Baby Lamb Chops With Lemon Recipes

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EASY LEMON-GARLIC LAMB CHOPS



Easy lemon-garlic lamb chops image

Easy lemon garlic lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast.

Provided by Alida Ryder

Categories     Easy Dinner     Gluten free     Lamb     Low Carb     Quick recipe

Time 15m

Number Of Ingredients 9

8 lamb chops (Depending on their size, serve 1-2 per person)
2 tbsp olive oil
juice of 1 lemon, approximately 3-4 tablespoons
2-3 tsp dried oregano
1 tsp chilli/red pepper flakes
2 tsp thyme leaves
4 garlic cloves (crushed)
1 tsp salt
pepper (to taste)

Steps:

  • Pre-heat a cast-iron/stainless steel pan over high heat.
  • Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides.
  • Place the lamb chops in the hot pan then sear for 2-3 minutes per side until golden brown.
  • Flip the lamb chops onto the fat side and allow to sear until the fat has started to render and has caramelized.
  • Remove from the pan and allow to rest for a few minutes before serving with lemon wedges.

Nutrition Facts : Calories 451 kcal, Carbohydrate 1 g, Protein 45 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 149 mg, Sodium 753 mg, ServingSize 1 serving

LAMB CHOPS WITH LEMON



Lamb Chops with Lemon image

Provided by Michael Symon

Categories     Lamb     Easter     Fourth of July     Low Cal     Backyard BBQ     Dinner     Lemon     Lamb Chop     Grill     Grill/Barbecue     Healthy     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish)

Steps:

  • Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
  • Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
  • Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY



Grilled Baby Lamb Chops with Crispy Rosemary image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 6

1/4 cup olive oil
4 cloves garlic, peeled and sliced thin
4 tablespoons fresh rosemary leaves
2 lemons, zested
8 single lamb chops
Salt and freshly ground black pepper

Steps:

  • Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
  • Prepare a hot grill.
  • Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.

GARLIC ROSEMARY-MARINATED LAMB CHOPS



Garlic Rosemary-Marinated Lamb Chops image

These Garlic Rosemary-Marinated Lamb Chops can be prepared in 45 minutes or less.

Categories     Garlic     Broil     Marinate     Quick & Easy     Lemon     Rosemary     Lamb Chop     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 teaspoon finely chopped lemon zest
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon salt
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon crumbled dried
1 tablespoon olive oil
four 1 1/4-inch-thick loin lamb chops (about 1 pound total)

Steps:

  • Preheat the broiler. In a small bowl stir together the zest, the garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb chops with the marinade, and let them marinate on a plate for 20 minutes. Broil the lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.

LAMB CHOPS WITH LEMON-BASIL SAUCE



Lamb Chops with Lemon-Basil Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 cup freshly squeezed lemon juice
1/3 cup extra-virgin olive oil, plus more for sauteing
6 sprigs fresh rosemary, bruised
4 cloves garlic, peeled and crushed
2 teaspoons kosher salt
Freshly ground black pepper
8 rack lamb chops, trimmed (about 3 ounces each)
1/2 cup white chicken stock
2 tablespoons butter
1/2 cup loosely packed basil leaves, plus additional for garnish
1/4 cup kalamata olives, pitted and coarsely chopped

Steps:

  • In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
  • Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
  • Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.

LEMON-GARLIC MARINATED LAMB CHOPS



Lemon-Garlic Marinated Lamb Chops image

This delicious lemony lamb recipe comes from Ellie Krieger's :The Food You Crave". It is absolutely fantastic. Recipe calls for lamb loin chops but I use 2 leg chops for DH and myself. Enjoy!

Provided by KLBoyle

Categories     Lamb/Sheep

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon lemon zest, grated
2 tablespoons fresh oregano (or 2 tsp. dried oregano)
6 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 lamb chops (4 oz. each)

Steps:

  • In a small bowl mix together first 7 ingredients. Pour marinade over chops and let marinade 20 min-1 hours.
  • Preheat grill pan and grill to desired done-ness (I prefer mine med-rare which takes 3-4 minute on each side).
  • Note: You can cook the lamb however you prefer, grill pan, broiler, saute pan etc.

