LAMB MARINADE RECIPES (FROM ALL OVER THE WORLD)
From several options of marinade for lamb chops to other cuts of lamb marinade recipes. On average each yields just over a cup - enough for a leg of lamb, lamb shoulder or four to six lamb chops. More ideas in the post.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 5m
Number Of Ingredients 23
Steps:
- For the Mint Yogurt Marinade - chop the mint, mince the garlic, squeeze the lemon juice and mix the ingredients together. Cover the lamb chops completely. This marinade also tenderizes, so do not use it overnight - 2 to 3 hours is ideal.
- For the Spiced Dark Ale Marinade - first soak the star anise in the ale for 5 minutes then add the rest of the ingredients and whisk until combined. Cover the lamb chops with the marinade.
- For the Greek Marinade - chop the oregano (or use the dried version) and mince the garlic. Mix all the ingredients and rub all over the lamb chops.
BEST EVER LAMB CHOPS
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
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
GARLIC AND HERB-RUBBED LAMB CHOPS
Steps:
- Gather the ingredients.
- In a large baking dish, toss the lamb with the olive oil, garlic, black pepper, red pepper flakes, rosemary, oregano, and thyme.
- Once the chops are evenly coated, cover and refrigerate for at least 4 hours or up to overnight.
- Preheat grill, grill pan, or broiler.
- Remove chops from marinade and salt both sides generously.
- Cook about 5 to 6 minutes per side for medium-rare (will vary depending on thickness).
- Scatter with fresh parsley and mint.
- Let rest for 5 minutes before serving.
Nutrition Facts : Calories 396 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 31 g, SaturatedFat 12 g, Sodium 165 mg, Sugar 0 g, Fat 30 g, ServingSize 8 chops (4 servings), UnsaturatedFat 0 g
LEG-O-LAMB WITH ROSEMARY AU JUS
Provided by Guy Fieri
Time 14h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, add the rosemary, garlic, balsamic and soy. Pulse several times to combine, then add the black pepper and the lime juice. Pulse, then stir in the lime zest.
- Trim the fat and sinew from the lamb leg. Put it in a resealable gallon plastic bag and pour in the in the marinade. Refrigerate for 12 to 24 hours. Strain and reserve the marinade.
- Preheat the oven or indirect grill to 325 degrees F.
- With kitchen twine, tie the leg into an evenly shaped roast. Weave the bacon strips into the kitchen twine, along with the rosemary. Put the lamb into a roasting pan and pour in the marinade. Roast for approximately 25 minutes per pound for medium-rare, about 1 hour 40 minutes. Internal temperature should register 145 to 155 degrees F on an instant-read thermometer when done. Baste occasionally with the pan juices.
- Remove the lamb from the oven when desired internal temperature is reached. Remove the lamb from pan to a cutting board and let rest lightly covered for 10 to 15 minutes.
- While the lamb is resting, remove the fat from the roasting pan, put it over high heat and slowly incorporate the chicken stock. Strain and adjust seasonings, to taste. Return to the heat and reduce for 5 minutes, then stir in the butter and vermouth. Pour into a serving bowl. Slice the lamb and arrange it on a serving platter. Serve the sauce with the lamb.
GRILLED LEG OF LAMB STEAKS
This is the first time I tried leg steaks. I found them to be a delicious and very tender cut of lamb. This is how I was told to prepare them by my mother. Mmmmm very good.
Provided by nichole
Categories Meat and Poultry Recipes Lamb Leg
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Nutrition Facts : Calories 327.3 calories, Carbohydrate 1.7 g, Cholesterol 92.9 mg, Fat 21.9 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 0.1 g
PAN FRIED LAMB CHOPS RECIPE
Quick and easy, you'll have these pan fried lamb chops on the table in no time at all. There may not be a lot of meat on each one, but they sure are delicious. Plan accordingly per person.
Provided by Steve Gordon
Categories Main Dish
Time 15m
Yield Varies
Number Of Ingredients 2
Steps:
- Allow lamb chops to come up to room temperature before cooking.
- Add salt and pepper to both sides of the chops.
- Heat a skillet to Medium heat on your stove top.
- Stand the chops up, fat edge down, in the heated skillet.
- Let them cook for about 2 to 3 minutes.
- Lay chops down on the flat side, cook for 3 to 4 minutes.
- Flip chops over, continue to cook until done.
- Chops are done when internal temperature reaches 145F degrees.
- Remove from skillet when done. Place on plate and let rest for 5 minutes before serving.
- Enjoy!
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Servings 8Total Time 1 hr 35 minsCategory MainsCalories 307 per serving
- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
- Peel and halve the potatoes.Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat.
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- Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into 3/4" or 1" thick even portions.
- Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
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- Loin chops & forequarter chops - 4 minutes each side, or until internal temp is 62°C/145°F for medium rare (Note 4 other doneness)
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- Fennel, Carrot, and Leek Gratin. Fennel, carrots, and leek are mixed with an aromatic Parmesan cream sauce and topped with pecan breadcrumbs for the ultimate veggie gratin.
- Blistered Green Beans with Pickled Shallots and Toasted Breadcrumbs. Blistering green beans quickly in a hot pan makes for an easy side, even if you skip the pickled shallots and toasted bread crumbs — although we don't think you should.
- Portuguese-Style Mint Rice. Mint is a natural pairing with lamb, which makes this herb-scented rice a perfect compliment to your dinner. Go to Recipe.
- Carrot Soufflé. Puréed carrots, eggs, milk, and cheddar cheese get blended into a soufflé base that puffs beautifully into a light, airy, almost custard-like side dish.
- 10-Minute Garlic Broccolini. Lots of garlic, a squeeze of lemon, and a pinch of red pepper flakes make this simple side dish easy to love. Go to Recipe.
- Marinated White Beans. This fresh bean dish is an excellent last-minute side for roasted lamb or lamb chops. The punchy dressing is full of lemons and oregano.
- Greek Lemon Potatoes. These potatoes boast browned crispy edges and insides so moist they'll melt in your mouth. One surprising ingredient makes them the best you'll ever have.
- Mashed Sweet Potatoes. These mashed sweet potatoes are lightened sweetened with maple syrup to make them extra fragrant and nutty. Go to Recipe.
- Easy Steamed Asparagus. Microwave steaming eliminates the need to boil water, takes just a few minutes, and makes perfectly tender asparagus spears. Consider this the foolproof side you can throw together in minutes with minimal effort, and without turning on the oven.
- Hasselback Potatoes. These roasted spuds are always an impressive side dish. They take a little bit of extra prep, but aren't tricky to pull off. Go to Recipe.
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- Instant Pot Lamb Haleem. Some lamb recipes are fast, and others are slow—but totally worth it. This Pakistani haleem recipe from Sohla El-Waylly is truly the ideal cold-weather comfort food, made from long-simmered lentils, barley, and bone-in chunks of lamb.
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- Rack of Lamb With Garlic and Herbs. Lamb chops shine in an herby coating, flavored with thyme, rosemary, parsley, and garlic. For a smaller crowd, just cut the recipe in half.
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