Lamb Chops Sensory Explosion Recipes

GRILLED LAMB CHOPS

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.

LAMB CHOPS

Steps:

• Preheat a grill or grill pan until very hot. Preheat the oven to 350 degrees. Season the lamb with the salt and pepper.
• Mix the oil, garlic and rosemary. Spoon half on the lamb and grill 1 minute per side. Place on a sheet pan and cover with the rest of the marinade. Roast in the oven until an instant-read thermometer reaches 125 degrees for rare, 130 degrees for medium rare.
• Cool for 5 minutes, then slice off individual chops and serve with sea salt for dipping. (S.R.O. uses tiny lamb chops, which fit into scallion ''sleeves.'' The racks generally sold by your butcher will be too big for this touch.)

LAMB CHOPS

Steps:

• Season lamb chops with rosemary, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chops; cook until brown on the bottom, 4 to 5 minutes. Turn and cook until a meat thermometer reads 130 degrees (for medium-rare) and chops are evenly browned, 3 to 4 minutes more. Serve garnished with rosemary sprigs.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

LAMB CHOPS

Steps:

• In the morning, get out a large bowl or dish. In it, combine the lamb chops with the rosemary and garlic. Sprinkle enough olive oil over the chops to coat them lightly. Toss to coat, then cover with plastic wrap and refrigerate until an hour before dinner, giving them a stir every few hours.
• An hour before serving, set out the chops to bring them to room temperature. Preheat a grill to medium high or a broiler. Season the chops with salt and pepper. Grill for 2 to 3 minutes on each side, turning them just once, so that they are nicely browned on the edges but still quite pink inside. Pile onto a warm serving platter and set on the table.

"LAMB CHOPS SENSORY EXPLOSION"

Steps:

• In medium size bowl whisk together 1 Tbsp olive oil, rosemary, oregano, pepper, salt.
• Rinse and pat dry lamb chops, place in bowl, turning to coat with seasoning mix. Let marinate at least 15 min and up until 6 hrs in fridge.
• Place chops in a casserole dish and bake in oven for 30 min at 350 degrees. (if glass dish at 325 degrees) You may need to check and add a small bit of water to pan so chops do not stick or burn on bottom.
• Check to see if all pink is cleared, place sliced tomatoe and sliced mozzerella on top of chop in order stated, use additional pepper to taste and bake for 5 more minutes.
• Remove from oven and let sit for 5 minutes so juices can set and meld into meat.
• Serve with a crusty loaf of bread and your favorite sides.
• You may also choose to add red pepper flakes for heat (like DH liked) I used 1/2 tsp on 2 chops, sprinkled after in oven.
• Note:.
• thickness of chop will effect cooking time as well so if thin check after 20 minutes.
• ovens vary so please check to be sure at the 30 min time frame.