Grilled Lamb Chops With Lemon Yogurt Sauce Recipes

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LAMB CHOPS WITH MINT-YOGURT MARINADE



Lamb Chops with Mint-Yogurt Marinade image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Whisk 1 cup plain whole-milk yogurt in a bowl. Add 1 1/2 teaspoons crumbled dried mint and 2 tablespoons grated onion. Mash 1 garlic clove into a paste with 1/2 teaspoon kosher salt; add to the yogurt along with 1/2 teaspoon pepper, 1 teaspoon lemon juice and a pinch of cayenne pepper. Season 8 frenched lamb rib chops with salt and pepper; marinate in the yogurt sauce for 1 to 4 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Lightly oil the grate. Grill the chops over direct heat until marked, 3 to 4 minutes per side. Move to the cooler side of the grill; cover and cook until the meat reaches 120 for medium-rare, 15 minutes. Let rest 10 minutes.

LAMB CHOPS WITH YOGURT SAUCE



Lamb Chops with Yogurt Sauce image

This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 7

4 lamb rib or shoulder chops (about 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup plain low-fat yogurt
1 tablespoon minced shallot
2 teaspoons chopped fresh cilantro
2 teaspoons fresh lemon juice

Steps:

  • Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
  • Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.

GRILLED LEMON AND ROSEMARY LAMB CHOPS



Grilled Lemon and Rosemary Lamb Chops image

These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 8

Number Of Ingredients 10

½ cup plain yogurt
1 large lemon, juiced and rind grated
1 tablespoon chile paste
4 cloves garlic, crushed
2 tablespoons minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
8 lamb loin 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).

Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g

GRILLED LAMB CHOPS WITH LEMON YOGURT SAUCE



Grilled Lamb Chops With Lemon Yogurt Sauce image

Enliven lamb chops with a tangy yogurt sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 8

1 cup whole-milk plain yogurt
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon paprika
1/8 teaspoon ground cumin
8 rib lamb chops
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
Mint sprigs for garnish (optional)

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 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.

LAMB CHOPS WITH YOGURT ROSEMARY AND DILL SAUCE



Lamb Chops With Yogurt Rosemary and Dill Sauce image

I just got this new rival electric skillet for christmas and this recipe was on the box. i thought i'd write it down before it goes in the recycle bin. it looks pretty good from the picture.

Provided by sheri77

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
4 large lamb rib chops
salt and pepper
1/3 cup yogurt
1 tablespoon fresh rosemary, minced
1 tablespoon fresh dill, minced
2 tablespoons lemon juice

Steps:

  • Heat skillet to 350 and coat bottom of pan with vegetable oil.
  • Season the lamb chops with salt and pepper. Brown on both sides about 4-5 monutes for medium rare.
  • In a bowl, combine the yogurt, rosemary, dill and lemon juice. Serve on top of the lamb.

Nutrition Facts : Calories 75.1, Fat 7.5, SaturatedFat 1.3, Cholesterol 2.6, Sodium 9.7, Carbohydrate 1.7, Fiber 0.1, Sugar 1.1, Protein 0.8

LEMON-GARLIC LAMB CHOPS WITH YOGURT SAUCE



Lemon-Garlic Lamb Chops with Yogurt Sauce image

Categories     Dairy     Garlic     Lamb     Marinate     Sauté     Yogurt     Meat     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 11

For yogurt sauce:
1 cup plain yogurt
1 garlic clove, minced
2 tablespoons chopped fresh mint
For chops:
1/4 cup fresh lemon juice
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
3 tablespoons olive oil
4 (1/2-inch-thick) shoulder lamb chops
1 tablespoon water

Steps:

  • Make sauce:
  • Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste.
  • Prepare chops while yogurt drains:
  • Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.
  • Serve chops with yogurt sauce.

SPICED MARINATED LAMB CHOPS WITH GARLICKY YOGURT



Spiced Marinated Lamb Chops with Garlicky Yogurt image

These quick-cooking lamb chops make dinner feel instantly fancy.

Provided by Alison Roman

Categories     Bon Appétit     Dinner     Party     Lamb     Kid-Friendly     Cumin     Coriander     Garlic     Quick & Easy     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4 servings

Number Of Ingredients 10

1 1/2 cups whole-milk plain Greek yogurt
2 tablespoons fresh lemon juice
2 garlic cloves, finely grated
Kosher salt, freshly ground pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground turmeric
1/4 teaspoon ground allspice
2 pounds rib, shoulder, or loin lamb chops, frenched if desired
2 tablespoons vegetable oil, divided

Steps:

  • Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper. Transfer 1/2 cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture.
  • Season lamb chops with salt and pepper. Using your hands, evenly coat all sides of chops with spiced yogurt mixture (avoiding the bone if they are frenched). Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and remaining chops.
  • Serve lamb chops with reserved yogurt mixture alongside.

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