Herb Marinated Lamb Chops Recipes

MARINATED LAMB CHOPS WITH GARLIC AND HERBS

Steps:

• In small bowl, mix olive oil, lemon juice and zest, herbs, garlic, salt and pepper.
• Place lamb chops in large zip top bag. Pour marinade over and close bag. Massage marinade into chops and marinate at room temperature at least 20 minutes and up to one hour.
• Heat grill pan over medium heat and grill 2-3 minutes per side for medium rare.
• Rest one or two minutes before serving.
• If desired, chops can be broiled. Preheat broiler to high, broil chops 2-3 minutes per side.

HERB MARINATED LAMB CHOPS

Steps:

• In a shallow dish, combine the wine or broth, soy sauce, mint, basil, pepper and garlic; add the lamb chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a thermometer should read 140°; medium-well, 145°).

HERB-MARINATED RACK OF LAMB

Steps:

• Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
• The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
• Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
• To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

HERB GARDEN MARINADE FOR LAMB

Steps:

• Pour olive oil into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in oregano, mint, and parsley until evenly distributed.
• Add lamb roast to the bag, or add lamb chops in a single layer. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, turning every hour.
• When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.

BALSAMIC HERB LAMB CHOPS

Steps:

• Place lamb chops in a large shallow dish.
• Combine the olive oil, balsamic vinegar, garlic, rosemary, honey, mustard's, oregano, salt and pepper and pour the mixture over chops. Toss and rub in coat. Lay extra fresh rosemary over top of chops.
• Cover and refrigerate for at least 1 hour prior to grilling.
• Grill chops on both sides, until grilled to your liking.

COLORADO LAMB CHOPS WITH AN HERB MARINADE, SOFT POLENTA WITH WILD MUSHROOMS, AND A HIBISCUS GLAZE

Steps:

• For the marinade: In a bowl, combine the ingredients for the marinade. Cut each 1/2 rack into 9 chops, yielding 18 chops (3 chops per person). Rub chops with the marinade. Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours.
• Heat a saute pan and pour oil into the pan when it is hot. Saute the lamb chops. For the Hibiscus Glaze: In a non-reactive saucepan combine all ingredients. Bring to a boil, reduce heat to a simmer, and cook for 1/2 hour. Strain. Return liquid to a simmer and reduce until syrupy consistency. For the Soft Polenta: Bring water and salt to a boil. Whisk in the polenta. Heat to a very low simmer and cook for 1/2 hour, stirring occasionally. Add the cheeses, butter, and nutmeg and season as needed with salt and pepper. Take the polenta off the heat, wrap well with plastic wrap, and store it in a warm place. The polenta will hold its heat for quite a while. For the Sauteed Mushrooms: Clean the mushrooms as needed. Some can be brushed off, while others may have to be quickly rinsed in water and well drained. Never soak mushrooms, as they will absorb too much water and become soggy when cooked. Cook each variety of mushroom individually because they all cook at different rates.
• Heat a saute pan 2 for minutes over a medium flame. When it is hot, add 1/3 of the vegetable oil. Add the mushrooms and saute until they begin to brown. Add 1/3 of the shallots and 1/3 of the butter. Keep the mushrooms moving in the pan until they are just tender. Season lightly with salt and pepper. Repeat process for the other mushroom varieties.

LEMON HERB LAMB CHOPS

Steps:

• In a shallow dish, combine the first eight ingredients; add the chops and turn to coat. Cover; refrigerate for at least 2 hours or overnight., Drain and discard marinade. Broil lamb 3-4 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).