Baby Lamb Chops With Lemon Recipes

EASY LEMON-GARLIC LAMB CHOPS

Steps:

• Pre-heat a cast-iron/stainless steel pan over high heat.
• Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides.
• Place the lamb chops in the hot pan then sear for 2-3 minutes per side until golden brown.
• Flip the lamb chops onto the fat side and allow to sear until the fat has started to render and has caramelized.
• Remove from the pan and allow to rest for a few minutes before serving with lemon wedges.

LAMB CHOPS WITH LEMON

Steps:

• Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
• Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
• Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY

Steps:

• Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
• Prepare a hot grill.
• Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.

GRILLED LEMON AND ROSEMARY LAMB CHOPS

Steps:

• Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

LAMB CHOPS WITH LEMON-BASIL SAUCE

Steps:

• In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
• Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
• Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.

BABY LAMB CHOPS WITH MADEIRA SAUCE

Steps:

• Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
• Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.

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

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.

OVEN-ROASTED LAMB CHOPS

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,