Giada De Laurentiis Grilled Lamb Chops Recipes

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HERBED LAMB CHOPS WITH HOMEMADE BBQ SAUCE



Herbed Lamb Chops with Homemade BBQ Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

One 15-ounce can tomato sauce or tomato puree
1/2 packed cup light brown sugar
1/2 cup apple cider vinegar
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1 cinnamon stick or a pinch of ground cinnamon
1 clove garlic, peeled and smashed
1 small onion, peeled and quartered, root end left intact
Vegetable oil cooking spray
1 pound baby lamb chops (8 or 9 chops)
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 1/2 tablespoons herbes de Provence

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.

GRILLED LAMB WITH SALSA VERDE



Grilled Lamb with Salsa Verde image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
1/2 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh mint leaves
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
1 cup olive oil, preferably extra-virgin
2 teaspoons dried crushed red pepper flakes
3 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
1 tablespoon minced garlic
Nonstick cooking spray

Steps:

  • Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
  • Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
  • Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

HONEY-BALSAMIC LAMB CHOPS



Honey-Balsamic Lamb Chops image

Provided by Giada De Laurentiis

Categories     main-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 9

1/3 cup balsamic vinegar
1 garlic clove
2 tablespoons honey
1/2 cup packed fresh parsley leaves
3/4 cup vegetable or canola oil
Salt and freshly ground black pepper
8 small lamb chops
2 tablespoons olive oil
1/2 tablespoon chopped fresh rosemary leaves

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In the bowl of a food processor, combine the balsamic vinegar, garlic, honey, and parsley. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste. Reserve in a small bowl.
  • Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
  • Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

GIADA DE LAURENTIIS' GRILLED LAMB CHOPS



GIADA DE LAURENTIIS' GRILLED LAMB CHOPS image

Categories     Lamb     Grill/Barbecue

Yield 2 people/main servings

Number Of Ingredients 7

2 Tablespoons extra-virgin olive oil
2 large garlic cloves
1 Tablespoon fresh rosemary, corsely shopped
1 teaspoon fresh thyme
1/2 teasponn sea salt
pinch of cayenne pepper
6 lamb chops or loin chops (about 3/4 inch thick)

Steps:

  • In a food processor fitted with a metal blade, blend oil, garlic, rosemary, thyme, sea salt and cayenne to form a paste. Rub the paste over the lamb chops and marinate for at least 30 minutes and up to 4 hours. Heat the grill of grill pan over high flame/heat until almost smoking. Add the chops and sear 2 minutes on each side. Reduce the heat to medium and cook the lamb chops to desired doneness, about 3 minutes longer per side for medium-rare. Transfer to plates and serve.

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