Baby Lamb Chops With Mint Yogurt Dipping Sauce Recipes

BABY LAMB CHOPS WITH PARSLEY AND MINT PESTO DIPPING SAUCE

Steps:

• Preheat grill pan or large heavy skillet over medium high to high heat.
• In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander and pulse until mixture is finely chopped. Add a little salt and pepper and vinegar to the processor and turn it back on. Stream in extra-virgin olive oil until a sauce forms. Stop processor, taste and adjust seasonings. Transfer to a small bowl using a rubber spatula.
• Drizzle chops with extra virgin olive oil, season with salt and pepper and grill for 3 to 5 minutes on each side for medium rare to medium well doneness. Arrange chops around the dipping sauce and serve.

LAMB CHOPS WITH MINT SAUCE

Steps:

• For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
• For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
• Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
• Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
• Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

LAMB CHOPS WITH MINT-YOGURT MARINADE

Steps:

• Whisk 1 cup plain whole-milk yogurt in a bowl. Add 1 1/2 teaspoons crumbled dried mint and 2 tablespoons grated onion. Mash 1 garlic clove into a paste with 1/2 teaspoon kosher salt; add to the yogurt along with 1/2 teaspoon pepper, 1 teaspoon lemon juice and a pinch of cayenne pepper. Season 8 frenched lamb rib chops with salt and pepper; marinate in the yogurt sauce for 1 to 4 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Lightly oil the grate. Grill the chops over direct heat until marked, 3 to 4 minutes per side. Move to the cooler side of the grill; cover and cook until the meat reaches 120 for medium-rare, 15 minutes. Let rest 10 minutes.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE

Steps:

• Heat grill to high. Brush chops with oil on both sides and season with salt and pepper. Grill the chops for 2 to 3 minutes on each side or until cooked to a medium-rare doneness. Brush the orange halves with oil and season with salt and pepper. Grill oranges, cut side down, until golden brown. Remove oranges from the grill and cut each half into quarters. Place bowl of yogurt sauce in the center of a platter and arrange chops around it with the orange quarters. Garnish with chopped mint.
• 8 ounces yogurt
• 1/4 cup freshly squeezed orange juice
• 2 teaspoons finely grated orange zest
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh mint leaves
• Salt and freshly ground pepper
• Place the yogurt in a medium strainer lined with cheesecloth and place over a bowl. Refrigerate for at least 8 hours or overnight. Alternatively, buy thick Greek yogurt, which does not need to be drained. Scrape the drained yogurt into a clean bowl and discard the liquid that has drained. Stir in the remaining ingredients and refrigerate for 30 minutes before serving.

TINY RIB LAMB CHOPS WITH MINTED VINEGAR DIPPING SAUCE

Steps:

• Make the dipping sauce:
• In a small saucepan combine the vinegar and the sugar and cook the mixture over moderate heat, stirring, until the sugar is dissolved. Stir in the mint and let the sauce cool. Season the sauce with salt and pepper and transfer it to a small bowl.
• Pat the chops dry, rub them with the cut sides of the garlic, and sprinkle both sides of the chops with the thyme and the white pepper. Grill the chops in a well-oiled ridged grill pan over moderately high het for 1 minutes to 1 1/2 minutes, depending on the thickness of the chops, on each side for rare meat. (Alternatively, the chops may be broiled under a preheated broiler about 4 inches from the heat for about 2 minutes on each side for rare meat.) Serve the chops with the dipping sauce.

LAMB CHOPS WITH YOGURT SAUCE

Steps:

• Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
• Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE

Steps:

• Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated).
• Heat your grill to high.
• Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes.
• Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more.
• At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half.
• Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.

LAMB CHOPS WITH YOGURT-MINT SAUCE

Steps:

• Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
• Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
• Serve topped with yogurt-mint sauce.