Grilled Lamb Chops Desert Style Recipes

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GRILLED LAMB CHOPS



Grilled Lamb Chops image

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

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

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 GARLIC AND ROSEMARY LAMB LOIN CHOPS



Grilled Garlic and Rosemary Lamb Loin Chops image

Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.

Provided by Nicole Leonard

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h20m

Yield 4

Number Of Ingredients 8

½ cup olive oil
¼ cup red wine vinegar
2 ½ tablespoons minced fresh rosemary
¾ medium lemon, juiced
6 cloves garlic, minced
¾ teaspoon Dijon mustard
salt to taste
4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw

Steps:

  • Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chops from the marinade and shake off excess. Discard the remaining marinade.
  • Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg

PERFECT BARBECUED LAMB CHOPS



Perfect Barbecued Lamb Chops image

If you're not sure you like Lamb, try barbecuing it as it takes on a whole different flavor. My favorite marinade is very simple, and it is similar in taste to those petite lamb chops you get at the fancy Greek restaurants. Try this - you'll love it!

Provided by Dugyb

Categories     Lamb/Sheep

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

8 t-bone type lamb chops
1/4 cup olive oil
3 garlic cloves, crushed
2 tablespoons fresh lemon juice
1 pinch oregano
salt and pepper

Steps:

  • Marinade Lamb Chops in remaining ingredients for an hour or two.
  • Barbecue on medium high BBQ grill till done to your preference- (3 minutes per side for medium).
  • Served with a Caesar salad and some steamed broccoli or asparagus is great.

GRILLED LAMB CHOPS WITH ROSEMARY SALT



Grilled Lamb Chops with Rosemary Salt image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons fresh oregano leaves
3 cloves garlic, minced
Zest of 2 lemons
Juice of 1 lemon
Olive oil
8 frenched lamb loin chops (about 2 pounds)
Kosher salt and freshly cracked black pepper
1/4 cup flaky sea salt
1 tablespoon finely chopped rosemary

Steps:

  • Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
  • Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.

GRILLED LAMB CHOPS



Grilled Lamb Chops image

Easy to cook and exceptionally tender, these grilled lamb chops get a kick of flavor from garlic, lemon, parsley and just a touch of honey.

Categories     Father's Day     Summer     grilled     meat

Time 1h5m

Yield 4-6 servings

Number Of Ingredients 12

2 lb. lamb rib or loin chops
2 tsp. salt
1 tsp. ground black pepper
1/2 c. chopped fresh parsley
1 tbsp. chopped fresh oregano
1/2 c. plus 2 tbsp. olive oil
2 garlic cloves, grated
2 tsp. lemon zest
1 tbsp. fresh lemon juice
2 tsp. honey
1/4 tsp. red chile flakes
1 c. chopped mixed olives

Steps:

  • Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside.
  • In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons olive oil; cover and refrigerate until ready to serve.
  • Remove the lamb and olive mixture from the refrigerator 30 minutes before grilling. Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the lamb chops from the marinade and scrape off any excess marinade. Discard the remaining marinade.
  • Grill the lamb chops uncovered until grill marks appear, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Cover cooked lamb chops with foil, and let rest 5 minutes.
  • Stir the olive mixture to recombine the ingredients; spoon over the lamb just before serving.

BARBECUED LAMB CHOPS



Barbecued Lamb Chops image

At Eastertime and for other holidays, I often get requests for these lamb chops. The moist and tender chops aren't difficult to make, but they taste special. Even people who don't care for lamb like it prepared this way.-Chris Nash, Berthoud, Colorado

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 9 servings.

Number Of Ingredients 7

2 to 3 cups olive oil
1/4 cup chopped garlic
4 teaspoons salt
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt-free garlic and herb seasoning
1 teaspoon pepper
18 lamb rib chops (1 inch thick and 4 ounces each)

Steps:

  • In a shallow dish, combine the oil, garlic and seasonings; add lamb chops and turn to coat. Cover and refrigerate overnight, turning occasionally. , Drain and discard marinade. Grill the chops, uncovered, over medium heat for 5-9 minutes on each side or until meat reaches desired doneness (135° for medium-rare, 140° for medium, 145° for medium-well).

Nutrition Facts :

GRILLED LAMB CHOPS DESERT STYLE



Grilled Lamb Chops Desert Style image

Found this in a newspaper during a recent visit to Palm Springs, California. If you like lamb chops and grilling this may be for you. Add a sunset, cold martini, Caesar salad and some asparagus and you might just have a meal to remember!

Provided by Martini Guy

Categories     Lamb/Sheep

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

12 lamb rib chops, even thickness (cut from a rack of lamb)
3 tablespoons Dijon mustard
2 tablespoons garlic (minced)
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
1/4 cup fresh basil, cut julienne style

Steps:

  • In a nonreactive bowl, combine mustard, garlic, vinegar, salt and pepper with 2 teaspoons water.
  • Slowly whisk in olive oil, forming a creamy marinade.
  • Stir in basil.
  • Add the chops to the marinade and coat evenly.
  • Cover and refrigerate for at least one hour and up to four hours.
  • Remove from refrigerator and let sit until arriving at room temperature (about one hour).
  • Heat grill to very hot.
  • Remove excess marinade from chops and grill uncovered about 3 minutes per side for medium rare.
  • Transfer to a warm platter and serve.
  • Preparation time does not include marinade and sitting time.

Nutrition Facts : Calories 253.2, Fat 27.4, SaturatedFat 3.8, Sodium 418.1, Carbohydrate 2.4, Fiber 0.6, Sugar 0.4, Protein 0.8

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