Italian Style Lamb Chops 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.

ITALIAN-STYLE LAMB CHOPS



Italian-Style Lamb Chops image

50

Categories     Italian     Lamb

Time 6h

Yield 4

Number Of Ingredients 18

lamb rib chops
red wine
onions
soy sauce, tamari
lemon juice
sugar
oregano
thyme
parsley leaves
lamb rib chops
red wine
onions
soy sauce, tamari
lemon juice
sugar
oregano
thyme
parsley leaves

Steps:

  • Trim fat from chops and discard. Rinse chops and place in a heavy plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar, oregano, and thyme. Seal bag; rotate to mix ingredients well. Chill at least 30 minutes or up to 6 hours; turn occasionally. Lift out chops, draining; reserve marinade. Place chops on a lightly oiled rack on a broiler pan. Broil chops about 6 inches from heat, basting several times with marinade. Turn chops once to brown evenly, and cook until done to your taste. For medium-rare (still pink in center; cut to test), allow 8 to 10 minutes. Transfer chops to a warm platter; sprinkle with parsley.

Nutrition Facts :

AGNELLO AL FORNO ITALIANI (ITALIAN OVEN-BAKED LAMB CHOPS)



Agnello Al Forno Italiani (Italian Oven-Baked Lamb Chops) image

A great dish for Spring. Using the same skillet for browning the chops and cooking the vegetables results in light but rich tasting pan juices that are perfect for drizzling.

Provided by Member 610488

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 racks of lamb (8-ribs each, about 1 1/4 pounds)
3 tablespoons extra virgin olive oil
salt, to taste
fresh ground black pepper, to taste
2 large red bell peppers, cut into 1/2 inch dice
5 scallions, thinly sliced, white and green parts separated
3/4 cup chicken broth or 3/4 cup vegetable broth
3/4 teaspoon fresh marjoram, finely chopped

Steps:

  • Preheat the oven to 450°F.
  • Brush the lamb with 2 tablespoons of the oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add one of the lamb racks, fat-side down; brown on all sides, about 6 minutes. Transfer to a roasting pan. Repeat with remaining rack. Reserve skillet with pan juices.
  • Roast lamb until an instant-read thermometer inserted into thickest part of the lamb and not touching bone registers 125F to 130F for medium-rare, 18 to 20 minutes.
  • Add the remaining tablespoon oil to the skillet with pan juices and heat over medium-high heat. Add the bell pepper, scallion whites, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes.
  • Add the broth, bring to a gentle simmer, reduce the heat to medium-low, and cook until the vegetables are tender, about 8 minutes.
  • Remove from heat, stir in the scallion greens and marjoram, season to taste with salt and pepper, and cover to keep warm.
  • Transfer the lamb to a cutting board, and let rest for 10 minutes. Slice into individual chops and serve with the vegetables and pan juices.

Nutrition Facts : Calories 124, Fat 10.7, SaturatedFat 1.5, Sodium 147.9, Carbohydrate 6.5, Fiber 2.1, Sugar 4, Protein 2.1

ITALIAN HERB-RUBBED LAMB CHOPS



Italian Herb-Rubbed Lamb Chops image

This is another one of those recipes that I threw together at the last minute and turned out delicious. The chops turn out crispy on the outside and slightly pink and juicy on the inside.

Provided by MarthaStewartWanabe

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 lamb chops, 1/2-inch thick
1/2 teaspoon oregano, dried
1/2 teaspoon rosemary, dried (broken into smaller pieces in the palm of your hand)
1/4 teaspoon basil, dried
1/4 teaspoon sage, ground, dried
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons olive oil

Steps:

  • In a large skillet over medium-high temperature, heat olive oil until glistening.
  • Meanwhile combine oregano, rosemary, basil, sage, garlic powder, salt and pepper in a small bowl.
  • Sprinkle rub mixture evenly onto both sides of chops and gently rub/pat until it adheres to the chops.
  • Fry chops for 5-8 minutes on each side for medium-rare or until desired doneness is reached.

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