Broiled Lamb Chops With A Mint Orange Liqueur Sauce And White Asparagus Recipes

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CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE



Chef John's Grilled Lamb with Mint Orange Sauce image

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 5

Number Of Ingredients 14

2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

Steps:

  • Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
  • Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
  • Brush the sauce over the chops and serve.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g

BROILED LAMB CHOPS WITH MUSTARD HONEY GLAZE



Broiled Lamb Chops With Mustard Honey Glaze image

I found this recipe online years ago and we fix this when we are a little tired of the more traditional lamb chops with mint jelly.

Provided by lazyme

Categories     Lamb/Sheep

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup Dijon mustard
1/4 cup honey
1 garlic clove, minced
1/4 teaspoon ground ginger
4 large shoulder lamb chops

Steps:

  • Mix together first 5 ingredients.
  • Trim excess fat from chops; place chops on grill.
  • Generously spread chops with half of spice mixture and baste during grilling.

Nutrition Facts : Calories 76.2, Fat 0.5, Sodium 176, Carbohydrate 19, Fiber 0.6, Sugar 17.9, Protein 0.7

BEST EVER LAMB CHOPS



Best Ever Lamb Chops image

My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

1 teaspoon each dried basil, marjoram and thyme
1/2 teaspoon salt
8 lamb loin chops (3 ounces each)
Mint jelly, optional

Steps:

  • Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

BROILED LAMB CHOPS WITH MINT CHIMICHURRI



Broiled Lamb Chops with Mint Chimichurri image

Provided by Paul Grimes

Categories     Garlic     Lamb     Broil     Quick & Easy     Father's Day     Dinner     Mint     Meat     Lamb Chop     Pea     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

For lamb chops:
3/4 teaspoon cinnamon
4 (1-inch-thick) lamb shoulder chops
For mint chimichurri:
1 to 2 garlic cloves
2cups flat-leaf parsley including trimmed stems
2 cups mint including trimmed stems
1/3 cup distilled white vinegar
1/2 cup extra-virgin olive oil
For peas:
1 (10-ounces) package frozen peas
3 tablespoons water
2 tablespoons unsalted butter

Steps:

  • Cook chops:
  • Preheat broiler.
  • Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare.
  • Meanwhile, make chimichurri and cook peas:
  • With motor running, drop garlic into food processor and finely chop. Add remaining sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl.
  • Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
  • Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.

GRILLED AUSTRALIAN LAMB LOIN CHOPS WITH ORANGE-MINT GREMOLATA RE



Grilled Australian Lamb Loin Chops With Orange-Mint Gremolata Re image

Make and share this Grilled Australian Lamb Loin Chops With Orange-Mint Gremolata Re recipe from Food.com.

Provided by mbjornsdotter

Categories     Summer

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

8 australian lamb loin chops
2 tablespoons olive oil
salt & freshly ground black pepper, to taste
2 navel oranges, for juice and zest
1/4 cup of fresh mint, chopped
1 garlic clove, minced
30 -40 fresh green beans
1 tablespoon extra virgin olive oil
2 tablespoons sliced almonds, toasted
salt & freshly ground black pepper, to taste

Steps:

  • Place the lamb in a flat glass or ceramic dish. Combine orange juice with the olive oil and pour over the lamb, turning chops to coat well in mixture. Season to taste with salt and pepper, cover with plastic, and marinate for 20-30 minutes, turning the chops occasionally during that time.
  • To make the gremolata, combine chopped orange zest, mint and garlic in a small bowl and set aside.
  • Preheat grill to medium. Pat the lamb dry and grill for about 4 minutes on each side or until cooked as preferred. For medium-rare, the chops should register 130°F on a meat thermometer or be plump and springy when pressed.
  • While the lamb is cooking, steam the beans for 1 minute or until tender-crisp. Drain the water and add the olive oil and sliced almonds. Season to taste and shake the pan gently until heated through.
  • Serve the lamb with the beans, and spoon the orange-mint gremolata over all or on the side.

