MARINATED LAMB CHOPS WITH GARLIC AND HERBS
Super flavorful, herb and garlic marinated lamb chops are easy, fast, and elegant, making them perfect for guests or for every day dining.
Provided by Rachel Gurk
Categories Beef
Time 40m
Number Of Ingredients 10
Steps:
- In small bowl, mix olive oil, lemon juice and zest, herbs, garlic, salt and pepper.
- Place lamb chops in large zip top bag. Pour marinade over and close bag. Massage marinade into chops and marinate at room temperature at least 20 minutes and up to one hour.
- Heat grill pan over medium heat and grill 2-3 minutes per side for medium rare.
- Rest one or two minutes before serving.
- If desired, chops can be broiled. Preheat broiler to high, broil chops 2-3 minutes per side.
Nutrition Facts : ServingSize 2 chops, Calories 798 kcal, Carbohydrate 4 g, Protein 67 g, Fat 58 g, SaturatedFat 26 g, TransFat 3 g, Cholesterol 215 mg, Sodium 587 mg, Fiber 1 g, UnsaturatedFat 29 g
HERBED LAMB CHOPS WITH CRISPY POTATOES
My mother's cooking is the inspiration behind this recipe. I adapted her scrumptious Easter leg of lamb so it can be served any day of the week. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Place the first nine ingredients in a food processor; pulse until blended. Spread over both sides of chops. Let stand 30 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 15-20 minutes or until tender and golden brown, stirring occasionally. Sprinkle with lemon pepper, salt and paprika; remove from pan. Keep warm., Grill chops, covered, over medium heat 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Toss spinach with potatoes; sprinkle with pine nuts. Serve with lamb chops.
Nutrition Facts :
GRILLED LAMB CHOPS
Learn how to cook lamb chops with Giada De Laurentiis' Grilled Lamb Chops recipe, from Everyday Italian on Food Network. A quick marinade of fresh garlic, rosemary and thyme is all you need for this stunning main dish that's sure to impress.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
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.
BABY LAMB CHOPS WITH LEMON
Provided by Food Network Kitchen
Time 1h30m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
- Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.
HERB-MARINATED RACK OF LAMB
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
Provided by Food Network
Categories main-dish
Time 13h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
- The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
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