Marinated Lamb Shoulder Chops With Tzatziki Arugula And Feta Recipes

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MARINADE FOR LAMB SHOULDER CHOPS



Marinade for Lamb Shoulder Chops image

Simple one with only 4 ingredients: oil, garlic, white wine and rosemary. From one of my many community cookbooks. This is per 2 chops so adjust accordingly if necessary.

Provided by Oolala

Categories     Lamb/Sheep

Time 2h2m

Yield 1-2 serving(s)

Number Of Ingredients 6

1 large garlic clove, minced
1/2 cup olive oil
1 tablespoon white wine
1/8 teaspoon crushed rosemary
2 shoulder lamb chops
salt and pepper, to taste

Steps:

  • Combine first 4 ingredients.
  • Pour over lamb chops in a shallow bowl.
  • Let chops sit 2 hours or more covered in refriegerator, turning once or twice during this time.
  • Remove from marinade.
  • Sprinkle meat with salt and pepper, to taste.
  • Cook on BBQ or broil until done to your liking.

Nutrition Facts : Calories 972, Fat 108, SaturatedFat 14.9, Sodium 3.5, Carbohydrate 1.6, Fiber 0.1, Sugar 0.2, Protein 0.2

MARINATED LAMB SHOULDER CHOPS WITH TZATZIKI, ARUGULA, AND FETA



Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta image

Provided by Anne Burrell

Time 2h51m

Yield 4 servings

Number Of Ingredients 21

1 lemon, zested and juiced
3 sprigs fresh oregano, leaves finely chopped
3 sprigs fresh dill, leaves finely chopped
3 sprigs fresh mint, leaves cut into a chiffonade
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Pinch kosher salt
1/2 cup extra-virgin olive oil
4 (3/4-inch thick) lamb shoulder chops
1/2 English cucumber, coarsely grated
2 cups plain Greek yogurt
2 cloves garlic, smashed and finely chopped
1 tablespoon white wine vinegar
1 small bunch fresh dill, leaves finely chopped
2 sprigs fresh mint, leaves cut into a chiffonade
Pinch kosher salt
2 cups baby arugula, washed
1 lemon, juiced
High quality extra-virgin olive oil (big fat finishing oil)
Kosher salt
1/2 cup crumbled feta

Steps:

  • For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
  • For the tzatziki: Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving.
  • Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
  • If the lamb was in the refrigerator, let it come to room temperature before grilling.
  • Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
  • For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki.

MARINATED LAMB CHOPS



Marinated Lamb Chops image

These lean little lamb chops from Jill Heatwole of Pittsville, Maryland are packed with the flavors of rosemary, ginger and mustard. Marinating makes them so tender. They're something special for spring.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 small onion, sliced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground ginger
8 lamb loin chops (3 ounces each)

Steps:

  • In a shallow dish, combine the first 10 ingredients; add lamb chops and turn to coat. Cover and refrigerate for several hours or overnight., Drain and discard marinade and onion. Lightly oil the grill rack. , Grill chops, covered, over medium heat or broil 4 in. from the heat for 5-7 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 164 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 112mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

GRILLED LAMB SHOULDER CHOPS



Grilled Lamb Shoulder Chops image

I looked at a few recipes for grilling lamb and came up with this recipe. I think it turned out great and so did my family.

Provided by CJAY8248

Categories     Lamb/Sheep

Time 18m

Yield 4 lamb steaks, 4 serving(s)

Number Of Ingredients 7

4 lamb shoulder steaks, about 6 oz. each
2 tablespoons olive oil
2 fresh garlic cloves, minced
2 tablespoons fresh rosemary, minced
1 tablespoon fresh thyme leave, minced
1 teaspoon fresh ground pepper
salt

Steps:

  • Preheat gas grill on high for 10 minutes.
  • Mix oil, garlic, rosemary and thyme together in small bowl. Rub on both sides of lamb steaks and sprinkle with salt and pepper. Let stand while grill is heating. Lightly oil clean grill and lay lamb steaks on hot grill. Cook 3-4 minutes per side or until desired doneness. Remove to plate, cover with foil and let sit 5-10 minutes.

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