Herb Roasted Lamb Chops Recipes

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GARLIC AND HERB CRUSTED LAMB CHOPS



Garlic and Herb Crusted Lamb Chops image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 22m

Yield 6 to 8 servings

Number Of Ingredients 7

6 to 8 large cloves garlic, quartered
2 cups panko bread crumbs (Japanese)
3 to 4 sprigs fresh rosemary, stripped from the stems
1/4 to 1/2 cup olive oil
Salt and freshly ground black pepper
6 to 8 loin lamb chops
1/4 cup grapeseed oil

Steps:

  • Preheat oven to 325 degrees F.
  • Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

HERB-ROASTED LAMB CHOPS



Herb-Roasted Lamb Chops image

DH and I made this recipe from the February 2009 edition of Bon Appetit a few nights ago and really enjoyed it. We usually prepare our lamb chops on the grill, but I thought that this recipe would lend itself well when grilling is just not practical. I am posting the recipe as printed in Bon Appetit, however, DH suggested that next time I chop the rosemary and thyme leaves, rather than lightly crush them with my mortar and pestel. Prep time includes marinating time.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 58m

Yield 4 serving(s)

Number Of Ingredients 6

4 large garlic cloves, pressed
1 tablespoon fresh thyme leave, lightly crushed
1 tablespoon fresh rosemary leaf, lightly crushed
2 teaspoons coarse kosher salt
2 tablespoons extra virgin olive oil, divided
6 lamb loin chops (1 1/4 inch thick)

Steps:

  • Mix first 4 ingredients and 1 Tb olive oil in a large bowl. Add lamb; turn to coat.
  • Let marinate at room temperature at least 30 minutes and up to 1 hour.
  • Preheat oven to 400°F.
  • Heat remaining 1 Tb olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.
  • Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
  • Transfer lamb to platter, cover, and let rest 5 minutes.

GARLIC AND HERB LAMB



Garlic and Herb Lamb image

A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.

Provided by DICIA

Categories     Meat and Poultry Recipes     Lamb

Time 2h5m

Yield 10

Number Of Ingredients 6

1 (5 pound) leg of lamb
3 cloves garlic, cut into slivers
3 teaspoons dried dill weed
1 ½ teaspoons salt
1 teaspoon dried rosemary, crushed
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
  • Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 0.6 g, Cholesterol 100.2 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 6.7 g, Sodium 393.4 mg

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY



Garlic Herb Crusted Roast Rack Of Lamb Recipe by Tasty image

Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard

Steps:

  • Preheat oven to 400°F (200°C).
  • Season lamb generously with salt and pepper.
  • Heat a cast iron over medium high heat.
  • To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
  • Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
  • Brush the top and sides of the lamb with mustard.
  • Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
  • Allow to rest before slicing.
  • Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram

HERB MARINATED LAMB CHOPS



Herb Marinated Lamb Chops image

I also use the flavor marinade from this recipe on pork chops with equally delicious results. -Janet Briggs

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup dry red wine or beef broth
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon pepper
1 garlic clove, minced
4 bone-in lamb loin chops (1 inch thick and 6 ounces each)

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°).

Nutrition Facts :

LEMON HERB LAMB CHOPS



Lemon Herb Lamb Chops image

This recipe comes from my aunt, who thought we'd enjoy it because we like lamb. She was right.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 lamb loin chops (1 inch thick and 6 ounces each)

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°).

Nutrition Facts : Calories 303 calories, Fat 23g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 238mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

GRILLED LAMB CHOPS WITH FRESH HERBS



Grilled Lamb Chops with Fresh Herbs image

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

8 (5 ounce) lamb loin chops, about 1 1/4-inches thick
1 teaspoon seasoning salt
½ tablespoon minced fresh parsley
½ tablespoon minced fresh parsley
½ tablespoon minced fresh rosemary
½ tablespoon minced fresh chives

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 HERBS AND ROASTED FIGS



Lamb Chops with Fresh Herbs and Roasted Figs image

Provided by Mourad Lahlou

Categories     Herb     Lamb     Roast     Low Cal     High Fiber     Dinner     Fig     Summer     Potluck     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Lamb chops:
1 tablespoon chopped fresh rosemary
4 teaspoons chopped fresh thyme
4 teaspoons chopped fresh marjoram
2 2-pound racks of lamb, trimmed of fat and sinew
2 tablespoons olive oil
2 garlic cloves, sliced
2 tablespoons grapeseed oil
Roasted figs:
12 ripe Kadota figs, halved lengthwise
16 sprigs lemon thyme or regular thyme
Extra-virgin olive oil

Steps:

  • For lamb:
  • Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
  • Preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs.
  • For figs:
  • Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.
  • Cut lamb racks into individual chops; arrange on plates and place figs alongside.

OVEN-ROASTED LAMB CHOPS



Oven-Roasted Lamb Chops image

Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!

Provided by Lucky Noodles

Time 25m

Yield 4

Number Of Ingredients 6

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
  • Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
  • Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g

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