GRILLED LAMB CHOPS WITH CHIMICHURRI SAUCE
Grilled lamb chops are an easy dinner that you can have ready to eat in 10 minutes! A chimichurri marinade adds the flavour of fresh herbs to the juicy chops. This grilling recipe makes a delicious summer dinner.
Provided by Olivia Ribas
Categories dinner Lunch Main Course meat
Time 17m
Number Of Ingredients 4
Steps:
- In a freezer bag or silicone bag (this is my favourite one), add lamb chops, salt and pepper and ¼ cup of chimichurri sauce. Close the bag and shake until lamb chops are coated with the marinade sauce. Set aside for about 1 hour on the kitchen counter top.
- Preheat cast iron pan or grill over medium heat. I like to use my cast iron because my lamb chops were small.
- Pour olive oil to pan if using pan and place lamb chops on it.
- Cook for about 3 minutes on every side of the lamb without touching of flipping. Lamb chops will be cooked when chops get the internal temperature of 140°F in the thickest part.
- Transfer the chops to a platter and drizzle with the rest of the chimichuri sauce over them. Serve with tomato sauce and grilled veggies. Enjoy!
Nutrition Facts : ServingSize 1 /4, Calories 359 kcal, Protein 26 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 109 mg, Sodium 520 mg, UnsaturatedFat 15 g
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.
LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE
Steps:
- Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.
GRILLED LAMB CHOPS WITH PINK PEPPERCORN SAUCE
The secret to these extra-flavorful lamb chops is the marinade. (It's also amazing on pork chops.) Have your butcher double-cut the lamb chops-a thicker chop stays super juicy and is easier to keep from overcooking.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
- Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
- Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
- To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.
GRILLED LAMB CHOPS WITH ASIAN BUTTER SAUCE
This is a great way to fix a rack of lamb. Most of the work can be done the day before because it needs to marinate overnight. We love the butter sauce on this. This was from the Bon Appetite RSVP section from the Poppie's Bistro Café, Aspen CO.
Provided by lazyme
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients in large glass baking dish to blend.
- Add lamb; turn to coat.
- Cover and refrigerate overnight.
- Prepare barbecue (medium-low heat).
- Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.
- Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes.
- Reduce heat to low.
- Add green onions and butter, stirring until butter melts.
- Cut lamb between ribs into chops.
- Place chops on plates; spoon sauce over.
Nutrition Facts : Calories 1005.4, Fat 87.1, SaturatedFat 46.2, Cholesterol 226.1, Sodium 1030.5, Carbohydrate 18.7, Fiber 0.3, Sugar 14.8, Protein 36.2
GRILLED LAMB CHOPS WITH WINE SAUCE
Karen Gorman of Gunnison, Colorado proves you don't need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.
Nutrition Facts : Calories 262 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 221mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
SAUCE FOR GRILLED LAMB CHOPS
Only 3 ingredients: Current jelly, mint jelly and chili sauce. Serve over 6-8 salt and peppered grilled chops. From "Bach's Lunch-Picnic and Patio Classics" which was published by the Junior Committee to benefit the Cleveland Orchestra.
Provided by Oolala
Categories Sauces
Time 5m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Melt the ingredients in a saucepan.
- Mix well.
- Pour over grilled lamb chops that were seasoned with Worcestershire, minced garlic, rosemary and pepper.
Nutrition Facts : Calories 114.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 1, Sodium 99.7, Carbohydrate 28.1, Fiber 0.8, Sugar 19.4, Protein 0.7
LAMB CHOPS IN SAUCE
Posted in reply to a request. Prep time includes the 2 hour marinating time. Note: The word "sauce" in this recipe refers to a very thick basting sauce/paste, and not a liquid "gravy" type sauce.
Provided by Dee514
Categories Lamb/Sheep
Time 2h24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix marinade ingredients together, add chops and let marinate for at least 2 hours.
- Mix all sauce ingredients together well.
- Preheat broiler to 500°F.
- Remove chops from marinade, and dip them into the sauce mixture.
- Broil the chops for about 7-10 minutes.
- Dip chops into sauce mixture again, and broil the chops on the other side for about 7-10 more minutes, or until done.
- While the second side of the chops are broiling, heat the remaining sauce until it simmers.
- Simmer sauce for about 1 minute.
- Serve chops with additional sauce* if desired.
- *Note: If you would like additional sauce to serve on the side with the chops, make a second batch of the "sauce," thinning it a bit with 1/4 to 1/3 cup of water to prevent scorching when heated.
Nutrition Facts : Calories 632.5, Fat 54.5, SaturatedFat 22.9, Cholesterol 144, Sodium 731.5, Carbohydrate 1, Fiber 0.3, Sugar 0.2, Protein 32.4
GRILLED LAMB CHOPS
Make and share this Grilled Lamb Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pierce lamb chops with a fork.
- Place in a shallow oblong dish; add wine.
- Marinate for 15 minutes at room temperature.
- In a bowl, mix together Worcestershire, rosemary, and garlic; mix well and set aside.
- Remove chops from marinade and discard marinade.
- Place chops on grill over medium heat.
- Spoon half of sauce over chops and sprinkle with salt and pepper.
- Cook 4-5 minutes or until browned.
- Turn chops and spoon remaining sauce over chops; sprinkle with salt and pepper.
- Cook 4-5 minutes or until done.
SIMPLE GRILLED LAMB CHOPS
This very tasty and easy marinade for lamb chops can also be used for steaks.
Provided by Noor
Categories Meat and Poultry Recipes Lamb Chops
Time 2h16m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g
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