Pats Garlic Grilled Lamb Chops Recipes

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ROASTED LAMB CHOPS



Roasted Lamb Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

Two 1-pound racks lamb, frenched
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper
1/3 cup plus 1 tablespoon olive oil, plus more for searing
1 tablespoon chopped fresh rosemary
6 cloves garlic, 4 peeled and smashed, 2 finely chopped
Juice of 1 lemon
3 tablespoons Dijon mustard
2 tablespoons honey
1/3 cup panko breadcrumbs
1/3 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh chives

Steps:

  • Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
  • Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
  • Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
  • Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
  • Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
  • Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.

PAT'S SMOKED PORK CHOPS



Pat's Smoked Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 11

4 tablespoon salt
2 tablespoons freshly ground black pepper
2 tablespoons dark brown sugar
2 tablespoons ground thyme
2 tablespoons onion powder
1 tablespoon cayenne pepper
4 center cut, bone-in pork chops
1 cup apple cider
1 tablespoon brown sugar
1/2 cup Neely's BBQ sauce, or store-bought BBQ sauce
1 tablespoon buttermilk

Steps:

  • Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours.
  • Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals.
  • Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce.
  • In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.

GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS



Grilled Lamb Chops with Garlic, Olive Oil, Fresh Thyme, Grilled Lemons image

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup Greek olive oil, plus 2 tablespoons for lemons
6 cloves garlic, finely chopped
1/4 cup thyme leaves, roughly chopped
2 racks of lamb, 8 chops each, trimmed
Salt and freshly ground pepper
8 lemons, cut in 1/2 crosswise
Sprigs oregano and dill, for garnish

Steps:

  • Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
  • Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
  • Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
  • Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.

GRILLED LAMB CHOPS



Grilled Lamb Chops image

My favorite thing to cook on the beach is grilled lamb chops (also one of my favorite things to eat, come to think of it). Now, that may sound a bit odd at first, but think about it: They're small, they cook quickly, and they're easy to eat out of hand. Yeah, that's right, no need for a knife and fork here. Just grab one by the bone and go for it.

Provided by Katie Lee Biegel

Categories     main-dish

Yield Makes 12 Lamb Chops

Number Of Ingredients 7

Grated zest of 1 lemon
Juice of 2 lemons
3 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
12 lamb chops

Steps:

  • In a large bowl, combine the lemon zest, lemon juice, oil, oregano, and garlic powder. Generously season each side of the lamb chops with salt and pepper. Add to the lemon juice mixture and toss to combine. Cover and refrigerate for 1 hour. Remove from the refrigerator about 20 minutes before cooking.
  • Preheat an outdoor grill to medium-high. Grill the lamb chops for 3 to 4 minutes, until slightly charred on one side. Flip and cook for 2 to 3 minutes longer for medium-rare to medium doneness. Serve hot.

GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS



Grilled Garlic and Rosemary Lamb Loin Chops image

Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.

Provided by Nicole Leonard

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h20m

Yield 4

Number Of Ingredients 8

½ cup olive oil
¼ cup red wine vinegar
2 ½ tablespoons minced fresh rosemary
¾ medium lemon, juiced
6 cloves garlic, minced
¾ teaspoon Dijon mustard
salt to taste
4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw

Steps:

  • Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chops from the marinade and shake off excess. Discard the remaining marinade.
  • Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg

GARLIC & PEPPER LAMB CHOPS



Garlic & Pepper Lamb Chops image

Make and share this Garlic & Pepper Lamb Chops recipe from Food.com.

Provided by Hitesh Kumar

Categories     Lamb/Sheep

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 kg lamb chops, 1cm thick
1 bulb of garlic (coarsely crushed)
1 tablespoon fresh crushed black and white pepper (suit your taste)
30 ml virgin olive oil
30 ml canola oil
rock salt, to suit your taste

Steps:

  • Clean lambchops of excess fat. Cut into halfs. Wash in warm water.
  • Pat dry with thick tissue paper.
  • In a Mixing bowl, add both Oil's, Garlic, Pepper and Rock Salt. Mix well.
  • Take Lambchops and mixture on both sides.
  • Repeat same until all lambchop are covered well.
  • Put all Lambchops in Mixing bowl. Leave aside for 2 hours in refrigerator.
  • Grill cook on electic grill or outdoor BBQ to your liking. Baste meat with excess marinate during grilling.
  • Serve Hot.

Nutrition Facts : Calories 1298.5, Fat 113.4, SaturatedFat 45.6, Cholesterol 278, Sodium 211.9, Carbohydrate 3.7, Fiber 0.6, Sugar 0.1, Protein 62

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