Nutrition Facts : Calories 745.8, Fat 62.4, SaturatedFat 23.9, Cholesterol 140.6, Sodium 111.6, Carbohydrate 13, Fiber 3.7, Sugar 6.7, Protein 33.2

LAMB CHOPS WITH MINT SAUCE



Lamb Chops with Mint Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 18

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Four 4-ounce lamb chops
1 bunch fresh mint
1/4 cup fresh parsley
2 anchovy fillets
1 clove garlic
Red pepper flakes, as needed
Extra-virgin olive oil, as needed
Kosher salt, as needed
Neutral oil, for oiling the grill
Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
1 sweet potato
2 tablespoons sour cream
Fresh mint leaves, for garnish

Steps:

  • For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
  • For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
  • Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
  • Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
  • Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

BROILED LAMB CHOPS WITH MINT CHUTNEY



Broiled Lamb Chops with Mint Chutney image

Categories     Lamb     Side     Mint     Spring

Yield makes 4 servings

Number Of Ingredients 9

Juice of 1 lime
1 garlic clove, peeled
One 1/2-inch-long piece fresh ginger, peeled and roughly chopped
Fresh or dried chile to taste
1/2 cup whole-milk yogurt
1 1/2 teaspoons sugar
1 cup fresh mint leaves
Salt and freshly ground black pepper
4 shoulder or leg lamb chops or 12 rib or loin chops (about 1 pound)

Steps:

  • Preheat a grill or broiler to moderately hot; put the rack 4 to 6 inches from the heat source.
  • Meanwhile, make the chutney: Combine the lime juice, garlic, ginger, chile, yogurt, and sugar in a food processor or blender and puree. Stir in the mint by hand, then add salt and pepper to taste.
  • When the chutney is ready, grill the chops for 3 to 4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness. Serve the lamb chops with the chutney.

BROILED DOUBLE-THICK LAMB RIB CHOPS WITH SLICKED-UP STORE-BOUGHT MINT JELLY SAUCE



Broiled Double-Thick Lamb Rib Chops with Slicked-Up Store-Bought Mint Jelly Sauce image

Provided by Chris Schlesinger

Categories     Lamb     Broil     Backyard BBQ     Dinner     Mint     Lamb Chop     Grill     Grill/Barbecue     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

For the sauce:
One 8-ounce jar mint jelly
1/4 cup fresh lemon juice (about 1 lemon)
Seeds from 4 cardamom pods (or 1/4 teaspoon ground cardamom)
2 tablespoons cold unsalted butter, cut into pieces
1/4 cup fresh mint leaves, cut into very thin strips
4 8-ounce double lamb rib chops, 1 1/2 inches thick
3 large cloves garlic, peeled and halved lengthwise
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste

Steps:

  • 1. Preheat the broiler, set on high if you have a choice.
  • 2. Make the sauce: In a medium sauté pan, warm the jelly over low heat until it liquefies. Stir in the lemon juice and cardamom, then raise the heat, bring to a simmer, and simmer until the sauce is reduced by half, about 10 minutes. Remove from the heat and add the cold butter a little at a time, swirling the pan to blend it into the sauce. Stir in the mint leaves and set aside.
  • 3. As soon as the sauce is done, cook the chops: Dry the chops with paper towels, rub them with the cut sides of the garlic cloves, brush with olive oil, and season with salt and pepper. Place them on the rack of the broiler pan about 3 inches from the heat source and cook until well seared on the outside and done to your liking on the inside, 5 to 6 minutes per side for medium rare. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat: it should be slightly less done than you like it. Remove the chops from the broiler and allow to rest for 5 minutes.
  • 4. Serve the chops accompanied by the sauce.

