GRILLED LAMB CHOPS
Grilled Lamb Chops with a fantastic, flavorful rosemary and thyme marinade that give your lamb a great flavor
Provided by Sheena Strain
Categories Main Course
Time 1h8m
Number Of Ingredients 7
Steps:
- Finely chop the garlic and rosemary, then add to the blender along with the olive oil, lemon juice, salt, and thyme leaves and blitz until smooth.
- Rub the marinade on both sides of the lamb chops and marinate for at least 1-3 hours in the refrigerator. Let sit at room temperature for 20 minutes before grilling
- 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.
- Serve with a green salad.
Nutrition Facts : Calories 1140 kcal, Carbohydrate 1 g, Protein 55 g, Fat 99 g, SaturatedFat 41 g, Cholesterol 250 mg, Sodium 965 mg, ServingSize 1 serving
MARINATED GRILLED LAMB
It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
GRILLED MARINATED LEG OF LAMB
Steps:
- Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
- Bring lamb to room temperature, about 1 hour, before grilling.
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
- Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
- Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.
GRILLED YOGURT-MARINATED LEG OF LAMB
Provided by Bon Appétit Test Kitchen
Categories Lamb Marinate Easter Yogurt Father's Day Backyard BBQ Dinner Spring Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
- Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.
GRILLED MARINATED LAMB
This grilled marinated lamb is full of garlic and rosemary flavor. All grilled to perfection and perfect served with a side of roasted potatoes. It's perfect for Mother's Day, Father's Day and of course Easter.
Yield 5 pound lamb
Number Of Ingredients 8
Steps:
- In mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, salt and pepper. Add to a large 2 gallon ziptop bag (or large marinated bucket if you own one) and add in lamb. Move the lamb around in the back to make sure it's fully coated. Place the marinated lamb bag in a 9x13 dish and add to the fridge. The dish is there just in case the bag leaks. You don't want to clean marinade out of your fridge. Not a fun job - trust me! Let the lamb marinade for at least 8 hours. When you're ready to cook your lamb take it out of the fridge and let it sit at room temperature for about 1 hour. Get your grill up to medium heat and add on your lamb. For medium doneness you want to bring your lamb up to 130 degrees in the middle. This is the perfect time to have a meat thermometer handy. It's your best bet for truly knowing the doneness of the meat. Once your meat is cooked remove from the grill, add to platter, cover loosely with foil and let sit for at least 15 minutes. This helps keep the meat tender and juicy. Once your meat has rested slice it up and enjoy!
MARINATED GRILLED LAMB KABOBS
Provided by Food Network
Categories appetizer
Time 2h48m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
- Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
- Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
- To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
- Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.
HERB MARINATED GRILLED RACK OF LAMB
Herb Marinated Grilled Rack of Lamb is a finger licking delicious recipe marinated with garlic, za'atar and Moroccan spice mixture and grilled to perfection.
Provided by HWC Magazine
Categories Mains
Time 4h23m
Number Of Ingredients 6
Steps:
- Make sure that the rack of lamb bones has been "Frenched cut".(This is to remove the excess fat and fascia away from the bone to give abetter appearance for serving) Remove any excess fat.
- In a large sealable baggie or bowl add the rack of lamb, za'atar seasoning, chopped garlic, parsley and olive oil. Mix well and rub the mix into the rack of lamb. (Do not add the salt until you are ready to put it on the grill as this can draw out the moisture in the meat and make it tougher)
- Marinate rack of lamb for 4 hours or up to overnight. In a pinch can marinate for 30 minutes, while the lamb is coming to room temperature before grilling. Remove the marinating rack of lamb from the refrigerator and place it at room temperature for 30 minutes. (This keeps the meat cooking evenly)Preheat the grill to 400 degrees F (204 degrees C). Clean and prepare the grill. Oil your grill grates lightly with a cloth. We did not wrap the ribs of the lamb in aluminum foil to prevent burning and we had no issues. If you want to do this, go for it. Salt and pepper your lamb rack well on both sides.
