HERB-ROASTED LAMB CHOPS
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
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.
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
LAMB CHOPS WITH FRESH HERBS AND ROASTED FIGS
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
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.
EASY HERBED LAMB CHOPS
This lamb chop recipe is a family favorite. We've been making it for years for special family occasions.
Provided by WYERA
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
- Heat olive oil in a large, deep frying pan over medium-high heat.
- Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
- Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
- Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 1.7 g, Cholesterol 42.4 mg, Fat 17 g, Fiber 0.4 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 1199.1 mg, Sugar 0.6 g
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