SEVEN-SPICE GRILLED LAMB CHOPS WITH PARSLEY SALAD RECIPE
This seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.
Provided by Kamal Mouzawak
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
- Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
- Let lamb sit at room temperature 1 hour before grilling.
- Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5-10 minutes.
- Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
- Serve lamb chops with parsley salad on top.
GRILLED LAMB CHOPS WITH CHARMOULA
Steps:
- Have the grill preheated to medium-high heat.
- In a small bowl combine the salt, cumin, paprika, and cayenne. Sprinkle half of the spice mixture over the chops and let sit at room temperature for 30 minutes.
- For the Charmoula: In a food processor or blender, add the remaining spice mixture, the onions, parsley, cilantro, garlic, olive oil, lemon zest and juice. Blend until smooth and season with salt and pepper, to taste. Set aside.
- Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, about 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.
GRILLED LAMB CHOPS WITH CHARMOULA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Have the grill preheated to medium-high heat.
- In a small bowl, combine the salt, coriander, cumin, smoked paprika, garlic and lemon zest. Sprinkle half of the spice mixture over the chops and set aside while preparing the charmoula.
- For the charmoula: Add the remaining spice mixture to a bowl with the shallots, mint, parsley, garlic, olive oil, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Set aside.
- Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.
GRILLED SPICED LAMB CHOPS
Make and share this Grilled Spiced Lamb Chops recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- mix spices together, set aside.
- preheat grill to high, then lower to medium.
- season lamb chops with salt, rub it in. use 1 tsp of spice mix on each lamb chop, rub it in.
- let the chops sit for 15 minutes.
- brush with olive oil and grill 6-8 minutes per side for medium-rare.
- meanwhile toss tomatoes with the rest of the spice mix.
- heat butter in a skillet, add tomatoes, season with salt, cook stirring for 1-2 minutes.
- serve tomatoes alongside lamb chops.
Nutrition Facts : Calories 660.1, Fat 54.4, SaturatedFat 24.3, Cholesterol 148.2, Sodium 137, Carbohydrate 9.6, Fiber 3.4, Sugar 4, Protein 33
GRILLED LAMB CHOPS WITH SUMMER SALAD
Make and share this Grilled Lamb Chops With Summer Salad recipe from Food.com.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least one hour.
- Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking, Remove from heat and let rest.
- Bring a large pot of salted water to rolling boil. Cut asparagus into 1 1/2 inch lengths.
- Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
- Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
- Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.
- Bring water to boil. Pour over couscous; cover and let stand 5 minutes.
- Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
- Hang yogurt in side or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
- Very lightly salt grated cucumber and let hang in same manner.
- Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. season to taste with salt and pepper.
Nutrition Facts : Calories 488.9, Fat 28.3, SaturatedFat 3.9, Sodium 166.2, Carbohydrate 52.7, Fiber 9.3, Sugar 5, Protein 12.4
GRILLED LAMB CHOPS WITH FRESH HERBS
Enjoy fresh herbs with these grilled lamb chops. I used what was in my garden: mint, rosemary, parsley, and chives. You may use whatever combination you like! Lamb is very delicate and will stay tender and tasty at medium-rare. Lamb chops grill very quickly, so watch them closely.
Provided by Bibi
Categories Meat and Poultry Recipes Lamb Chops
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
- Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
- Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
- Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 0.4 g, Cholesterol 168.3 mg, Fat 38.9 g, Fiber 0.1 g, Protein 42.4 g, SaturatedFat 16.5 g, Sodium 359.3 mg
LAMB CHOPS WITH GARLIC-PARSLEY CRUST AND SAUTEED SPINACH
This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 teaspoon oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each lamb chop.
- In a medium skillet, heat remaining teaspoon oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn, and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm.
- Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve lamb with spinach and lemon wedge.
Nutrition Facts : Calories 582 g, Fat 46 g, Fiber 5 g, Protein 30 g
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