Marinade For Lamb Shoulder Chops Food

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MARINATED LAMB SHOULDER CHOPS



Marinated Lamb Shoulder Chops image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 2 to 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
3 sprigs fresh oregano, leaves finely chopped
3 sprigs fresh dill, finely chopped
3 sprigs fresh mint, leaves cut into chiffonade
2 cloves garlic, smashed and finely chopped
1 lemon, zested and juiced
Pinch crushed red pepper flakes
Pinch kosher salt
4 thick (3/4-inch) lamb shoulder chops

Steps:

  • Whisk together the olive oil, oregano, dill, mint, garlic, lemon zest and juice, red pepper flakes and salt in a small bowl 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.
  • If the lamb was in the refrigerator, let it come to room temperature before grilling.
  • 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.
  • 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.

MARINATED LAMB CHOPS



Marinated Lamb Chops image

Provided by Valerie Bertinelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup olive oil, plus more for brushing
1/2 cup aged balsamic vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 teaspoon ground cumin
4 cloves garlic, finely chopped
1/2 cup chopped fresh mint
16 small lamb chops (about 3 1/2 pounds), Frenched
Kosher salt and freshly ground black pepper
2 tablespoons lemon zest plus 2 tablespoons juice

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.

PAN-GRILLED LAMB SHOULDER CHOPS



Pan-Grilled Lamb Shoulder Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
Four 8- to 12-ounce lamb shoulder chops

Steps:

  • To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
  • Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
  • Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
  • Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

MARINATED LAMB SHOULDER CHOPS WITH TZATZIKI, ARUGULA, AND FETA



Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta image

Provided by Anne Burrell

Time 2h51m

Yield 4 servings

Number Of Ingredients 21

1 lemon, zested and juiced
3 sprigs fresh oregano, leaves finely chopped
3 sprigs fresh dill, leaves finely chopped
3 sprigs fresh mint, leaves cut into a chiffonade
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Pinch kosher salt
1/2 cup extra-virgin olive oil
4 (3/4-inch thick) lamb shoulder chops
1/2 English cucumber, coarsely grated
2 cups plain Greek yogurt
2 cloves garlic, smashed and finely chopped
1 tablespoon white wine vinegar
1 small bunch fresh dill, leaves finely chopped
2 sprigs fresh mint, leaves cut into a chiffonade
Pinch kosher salt
2 cups baby arugula, washed
1 lemon, juiced
High quality extra-virgin olive oil (big fat finishing oil)
Kosher salt
1/2 cup crumbled 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.

MARINATED LAMB SHOULDER CHOPS WITH TZATZIKI, ARUGULA AND FETA



Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta image

Provided by Anne Burrell

Categories     main-dish

Time 2h51m

Yield 4 servings

Number Of Ingredients 21

1 lemon, zested and juiced
3 sprigs oregano, leaves finely chopped
3 sprigs dill, finely chopped
3 sprigs mint, leaves cut into a chiffonade
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Pinch kosher salt
1/2 cup extra-virgin olive oil
4 thick (3/4-inch) lamb shoulder chops
1/2 English cucumber, coarsely grated
2 cups plain Greek yogurt
2 cloves garlic, smashed and finely chopped
1 tablespoon white wine vinegar
1 small bunch dill, leaves finely chopped
2 sprigs mint, leaves cut into chiffonade
Pinch kosher salt
2 cups baby washed arugula
1 lemon, juiced
High quality extra-virgin olive oil
1/2 cup crumbled feta
Kosher salt

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 IN A RED WINE OLIVE MARINADE



Lamb Chops in a Red Wine Olive Marinade image

Fantastic, succulent lamb chops for the grill. My husband's specialty. Recipe inspired by Rob Rainford. Marinating time not included in cook time.

Provided by LizzieBug

Categories     Lamb/Sheep

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/3 cup fresh rosemary, chopped
3 tablespoons extra virgin olive oil
10 garlic cloves, minced
2 tablespoons black olives, minced or 2 tablespoons tapenade
1 teaspoon fresh ground black pepper
1 cup red wine
12 lamb loin chops, trimmed

Steps:

  • Blend rosemary, olive oil, garlic, tapenade or olives, pepper and wine in a blender or food processor until smooth.
  • Reserve 1/4 of the marinade and pour the remainder over the lamb chops.
  • Let the chops marinate in the refrigerator for 45 minutes to 1 hour.
  • 20 minutes before grilling, take chops from the refrigerator and allow to come to room temperature.
  • Preheat the grill to 450°F
  • Season chops with salt and pepper and sear on the grill for about 2 minutes per side.
  • Lower heat slightly and continue cooking, turning and basting with remaining marinade occasionally for another 5 to 10 minutes until the chops are done to your liking.
  • Remove from grill, tent with foil and let rest for 5 minutes.

