Grilled Garlicky Lamb Shoulder Chops With Sherry Vinegar And Radicchio Recipes

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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.

GRILLED GARLICKY LAMB SHOULDER CHOPS WITH SHERRY VINEGAR AND RADICCHIO



Grilled Garlicky Lamb Shoulder Chops with Sherry Vinegar and Radicchio image

Provided by Melissa Clark

Categories     dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil, more for oiling grill
4 1-inch-thick bone-in lamb shoulder chops, about 10 ounces each
Kosher salt
Freshly ground black pepper
2 large heads radicchio, Treviso or regular, outer leaves removed
1 1/2 tablespoons sherry vinegar
2 garlic cloves, finely chopped
2 teaspoons fresh chopped sage, more for garnish

Steps:

  • Preheat grill and oil grate (or preheat a grill pan or broiler). Season chops generously with salt and pepper.
  • Leaving core and bottom intact, quarter radicchio lengthwise. Place in a bowl and toss gently with 2 tablespoons oil and salt and pepper to taste.
  • Place chops and radicchio on grill. Cook chops until browned and cooked to desired doneness, about 4 minutes a side for medium-rare. Cook radicchio until tender and slightly caramelized, about 3 minutes a side.
  • While lamb cooks, stir together the vinegar, garlic and 2 teaspoons sage. Season with salt and pepper to taste.
  • Transfer lamb chops and radicchio to individual serving plates and season with salt. Spoon some vinegar mixture over each chop. Garnish with additional sage and serve.

Nutrition Facts : @context http, Calories 831, UnsaturatedFat 36 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 27 grams, Sodium 868 milligrams, Sugar 0 grams

GRILLED LAMB SHOULDER CHOPS WITH HERB AIOLI



Grilled Lamb Shoulder Chops with Herb Aioli image

A simple, chilled herb sauce cuts through the richness of grilled lamb chops for a summery, yet satisfying, entree. Shoulder chops, an inexpensive cut that's rich in flavor, are available at most major supermarkets.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 25m

Number Of Ingredients 10

1 large egg
1 garlic clove, coarsely chopped
2 tablespoons coarsely chopped fresh chives
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup plus 1 tablespoon vegetable oil
Coarse salt and freshly ground pepper
4 lamb shoulder chops (each about 10 ounces and 1 inch thick)
1 lemon, cut into wedges, for serving

Steps:

  • Using an immersion blender or a food processor, combine egg, garlic, and herbs. With the machine running, pour in oils in a slow, steady stream, blending until thickened. Season with salt and pepper. Transfer to a dish, press plastic wrap on surface, and refrigerate while lamb is cooking.
  • Preheat grill to medium-high. Season lamb with salt and pepper, and grill to desired doneness, about 5 minutes per side for medium-rare. Serve with aioli and lemon wedges.

GRILLED LAMB SHOULDER CHOPS



Grilled Lamb Shoulder Chops image

I looked at a few recipes for grilling lamb and came up with this recipe. I think it turned out great and so did my family.

Provided by CJAY8248

Categories     Lamb/Sheep

Time 18m

Yield 4 lamb steaks, 4 serving(s)

Number Of Ingredients 7

4 lamb shoulder steaks, about 6 oz. each
2 tablespoons olive oil
2 fresh garlic cloves, minced
2 tablespoons fresh rosemary, minced
1 tablespoon fresh thyme leave, minced
1 teaspoon fresh ground pepper
salt

Steps:

  • Preheat gas grill on high for 10 minutes.
  • Mix oil, garlic, rosemary and thyme together in small bowl. Rub on both sides of lamb steaks and sprinkle with salt and pepper. Let stand while grill is heating. Lightly oil clean grill and lay lamb steaks on hot grill. Cook 3-4 minutes per side or until desired doneness. Remove to plate, cover with foil and let sit 5-10 minutes.

GRILLED GARLICKY LAMB SHOULDER CHOPS WITH SHERRY VINEGAR AND RADICCHIO



GRILLED GARLICKY LAMB SHOULDER CHOPS WITH SHERRY VINEGAR AND RADICCHIO image

Categories     Lamb

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil, more for oiling grill
4 1-inch-thick bone-in lamb shoulder chops, about 10 ounces each
Kosher salt
Freshly ground black pepper
2 large heads radicchio, Treviso or regular, outer leaves removed
1 1/2 tablespoons sherry vinegar
2 garlic cloves, finely chopped
2 teaspoons fresh chopped sage, more for garnish.

Steps:

  • 1. Preheat grill and oil grate (or preheat a grill pan or broiler). Season chops generously with salt and pepper. 2. Leaving core and bottom intact, quarter radicchio lengthwise. Place in a bowl and toss gently with 2 tablespoons oil and salt and pepper to taste. 3. Place chops and radicchio on grill. Cook chops until browned and cooked to desired doneness, about 4 minutes a side for medium-rare. Cook radicchio until tender and slightly caramelized, about 3 minutes a side. 4. While lamb cooks, stir together the vinegar, garlic and 2 teaspoons sage. Season with salt and pepper to taste. 5. Transfer lamb chops and radicchio to individual serving plates and season with salt. Spoon some vinegar mixture over each chop. Garnish with additional sage and serve.

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