnight is even better. Turn the bag over a few times while marinating to make sure you spread it over all of the lamb chops.
- About an hour before grilling remove the baggie from the refrigerator and let the meat warm slightly.
- Pre-heat the grill on high to about 350 degrees, and just before placing the chops on the grill turn to low. The oil in the marinate tends to want to flare up the grill. Place the chops on the grill and after the marinade has stopped dripping - 30 seconds or so, turn the heat back to medium and close the grill.
- Grill 4 minutes on first side. Turn, and top each chop with a small amount of reserved marinade. Watch for flare ups. Grill for an additional 4 minutes for medium rare.
- Remove from grill and top with remaining marinade. Serve with a salad or grilled vegetables and enjoy!
Nutrition Facts : Calories 1262.5, Fat 116.4, SaturatedFat 39, Cholesterol 210.2, Sodium 2488.8, Carbohydrate 6.1, Fiber 1, Sugar 1.2, Protein 47.2
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GREEK LAMB LOIN CHOPS (GRILLED) - KEVIN IS COOKING
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5/5 (8)Calories 880 per servingCategory Main
- Zest the entire peel of the lemon and extract the juice. Put in a bowl and mix with the olive oil and melted butter and whisk to mix thoroughly.
- Add the minced garlic, chopped rosemary leaves, oregano, kosher salt, black pepper and red pepper flakes. Mix all and pour over lamb chops in bowl OR into a large sealable plastic bag, and let marinate at room temperature for at least 30 minutes.
- Prep your grill to 350°F (See Note 2). Grill to your liking, although for a nice medium with a little pink I do 3-4 minutes per side until internal temp reaches 130°F over medium heat.
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5/5 (66)Total Time 25 mins
- Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
- Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 135 degrees F.
- Allow the lamb chops to rest on a plate covered with alumnium foil for 5 minutes before serving.
LEMON & OREGANO LAMB CHOPS RECIPE | EATINGWELL
From eatingwell.com
5/5 (5)Total Time 45 minsCategory Healthy Lamb RecipesCalories 269 per serving
- Combine lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture onto both sides of lamb chops and set aside for at least 10 minutes or refrigerate for up to 1 hour.
- Meanwhile, combine tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl. Whisk in enough water to thin the sauce to desired consistency.
- Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 135 degrees F for medium-rare, 8 to 14 minutes, depending on thickness. Serve the chops with the tahini sauce.
LEMON & OREGANO LAMB CHOPS RECIPE - WEBMD
From webmd.com
Cuisine Middle EasternTotal Time 45 minsCategory DinnerCalories 284 per serving
- Combine lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture onto both sides of lamb chops and set aside for at least 10 minutes or refrigerate for up to 1 hour.
- Meanwhile, combine tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl. Whisk in enough water to thin the sauce to desired consistency.
- Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare, 8 to 14 minutes, depending on thickness. Serve the chops with the tahini sauce.
DOUBLE-CUT LAMB CHOPS WITH GARLIC-CAPER RUB | FOOD & WINE
From foodandwine.com
4.5/5 (5)Category Lamb Chop
- Preheat oven to 400°F with 1 rack in middle position and 1 rack positioned 4 inches from broiler. Whisk together chopped herbs, 1/4 cup oil, 2 tablespoons capers, lemon zest and juice, black pepper, and 1/8 teaspoon crushed red pepper in a medium bowl until combined. Season with salt to taste; set aside.
- Process garlic, anchovies, remaining 2 tablespoons capers, and remaining 1/8 teaspoon crushed red pepper in a mini food processor until a coarse paste forms, about 10 seconds. Add remaining 2 tablespoons oil, and process until creamy and mostly smooth, about 40 seconds. (Alternatively, pound and mash garlic, anchovies, capers, and crushed red pepper using a mortar and pestle until a coarse paste forms, about 1 minute and 30 seconds. Add remaining 2 tablespoons oil, and continue to pound and mash until creamy and mostly smooth, about 2 minutes.
- Arrange lamb on a large baking sheet lined with parchment paper. Rub lamb evenly with garlic-caper paste. Roast in preheated oven on middle rack until a thermometer inserted in thickest portion of chops registers 110°F, 12 to 16 minutes. Remove lamb from oven; let rest until temperature stops rising and begins to fall, 5 to 10 minutes. Increase oven temperature to high broil; preheat 5 minutes. Return lamb to oven on top rack. Broil until lamb is golden and sizzling and a thermometer inserted in thickest portion of chops registers 120°F, 2 to 3 minutes. Remove from oven; transfer lamb to a cutting board, and let rest 5 minutes. Cut each lamb chop in half between ribs; serve with herb mixture and lemon wedges. Garnish with additional fresh herbs.
25 BEST SIDES FOR LAMB CHOPS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (12)Published 2021-05-04Category Recipe Roundup, Side Dishes
- Scalloped Potatoes. The versatility of potatoes never seems to disappoint. These scalloped potatoes are no different and will leave you daydreaming in a creamy heaven.
- Lemon Garlic Roasted Asparagus. If you’re looking to recreate a dish straight from a restaurant’s kitchen, then you’ll need to give this lemon garlic roasted asparagus a try.
- Roasted Brussels Sprouts. I could never understand why Brussels sprouts get such a bad rep when they’re one of the tastiest veggies when prepared properly.
- Glazed Carrots. These glazed carrots are the definition of superb when paired with some yummy lamb chops. They’re also a breeze to make since it relies on such simple ingredients that you probably already have hidden in your pantry.
- Lemon Dill Rice. It’s time to stop what you’re doing and run to the grocery store! If there is any side dish that you absolutely need to recreate on this list, it’s this lemon dill rice.
- Grilled Asparagus Salad with Lemon & Feta. When I first came across this recipe, I was a little hesitant to give it a shot. Boy, was I wrong! Who knew that asparagus turned into a salad could be so addicting?
- Green Bean Casserole. This Campbell’s green bean casserole is the perfect contrast between soft green beans and crispy French fried onions. The French fried onions are even more addicting since they’re coated in a mix of bread crumbs, spices, and parmesan cheese.
- Cucumber Radish Salad. If you’re still stuck on what side to pair with your lamb chops, then this recipe is for you. It’s always ideal to pair a heavy entree with a lighter side.
- Garlic Roasted Radishes. Tender lamb chops paired with garlic roasted radishes simply make a beautiful pair. Your taste buds are guaranteed to tingle once you take a bite of these garlic roasted radishes.
- Spinach Salad with Apples, Walnuts, and Feta. If you’re a health nut like I am, then this is the recipe for you! This surprising combination of ingredients perfectly blends together to create an amazing salad.
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