Nutrition Facts : Calories 1043.4, Fat 86.7, SaturatedFat 35, Cholesterol 210.9, Sodium 195, Carbohydrate 5.1, Fiber 0.8, Sugar 0.4, Protein 47.2

GRILLED SHOULDER LAMB CHOPS WITH GARLIC-ROSEMARY MARINADE



Grilled Shoulder Lamb Chops With Garlic-Rosemary Marinade image

This is my favorite recipe for lamb chops-- few ingredients, simple preparation, great flavor. Shoulder lamb chops are less expensive than other lamb chops, but I think they're just as delicious. Can also be grilled on a gas grill. (from Cook's Illustrated)

Provided by Velouria

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 large garlic cloves, pureed (about 1 tablespoon)
1 tablespoon minced fresh rosemary
1 pinch cayenne pepper
2 tablespoons olive oil
4 shoulder lamb chops, about 3/4 inch thick (blade or round bone)
salt & fresh ground pepper

Steps:

  • Mix marinade ingredients in small bowl. Rub both sides of each chop with the paste; let stand at least 30 minutes. (Can be refrigerated overnight.).
  • FOR CHARCOAL GRILL:.
  • Heat enough coals to cover surface area large enough for four chops. Once coals are covered with gray ash, spread them, set grill rack in place, and cover grill with lid in order to heat rack, about 5 minutes. Or heat oven broiler.
  • Sprinkle both sides of each chop with salt and pepper to taste.
  • Position chops over hot coals. Grill until bottom of each chop is well browned, about 2 minutes. (If chops start to flame, pull off heat for a moment or extinguish flames with squirt bottle.) Turn each chop and cook about 2 more minutes for medium-rare or 2 1/2 minutes for medium. If broiling, position chops 2 to 3 inches from heating element and cook about 3 minutes each side for medium-rare and 3 1/2 minutes each side for medium.
  • FOR GAS GRILL:.
  • Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Leave one burner on high and turn other burner(s) down to medium.
  • Rub chops with oil and sprinkle with salt and pepper to taste.
  • Grill chops, covered, over hotter part of grill, turning them once, until well browned, about 4 minutes. Move chops to cooler part of grill and continue grilling, turning once, to desired doneness, about 6 minutes for rare (about 120 degrees on instant-read thermometer), about 8 minutes for medium (about 130 degrees), or about 10 minutes for well-done (140 to 150 degrees).
  • Remove chops from grill and let rest for 5 minutes. Serve immediately.

MARINATED LEMON, THYME AND GARLIC LAMB CHOPS



Marinated Lemon, Thyme and Garlic Lamb Chops image

Made this for dinner last night and it was awesome! I used shoulder lamb chops, but any cut will do. Came out very tender and moist on the barbecue grill. This same recipe can also be used to marinate chicken or pork. It is delicious!

Provided by Marie

Categories     Lamb/Sheep

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup olive oil
1/4 cup fresh squeezed lemon juice
1 tablespoon chopped fresh thyme (or 1 teaspon dried)
1 clove garlic, minced
salt and pepper
4 shoulder lamb chops

Steps:

  • Combine olive oil, lemon juice, thyme and garlic in a shallow dish.
  • Season with salt and pepper to taste, place chops in and turn over once to coat the meat.
  • Cover and marinate in the refrigerator for at least one hour or up to four hours.
  • Cook over high heat on barbecue grill to desired doneness.

Nutrition Facts : Calories 244.2, Fat 27, SaturatedFat 3.7, Sodium 0.9, Carbohydrate 1.7, Fiber 0.2, Sugar 0.4, Protein 0.1

BBQ MARINADE FOR LAMB CHOPS



BBQ Marinade for Lamb Chops image

Make and share this BBQ Marinade for Lamb Chops recipe from Food.com.

Provided by JustJanS

Categories     Australian

Time 5m

Yield 2 cups

Number Of Ingredients 7

1/4 cup soy sauce
1/2 cup malt vinegar
1/2 cup sugar
1/2 cup plum jam
2 tablespoons tomato sauce
2 tablespoons lemon juice
1/2 teaspoon salt

Steps:

  • Mix together, and marinate lamb chops before cooking on the barbecue or in the oven.
  • Baste occasionally during cooking.

Nutrition Facts : Calories 454.2, Fat 0.2, Sodium 2699, Carbohydrate 110.3, Fiber 1.5, Sugar 91.2, Protein 4.3

MARINADE FOR LAMB SHOULDER CHOPS



Marinade for Lamb Shoulder Chops image

Simple one with only 4 ingredients: oil, garlic, white wine and rosemary. From one of my many community cookbooks. This is per 2 chops so adjust accordingly if necessary.

Provided by Oolala

Categories     Lamb/Sheep

Time 2h2m

Yield 1-2 serving(s)

Number Of Ingredients 6

1 large garlic clove, minced
1/2 cup olive oil
1 tablespoon white wine
1/8 teaspoon crushed rosemary
2 shoulder lamb chops
salt and pepper, to taste

Steps:

  • Combine first 4 ingredients.
  • Pour over lamb chops in a shallow bowl.
  • Let chops sit 2 hours or more covered in refriegerator, turning once or twice during this time.
  • Remove from marinade.
  • Sprinkle meat with salt and pepper, to taste.
  • Cook on BBQ or broil until done to your liking.

Nutrition Facts : Calories 972, Fat 108, SaturatedFat 14.9, Sodium 3.5, Carbohydrate 1.6, Fiber 0.1, Sugar 0.2, Protein 0.2

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