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
GRILLED LAMB CHOPS WITH MINT
Recipe for Grilled Lamb Chops with Mint, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
Categories lamb chops dinner recipes family dinner recipes mint
Yield 6
Number Of Ingredients 8
Steps:
- In a small bowl, stir together mint, rosemary, oil, garlic, salt, and pepper. Rub on chops. Cover chops with plastic wrap, and refrigerate at least 30 minutes or overnight.
- Prepare grill either by igniting coals and allowing them to die down to medium-hot, or by preheating a gas grill to medium-high. For medium chops, cook 6 to 7 minutes per side (or until firm and resilient to touch); for rare, cook about 5 minutes per side (or until meat is barely firm - but not springy - to touch). Alternatively, preheat oven to 400 degrees; and roast chops 10 to 15 minutes, depending upon how well done you like them, turning once.
- Slice into one chop to test doneness; remove from grill while slightly pinker than desired (chops will continue to cook as they rest). Transfer to a platter. Serve with Minty Gremolata Sauce on side.
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.
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 CHOPS WITH MINT CHUTNEY
From The Best Recipes in the World by Mark Bittman. "You can make this easy mint chutney quite hot, and it still seems balanced, especially when served with a rich, flavorful meat like lamb. Heat comes in a wide variety of flavors, and what works best here is a bit of roasted fresh hananero (also called Scotch bonnet), the hottest chile you can find. But minced raw jalapeno or hot red pepper flakes are also good. No matter what you use, add a little at a time (I'd start with a quarter teaspoon if you're using habanero) and taste repeatedly, bearing in mind that the heat of chiles can "bloom" after a few minutes. Serve this with a neutral dish like plain rice, and perhaps a cooling salad."
Provided by AB_Fan
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. To make the chutney, combine lime juice, garlic, ginger, chile, yoghurt, and sugar in a food processor and puree. Stir in the mint leaves by hand, then add salt and pepper.
- Grill the chops for 3-4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness.
- Serve the lamb chops hot with the cool chutney.
Nutrition Facts : Calories 653.4, Fat 52.7, SaturatedFat 23.7, Cholesterol 148.6, Sodium 139.1, Carbohydrate 9.8, Fiber 1.1, Sugar 6.3, Protein 33.7
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 LAMB CHOPS WITH FRESH HERBS
Enjoy fresh herbs with these grilled lamb chops. I used what was in my garden: mint, rosemary, parsley, and chives. You may use whatever combination you like! Lamb is very delicate and will stay tender and tasty at medium-rare. Lamb chops grill very quickly, so watch them closely.
Provided by Bibi
Categories Meat and Poultry Recipes Lamb Chops
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
- Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
- Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
- Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 0.4 g, Cholesterol 168.3 mg, Fat 38.9 g, Fiber 0.1 g, Protein 42.4 g, SaturatedFat 16.5 g, Sodium 359.3 mg
LAMB CHOPS WITH FRESH MINT
Think of this as a fresher, more updated take on classic lamb chops with mint jelly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the vinegar, 2 teaspoons of the oil, and the sugar. Add mint and stir to combine. Season with 1/2 teaspoon salt and pepper to taste and set aside.
- Heat a skillet over medium-high heat, and add the remaining olive oil.
- Season lamb with salt and pepper. Working in batches, cook chops in skillet until medium rare, about 2 minutes per side. Transfer to a cutting board and tent with foil. Let rest 5 minutes.
- Top with the mint mixture and serve immediately.
Nutrition Facts : Calories 347 g, Fat 26 g
GRILLED MINT-WINE LAMB CHOPS
Just three ingredients plus salt and pepper turn lamb chops into an elegant and easy dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Remove excess fat from lamb. In small bowl, mix remaining ingredients.
- Place lamb on grill over medium heat; brush with wine mixture. Cover and grill 9 to 11 minutes for medium doneness, turning once and brushing with wine mixture. Discard any remaining wine mixture.
Nutrition Facts : Calories 210, Carbohydrate 9 g, Cholesterol 65 mg, Fiber 0 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 9 g, TransFat 1 g
GRILLED LAMB CHOPS WITH MINT CHUTNEY
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in mint by hand. Add salt and pepper to taste. Set aside.
- When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.
Nutrition Facts : @context http, Calories 939, UnsaturatedFat 39 grams, Carbohydrate 16 grams, Fat 81 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 36 grams, Sodium 903 milligrams, Sugar 7 grams
GRILLED LAMB CHOPS WITH YOGURT AND MINT
Provided by Moira Hodgson
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim excess fat from the chops. In a small bowl, mix together the mustard, soy sauce, olive oil, yogurt garlic and mint leaves. Spread the mixture over the lamb on both sides and marinate for 2 to 3 hours.
- Season the chops with salt and pepper. Grill four to five minutes on each side for medium rare. Serve the lamb liberally garnished with mint leaves.
Nutrition Facts : @context http, Calories 995, UnsaturatedFat 50 grams, Carbohydrate 3 grams, Fat 93 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 37 grams, Sodium 659 milligrams, Sugar 1 gram, TransFat 0 grams
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