Nutrition Facts : Calories 629.4, Fat 54, SaturatedFat 22.8, Cholesterol 140.6, Sodium 398.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 31.4

LAMB - BABY LAMB CHOPS WITH ARTICHOKES AND EGG-LEMON SAUCE RECIPE



Lamb - Baby Lamb Chops with Artichokes and Egg-Lemon Sauce Recipe image

Provided by Pascento96

Number Of Ingredients 12

2 eggs
1 1/2 tablespoons fresh lemon juice
12 baby lamb rib chops
Sea salt, preferably gray salt
Freshly ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1/2 cup chicken stock or canned low-sodium broth
2 tablespoons finely minced fresh Italian (flat-leaf) parsley
1 large clove garlic, minced
1/2 recipe Roasted Artichokes, quarters halved lengthwise

Steps:

  • In a small bowl, whisk together the eggs and lemon juice. Season the chops with salt and pepper. Just before you are ready to cook, dip the chops in the flour to coat both sides lightly. Shake off the excess. Heat a heavy 14-inch skillet over high heat. When the skillet is very hot, add 2 tablespoons of the olive oil and swirl to coat, then add the chops. Sear them on one side until you see bloody juices rising, 3 to 4 minutes, then turn and cook for about 30 seconds on the second side. Transfer to a platter and keep warm in a low oven. Pour off the excess fat in the skillet. Return the skillet to high heat, add the wine, and stir with a wooden spoon to release any flavorful bits stuck to the skillet. Add the stock or broth and simmer until reduced by one-third. Pour the reduced liquid into a bowl and wipe out the skillet with a paper towel. Return the skillet to moderately high heat and add the remaining 2 tablespoons olive oil. When hot, add the parsley and garlic and sauté briefly to release their fragrance. Add the artichokes and stir to coat with the seasonings, then return the liquid to the pan. Bring to a simmer, then remove the skillet from the heat and add the egg-lemon mixture. Swirl the pan constantly until the eggs thicken the sauce, which will happen quickly. Spoon the artichokes and sauce onto a warmed platter. Top with the lamb chops and serve immediately.

LEMON CURRIED LAMB CHOPS



Lemon Curried Lamb Chops image

Make and share this Lemon Curried Lamb Chops recipe from Food.com.

Provided by Doreen Randal

Categories     Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 6

4 lamb chops
1/3 cup lemon juice
1 teaspoon salt
3 teaspoons curry powder
1/4 teaspoon sugar
1 1/2 ounces butter

Steps:

  • Combine lemon juice, curry powder, salt and sugar.
  • Brush mixture over the chops and let stand for 2 hours to absorb the flavors.
  • Heat the butter in a frying pan, cook until golden brown on both sides.

Nutrition Facts : Calories 381.7, Fat 34.1, SaturatedFat 16.7, Cholesterol 93.2, Sodium 696.8, Carbohydrate 2.9, Fiber 0.6, Sugar 0.8, Protein 15.9

BROILED LAMB CHOPS WITH LEMON CAPER SAUCE



Broiled Lamb Chops with Lemon Caper Sauce image

Categories     Citrus     Broil     Quick & Easy     Lemon     Lamb Chop     Winter     Capers     Gourmet

Yield Serves 2

Number Of Ingredients 5

two 1 1/2-inch-thick loin lamb chops
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
1 teaspoon drained bottled capers
1 tablespoon fresh lemon juice

Steps:

  • Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them.

LEMON HERB LAMB CHOPS



Lemon Herb Lamb Chops image

This recipe comes from my aunt, who thought we'd enjoy it because we like lamb. She was right.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 lamb loin chops (1 inch thick and 6 ounces each)

Steps:

  • In a shallow dish, combine the first eight ingredients; add the chops and turn to coat. Cover; refrigerate for at least 2 hours or overnight., Drain and discard marinade. Broil lamb 3-4 in. from the heat for 4-9 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 303 calories, Fat 23g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 238mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

OVEN-ROASTED LAMB CHOPS



Oven-Roasted Lamb Chops image

Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!

Provided by Lucky Noodles

Time 25m

Yield 4

Number Of Ingredients 6

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
  • Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
  • Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g

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