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
GRILLED LEG OF LAMB RUBBED WITH HERBES DE PROVENCE
The leg of lamb is best eaten hot off the grill. Serve it with Black Olive Relish, Provencal Roasted Tomatoes, and Whole Grilled Garlic. These components add up to a delicious sandwich, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 6
Steps:
- Using a sharp knife, cut lamb at the joint into two sections: a long, narrow piece and a wide, rounded piece. Place in a shallow bowl. In a small bowl, combine garlic, herbs, oil, and pepper. Using your hands, rub mixture over both lamb pieces to coat evenly. Cover with plastic wrap, and place in refrigerator; let marinate at least 1 hour and up to 6 hours. Remove from refrigerator about 30 minutes before cooking.
- Meanwhile, heat grill; position rack about 6 inches above flame. Season lamb with salt; grill about 9 minutes on each side, or until a meat thermometer inserted into the center registers 135 degrees for medium rare. Transfer to a platter; loosely cover with foil. Let rest 15 minutes before slicing and serving.
HERBES DE PROVENCE GRILLED FLANK STEAK
Herbes de Provence is an easy way to dress-up flank steak.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Prepare a grill for medium-high heat; brush the grates lightly with oil.
- Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.
- Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.
GRILLED LAMB WITH HERBES DE PROVENCE
Number Of Ingredients 6
Steps:
- 1. Preheat the grill to high.2. Arrange the chops in a nonreactive baking dish large enough to hold them in a single layer. Cut one lemon in half and squeeze the juice from both halves into the oil in a small bowl whisk to blend. Brush the lamb chops on both sides with the mixture, using about half, and season with salt and pepper. Sprinkle the chops with 2 tablespoons herbes de Provence and let marinate, at room temperature, for 10 minutes.3. When ready to cook, oil the grill grate. Arrange the lamb chops on the hot grate and grill, turning with tongs, until cooked to taste, about 4 minutes per side for medium- rare. Rotate each chop 60 degrees after 1 minute on each side to create an attractive crosshatch of grill marks. Baste the lamb chops from time to time with the remaining oil mixture as they cook.4. Transfer the chops to a platter and season with the remaining herbes de Provence. Serve at once, accompanied by the remaining lemon, cut into wedges.Serves 4
Nutrition Facts : Nutritional Facts Serves
HERBES DE PROVENCE-CRUSTED LAMB CHOPS
This so-simple recipe is simply delicious! :) Adapted from Cooking Light. Can be prepared on indoor or outdoor grill, a Foreman-style grill, or broiler.
Provided by Julesong
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using grill, first prepare it (whichever kind you have). If using broiler, preheat it. (A lot of broilers don't require preheating - but mine does.).
- In a bowl, combine first 7 ingredients.
- Rub mixture evenly over both sides of the lamb chops.
- Spray the grill rack or broiling pan with cooking spray.
- Place the chops (making sure they're not touching) on the rack or pan.
- Grill or broil for 4 to 6 minutes on each side (lamb should still be slightly pink).
- Serve with a large spring greens salad with champagne vinaigrette, pilaf, and a nice white wine.
Nutrition Facts : Calories 714.9, Fat 60.9, SaturatedFat 26.7, Cholesterol 167.8, Sodium 429.6, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 37.5
LAMB CHOPS WITH HERBES DE PROVENCE
Make and share this Lamb Chops with Herbes De Provence recipe from Food.com.
Provided by Derf2440
Categories Lamb/Sheep
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Nick edges of chops in several places to prevent curling.
- Brush olive oil on both sides of chops.
- Sprinkle with salt and pepper and 2 tablespoons Herbes de provence.
- Rub seasonings into chops.
- Grill over high heat 3 to 4 minutes per side for medium rare.
- The chops should register 135 degrees at the thickest part.
- Transfer to a platter and set aside for a few minutes before serving.
- Sprinkle with remaining herbs.
Nutrition Facts : Calories 714.1, Fat 64.2, SaturatedFat 24.3, Cholesterol 140.6, Sodium 107.6, Carbohydrate 1.2, Fiber 0.7, Protein 31.3
WINE-BRAISED LAMB SHANKS WITH HERBES DE PROVENCE
Steps:
- Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
- Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.)
- Sprinkle with parsley and serve.
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