Georgesfamouslambchops Recipes

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.

HERBED LAMB CHOPS WITH HOMEMADE BBQ SAUCE

Steps:

• For the barbecue sauce: Place the tomato sauce, sugar, vinegar, tomato paste, balsamic vinegar, Worcestershire sauce, salt, cinnamon stick, garlic and onions in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until thick, about 1 hour. Cool for 30 minutes. Remove the onion, garlic and cinnamon stick and discard. Refrigerate until ready to use (for up to 1 week).
• For the lamb chops: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray. Sprinkle the chops on both sides with the salt and pepper. Drizzle with the oil and sprinkle the herbes de Provence on both sides. Grill for 2 to 3 minutes on each side until medium-rare. Cool for 5 minutes and serve with the barbecue sauce.

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.

GEORGE'S FAMOUS LAMB CHOPS

Steps:

• Combine marinade ingredints in a jar & shake to combine.
• Put the chops in a zip-lock plastic bag and pour the marinade over. Seal the bag and turn it over a couple of times to coat the meat.
• Marinade for 6 hours (I only marinated for 2 & these were still great).
• Cook on the BBQ for 6-8 mins each side.

GREEK LAMB CHOPS

Steps:

• Using paper towels, pat dry chops and discard any shards or bone fragments.
• Mix all of the ingredients together in a small jug or bowl.
• Arrange lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for half an hour, or for a deeper flavour, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb chops sit at room temp 30 minutes).
• Heat oil in a pan (cast iron preferably or grill plates) over high heat until just starting to smoke. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
• Let rest for 5 minutes before serving.Sprinkle with a little extra dried oregano for added flavour and a little extra lemon juice (optional).

GRILLED LAMB CHOPS WITH ROSEMARY SALT

Steps:

• Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
• Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.

OVEN-ROASTED LAMB CHOPS

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,

EASY HERBED LAMB CHOPS

Steps:

• Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
• Heat olive oil in a large, deep frying pan over medium-high heat.
• Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
• Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
• Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.