BROILED LAMB CHOPS WITH ROSEMARY-MINT SAUCE



Broiled Lamb Chops with Rosemary-Mint Sauce image

Categories     Herb     Broil     Quick & Easy     Mint     Rosemary     Lamb Chop     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 8

2 large garlic cloves
1 teaspoon salt
1 teaspoon ground pepper
2 teaspoons olive oil
4 4-ounce loin lamb chops
3 tablespoons mint jelly
3 tablespoons white wine vinegar
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried

Steps:

  • Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes.
  • Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes.
  • Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over.

GRILLED BABY LAMB CHOPS WITH ORANGE-MINT YOGURT SAUCE



Grilled Baby Lamb Chops With Orange-Mint Yogurt Sauce image

DH and I took advantage of the nice weather yesterday and made these grilled lamb chops for dinner. The recipe is from Bobby Flay's "Boy Gets Grill" cookbook. While the recipe calls for baby lamb chops, Bobby says you can use regular lamb chops, too. DH and I used lamb loin chops and halved the recipe to suit 4 chops (the sauce, when halved, made enough for 6+ chops). Follow the recipe's proportion for the garlic. I am always heavy handed with the garlic since we love it, but it was a little strong in the sauce when I used more than required. Prep time includes refrigerating the sauce.

Provided by Dr. Jenny

Categories     < 60 Mins

Time 47m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup Greek yogurt
2 teaspoons finely grated orange zest
1/4 cup fresh orange juice
4 garlic cloves, finely chopped
2 tablespoons fresh mint leaves, finely chopped
salt & freshly ground black pepper
12 (4 ounce) baby lamb chops
olive oil
salt & freshly ground black pepper
1 orange, halved
chopped fresh mint leaves, garnish

Steps:

  • Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated).
  • Heat your grill to high.
  • Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes.
  • Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more.
  • At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half.
  • Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.

RACHAEL RAY'S BROILED LAMB CHOPS WITH BALSAMIC REDUCTION



Rachael Ray's Broiled Lamb Chops With Balsamic Reduction image

I made this tonight from "Thirty Minute Meals 2" by Rachael Ray. It's good! It makes a lot of sauce and it took a bit longer to reduce than then recipe indicates. I used minced garlic and dried rosemary and then I poured the sauce through a fine mesh strainer. Enjoy!

Provided by Oolala

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs racks of lamb, cut into chops
1 1/2 cups balsamic vinegar
3 tablespoons brown sugar
3 sprigs fresh rosemary, finely chopped
2 garlic cloves, crushed and peeled
salt, to taste
pepper, to taste

Steps:

  • Preheat broiler.
  • Arrange chops on broiler pan.
  • In a small pot, combine vinegar, sugar, rosemary, and garlic.
  • Bring to a boil and reduce heat to low.
  • Simmer 10 minutes to reduce heat and thicken sauce.
  • Remove garlic.
  • Broil chops 5 minutes on each side for medium rare.
  • Season with salt and pepper, and transfer to warm serving platter and drizzle with the balsamic rosemary reduction.

Nutrition Facts : Calories 826.7, Fat 71.1, SaturatedFat 36.3, Cholesterol 183.9, Sodium 95.1, Carbohydrate 10.6, Sugar 10, Protein 34

GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT SAUCE



Grilled Lamb Shoulder Chops With Fresh Mint Sauce image

I found this recipe while web surfing. It is truly outstanding and so easy to make. Serve with roasted potatoes or rice.

Provided by PaulaG

Categories     Lamb/Sheep

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 11

2 shoulder lamb chops, 3/4 inch thick
4 coves garlic, peeled, crushed
2 sprigs rosemary, bruised
2 tablespoons pomegranate juice
black pepper
salt
1/3 cup orange marmalade (No sugar or reduced sugar works fine.)
1 tablespoon white vinegar
1 tablespoon water
1/8-1/4 teaspoon crushed red pepper flakes
1/3 cup fresh mint leaves, lightly packed

Steps:

  • Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
  • While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
  • Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
  • About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
  • Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.

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