Lamb Cutlets Mediterranean Style Recipes

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GRILLED MEDITERRANEAN-SPICED LAMB CHOPS



Grilled Mediterranean-Spiced Lamb Chops image

The Mediterranean herb rub is the secret to this succulent grilled lamb chop recipe. The paste sits on the chops for a few hours before grilling.

Provided by John Mitzewich

Categories     Entree     Dinner

Time 22m

Yield 5

Number Of Ingredients 11

3 cloves garlic (minced)
2 tablespoons ​ olive oil
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1 tablespoon cumin
Pinch of cayenne pepper
1/4 teaspoon cinnamon
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 pounds lamb loin chops (about 8 to 10)
Salt to taste

Steps:

  • Gather the ingredients.
  • In a large baking dish, combine all the ingredients-except for the lamb chops and salt-and mix until combined.
  • Add the lamb chops and rub the seasoning mixture onto both sides. Cover and refrigerate for 4 hours, turning over the lamb chops halfway through. You can also let the lamb chops sit overnight.
  • Preheat a grill, grill pan, or broiler. Remove the chops from the spice rub and salt both sides generously. Cook about 2 to 3 minutes per side for medium-rare. Let rest for 5 minutes before serving.
  • Serve and enjoy.

Nutrition Facts : Calories 386 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 31 g, SaturatedFat 12 g, Sodium 204 mg, Sugar 0 g, Fat 29 g, ServingSize 8 to 10 chops (4 to 5 servings), UnsaturatedFat 0 g

LAMB CUTLETS- MEDITERRANEAN STYLE



Lamb Cutlets- Mediterranean Style image

Tasty Mediterranean style marinated lamb cutlet. A recipe from an advertisement is a women's magazine. Suggested to serve with a Greek salad and tzatziki for full Greek style family meal for 4 people. Prep time does not include the one hour marinating time required

Provided by Jubes

Categories     Lamb/Sheep

Time 20m

Yield 12 lamb cutlets, 4-6 serving(s)

Number Of Ingredients 6

1 cup Greek yogurt
2 garlic cloves, crushed
1 lemon, zest and juice of
12 lamb cutlets, trimmed
1/4 teaspoon black pepper, freshly cracked
1/4 teaspoon salt

Steps:

  • Combine the Greek yogurt, garlic, lemon zest, lemon juice and freshly ground pepper and salt. Mix to combine.
  • Add the lamb cutlets, combine. Cover and refrigerate for one hour.
  • Chargrill the cutlets on a moderately high heat for 2-3 minutes on each side or until cooked to your liking.
  • Suggested to serve with a Greek salad and tzatziki for a complete meal.

Nutrition Facts : Calories 6.8, Fat 0.1, Sodium 145.9, Carbohydrate 1.9, Fiber 0.5, Sugar 0.4, Protein 0.3

HERBED LAMB CUTLETS WITH ROASTED VEGETABLES



Herbed lamb cutlets with roasted vegetables image

A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 8

2 peppers , any colour, deseeded and cut into chunky pieces
1 large sweet potato , peeled and cut into chunky pieces
2 courgettes , sliced into chunks
1 red onion , cut into wedges
1 tbsp olive oil
8 lean lamb cutlets
1 tbsp thyme leaf , chopped
2 tbsp mint leaves, chopped

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
  • Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
  • Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
  • Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

Nutrition Facts : Calories 429 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium

MEDITERRANEAN LAMB CHOPS



Mediterranean Lamb Chops image

Make and share this Mediterranean Lamb Chops recipe from Food.com.

Provided by English_Rose

Categories     Lamb/Sheep

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

4 lamb chops
1 tablespoon of fresh mint
1 tablespoon fresh rosemary
2 garlic cloves
2 tablespoons olive oil
1 small eggplant, sliced
1 zucchini, sliced
1 red bell pepper, cut in large chunks
2 ounces feta cheese, crumbled
9 ounces cherry tomatoes

Steps:

  • Preheat the oven to 350°F.
  • Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil.
  • Smear over four lamb chops or cutlets.
  • Place the eggplant, zucchini and red bell pepper on to a baking sheet.
  • Drizzle with 1 tbsp olive oil and place the lamb chops on top.
  • Bake in the oven for 20-25 minutes.
  • Top the chops with feta cheese and add the cherry tomatoes to the pan.
  • Cook for a further 10 minutes until the cheese just starts to brown.
  • Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.