- GRILLING DIRECTIONS: Place your rack of lamb skin side down for 5 minutes over direct heat, allow to sear with the lid of the grill down. Turn the rack of lamb over on the other side and cook for the remaining time. For us, that was another 8 minutes. Make sure you take your rack of lamb off the grill about 2to 5 degrees BEFORE it comes to your desired temperature as it will raise another 5 degrees upon resting. However, it depends on how you want lamb cooked. We highly suggest not cooking your lamb any more than medium rare at the most for the best flavor and texture. Blue Bloody Rare - 125 degrees F (51 degrees C) Med Rare - 135 degrees F (57 degrees C) (our preferred cooking level)Medium - 145 degrees F (62 degrees C) Med Well - 155 degrees F (68 degrees C) Well Done - 165 degrees F (73 degrees C)
- After you take your rack of lamb off the grill, Tent lamb lightly with aluminum foil and allow it to rest for about 10 minutes before carving.
- Garnish with fresh parsley and herbs as desired before serving.
- OVEN DIRECTIONS: No Grill. No problem! Our suggestion is to prepare our Herb Marinated Rack of Lamb with the rub as stated in the recipe. Then take out your lamb out of the refrigerator for at least 30 minutes up to an hour before cooking in the oven to allow it to come to room temperature. This is so that it cooks evenly. Next, preheat your oven to 450 degrees F (232 degrees C). Cook lamb uncovered for 10 minutes. Then, reduce oven temperature to 300 degrees F (148 degrees c) for an additional 10 - 20 minutes. Start checking the internal temperature of your rack of lamb at the start of the 10 minute mark. If you like your rack of lamb medium rare like we do then take it out at 135 degrees F. Tent with a little foil and let rest.
Nutrition Facts : ServingSize 1 g, Calories 716 kcal, Carbohydrate 4 g, Protein 25 g, Fat 66 g, SaturatedFat 26 g, Cholesterol 126 mg, Sodium 96 mg, Fiber 2 g, Sugar 1 g
GARLIC & HERB GRILLED LAMB CHOPS (VIDEO)
Juicy grilled lamb chops seasoned with garlic and fresh herbs! Plus, a creamy tzatziki sauce for serving!
Provided by tatyanaseverydayfood
Categories Dinner
Number Of Ingredients 15
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.
Nutrition Facts : Calories 673 kcal, Carbohydrate 10 g, Protein 27 g, Fat 57 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1265 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 33 g, ServingSize 1 serving
GRILLED MARINATED LAMB CUTLETS
The pomegranate molasses marinade gives lamb a delicious stickiness and a distinct zingy flavour
Provided by Good Food team
Categories Dinner, Main course
Time 2h
Number Of Ingredients 6
Steps:
- Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
- When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray - make sure it's about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.
Nutrition Facts : Calories 635 calories, Fat 50 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 0.4 milligram of sodium
MARINADE FOR GRILLED LAMB CHOPS
This marinade is enough for eight 1-inch thick lamb chops, if you are making more than eight chops I suggest to increase the ingredients. I made this on my indoor grill, it usually takes about 4 minutes per side for medium-rare using 1-inch thick chops, if you are grilling outdoors they will be done slightly faster, you can also broil these in your oven.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 8h
Yield 2 cups (approx)
Number Of Ingredients 6
Steps:
- Mix all ingredients, then pour over lamb chops in a glass dish.
- Cover and refrigerate for a minimum of 8 hours, turning the chops occasionally.
- Season the lamb chops with salt and pepper, then grill, basting with marinade.
Nutrition Facts : Calories 583.1, Fat 54.2, SaturatedFat 7.5, Sodium 25.5, Carbohydrate 21.3, Fiber 0.6, Sugar 14.9, Protein 1.2
GRILLED MARINATED LAMB CHOPS
Make and share this Grilled Marinated Lamb Chops recipe from Food.com.
Provided by Vicki in AZ
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the lamb chops and put into a large glass pan.
- Squeeze lemons over the meat and let sit 5 minutes.
- Wash chops under running water.
- Mix together the marinade: crushed garlic, chopped parsley, chopped mint, olive oil, salt & pepper to taste.
- Cover lamb chops with marinade and refrigerate up to 24 hours, turning occasionally.
- Grill or broil 4-6 minutes per side.
MARINATED GRILLED LAMB CHOPS WITH GARLIC AND ROSEMARY
Tender, juicy, and flavorful Marinated Grilled Lamb Chops with Garlic and Rosemary look impressive and elegant, but are so easy to make. The only trick is to let them marinade! They're perfect for any summer gathering.
