Lamb Chops With Lemon Recipes

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GRILLED LEMON AND ROSEMARY LAMB CHOPS



Grilled Lemon and Rosemary Lamb Chops image

These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 8

Number Of Ingredients 10

½ cup plain yogurt
1 large lemon, juiced and rind grated
1 tablespoon chile paste
4 cloves garlic, crushed
2 tablespoons minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
8 lamb loin chops

Steps:

  • Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g

LAMB CHOPS WITH LEMON



Lamb Chops with Lemon image

Provided by Michael Symon

Categories     Lamb     Easter     Fourth of July     Low Cal     Backyard BBQ     Dinner     Lemon     Lamb Chop     Grill     Grill/Barbecue     Healthy     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish)

Steps:

  • Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
  • Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
  • Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

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.

LAMB CHOPS WITH LEMON-BASIL SAUCE



Lamb Chops with Lemon-Basil Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 cup freshly squeezed lemon juice
1/3 cup extra-virgin olive oil, plus more for sauteing
6 sprigs fresh rosemary, bruised
4 cloves garlic, peeled and crushed
2 teaspoons kosher salt
Freshly ground black pepper
8 rack lamb chops, trimmed (about 3 ounces each)
1/2 cup white chicken stock
2 tablespoons butter
1/2 cup loosely packed basil leaves, plus additional for garnish
1/4 cup kalamata olives, pitted and coarsely chopped

Steps:

  • In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
  • Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
  • Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.

BABY LAMB CHOPS WITH LEMON



Baby Lamb Chops With Lemon image

Provided by Food Network Kitchen

Time 1h30m

Yield 6-8 servings

Number Of Ingredients 8

3 cloves garlic, smashed
2 lemons, halved and thinly sliced
1/2 cup extra-virgin olive oil
6 sprigs mint, leaves torn
4 large sprigs rosemary, leaves torn
16 baby lamb chops (2 1/2 to 3 pounds), bones frenched
2 teaspoons paprika
Kosher salt and freshly ground pepper

Steps:

  • Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
  • Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.

LEMON-GARLIC MARINATED LAMB CHOPS



Lemon-Garlic Marinated Lamb Chops image

This delicious lemony lamb recipe comes from Ellie Krieger's :The Food You Crave". It is absolutely fantastic. Recipe calls for lamb loin chops but I use 2 leg chops for DH and myself. Enjoy!

Provided by KLBoyle

Categories     Lamb/Sheep

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon lemon zest, grated
2 tablespoons fresh oregano (or 2 tsp. dried oregano)
6 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 lamb chops (4 oz. each)

Steps:

  • In a small bowl mix together first 7 ingredients. Pour marinade over chops and let marinade 20 min-1 hours.
  • Preheat grill pan and grill to desired done-ness (I prefer mine med-rare which takes 3-4 minute on each side).
  • Note: You can cook the lamb however you prefer, grill pan, broiler, saute pan etc.

Nutrition Facts : Calories 629.4, Fat 54, SaturatedFat 22.8, Cholesterol 140.6, Sodium 398.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 31.4

LAMB CHOPS WITH OREGANO AND LEMON



Lamb Chops with Oregano and Lemon image

Categories     Herb     Lamb     Backyard BBQ     Lemon     Fall     Summer     Chill     Grill/Barbecue     Oregano     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons coarse salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon garlic powder
2 8-rib racks of lamb (each rack about 1 1/2 to 1 3/4 pounds), each rack cut into 4 double chops
Greek Potatoes with Lemon Vinaigrette
Lemon wedges

Steps:

  • Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.
  • Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.

LEMON-PEPPER LAMB CHOPS



Lemon-Pepper Lamb Chops image

I got this recipe from Cooking Pleasures magazine. I've never made lamb before this, and let me tell ya - I'm hooked. This recipe is so savory yet so easy to make! I serve this with roasted red potatoes (done with onion soup mix and dill) and my homeade Tzasiki Sauce (#291455).

Provided by hollyberry117

Categories     Lamb/Sheep

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon minced garlic
4 teaspoons soy sauce
4 teaspoons red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 tablespoon lemon-pepper seasoning
1/2 teaspoon dried marjoram
2 lbs lamb loin chops (6 to 8 chops, 1 1/2 inches thick)

Steps:

  • Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl. Spoon over both sides of lamb chops. Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
  • Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.

Nutrition Facts : Calories 756.9, Fat 65.1, SaturatedFat 27.4, Cholesterol 168.3, Sodium 463.8, Carbohydrate 2.2, Fiber 0.6, Sugar 0.1, Protein 38.1

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

BEST EVER LAMB CHOPS



Best Ever Lamb Chops image

My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

1 teaspoon each dried basil, marjoram and thyme
1/2 teaspoon salt
8 lamb loin chops (3 ounces each)
Mint jelly, optional

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.

Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

LEMON & ROSEMARY TRAYBAKE LAMB



Lemon & rosemary traybake lamb image

Get two of your 5-a-day with this simple Mediterranean-inspired one pan supper with tasty cutlets, new potatoes, peppers, olives and capers

Provided by Lucy O'Reilly

Categories     Main course

Time 50m

Number Of Ingredients 10

1 ½ lemons , zested and juiced, ½ sliced
2 tbsp olive oil
1 large garlic clove , crushed
6 rosemary sprigs, leaves picked from 4 and chopped
8 lamb cutlets , trimmed of excess fat
500g new potato , thinly sliced
2 red peppers , deseeded and thickly sliced
4 small vine tomatoes , halved
50g black olive
3 tbsp caper , drained and rinsed

Steps:

  • Whisk the lemon zest and juice with 1 tbsp olive oil, the garlic, chopped rosemary leaves and seasoning. Add the lamb cutlets, toss to coat, then set aside to marinate for 30 mins if you have the time. Heat oven to 220C/200C fan/gas 7.
  • Toss the potatoes with ½ tbsp olive oil and some seasoning. Tip into a large, shallow roasting dish and put in the oven for 15 mins.
  • Remove the dish and shake to loosen the potatoes, then top with the peppers, lemon slices, rosemary sprigs and tomatoes. Drizzle with the remaining oil and some seasoning. Return to the oven for 10 mins.
  • Place the lamb cutlets on top of the veg. Scatter over the olives and capers. Cook for a final 10-12 mins, turning the lamb halfway until it is just pink. Serve straight from the dish.

Nutrition Facts : Calories 473 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 2.3 milligram of sodium

LAMB CHOPS WITH LEMONGRASS AND GINGER



Lamb Chops with Lemongrass and Ginger image

This delicious recipe is courtesy of Neil Perry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 10

2 cloves garlic, chopped
2 stalks lemongrass, peeled and thinly sliced crosswise
1 piece fresh ginger (1/2 inch), peeled and chopped
1 teaspoon sea salt
3 tablespoons chopped cilantro leaves
3 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
12 lamb rib chops, about 1/2 inch thick
Freshly ground pepper
4 lemon wedges

Steps:

  • Prepare marinade: Place the garlic, lemongrass, ginger, and salt in a mortar. Using a pestle, grind to a rough paste. Add cilantro and mint, and grind 1 minute more. Stir in oil.
  • Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.
  • Preheat a grill pan over high heat. Place lamb on grill and cook, turning once, about 2 minutes per side for medium-rare. Transfer to a plate, cover to keep warm, and let stand in a warm place, about 10 minutes.
  • Divide lamb evenly between 4 plates. Pour any juices that have accumulated on the plate over lamb. Season with pepper and garnish each plate with a lemon wedge.

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GRILLED LAMB CHOPS WITH GARLIC, LEMON, WINE AND HERBS
In a deep platter, place the lamb chops side by side. Season with salt and pepper. Scatter the garlic, fresh parsley, rosemary, and Italian seasonings. Drizzle the lemon juice, olive oil, and red wine. Cover with clear wrap. Refrigerate for at least 2 hours or overnight.
From 2sistersrecipes.com
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MARINATED LAMB CHOPS WITH HONEY YOGURT SAUCE – LAMB RECIPES
Instructions In re-sealable plastic bag, combine, lamb chops, olive oil, lemon juice, garlic, cilantro, parsley, salt and pepper. Seal and shake well to combine. Refrigerate and let sit for at least one hour or up to one day. In bowl, whisk together yogurt, honey, lemon zest, salt, pepper and cilantro. Cover and refrigerate until ready to use.
From lambrecipes.ca
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THE 15 BEST LAMB CHOP RECIPES - GYPSYPLATE
2022-02-27 Get the Recipe @ jocooks. 2. Greek Lamb Chops. These Greek lamb chops are beautifully marinated in a mix of olive oil, lemon juice, garlic and oregano. Plus, they can be either grilled or pan seared. This is one of our favorite lamb chop recipes! Get the Recipe @ cafedelites. 3. Garlic Herb Crusted Lamb Chops.
From gypsyplate.com
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LEMON GARLIC MARINATED LAMB LOIN CHOPS RECIPE WITH MINT …
In a small bowl, mix the mustard together with the lemon juice, honey, vinegar salt and pepper. Drizzle in the olive oil while mixing to combine. Taste for acidity. It is supposed to be acidic so taste it and adjust acidity with more malt vinegar if needed. Set aside. For the Lamb: Preheat oven to 350 degrees.
From 2dadswithbaggage.com
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Top Asked Questions

What is the best way to cook lemon garlic lamb chops?
Easy lemon garlic lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast. Pre-heat a cast-iron/stainless steel pan over high heat. Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides.
How to cook lamb chops on the grill?
In a deep platter, place the lamb chops side by side. Season with salt and pepper. Scatter the garlic, fresh parsley, rosemary, and Italian seasonings. Drizzle the lemon juice, olive oil, and red wine. Cover with clear wrap.
How to make juicier lamb chops?
The key to these juicy lamb chops is in our simple marinade. Marinating the lamb loin chops with fresh lemon juice, red wine, garlic, and fresh herbs like parsley and rosemary for a few hours or even overnight is the secret to making them so delicious!! This recipe is similar to our other fave recipe for Lamb Chops Grilled to Perfection!
What are the ingredients in a lamb loin chop?
Ingredients 1 8 1/2-inch-thick lamb loin chops (about 2 pounds fatty tips trimmed) 2 Salt and freshly ground pepper 3 dried thyme 4 3 tablespoons extra-virgin olive oil 5 10 small garlic cloves (halved) 6 3 tablespoons water 7 2 tablespoons fresh lemon juice 8 2 tablespoons minced parsley 9 crushed red pepper More ...

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