Lamb Loin Chops For The Grill With Cafe De Paris Butter Recipes

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GRILLED LAMB LOIN CHOPS



Grilled Lamb Loin Chops image

Don't let their small size fool you, these chops are packed with maximum flavor! Try and find loin chops that are at least 1-inch thick for best results. These are best served medium to medium-rare, but add a few extra minutes per side if you prefer them a little more done.

Provided by France C

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h20m

Yield 4

Number Of Ingredients 6

2 tablespoons herbes de Provence
1 ½ tablespoons olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
8 (5 ounce) lamb loin chops
1 pinch salt and freshly ground black pepper

Steps:

  • Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Season chops with salt and pepper.
  • Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 0.7 g, Cholesterol 168.3 mg, Fat 43.9 g, Protein 42.5 g, SaturatedFat 17.2 g, Sodium 168.7 mg, Sugar 0.1 g

GRILLED LAMB CHOPS



Grilled Lamb Chops image

For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

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.

MUSTARD CRUSTED LAMB LOIN CHOPS



Mustard Crusted Lamb Loin Chops image

Savory seasonings seal in the rich flavor of these lamb chops while adding a nice crunch to the tender meat.

Provided by Vegas Vixen Fixin

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

4 -6 thick cut lamb loin chops (1-2 inch thick)
2 tablespoons stone ground mustard
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon garlic salt
fresh ground black pepper

Steps:

  • Place all dried ingredients into a spice grinder or a muddler and grind into a powder.
  • Sprinkle each side of chop with a pinch of the dried rub.
  • Add both mustards into a separate bowl, and combine remaining dry spice rub until well blended. (it should have a green color and rough texture).
  • Apply mustard rub to both sides of each chop as well as along the sides. There should be enough mixture to coat all chops evenly.
  • Cover chops in a shallow bowl and refrigerate for 30 minutes up to 4 hours. Remove chops from refrigerator 30 minutes prior to cooking.
  • Heat cast iron skillet and add oil. When ready, add chops and cook for 3-4 minutes on each side. (3-4 for medium rare, 4-5 for medium well) Sear sides of each chop to seal in juices and lock in flavor.
  • Remove chops from heat and place on a wire rack for 5 minutes. Serve with veggie of our choiec and enjoy!

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