GRILLED LAMB CHOPS AND RED PEPPERS WITH ANCHOVY-PARSLEY SAUCE
The equally assertive flavors of anchovies and lamb are a traditional pairing in the South of France. Here, the robust chops and herb-flecked pan sauce are tempered by sweet grilled peppers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Place lamb chops on a plate, and season both sides with salt and pepper. Drizzle lightly with oil, and turn to coat.
- Place potatoes in a medium saucepan, and add enough cold water to cover potatoes by about 2 inches. Add 1 1/2 teaspoons salt, and bring to a boil. Reduce heat to medium-low, and simmer until potatoes are just tender, 15 to 20 minutes. Drain, and let cool slightly. Halve potatoes, and toss with 1 tablespoon oil; season with salt and pepper.
- Toss bell peppers with 1 teaspoon oil. Place bell peppers and potatoes on grill. Cook peppers, turning often, until tender and blackened in places, 10 to 12 minutes. Cook potatoes, cut side down, turning after bottoms are golden brown and no longer stick to grill, 8 to 10 minutes total. Transfer vegetables to a platter, and cover with parchment paper and then foil to keep warm.
- Place lamb chops on grill. Cook, flipping once, until an instant-read thermometer registers 130 degrees for medium-rare, 4 to 5 minutes per side. Transfer to platter with vegetables, and let rest.
- Combine garlic, chopped anchovies, and remaining 2 tablespoons oil in a skillet, and place on grill (or over medium heat on cooktop). Cook, stirring, until garlic softens and anchovies sizzle and break down, about 4 minutes. Stir in parsley and lemon juice.
- Arrange lamb, whole anchovy fillets, and vegetables on plates. Drizzle with anchovy-parsley sauce, and garnish with parsley. Serve immediately.
GRILLED LAMB CHOPS
My favorite thing to cook on the beach is grilled lamb chops (also one of my favorite things to eat, come to think of it). Now, that may sound a bit odd at first, but think about it: They're small, they cook quickly, and they're easy to eat out of hand. Yeah, that's right, no need for a knife and fork here. Just grab one by the bone and go for it.
Provided by Katie Lee Biegel
Categories main-dish
Yield Makes 12 Lamb Chops
Number Of Ingredients 7
Steps:
- In a large bowl, combine the lemon zest, lemon juice, oil, oregano, and garlic powder. Generously season each side of the lamb chops with salt and pepper. Add to the lemon juice mixture and toss to combine. Cover and refrigerate for 1 hour. Remove from the refrigerator about 20 minutes before cooking.
- Preheat an outdoor grill to medium-high. Grill the lamb chops for 3 to 4 minutes, until slightly charred on one side. Flip and cook for 2 to 3 minutes longer for medium-rare to medium doneness. Serve hot.
GRILLED LAMB CHOPS
For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
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.
GRILLED LAMB CHOPS
Lamb chops are marinated with a flavor-packed herb-and-spice paste for just 15 minutes, then given a quick turn on the grill in this easy main dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat. In a medium bowl, combine olive oil, garlic, cilantro, parsley, red-pepper flakes, lemon zest, turmeric, cinnamon, and salt and pepper to taste. Season lamb chops with salt, and coat well with herb paste. Let rest for 15 minutes.
- Oil grill pan with a paper towel dampened with canola oil. Place lamb chops on heated pan, and cook for 4 to 5 minutes per side for rare.
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
GRILLED LAMB CHOPS
Nutrition Facts: 2 lamb chops equals 523 calories, 37 g fat (8 g saturated fat), 136 mg cholesterol, 314 mg sodium, 2 g carbohydrate, trace fiber, 43 g protein.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine first seven ingredients; add lamb chops. Turn to coat; cover and refrigerate 10-15 minutes. , Drain and discard marinade. Grill chops, covered, over medium heat 7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 523 calories, Fat 37g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 314mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 43g protein.
GRILLED LAMB CHOPS
Make and share this Grilled Lamb Chops recipe from Food.com.
Provided by Lester_C
Categories Lamb/Sheep
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the last 6 ingredients for the marinade, and let the lamb chops marinate for at least an hour.
- Put chops directly on the bottom rack of your preheated grill, medium high to high.
- Grill 4 to 5 minutes on each side, or until done.
- Season with salt and pepper.
Nutrition Facts : Calories 1405.5, Fat 101.7, SaturatedFat 44.8, Cholesterol 281.2, Sodium 3233.3, Carbohydrate 52.9, Fiber 1.1, Sugar 45.9, Protein 69
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5/5 (4)Estimated Reading Time 2 minsServings 4
- Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.
- Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.) Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in ½ cup oil; taste and season herb salsa with more salt if needed.
- Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the center, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes.
- While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.
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- Light a hardwood charcoal fire. Grill the bell peppers, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap and let steam for 15 minutes. Peel and seed the bell peppers, then cut into thin strips and season with salt and pepper.
- Meanwhile, season the lamb chops with salt and pepper and grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, about 6 minutes total. Transfer the chops to a platter and let rest for 5 minutes. Transfer the bell peppers to the platter and drizzle with olive oil. Serve.
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