GRILLED ROSEMARY LAMB CHOPS
Just writing this recipe makes me want to drool as I remember how delicious it was . . . mmmmm, lamb. My husband who loathes sheep is now ready to raise some so that we can have this recipe more often. Easy. Yummy. Lamby.
Provided by Sandy
Categories Lamb/Sheep
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients except for lamb in a bowl.
- Place the chops in a container to marinate. I use a zip lock bag.
- Pour ingredients over chops, making sure both sides are well covered.
- Let marinate overnight. The longer the better, but give them at least one hour.
- Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
- Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.
Nutrition Facts : Calories 360, Fat 32.1, SaturatedFat 12.1, Cholesterol 70.3, Sodium 635.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 15.7
CLASSIC ROSEMARY LAMB CHOPS
Provided by Nancy Fuller
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.
- Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.
LAMB CHOPS WITH GARLIC AND ROSEMARY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings (1/2 cup sauce)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
- Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
- Serve 2 chops per person with the sauce.
Nutrition Facts : Calories 488 calorie, Fat 27 grams, SaturatedFat 11 grams, Carbohydrate 2 grams, Protein 48 grams
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
ROSEMARY ROAST LAMB CHOPS
This one-pan lamb chops supper only requires some quick assembling - pack in the Mediterranean flavours then let the oven do the work
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
- Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.
Nutrition Facts : Calories 754 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.34 milligram of sodium
ROSEMARY GARLIC GRILLED LAMB CHOPS
A tasty way to prepare economical cuts of lamb chops and steaks! Tenderise and infuse them with flavour with a delicious marinade then grill to perfection on the BBQ (or stove). Marinade for at least 2 hours, preferably overnight (no longer than 24 hours). Update: This is (was!) a tart marinade and following feedback from some readers by email and from a friend, I have tweaked the recipe slightly to take the edge off the vinegar. :) Resounding feedback all round!
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 10
Steps:
- Mix Marinade ingredients in a bowl until salt dissolves. Add lamb, mix to coat, then marinate at least 2 hours, preferably overnight, up to 24 hours.
- Brush BBQ bars with oil if required (Note 1) and heat to medium high (or heat 1/2 tbsp oil in skillet on stove on medium high).
- Cook lamb to your taste. I had 4 x 150g/5oz lamb loin chops about 2cm/3/4" thick and 3 minutes on each side = medium. I also cooked smashed garlic cloves and rosemary sprigs for garnish.
- Transfer lamb to plate, cover loosely with foil and rest for 5 minutes.
- Serve with sides of choice!
Nutrition Facts : ServingSize 161 g, Calories 313 kcal, Carbohydrate 0.8 g, Protein 42.3 g, Fat 14.5 g, SaturatedFat 4.4 g, Sodium 349 mg, UnsaturatedFat 10.1 g
GRILLED ROSEMARY LAMB CHOPS
Offer some homemade breadsticks with the lamb: Just cut a French bread baguette lengthwise into quarters; brush with olive oil that has been mixed with fresh herbs. Grill alongside the lamb until golden, about 2 minutes per side. Serve raspberries and cream with cookies for dessert.
Categories Lamb Low Carb Low/No Sugar Wheat/Gluten-Free Rosemary Lamb Chop Summer Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
- Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.
ROSEMARY AND GARLIC LAMB CHOPS
Categories Food Processor Garlic Herb Lamb Broil Quick & Easy Rosemary Lamb Chop Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
- Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.
QUICK ROSEMARY LAMB CHOPS
The no-fuss rosemary sauce in our lamb chops recipe is so flavorful, it tastes like the savory chops simmered for hours. They're table-ready in 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 6 min., turning after 3 min. Remove from skillet; cover to keep warm.
- Add onions to skillet; cook 5 min. or until crisp-tender, stirring occasionally. Stir in peppers, dressing, broth and rosemary. Add chops; simmer on medium-low heat 4 min. or until sauce is thickened and chops are done (160°F).
- Serve chops and sauce with rice.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g
GARLIC AND HERB-RUBBED LAMB CHOPS
Steps:
- Gather the ingredients.
- In a large baking dish, toss the lamb with the olive oil, garlic, black pepper, red pepper flakes, rosemary, oregano, and thyme.
- Once the chops are evenly coated, cover and refrigerate for at least 4 hours or up to overnight.
- Preheat grill, grill pan, or broiler.
- Remove chops from marinade and salt both sides generously.
- Cook about 5 to 6 minutes per side for medium-rare (will vary depending on thickness).
- Scatter with fresh parsley and mint.
- Let rest for 5 minutes before serving.
