Grilled Lamb Chops With Blueberry Lemon Reduction 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 GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS

Steps:

• Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
• Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
• Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
• Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.

LAMB CHOPS WITH LEMON

Steps:

• Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
• Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
• Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

GRILLED LEMON AND ROSEMARY LAMB CHOPS

Steps:

• Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

GRILLED LAMB CHOPS W/ BLUEBERRY JUNIPER SAUCE RECIPE - (4.1/5)

Steps:

• 1. Make the sauce: In a saucepan, soften the shallot in the oil and butter, then add the honey, vinegar and blueberries and allow the mixture to come to a simmer. 2. In a spice grinder, or using a knife, finely chop the juniper berries and chile. Add this to the sauce. Let the sauce simmer for about 5 minutes and finish with the chopped fresh mint leaves. Remove from the heat. 3. Make the lamb: Lightly rub the chops or loin with the oil. Mix the rest of the ingredients and dust each side of the lamb with the spice blend. Grill the chops on medium-high for 3-1/2 to 4 minutes per side. 4. Allow the lamb to rest for a few minutes before plating. Serve the chops with the sauce drizzled along the plate.

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.

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.

GRILLED LAMB CHOPS WITH BLUEBERRY LEMON REDUCTION

Steps:

• LAMB: Combine first 4 ingredients and spread all over lamb. Marinate in refrigerator for at least two hours.
• Lightly grease BBQ grill or grill pan and heat on high. Sprinkle lamb with salt and pepper and grill 2-3 minutes per side, until required doneness. Remove to a covered platter.
• FOR REDUCTION: Melt butter in skillet and add onion, garlic and rosemary. Cook untl fragrant and translucent, about two minutes. Add balsamic vinegar and cook over medium heat until reduced by half. Add blueberry juice., salt and pepper and cook over medium heat for 2 minutes. Add blueberries and cook until warmed. Remove from heat and add lemon juice. Arrange lamb chops on platter and drizzle with reduction.
• Serve immediately.

GRILLED LAMB CHOPS WITH LEMON YOGURT SAUCE

Steps:

• Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set aside in the refrigerator.
• Make the chops: Heat the grill to medium heat. Sprinkle chops with salt and pepper, and grill until cooked through, 5 to 6 minutes per side. Serve with the reserved yogurt sauce and mint sprigs if desired.

GRILLED OR BROILED LAMB CHOPS

Steps:

• Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source.
• Sprinkle chops with salt and pepper.
• Cut clove of garlic and rub over meat if desired.
• If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack.
• Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.
• Single chops require only 2 or 3 minutes per side at most.
• For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops.
• Serve with lemon wedges, sauce or jelly.

GRILLED LEMONGRASS LAMB CHOPS WITH HERBS

Steps:

• Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.
• Thinly slice bottom 6 inches of lemongrass, discarding remainder. Purée lemongrass, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally, until as smooth as possible, about 2 minutes. (Paste will not be completely smooth.)
• Heat 3 tablespoons oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add lemongrass paste, then reduce heat to moderately low and cook, stirring constantly, until paste begins to stick to bottom of skillet and is very thick, 8 to 12 minutes. Transfer paste to a bowl and cool to room temperature, about 10 minutes.
• Pat lamb chops dry and rub lemongrass paste all over them, then arrange in 1 layer in a 13- by 9-inch dish. Marinate, covered and chilled, at least 12 and up to 24 hours.
• Prepare grill for cooking over direct heat with medium-hot charcoal.
• Grill lamb on a lightly oiled grill rack, covered only if using a gas grill, loosening lamb from grill with a metal spatula, turning over occasionally, and moving around on grill when flare-ups occur, 9 to 11 minutes total for medium-rare. (Some of lemongrass paste will fall off.) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes. Discard wooden picks.
• Whisk together lime zest and juice, remaining 1/4 cup oil, and salt and pepper to taste. Spoon over chops and sprinkle with herbs.