CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE
Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 5
Number Of Ingredients 14
Steps:
- Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
- Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
- Brush the sauce over the chops and serve.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g
FIRE ROASTED BABY LAMB CHOPS WITH SMOKED PAPRIKA-ORANGE BBQ SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the orange juice and cook until reduced by half, about 8 minutes. Then add the tomatoes, ketchup, paprika, coriander, sugar, honey and vinegar and cook until slightly reduced, about 10 minutes. Remove from the heat, season with salt and pepper and stir in the orange zest. Puree until smooth using an immersion blender. Remove 1/2 cup to serve with the cooked lamb. Let cool to room temperature.
- Heat the grill to high for direct grilling. Brush the lamb with canola oil and sprinkle with salt and pepper on both sides. Place the chops on the grill and cook for 2 to 3 minutes. Flip, brush with some of the sauce, and grill another 2 to 3 minutes. Remove to a platter and serve with the reserved sauce.
GRILLED BABY LAMB CHOPS WITH BLOOD ORANGE SAUCE, TOASTED PINENUTS AND CORIANDER POTATOES
Steps:
- Place all ingredients in a medium saucepan and cook until reduced to a sauce consistency. Strain and whisk in cold butter. Season with salt and pepper to taste.
- Parboil potatoes, cool and quarter. Heat oil in a large saute pan over medium heat. Add potatoes and saute until lightly golden. Add garlic and spices and cook for 3-4 minutes. Season with salt and pepper to taste. Add cilantro.
- Heat a large grill pan. Brush lamb chops with olive oil and season with salt and pepper to taste. Grill on each side for 2-3 minutes. Serve 3 per person, drizzle with blood orange sauce, toasted pinenuts and serve with potatoes.
GRILLED BABY LAMB CHOPS WITH BLOOD ORANGE SAUCE
I have a blood orange tree in my front yard, and it is about that time again for us to bring in our "crop"... so I pulled out this favorite recipe of ours. This is from Bobby Flay -- and is delicious served with his Coriander Potatoes which I am also posting here!
Provided by Pianolady
Categories Lamb/Sheep
Time 51m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
- Strain, and whisk in cold butter.
- Season with salt and pepper to taste.
- Lamb Chops: Heat a large grill pan.
- Brush lamb chops with olive oil and season with salt and pepper.
- Grill on each side for 2 to 3 minutes.
- Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
- Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
- Enjoy!
Nutrition Facts : Calories 1278.1, Fat 95.5, SaturatedFat 38.8, Cholesterol 228, Sodium 314.4, Carbohydrate 39, Fiber 1.8, Sugar 30.6, Protein 51.4
ORANGE LAMB CHOPS
Make and share this Orange Lamb Chops recipe from Food.com.
Provided by Dee514
Categories Oranges
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a small pan, sauté sliced mushrooms in 1 teaspoon of butter, until mushroom juices evaporate; then set aside (if using canned mushrooms, omit this step).
- Trim excess fat from chops.
- Combine orange peel, juice and thyme; spoon mixture over chops.
- Let chops marinate for 1 hour at room temperature (or about 3 hours in refrigerator), turn chops once or twice.
- Remove chops from marinade, and reserve.
- Brown chops on both sides in hot shortening; season with salt and pepper.
- Add reserved orange mixture and mushrooms.
- Cover pan and simmer for 40 minutes.
- Uncover pan and simmer about 5 minutes longer.
Nutrition Facts : Calories 46.3, Fat 4.2, SaturatedFat 1.4, Cholesterol 2.5, Sodium 7.4, Carbohydrate 2.1, Fiber 0.2, Sugar 1.4, Protein 0.4
GRILLED LAMB CHOPS WITH WINE SAUCE
Karen Gorman of Gunnison, Colorado proves you don't need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.
Nutrition Facts : Calories 262 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 221mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
SIMPLE GRILLED LAMB CHOPS
This very tasty and easy marinade for lamb chops can also be used for steaks.
Provided by Noor
Categories Meat and Poultry Recipes Lamb Chops
Time 2h16m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g
SIMPLE GRILLED LAMB CHOPS
Provided by Sam Sifton
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat a grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other - a "hot" side. If using a grill pan, preheat the oven to 400 degrees.
- Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 22 grams, Carbohydrate 1 gram, Fat 46 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 20 grams, Sodium 315 milligrams, Sugar 0 grams
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- Try to marinate the lamb chops at least 2 days in advance. Place the lamb chops in a large, refrigerator safe container. Add the parsley, rosemary, garlic, and LOTS of salt and pepper.
- Begin to drizzle the olive oil over the lamb chops. This part is easy if you have two people. You’re going to get into the container and mix the lamb chops and the marinade with your hands. The second person should be drizzling the olive oil. Do this part slowly. You don’t want the chops to be sopping wet…they should be a little bit more than glistening (remember, the lamb will soak up some of the oil).
- Place in the fridge until about 30 minutes before you are ready to cook. When you are ready to cook, heat up the grill. Lamb chop temps are defined just like a steak…well, medium well, medium, medium rare, rare. While I love my steak medium rare, I would never eat lamb chops this way. I prefer them medium. Slightly pink in the middle. Be cautious…lamb chops have a higher fat content and have a tendency to flame up a little more than a steak would on the grill. Visit the below website for a better understanding of grilling lamb chops. I thought it gave a great breakdown of lamb chop grilling. But if you just want a quick reference point…3-4 minutes on each side and you want to get a good sear on it. Serve hot!
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