Garlic Rosemary Marinated Lamb Chops Recipes

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ROSEMARY AND GARLIC LAMB CHOPS



Rosemary and Garlic Lamb Chops image

Categories     Food Processor     Garlic     Herb     Lamb     Broil     Quick & Easy     Rosemary     Lamb Chop     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

5 garlic cloves
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons chopped fresh rosemary
2 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
12 meaty lamb rib chops (about 2 1/2 ounces each)

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.

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 GARLIC AND ROSEMARY



Lamb Chops with Garlic and Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings (1/2 cup sauce)

Number Of Ingredients 10

8 (6-ounce) loin lamb chops, fat trimmed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, smashed
1 cup dry red wine
1 teaspoon minced fresh rosemary leaves
1 cup chicken broth, low-sodium canned
2 tablespoons unsalted butter, cut into bits
2 teaspoons whole-grain mustard
2 tablespoons heavy cream

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 GARLIC AND ROSEMARY LAMB LOIN CHOPS



Grilled Garlic and Rosemary Lamb Loin Chops image

Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.

Provided by Nicole Leonard

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h20m

Yield 4

Number Of Ingredients 8

½ cup olive oil
¼ cup red wine vinegar
2 ½ tablespoons minced fresh rosemary
¾ medium lemon, juiced
6 cloves garlic, minced
¾ teaspoon Dijon mustard
salt to taste
4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw

Steps:

  • Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chops from the marinade and shake off excess. Discard the remaining marinade.
  • Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg

ROSEMARY-AND-GARLIC LAMB CHOPS



Rosemary-and-Garlic Lamb Chops image

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

4 lamb-shoulder chops (6 to 8 ounces each), trimmed of excess fat
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons minced garlic (from 4 to 5 cloves)
3 sprigs rosemary
2 tablespoons tomato paste
1/2 cup dry red wine, such as Cabernet Sauvignon
1 1/2 cups low-sodium chicken broth
Mashed potatoes, for serving

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.

GRILLED SHOULDER LAMB CHOPS WITH GARLIC-ROSEMARY MARINADE



Grilled Shoulder Lamb Chops With Garlic-Rosemary Marinade image

This is my favorite recipe for lamb chops-- few ingredients, simple preparation, great flavor. Shoulder lamb chops are less expensive than other lamb chops, but I think they're just as delicious. Can also be grilled on a gas grill. (from Cook's Illustrated)

Provided by Velouria

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 large garlic cloves, pureed (about 1 tablespoon)
1 tablespoon minced fresh rosemary
1 pinch cayenne pepper
2 tablespoons olive oil
4 shoulder lamb chops, about 3/4 inch thick (blade or round bone)
salt & fresh ground pepper

Steps:

  • Mix marinade ingredients in small bowl. Rub both sides of each chop with the paste; let stand at least 30 minutes. (Can be refrigerated overnight.).
  • FOR CHARCOAL GRILL:.
  • Heat enough coals to cover surface area large enough for four chops. Once coals are covered with gray ash, spread them, set grill rack in place, and cover grill with lid in order to heat rack, about 5 minutes. Or heat oven broiler.
  • Sprinkle both sides of each chop with salt and pepper to taste.
  • Position chops over hot coals. Grill until bottom of each chop is well browned, about 2 minutes. (If chops start to flame, pull off heat for a moment or extinguish flames with squirt bottle.) Turn each chop and cook about 2 more minutes for medium-rare or 2 1/2 minutes for medium. If broiling, position chops 2 to 3 inches from heating element and cook about 3 minutes each side for medium-rare and 3 1/2 minutes each side for medium.
  • FOR GAS GRILL:.
  • Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Leave one burner on high and turn other burner(s) down to medium.
  • Rub chops with oil and sprinkle with salt and pepper to taste.
  • Grill chops, covered, over hotter part of grill, turning them once, until well browned, about 4 minutes. Move chops to cooler part of grill and continue grilling, turning once, to desired doneness, about 6 minutes for rare (about 120 degrees on instant-read thermometer), about 8 minutes for medium (about 130 degrees), or about 10 minutes for well-done (140 to 150 degrees).
  • Remove chops from grill and let rest for 5 minutes. Serve immediately.

BALSAMIC AND ROSEMARY LAMB CHOPS



Balsamic and Rosemary Lamb Chops image

This one was given to me by a girlfriend and be cooked on the barbecue or grill plate. Lamb can be marinated longer, even overnight if desired. Cooking time will vary depending on thickness of chops/cutlets but on average I find about 3 minutes per side will give a slight pink centre and be moist.

Provided by ImPat

Categories     Lamb/Sheep

Time 15m

Yield 12 lamb chops, 4 serving(s)

Number Of Ingredients 4

2 tablespoons olive oil
1/4 cup balsamic vinegar
1 tablespoon fresh rosemary leaf (finely chopped)
800 g lamb cutlets (about 12)

Steps:

  • Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes.
  • Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.

Nutrition Facts : Calories 616.2, Fat 42.8, SaturatedFat 15.8, Cholesterol 192, Sodium 147.9, Carbohydrate 2.8, Fiber 0.1, Sugar 2.4, Protein 51.1

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Top Asked Questions

What is the best marinade for lamb chops?
Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup. This will be the marinade for the lamb chops.
What is rosemary garlic grilled lamb chops?
Rosemary Garlic Grilled Lamb Chops. Grilled lamb chops infused with rosemary garlic flavours! The marinade is made with red wine vinegar which pairs well with lamb because it cuts through the richness of the strong lamb flavour, and it tenderises economical cuts of lamb. Make this with any quick-cook cut of lamb, chops or steaks.
What is the best way to cook lamb chops?
Make sure the lamb is a good quality cut, as well. Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup. This will be the marinade for the lamb chops.
How to cook lamb chops on a charcoal grill?
Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl. Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight. Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 135-degrees, for medium-rare.

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