Double Lamb Chops With Ginger Mint Crust Recipes

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PAN-ROASTED DOUBLE-CUT LAMB CHOPS



Pan-Roasted Double-Cut Lamb Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 racks of lamb (8 bones per rack; about 2 pounds each), trimmed and frenched by your butcher
2 cups plus 3 tablespoons extra-virgin olive oil
10 sprigs rosemary, 8 stripped and roughly chopped and 2 whole, plus more for garnish
10 sprigs oregano, 8 roughly chopped and 2 whole, plus more for garnish
6 cloves garlic, thinly sliced
1 tablespoon Aleppo pepper (or 3/4 teaspoon red pepper flakes)
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
Flaky sea salt, for topping

Steps:

  • Cut each rack of lamb into 4 double chops of even thickness. Stir together 2 cups olive oil, the chopped rosemary and oregano, the garlic and 2 teaspoons Aleppo pepper (or 1/2 teaspoon red pepper flakes) in a large bowl. Add the lamb chops, bones up, and rub the mixture evenly over the meat. Cover and refrigerate at least 6 hours or overnight.
  • Preheat the oven to 400˚. Remove the lamb from the refrigerator and wipe off any excess marinade with a paper towel. Season generously with kosher salt and a few grinds of pepper.
  • Heat an extra-large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and heat until shimmering. Add the lamb, rounded fat-side down. Cook until well browned, about 4 minutes. Turn the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side. Turn the chops so the fat side is facing up and cook 2 to 3 more minutes. (It's OK if some of the bones are sticking out of the skillet to make space.) Carefully pour off the fat from the skillet and transfer the skillet to the oven. Roast until a thermometer inserted into the center of the lamb registers 125˚ for medium-rare to medium doneness, 5 to 7 minutes.
  • Return the skillet to the stovetop over medium-high heat; add the butter and rosemary and oregano sprigs to an open space in the pan. Let the butter melt and start to foam, then baste the chops with the butter a few times until well coated.
  • Transfer the chops to a platter and top with any remaining butter from the skillet. Sprinkle with flaky salt and the remaining 1 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes). Garnish with rosemary and oregano sprigs.

GRILLED LAMB CHOPS WITH MINT



Grilled Lamb Chops With Mint image

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 6

1/3 cup extra-virgin olive oil
1/2 cup packed fresh mint leaves, chopped, plus more for sprinkling
1/4 teaspoon red pepper flakes
Sea salt
12 small rib lamb chops (about 2 1/3 pounds)
2 cloves garlic, smashed

Steps:

  • Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
  • Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams

LAMB CHOPS WITH MINT JELLY CRUST



Lamb Chops With Mint Jelly Crust image

Simple to make and classic mint and lamb taste. I like to serve these with jacket baked potatoes and some steamed green veggies and carrot sticks.

Provided by Jen T

Categories     Lamb/Sheep

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 4

8 lamb chops (I use mid-loin chops here in NZ)
1 cup fresh white breadcrumbs
2 tablespoons mint jelly
salt & freshly ground black pepper

Steps:

  • Pre-heat the oven to 375'F/160'C.
  • Place the lamb chops in a shallow baking pan and season with the salt and pepper.
  • Place the breadcrumbs in a bowl and mix in the mint jelly.
  • Spoon the mixture onto the top of the chops, pressing it down firmly with the back of the spoon to make sure it sticks to the chops.
  • Bake the chops for 20-30 minutes or until they are cooked through.
  • Serve immediately.

Nutrition Facts : Calories 847.8, Fat 67.8, SaturatedFat 29.9, Cholesterol 187.5, Sodium 194.4, Carbohydrate 14.6, Fiber 0.4, Sugar 7.6, Protein 42.1

LAMB LOIN CHOPS WITH MINT PESTO



Lamb Loin Chops with Mint Pesto image

Provided by Guy Fieri

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 17

2 pounds lamb loin chops, about 8 to 10 chops, cut individually
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Mint pesto, recipe follows
2 cloves garlic
1/4 cup pine nuts
3/4 cup fresh basil leaves
1 1/2 cups fresh mint leaves
3/4 cup fresh flat-leaf parsley
1/2 cup grated Parmesan
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Preheat grill on high.
  • Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
  • While chops are resting, prepare the Mint Pesto.
  • Grill the lamb chops 2 to 3 minutes per side, for medium rare.
  • Serve the lamb chops with the Mint Pesto.
  • Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.

GRILLED DOUBLE LAMB CHOPS WITH POMEGRANATE-MINT PESTO



Grilled Double Lamb Chops with Pomegranate-Mint Pesto image

This recipe is perfect for two, but can also be doubled to feed more. You don't have to pay extra to get your lamb chops Frenched (that's when all of the meat and connective tissue around the bones is removed)-we think those charred bits of meat around the bone are a bonus!

Provided by Food Network Kitchen

Time 1h30m

Yield 2 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 small clove garlic, finely grated
1/2 lemon, zested and juiced
1/2 lemon, zested and juiced
Kosher salt and freshly ground black pepper
4 sprigs thyme
2 large double-rib lamb chops (about 12 ounces total)
2 tablespoons pomegranate seeds
1 tablespoon finely chopped toasted almond slices
1 tablespoon finely chopped fresh mint
1/4 teaspoon honey

Steps:

  • Combine 1 tablespoon olive oil, garlic, half the lemon zest and juice, 1/4 teaspoon salt and a few grinds of pepper in a quart-size resealable plastic bag. Crush the thyme sprigs in your hands and toss them in as well. Add the lamb chops and seal the bag. Squeeze the bag and move it around to coat the chops evenly with the marinade. Let sit at room temperature for 30 minutes.
  • Preheat a grill for indirect and direct cooking over medium-high heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Stir together the pomegranate seeds, almonds, mint, honey, the remaining 2 tablespoons olive oil and remaining lemon zest and juice, a pinch of salt and a grind of black pepper in a small bowl. Reserve.
  • Remove the lamb chops from the bag and pat dry. Season all over with salt and pepper. Place the lamb chops medallion-side down on the hot side of the grill and cook to develop dark grill marks, about 4 minutes. Flip the lamb chops and cook for another 4 minutes. Turn the chops fat-cap side down to start rendering the fat, 1 minute. Flip the chops bone-side down and move them to the indirect side of the grill. Cover and cook until an instant-read thermometer inserted in the middle of the chops reads 125 degrees F for medium-rare, 6 to 8 minutes.
  • Remove the chops and let rest 5 minutes before serving. Spoon some pomegranate-mint pesto over each chop.

DOUBLE LAMB CHOPS WITH GINGER-MINT CRUST



Double Lamb Chops with Ginger-Mint Crust image

Categories     Food Processor     Ginger     Herb     Roast     Quick & Easy     Mint     Lamb Chop     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

4 ounces crusty day-old baguette, cut into 1/2-inch cubes (about 2 cups)
1/2 cup chopped fresh mint
4 tablespoons minced peeled fresh ginger
3/4 teaspoon salt
7 tablespoons butter, cut into small pieces, room temperature
12 4- to 5-ounce double loin lamb chops (each about 1 3/4 inches thick)

Steps:

  • Preheat oven to 450°F. Blend first 4 ingredients in processor until finely chopped. Add butter pieces and process until paste forms.
  • Place chops on large baking sheet. Press bread mixture firmly on top of chops to adhere. Roast lamb to desired doneness, about 25 minutes for medium-rare. Let stand 5 minutes. Place 2 chops on each of 6 plates.

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