Provided by Faith
Categories dinner Main Course
Number Of Ingredients 7
Steps:
- Stir together the oil, lemon juice, garlic, rosemary, salt, and black pepper in a large bowl. Add the lamb and toss to coat. Cover the bowl, transfer it to the fridge, and let it marinade for at least 2 hours or up to 1 day.
- Let the meat sit at room temperature for 15 minutes before grilling.
- Grill the lamb chops over medium to medium-high heat until they reach your desired level of doneness, flipping once halfway through. These take about 4 to 6 minutes per side for rare and 5 to 7 minutes per side for medium-rare.
- Transfer the chops to a platter and let them rest for 3 minutes. Serve.
Nutrition Facts : ServingSize 2 lamb chops, Calories 84 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 294 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g
MARINATED LAMB RACK
Provided by Christina Musgrave
Time 1h50m
Number Of Ingredients 7
Steps:
- Combine ingredients in a large plastic bag. Marinate lamb for one hour up to one day. After marinating, let sit at room temp for at least 20 minutes before you grill. Meanwhile, heat up the grill.
- Grill for 6 minutes with the meat side down. Then, flip over and grill 3 minutes with the fat side down.
- Next, flip once more to meat side down, then turn heat to low. Let lamb rack sit for 10 minutes on low heat. Remove from grill and set rest for at least 10 minutes. Note: this is for medium rare-medium doneness. If in doubt, check temperature using an instant thermometer and cook longer if needed.
- Slice lamb and serve!
Nutrition Facts : Calories 231.11 kcal, Carbohydrate 1.3 g, Protein 4.37 g, Fat 23.36 g, SaturatedFat 6.21 g, Cholesterol 21.66 mg, Sodium 105.68 mg, Fiber 0.29 g, Sugar 0.03 g, ServingSize 1 serving
MARINATED GRILLED LAMB CHOPS
There's something magical about the way onion and rosemary work with lamb-and you'll love the way this marinade keeps the chops juicy when they hit the grill. Grate the onion (instead of dicing); this releases onion water, which is the base of the marinade. Chimichurri is the classic Argentinian sauce-they put it on everything.
Categories Mains,
Yield 6
Number Of Ingredients 6
Steps:
- Grate the onion using a box grater into a bowl. Add the garlic, olive oil, and rosemary, and some black pepper and combine. Place the lamb chops in a covered nonreactive container, and pour the marinade over the chops. Toss evenly to coat. Leave in the refrigerator to marinate for 4hours.
- Remove the lamb from the marinade and brush off the excess. Discard the marinade. Drizzle with olive oil and season with salt and freshly ground pepper, and allow the lamb to come to room temperature before grilling.
- Preheat the grill to medium-high, then clean and oil the grill grates to prevent sticking.
- Grill the lamb. If youre using Frenched lamb chops, slide a piece of aluminum foil under the bones to prevent burning. Cook until deep golden char marks develop, about 4minutes, then turn the lamb 45degrees and cook another 2minutes to get a nice cross-hatch pattern. Make sure the foil remains under the bones. Flip and repeat on the other side (carefully moving the foil again under the bones).
- Remove the lamb from the grill, and cover loosely with foil, allowing to rest for 5minutes. Slather with the chimichurri sauce before serving.
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
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- Place the lamb ribs in a dish suitable for marinating then pour over the marinade. Cover and allow to marinate for at least 1 hour but up to 24 hours in the fridge.
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4.5/5 (2)Total Time 8 hrs 18 minsCategory EntreesCalories 484 per serving
- Step 1: In a blender or food processor, combine 1 1/2 cups olive oil, juice of 3 lemons, 1/2 cup dry red wine, 1 large peeled and quartered onion, 6 to 8 large peeled garlic cloves, 1/4 cup Dijon mustard, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 tablespoon dried rosemary, 2 teaspoons ground cumin, 2 teaspoons kosher salt and 2 teaspoons freshly ground black pepper. Mix until thick and creamy, about 1 minute.
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- Trim the excess fat around the edges of your chops; this will help minimize flare ups during the cooking time.
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- Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle.
- In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
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