Nutrition Facts : Calories 914.6, Fat 71.7, SaturatedFat 29, Cholesterol 167.3, Sodium 466.5, Carbohydrate 30.2, Fiber 13.5, Sugar 15.3, Protein 41.3

LAMB CHOPS MEDITERRANEAN-STYLE



Lamb Chops Mediterranean-Style image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

4 lean rib lamb chops, about 6 ounces each, with most of the fat removed
Salt and freshly ground pepper to taste
1 tablespoon olive oil
4 sprigs fresh thyme, or 2 teaspoons dried
1 cup diced eggplant, cut into 1/4-inch cubes
1 cup diced zucchini, with skin on, cut into 1/4-inch cubes
1/4 cup chopped onions
1 teaspoon chopped garlic
1/4 teaspoon ground cumin
2 tablespoons dry white wine
1 1/2 cups fresh tomatoes, peeled and cut into 1 1/4-inch cubes
1 bay leaf
1/2 cup pitted small black olives
4 tablespoons coarsely chopped fresh basil or parsley

Steps:

  • Sprinkle the chops with salt and pepper.
  • Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook over medium heat until browned on one side, about 5 minutes. Turn, sprinkle with the thyme, and cook about 5 minutes more for rare, longer for medium or well done. Remove to a warm platter and keep warm.
  • Pour off the fat from the skillet and add the eggplant and zucchini. Cook, stirring over high heat, until lightly wilted. Add the onions, garlic and cumin, and cook 2 minutes, stirring until wilted. Add the wine, tomatoes, bay leaf, olives and salt and pepper. Cook, stirring, and simmer for 5 minutes, adding any juices that have accumulated on the platter around the lamb chops. Continue cooking for 1 minute.
  • Remove the bay leaf, sprinkle with the basil, and serve.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 737 milligrams, Sugar 3 grams

LIGHT MEDITERRANEAN SALAD WITH LAMB CHOPS



Light Mediterranean Salad with Lamb Chops image

Categories     Salad     Garlic     Tomato     Broil     Marinate     Yogurt     Low Cal     Backyard BBQ     Lemon     Lamb Chop     Cucumber     Bell Pepper     Summer     Grill     Healthy     Dill     Parade

Yield Servings: Makes 2 servings

Number Of Ingredients 19

Marinade:
1/4 cup extra-virgin olive oil
Juice of 1 large lemon
1 tablespoon minced garlic
1 1/2 teaspoon Tabasco sauce
1/2 teaspoon paprika
Salt and freshly ground black pepper, to taste
4 loin or rib lamb chops, cut 1 inch thick
For the salad:
3/4 cup peeled and diced (1/4 inch) cucumber
1 diced (1/4 inch) green bell pepper
2 large ripe tomatoes, diced (1/4 inch)
4 scallions, thinly sliced
1 Tbsp chopped fresh dill
For the dressing:
1/2 tablespoon plain nonfat yogurt
Juice of 1/2 lemon
1 small clove of garlic, grated
Salt and pepper, to taste

Steps:

  • 1. Combine all of the marinade ingredients in a bowl. Add the chops, coat well and refrigerate, covered, to marinate for 20 minutes.
  • 2. Meanwhile, combine all of the salad ingredients in a single large bowl.
  • 3. Combine all of the dressing ingredients, then fold into the salad. Refrigerate the salad for up to 2 hours before serving, if necessary.
  • 4. Remove the lamb chops from the marinade. Broil or grill about 3 inches from the heat source for 4 to 5 minutes on each side for medium-rare meat. Serve immediately with the salad alongside.

MEDITERRANEAN RACK OF LAMB



Mediterranean Rack of Lamb image

It's elegant. It's special. And it will have your guests thinking you went all out. They don't have to know how simple it is. -Susan Nilsson, Sterling, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

2 racks of lamb (1-1/2 pounds each)
1/4 cup grated lemon zest
1/4 cup minced fresh oregano or 4 teaspoons dried oregano
6 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh oregano and lemon slices, optional

Steps:

  • Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine the lemon zest, oregano, garlic, oil, salt and pepper. Rub over lamb., Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.

Nutrition Facts : Calories 307 calories, Fat 19g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 241mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein.

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