Broiled Lamb Chops With Green Peppercorn Sauce Recipes

BROILED LAMB CHOPS

Steps:

• Whisk together dry red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil in a small bowl. Pour mixture into a large heavy-duty zip-top plastic bag, reserving 1/4 cup; add lamb chops. Seal bag, and chill 2 hours.
• Remove chops from marinade, discarding marinade. Sprinkle with salt and pepper. Place chops on a lightly greased rack in a broiler pan.
• Stir together reserved 1/4 cup wine mixture and honey.
• Broil chops 3 inches from heat (with electric oven door partially open) 5 minutes on each side or to desired degree of doneness, basting with honey mixture after 3 minutes. If using loin chops instead of rib chops, broil loin chops 3 more minutes on each side.

GRILLED OR BROILED LAMB CHOPS

Steps:

• Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source.
• Sprinkle chops with salt and pepper.
• Cut clove of garlic and rub over meat if desired.
• If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack.
• Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.
• Single chops require only 2 or 3 minutes per side at most.
• For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops.
• Serve with lemon wedges, sauce or jelly.

BROILED LAMB CHOPS WITH BALSAMIC REDUCTION

Steps:

• Preheat broiler. Arrange chops on broiler pan.
• In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic.
• Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and drizzle with balsamic rosemary reduction.

RACK OF LAMB WITH GREEN PEPPERCORN SAUCE

Steps:

• Preheat oven to 450°F.
• In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F., about 25 minutes, for medium-rare.
• While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
• Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
• Cut lamb into individual chops and pour sauce over them.

GRILLED LAMB CHOPS

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.

DIXIE LAMB CHOPS

Steps:

• Sprinkle chops with salt and pepper. In a large skillet, heat oil over medium heat; cook chops, covered, until bottoms are browned, 5-7 minutes. , Mix molasses, steak sauce and vinegar. Turn chops; pour molasses mixture over top. Cook, covered, over medium-low heat until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-7 minutes. Let stand 5 minutes before serving.

LAMB CHOPS WITH PEPPERCORN & GARLIC PASTE

Steps:

• Preheat oven to 375F and spray glass baking dish with cooking spray
• Combine ingredients in a mortar and pestle til you make a paste.
• Spread on both sides of chops and place in dish.
• Bake for 25 minutes.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

LAMB CHOPS WITH MINT-PEPPER SAUCE

Steps:

• Heat broiler. Rub both sides of lamb chops with rosemary, salt and pepper. Place lamb on broiler pan; broil until chops are browned, turning once, about 4 minutes per side for medium-rare.
• Meanwhile, in a small bowl, whisk together lemon juice, oil, and mustard. Stir in red bell pepper, fresh mint, and scallion. Serve lamb chops warm, with sauce spooned over the top.

BROILED LAMB CHOPS WITH GREEN PEPPERCORN SAUCE

Steps:

• FOR LAMB: Rub lamb chops all over with cut side of garlic. Brush all over with oil. Sprinkle both sides of lamb with rosemary. Cover and refrigerate at least 4 hours, or overnight. FOR SAUCE: Melt butter in heavy large skillet over medium heat. Add onion, and sauté 2 minutes. Add mushrooms, thyme, and parsley and sauté 4 minutes. Add Port and boil until reduced by half, about 3 minutes. Add broth, peppercorns and mustard and boil until slightly thickened, stirring occasionally, about 4 minutes (can be prepared 1 day ahead. Cover and chill.) Preheat broiler. Broil lamb to desired doneness, about 4 minutes per side for medium rare. Meanwhile, add creme fraiche or heavy cream to sauce and boil until reduced to sauce consistency, stiring occasionally, about 5 minutes. Season with salt and pepper. Serve lamb with sauce.