Nostimini Lamb Chops Recipes

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MARINATED LAMB CHOPS



Marinated Lamb Chops image

Provided by Valerie Bertinelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup olive oil, plus more for brushing
1/2 cup aged balsamic vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 teaspoon ground cumin
4 cloves garlic, finely chopped
1/2 cup chopped fresh mint
16 small lamb chops (about 3 1/2 pounds), Frenched
Kosher salt and freshly ground black pepper
2 tablespoons lemon zest plus 2 tablespoons juice

Steps:

  • Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
  • Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
  • Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
  • Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
  • Serve the chops with the reserved marinade.

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.

TURKISH LAMB CHOPS WITH SUMAC, TAHINI, AND DILL



Turkish Lamb Chops With Sumac, Tahini, and Dill image

A coating of toasted, lightly crushed fennel, coriander, and cumin seeds gives grilled or broiled lamb loin chops both a heady scent and a good crunch.

Provided by Melissa Clark

Categories     Lamb     Easter     Sesame     Coriander     Cumin     Garlic     Lemon Juice     Dinner

Yield Serves 4 to 6

Number Of Ingredients 19

For the lamb:
1 tablespoon Turkish red pepper or Aleppo pepper (or use red chile flakes)
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 pounds bone-in loin lamb chops, the thicker the better
Extra-virgin olive oil, for grilling
For the tahini sauce:
1/3 cup fresh lemon juice (from about 2 lemons)
2 to 3 garlic cloves, grated on a Microplane or minced
1 3/4 teaspoons kosher salt
1 cup tahini
1/2 teaspoon ground cumin
4 to 6 tablespoons ice water
For serving:
Fresh dill sprigs
Ground sumac (optional)

Steps:

  • Prepare the lamb:
  • Combine the Turkish red pepper, fennel seeds, coriander seeds, and cumin seeds in a small bowl. Heat a small skillet over medium-low heat, add the spice mixture, and toast until fragrant, 1 to 2 minutes. Pour the mixture into a mortar or spice grinder, add the salt and black pepper, and either pound or briefly grind until you get a coarse-textured spice mix. Don't overdo it if you've gone electric here-the coarse texture is an essential part of the dish.
  • Pat the spice mixture all over the lamb chops, and let them marinate at room temperature for at least 30 minutes, or uncovered in the fridge for up to 24 hours.
  • Make the tahini sauce:
  • While the lamb is marinating, in a food processor, blend the lemon juice, garlic, and salt. Let the mixture sit for 10 minutes. Then add the tahini and ground cumin, and blend until a thick paste forms. With the processor running, gradually add the ice water, 1 tablespoon at a time, until the sauce is smooth enough to drizzle.
  • Heat a grill or broiler to high.
  • Drizzle the chops lightly with olive oil. Grill the chops until they are charred on the outside and cooked to taste within (or broil the chops on a broiler pan or rimmed baking sheet). Cooking time will depend on how thick your chops are, so watch them carefully: 2-inch-thick bone-in chops will take at least 3 to 5 minutes per side for rare. You'll need less time for thinner chops, and more time if you like them cooked medium rare or beyond. Let the lamb rest for 5 minutes before serving.
  • To serve, drizzle the tahini sauce over the chops, and garnish them with the dill sprigs. Add a dusting of the red sumac if you like.

NOSTIMINI LAMB CHOPS



Nostimini Lamb Chops image

Nostimini is a Greek herb mix introduced to me by Kookaburra and this recipe is inspired by an idea she gave me on how to use it. She suggested overnight marination but that was just too long for me to take so I've posted as I cooked it and it was wonderful, but overnight marination would be worth a try if you plan in advance. Note the preparation time does not include marination time.

Provided by Peter J

Categories     Lamb/Sheep

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 kg lamb chop
2 tablespoons extra virgin olive oil
2 tablespoons dry sherry
1 tablespoon garlic, crushed
2 tablespoons nostimini herb mix

Steps:

  • Combine olive oil, sherry and garlic and rub all over the lamb chops.
  • Marinate in refrigerator for 30 minutes.
  • Sprinkle nostimini generously over the lamb and rub well into the meat. Return to refrigerator on a plate for a further 30 minutes.
  • Cook on on an oiled hot BBQ grill (or in a pan) until done to your liking.

GRILLED LAMB CHOPS



Grilled Lamb Chops image

Easy to cook and exceptionally tender, these grilled lamb chops get a kick of flavor from garlic, lemon, parsley and just a touch of honey.

Categories     Father's Day     Summer     grilled     meat

Time 1h5m

Yield 4-6 servings

Number Of Ingredients 12

2 lb. lamb rib or loin chops
2 tsp. salt
1 tsp. ground black pepper
1/2 c. chopped fresh parsley
1 tbsp. chopped fresh oregano
1/2 c. plus 2 tbsp. olive oil
2 garlic cloves, grated
2 tsp. lemon zest
1 tbsp. fresh lemon juice
2 tsp. honey
1/4 tsp. red chile flakes
1 c. chopped mixed olives

Steps:

  • Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside.
  • In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons olive oil; cover and refrigerate until ready to serve.
  • Remove the lamb and olive mixture from the refrigerator 30 minutes before grilling. Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the lamb chops from the marinade and scrape off any excess marinade. Discard the remaining marinade.
  • Grill the lamb chops uncovered until grill marks appear, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Cover cooked lamb chops with foil, and let rest 5 minutes.
  • Stir the olive mixture to recombine the ingredients; spoon over the lamb just before serving.

OVEN-ROASTED LAMB CHOPS



Oven-Roasted Lamb Chops image

Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!

Provided by Lucky Noodles

Time 25m

Yield 4

Number Of Ingredients 6

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
  • Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
  • Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g

NOSTIMINI GRILLED CHICKEN



Nostimini Grilled Chicken image

Nice quick recipe using the Greek herb blend nostimini. Avocado oil has a great taste and high flash point making it ideal for use on a high temperature grill but you could use olive oil instead. No real need to measure the ingredients of course just use enough oil to coat and be fairly generous with the nostimini. Nice served with a few slices of pineapple and a salad.

Provided by Peter J

Categories     Australian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

500 g chicken breast fillets
1 tablespoon avocado oil
1 tablespoon nostimini herb mix

Steps:

  • Slice chicken breasts in half and flatten for easy cooking on the grill.
  • Rub chicken with oil and nostimini and refrigerator for 30 minutes or more.
  • Grill over high heat until cooked through, about 5-10 minutes depending on the thickness of the chicken.

Nutrition Facts : Calories 173.4, Fat 6.7, SaturatedFat 1.1, Cholesterol 80, Sodium 145, Protein 26.5

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