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
GRILLED LAMB CHOPS WITH MINT
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
- Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.
Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams
GRILLED LAMB WITH GARLIC MINT SAUCE
Winner winner lamb dinner. Fresh herbs really make this dish shine, between rosemary and thyme in the lamb marinade and chopped mint in the sauce.
Time 5h
Yield 8
Number Of Ingredients 14
Steps:
- In a bowl, whisk together the olive oil, herbs, and garlic. Place the lamb in a large baking dish. Drizzle or brush with the olive oil mixture. Cover with plastic wrap and marinate in the refrigerator for 4-8 hours. Heat a grill to medium-high heat. Lightly oil the grill rack. While the grill is heating, let the lamb come to room temperature. Remove the lamb from the marinade and pat dry. Reserve the marinade. Season the lamb with salt and pepper as desired. Place the lamb on the oiled rack and grill for 10 minutes per side, basting with the reserved marinade, until the lamb reaches 125 degrees F on a meat thermometer. Remove the lamb from the grill and let rest, covered with foil, for 15 minutes before slicing thinly. Alternate cooking instructions: Heat the oven to 425 degrees F. Place the lamb in a roasting pan and cook for 25 minutes or until the lamb reaches 125 degrees F on a meat thermometer. While the lamb is resting prepare the mint sauce. Whisk together the olive oil, garlic, red pepper flakes, vinegar, and mint. Season as needed with salt and pepper. Serve the lamb with the mint sauce.
LAMB CHOPS WITH MINT SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 18
Steps:
- For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
- For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
- Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
- Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
- Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.
GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT JELLY
The classic pairing of lamb with bright green mint jelly has largely gone away, but lamb and mint is a delicious combination. Here's a tasty substitute for the store bought jelly using orange marmalade and fresh mint.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 1h25m
Yield 2
Number Of Ingredients 12
Steps:
- Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt) and place in a resealable plastic bag along with the garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
- Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat. Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
- Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
- Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Serve with mint jelly.
Nutrition Facts : Calories 603.6 calories, Carbohydrate 59.6 g, Cholesterol 115.8 mg, Fat 28.5 g, Fiber 1.3 g, Protein 30.5 g, SaturatedFat 10.3 g, Sodium 322.1 mg, Sugar 50.2 g
MINT SAUCE FOR LAMB
This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
GRILLED LAMB CHOPS WITH MINT MARINADE
A mint marinade infuses each bite of this lamb chops recipe with fresh flavor. Once you learn how to cook lamb chops at home, you'll never want to splurge on ordering them out at a restaurant again.
Provided by BHG Test Kitchen
Time 50m
Number Of Ingredients 7
Steps:
- Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, combine lemon juice, oil, garlic, 3 tablespoons of the mint, and the pepper. Pour over the chops; close bag. Marinate in the refrigerator for at least 30 minutes or up to 24 hours. Drain chops, discarding marinade. Sprinkle chops with the salt.
- Grill chops on rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 10 to 14 minutes for medium-rare and 14 to 16 minutes for medium doneness.) Sprinkle with remaining mint. Makes 4 servings.
Nutrition Facts : Calories 310 kcal, Carbohydrate 2 g, Cholesterol 107 mg, Protein 34 g, SaturatedFat 5 g, Sodium 229 mg, Fat 18 g, UnsaturatedFat 0 g
GRILLED LAMB WITH HORSERADISH-MINT SAUCE
Provided by Kristin H. R. Small
Categories Herb Lamb Low Carb Quick & Easy Horseradish Mint Spring Grill/Barbecue Bon Appétit Georgia
Yield Serves 2
Number Of Ingredients 8
Steps:
- Combine first three ingredients. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat) or preheat broiler. Combine mustard and garlic and rub on both sides of lamb. Season with salt and pepper. Grill lamb to desired doneness, about 5 minutes per side for medium-rare. Serve immediately with sauce.
GRILLED LAMB SKEWERS WITH SPICED MINT MARINADE
Provided by Clark Frasier
Categories Ginger Lamb Marinate Backyard BBQ Orange Mint Sherry Summer Grill Grill/Barbecue Healthy Sesame Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine all ingredients except lamb in medium bowl for marinade. Thread lamb onto metal skewers. Place skewers in 13x9x2-inch glass baking dish. Pour marinade over. Cover with plastic wrap; chill overnight.
