Grilled Lamb Chops W Teriyaki Sesame Sauce Recipes

GRILLED LAMB CHOPS

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 WITH WINE SAUCE

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.

SIMPLE GRILLED LAMB CHOPS

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.

SIMPLE GRILLED LAMB CHOPS

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.

TERIYAKI LAMB CHOPS

Steps:

• Place chops in large plastic food bag; pour in sauce. Press air out of bag; close top securely. Turn bag over several time to coat chops well. Refrigerate 4 hours, turning bag over occasionally.
• Preheat grill 5 minutes. (I use an indoor electric grill.) Remove chops from marinade; discard marinade.
• Arrange 3 chops in single layer on grill. Grill 3 minutes. Turn chops over; grill 2-3 minutes longer. Repeat with other 3 chops.

GRILLED LAMB CHOPS WITH ASIAN BUTTER SAUCE

Steps:

• Whisk first 5 ingredients in large glass baking dish to blend. Add lamb; turn to coat. Cover and refrigerate overnight.
• Prepare barbecue (medium-low heat). Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.
• Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes. Reduce heat to low. Add green onions and butter, stirring until butter melts.
• Cut lamb between ribs into chops. Place chops on plates; spoon sauce over.

LAMB CHOPS TERIYAKI

Steps:

• Place meat in a deep glass or ceramic dish in a single layer.
• In a small bowl, combine garlic, honey, mustard, ginger, pepper, lemon juice, oil and soy sauce.
• Pour over chops and marinate in the refrigerator 8 hours or overnight, turning occasionally.
• Remove chops from marinade and place on a broiler rack.
• Pour marinade into a small saucepan to heat.
• Broil about 4 inches from heat for 7 minutes on each side.
• Stir hot marinade into the rice and serve.