Grilled Lamb Chops With Spicy Mango Sauce 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 LAMB CHOPS WITH SPICY MANGO SAUCE



Grilled Lamb Chops with Spicy Mango Sauce image

Categories     Blender     Lamb     Quick & Easy     Backyard BBQ     Mango     Summer     Grill/Barbecue     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 mango
1 large shallot
1/4 cup fresh lime juice
1 teaspoon sugar, or to taste
1/8 teaspoon cayenne
two 1/2-inch-thick center-cut shoulder lamb chops (about 3/4 pound each)
Garnish: lime wedges and fresh cilantro sprigs

Steps:

  • Prepare grill.
  • Peel, pit, and coarsely chop mango. Finely chop shallot. In a blender purée mango and shallot with lime juice, sugar, cayenne, and salt and pepper to taste until smooth. Transfer sauce to a bowl and if too thick whisk in some water, 1 tablespoon at a time. Pat lamb dry and season with salt and pepper. Grill lamb on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
  • Serve chops topped with sauce and garnished with lime wedges and cilantro.

SPICED LAMB CHOPS WITH MINT-MANGO SAUCE



Spiced Lamb Chops with Mint-Mango Sauce image

Categories     Lamb     Backyard BBQ     Dinner     Lime     Mango     Mint     Spice     Hot Pepper     Grill/Barbecue     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 16 servings as part of buffet

Number Of Ingredients 19

Mint-mango sauce
2 1-pound ripe mangoes, peeled, seeded
2 cups fresh mint leaves
4 green onions, cut into 1-inch pieces
2 tablespoons fresh lime juice
2 serrano chiles, halved, seeded
Lamb chops
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 tablespoon coarse kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 cup olive oil
2 garlic cloves, chopped
16 1-inch-thick lamb loin chops
Fresh mint sprigs

Steps:

  • For mint-mango sauce:
  • Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)
  • For lamb chops:
  • Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.

SIMPLE GRILLED LAMB CHOPS



Simple Grilled Lamb Chops image

This very tasty and easy marinade for lamb chops can also be used for steaks.

Provided by Noor

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h16m

Yield 6

Number Of Ingredients 7

¼ cup distilled white vinegar
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon minced garlic
1 onion, thinly sliced
2 tablespoons olive oil
2 pounds 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.

Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g

SPICY GRILLED LAMB CHOPS



Spicy Grilled Lamb Chops image

My family loves these. However I don't make them as often as I'd like. Great served with mashed potatoes and green beans on the side. Pol Martin Cookbook

Provided by daisygrl64

Categories     Lamb/Sheep

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 teaspoon ground ginger
1/4 teaspoon allspice
1 teaspoon curry powder
1 teaspoon oregano
1 cup tomato sauce
3 tablespoons cider vinegar
3 garlic cloves, smashed and chopped
1/4 teaspoon cayenne pepper (optional)
salt, to taste
black pepper, to taste
8 lamb chops, trimmed of fat (2.5 cm thick)

Steps:

  • place all ingredients, except lamb chops in sauce pan. boil 10 minutes.
  • place lamb chops in deep glass dish and pour sauce over them. marinate 1 hour.
  • preheat barbecue at med-high.
  • oil grill and add lamb chops. cover and cook 6 to 7 minutes on each side. after meat is seared, season well and baste with marinade durning cooking.

Nutrition Facts : Calories 617, Fat 50.9, SaturatedFat 22.4, Cholesterol 140.6, Sodium 428.7, Carbohydrate 5.9, Fiber 1.2, Sugar 2.7, Protein 32

GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT SAUCE



Grilled Lamb Shoulder Chops With Fresh Mint Sauce image

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

2 shoulder lamb chops, 3/4 inch thick
4 coves garlic, peeled, crushed
2 sprigs rosemary, bruised
2 tablespoons pomegranate juice
black pepper
salt
1/3 cup orange marmalade (No sugar or reduced sugar works fine.)
1 tablespoon white vinegar
1 tablespoon water
1/8-1/4 teaspoon crushed red pepper flakes
1/3 cup fresh mint leaves, lightly packed

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.

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