- Transfer lamb skewers to baking sheet. Pour marinade into small saucepan.
- Prepare barbecue (medium-high heat). Sprinkle lamb with salt and pepper. Grill to desired doneness, turning, about 8 minutes for medium-rare. Transfer to platter.
- Boil marinade 5 minutes. Strain, then spoon over lamb and serve.
GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT SAUCE
I found this recipe while web surfing. It is truly outstanding and so easy to make. Serve with roasted potatoes or rice.
Provided by PaulaG
Categories Lamb/Sheep
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
- While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
- Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
- About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
- Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.
GRILLED LEG OF LAMB WITH GARLIC AND MINT
Marinated leg of lamb is elegant enough for a special occasion, but easy enough to make any night of the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time P1D
Number Of Ingredients 7
Steps:
- Combine oil, mint, garlic, zest, 3 tablespoons salt, and the red-pepper flakes; season with pepper. Reserve 1/2 cup marinade.
- Pound lamb to an even 1-inch thickness. Place lamb in a baking dish, and massage marinade into meat. Refrigerate overnight.
- Let lamb stand at room temperature for 1 hour before grilling. Heat grill to medium-high. Brush grates with oil. Remove lamb from dish, and brush off any excess marinade. Grill lamb, flipping every 5 minutes for even cooking, until an instant-read thermometer inserted into the center registers 130 degrees to 135 degrees for medium-rare, 8 to 10 minutes per side. Let stand for 10 minutes. Slice lamb across the grain. Drizzle with reserved marinade.
GRILLED LAMB WITH MINT-PEPPER JELLY
I used jalapeno pepper jelly to make the somewhat predictable duo of lamb and mint a little more exciting, and it paid off in a big way! -Lori Stefanishion, Drumheller, Alberta
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Rub lamb with Greek seasoning. Refrigerate, covered, 2 hours. In a shallow bowl, whisk vinegar, oil, lemon juice, soy sauce and garlic until combined. Add lamb and turn to coat. Refrigerate, covered, 4-6 hours or overnight, turning once or twice., In a small bowl, mix mint, jelly, and hot water until combined. Refrigerate, covered, until serving., Drain lamb, discarding marinade in dish. Cover rib ends of lamb with foil. Grill, covered, on an oiled rack, over direct medium-high heat 2 minutes on each side. Turn; move to indirect heat. Cook, covered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 25-30 minutes longer. Let stand 10 minutes before serving with sauce; sprinkle with fresh oregano and additional fresh mint.
Nutrition Facts : Calories 471 calories, Fat 24g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 1841mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 31g protein.
GRILLED LAMB CHOPS WITH FRESH MINT
Designer Elie Tahari's lamb recipe is from the "American Fashion Cookbook," a collection from the Council of Fashion Designers of America.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together mint, sugar, and vinegar with 1 cup water until well combined. Set mint sauce aside until sugar dissolves, about 30 minutes.
- Brush lamb with olive oil. Preheat a large skillet over high heat. Season lamb with salt and pepper and place in skillet; cook, turning once, until browned on both sides, about 2 minutes per side.
- Transfer to a large serving platter; drizzle with mint sauce. Garnish with mint sprigs and serve immediately.
GRILLED LEG OF LAMB WITH YOGURT-MINT SAUCE
I soooooo love lamb, and this makes up into one very delicious meal. I got this out of a Sunset Magazine with an article on Orcas Island recipes, which when visiting Washington State be sure to take the Ferry out and visit this spectacular place.
Provided by Chabear01
Categories Lamb/Sheep
Time 3h6m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
- Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
- Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
- Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
- Yogurt-Mint Sauce:.
- In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.
Nutrition Facts : Calories 657.5, Fat 49.7, SaturatedFat 16.3, Cholesterol 155.9, Sodium 1166.9, Carbohydrate 7.3, Fiber 0.9, Sugar 3.2, Protein 43.9
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