Nutrition Facts : Calories 396 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 31 g, SaturatedFat 12 g, Sodium 165 mg, Sugar 0 g, Fat 30 g, ServingSize 8 chops (4 servings), UnsaturatedFat 0 g
ROSEMARY-AND-GARLIC LAMB CHOPS
Braising is typically used for simmering tough meats for hours, but it works beautifully (and much more quickly!) with tender cuts, too. We paired lamb chops with rosemary and garlic for big flavor, fast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Season lamb with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then lamb in a single layer. Cook, flipping once, until browned on both sides, 5 to 7 minutes. Transfer to a plate.
- Reduce heat to medium. Add onions; cook, stirring a few times, until golden brown in places, 5 to 7 minutes. Add garlic, rosemary, and tomato paste; cook until fragrant, about 1 minute. Add wine; cook until mostly evaporated, about 1 minute. Stir in broth. Return lamb and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and cook until a thermometer inserted in thickest part of lamb (without touching bone) registers 130 degrees, 6 to 8 minutes. Serve over potatoes.
ROSEMARY LAMB CHOPS
While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. "I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner," Beth explains. The chops are perfectly seasoned with rosemary and thyme and have a fabulous presentation sure to impress guests.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 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 161 calories, Fat 15g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 310mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
PAN FRIED LAMB CHOPS
If you have 30 minutes and a few simple ingredients, you can serve juicy, aromatic lamb chops whenever a craving strikes! They're weekday simple and dinner party elegant.
Provided by Marissa Stevens
Categories Main Course
Time 28m
Number Of Ingredients 6
Steps:
- In a small bowl, stir together 3 tablespoons of the olive oil, rosemary, garlic, salt and pepper. Spoon mixture evenly over both sides of lamb chops. (You can do this up to 4 hours ahead.)
- Heat a large skillet (ideally cast iron) over medium-high heat until hot. Pour in remaining tablespoon of olive oil and swirl to coat. Add lamb chops in a single layer and cook 2 to 4 minutes on each side to desired doneness, 135°F for medium-rare.
- Transfer lamb chops to platter and let rest 5 minutes before serving.
Nutrition Facts : Calories 255 kcal, Carbohydrate 1 g, Protein 23 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 372 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SIMPLE ROSEMARY LAMB CHOPS
The simplest of treatments often brings out the best of flavours. Do these in the fry pan or on a BBQ. We like our lamb chops cooked though rather than pink... and we often use more olive oil than stated because then the fat around the edge of the chops caramalises and gets lovely and crispy. Cooking time is approximate because it really depends on how rare to well done you prefer your meat and how thick your chops are. *DO* pick these up and eat them with your fingers. Guests thought we were mad but after trying them, sticky fingers all around the table were diving into the serving dish for more! I have some small hand towels that I dampen slightly and wrap well in cling film before everyone arrives. Put them in the microwave for a minute or so, hand them out to guests to clean their hands on afterwards, but be careful, there will be a lot of steam as the first bit of cling film comes off, but it's a classy cleanup and guest will be impressed :) ZWT REGION: New Zealand.
Provided by kiwidutch
Categories Lamb/Sheep
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the butter and olive oil together in a fry pan.
- Pepper the lamb chops well.
- Put them into the hot oil and then turn over after a minutes so that they are sealed and seared to keep the juices inches.
- On the top side only add 3/4 of the fresh rosemary. Cook for 7-8 minutes.
- Turn the chops over and cook for as long as you need to get the insides to the "doneness" that you prefer, add a small amount of salt once you have turned them over.
- If you like your chops to be cooked though, turn the heat down just a little at this point so that they don't burn.
- Drain off the excess fat and serve with the remaining rosemary sprinkled on top.
Nutrition Facts : Calories 1472, Fat 134.2, SaturatedFat 52.2, Cholesterol 296.5, Sodium 264.9, Carbohydrate 0.7, Fiber 0.5, Protein 62.2
MARINATED LAMB CHOPS IN GARLIC, ROSEMARY AND THYME
Get your lamb chops packed with flavour with this sensations marinade.
Provided by Braai365
Categories Dinner
Time 20m
Number Of Ingredients 6
Steps:
- Grab a food processor and add the garlic, rosemary, thyme, and salt. Mix until it's all combined and then add the olive oil.
- Rub this on both sides of the lamb chops and then put them in the fridge to marinade for 1-2 hours. Take them out about half an hour before so that the lamb gets up to room temperature.
- Throw the chops on very high heat, sealing them on each side for 2 minutes. For medium-rare dependant on heat total cooking time will be about 8-10 minutes in total.
Nutrition Facts :
LAMB LOIN CHOPS WITH ROSEMARY AND GARLIC
Steps:
- Dry the lamb with paper towels.
- Combine minced garlic, chopped rosemary and crushed red pepper in a small bowl.
