GRILLED MEDITERRANEAN-SPICED LAMB CHOPS
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
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
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
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
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
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
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
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
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
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
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
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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