- Rub the herb mixture over each side. Sprinkle each side generously with salt.
- Heat olive oil in a cast iron skillet, medium heat. When the skillet is hot, add the lamb chops. Cook them for 4 minutes on each side for medium. Transfer to serving plates, cover with foil and let them sit for a few minutes. This will make your lamb chops juicy and flavorful.
- Serve with crispy garlic/rosemary from the pan on the top and garnish with a sprig of rosemary (optional). Enjoy!
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4.5/5 (6)Total Time 22 minsServings 4Calories 157 per serving
- Combine chopped rosemary, salt, pepper, and minced garlic in a small bowl. Sprinkle herb mixture evenly over lamb; gently rub over lamb.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add lamb; cook 3 minutes on each side or until desired degree of doneness. Remove lamb from pan; let stand 5 minutes.
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ROSEMARY LAMB CHOPS RECIPE - LIDIA BASTIANICH | FOOD & …
From foodandwine.com
5/5 Total Time 40 minsServings 4
- In a medium saucepan, heat 3 tablespoons of the olive oil. Add the scallions and cook over moderate heat, stirring, until softened, about 4 minutes. Add the peas, lima beans, zucchini and crushed red pepper and season with salt and black pepper. Cover and cook over very low heat until barely softened, about 15 minutes. Add the lettuce and 2 tablespoons of the mint, cover and cook until the lettuce is very tender, about 10 minutes.
- Meanwhile, preheat a grill pan. Rub the chops with the remaining 1 tablespoon of oil and season with salt and black pepper. Rub the rosemary onto the chops. Grill the chops over high heat for 6 minutes, turning once or twice, for medium-rare meat.
- Spoon the vegetables onto plates and top with the lamb chops. Garnish with the remaining 2 tablespoons of mint and serve.
GRILLED LAMB CHOPS WITH A ROSEMARY MARINADE - FRESH FOOD ...
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Ratings 1Category Main CourseCuisine American, New ZealandTotal Time 1 hr 14 mins
- Place garlic, rosemary, parsley and thyme in a small food processor. Process until chopped. Add anchovy if you desire and process again. Then add the olive oil, red wine, Dijon mustard, salt and pepper and process until you have a wet mixture..
- Slather the Rosemary Marinade all over the lamb chops. Refrigerate for at least an hour, while you prepare the rest of your meal.
- When ready to grill, bring your lamb chops out of the fridge to warm up a little, while you prepare the grill. Lamb is best when cooked to medium rare - 135° (it will go up to 145° after resting). To accomplish this, grill chops no more than 4 minutes per side over medium high heat. Less time if the lamb chops are thinner than 1". They are done when they have some spring when you press into them, Avoid cooking until they are close to hard, as the meat will be dry and overcooked.
- Take the lamb chops off the heat and let them rest 5+ minutes while you serve up the rest of your meal. Resist cutting into them. As they stand, they will continue to cook and the juices will distribute throughout the meat. Slice lamb against the grain or across the chop.
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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.
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- Pour the beer over top of the lamb chops and sprinkle with garlic, rosemary and seasoning salt.
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- Finely chop/grate the garlic and rosemary then combine with olive oil, lemon juice, salt and pepper.
- Pour over the lamb chops then cover and allow to marinade for at least 30 minutes but ideally up to 4 hours.
- Add the lamb chops and allow to cook for 5-6 minutes per side, depending on thickness. Stand the lamb chops on their fat caps and allow to cook for another 4-5 minutes until crisp and golden. If you prefer them to be less done, cook them for 3-5 minutes per side but allow the fat to render and crisp for the best end result.
LAMB CHOPS WITH ROSEMARY AND GARLIC RECIPE - FOOD & …
From foodandwine.com
Servings 6
- In a large shallow dish, combine the rosemary, garlic and olive oil. Add the lamb chops and let marinate for 1 hour.
- Preheat a grill pan. Remove the lamb chops from the marinade and scrape off some of the rosemary and garlic. Season the lamb chops with salt and pepper and grill over moderate heat until medium rare, about 4 minutes on each side. Serve at once.
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5/5 (1)Total Time 3 hrsCategory AppetizerCalories 335 per serving
- Wash the lamb chops and keep aside. In a mixing bowl, add 4 cloves of garlic(grated or minced), 10 gram of rosemary(chopped), 5 gram of thyme, 1/4 teaspoon of pepper powder and 1/2 teaspoon of salt to it. Mix well and add 1 tablespoon of oil to it. Mix again and let it marinate for 2 hours minimum.
- Preheat the oven on 180 degree for 10 minutes. Place the chops on an oven tray and cook them for 20 minutes. After that, flip them and cook again for 10-15 minutes.
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