Grilled Lamb Chops And Peppers Recipes

GRILLED LAMB CHOPS

Steps:

• Preheat your grill or stove top grill pan to medium-high.
• Combine all marinade ingredients (olive oil through pepper) in a small bowl. Spoon this mixture evenly over both sides of lamb chops.
• Grill lamb chops for 2 to 4 minutes on each side to desired doneness, 135°F for medium-rare. Transfer to platter and let rest for 5 minutes before serving.

GRILLED LAMB CHOPS

Steps:

• Pierce lamb chops with a fork.
• Place in a shallow oblong dish; add wine.
• Marinate for 15 minutes at room temperature.
• In a bowl, mix together Worcestershire, rosemary, and garlic; mix well and set aside.
• Remove chops from marinade and discard marinade.
• Place chops on grill over medium heat.
• Spoon half of sauce over chops and sprinkle with salt and pepper.
• Cook 4-5 minutes or until browned.
• Turn chops and spoon remaining sauce over chops; sprinkle with salt and pepper.
• Cook 4-5 minutes or until done.

GRILLED LAMB CHOPS AND RED PEPPERS WITH ANCHOVY-PARSLEY SAUCE

Steps:

• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Place lamb chops on a plate, and season both sides with salt and pepper. Drizzle lightly with oil, and turn to coat.
• Place potatoes in a medium saucepan, and add enough cold water to cover potatoes by about 2 inches. Add 1 1/2 teaspoons salt, and bring to a boil. Reduce heat to medium-low, and simmer until potatoes are just tender, 15 to 20 minutes. Drain, and let cool slightly. Halve potatoes, and toss with 1 tablespoon oil; season with salt and pepper.
• Toss bell peppers with 1 teaspoon oil. Place bell peppers and potatoes on grill. Cook peppers, turning often, until tender and blackened in places, 10 to 12 minutes. Cook potatoes, cut side down, turning after bottoms are golden brown and no longer stick to grill, 8 to 10 minutes total. Transfer vegetables to a platter, and cover with parchment paper and then foil to keep warm.
• Place lamb chops on grill. Cook, flipping once, until an instant-read thermometer registers 130 degrees for medium-rare, 4 to 5 minutes per side. Transfer to platter with vegetables, and let rest.
• Combine garlic, chopped anchovies, and remaining 2 tablespoons oil in a skillet, and place on grill (or over medium heat on cooktop). Cook, stirring, until garlic softens and anchovies sizzle and break down, about 4 minutes. Stir in parsley and lemon juice.
• Arrange lamb, whole anchovy fillets, and vegetables on plates. Drizzle with anchovy-parsley sauce, and garnish with parsley. Serve immediately.

GRILLED LAMB CHOPS

Steps:

• In a small bowl, combine rosemary, thyme, garlic and olive oil.
• Arrange lamb chops in a non-reactive dish. Pour marinade over chops and turn to coat. Cover dish with plastic wrap. Refrigerate 30 minutes or up to 6 hours.
• Remove lamb chops from marinade and drain. Let stand 20 minutes or until room temperature.
• Meanwhile, preheat grill to medium-high heat.
• Season lamb chops with salt. Arrange lamb chops on grill and cook 4 minutes or until nicely seared. Turn chops over and cook 4 minutes or until seared. Cook, 4 more minutes or until an instant read thermometer inserted horizontally into the thickest part of the lamb chop registers 135˚F for medium-rare and 150˚F for medium. (see Notes)
• Remove lamb chops from the grill. Tent with foil and let rest for 3 minutes.
• Season to taste with salt and pepper. Serve hot.

GRILLED LAMB CHOPS AND PEPPERS

Steps:

• Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.
• Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.) Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in 1/2 cup oil; taste and season herb salsa with more salt if needed.
• Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there's a flare-up, until nicely charred on the outside but still pink in the center, 6-8 minutes. Transfer to a platter and let rest 5-10 minutes.
• While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.
• Serve lamb and peppers with herb salsa for spooning over.

GARLIC & HERB GRILLED LAMB CHOPS (VIDEO)

Steps:

• This recipe is great for scaling up for more servings! Increase the marinade ingredients for each additional rack. First, carefully portion the rack of lamb into single chops using a large, sharp knife. Turn the rack towards yourself to see the bones for easier portioning. Place the portioned chops into a casserole dish. Watch my video recipe to see how it's done.
• Drizzle a the olive oil over the lamb chops, then season generously with coarse salt and black pepper; I recommend using Maldon salt flakes or kosher salt. Season both sides of the lamb chops. Next, sprinkle the fresh herbs over the chops. Gently press the pressed garlic into the chops so it sticks better to the meat. Drizzle the vinegar and wine over the chops and turn them to ensure they are well coated. Marinate the chops for 30 minutes in the refrigerator, turning after 15 minutes to marinate the meat evenly.
• While the lamb chops are marinating, prepare your choice of dipping sauces and side dishes. Check out my recommendations above in my recipe post! Once the lamb is marinated, preheat an outdoor grill to 500F for 5 minutes, until the grill grates are extra hot. Reduce the flame to medium and add the lamb chops, spacing them 3 to 4 inches apart.
• Grill the chops for 2 to 3 minutes per side, more for thicker chops. Once both sides are grilled, transfer them to the top rack of the grill, or to the side. Finish cooking the lamb with indirect heat for another 2 to 3 minutes. These instructions are for medium-done chops. Grill for 1 minute less per side for medium-rare doneness. Ensure that the temperature reaches 145F. Remove the chops from the grill and let the meat rest for 5 minutes before serving.
• For the tzatziki sauce: gently peel the cucumber(s) and remove large seeds, if desired. Grate the cucumber(s) into a bowl lined with a cheesecloth; you'll need approximately 1 1/2 cups of grated cucumber. Season the cucumber lightly with salt and let it stand for 5 minutes to release water. Wring the cucumbers of excess water as much as possible. Place the grated cucumber into a large bowl with the greek yogurt, pressed garlic, chopped dill and mint. Add the olive oil and season to taste with salt and pepper. If desired, add also 1 tablespoon of lemon juice.

GRILLED SWEET CHILI LAMB CHOPS

Steps:

• Rinse lamb chops and pat dry. Set aside.
• Whisk lemon juice, white wine, brown sugar, parsley, mint, vinegar, chili powder, chipotle powder, garlic, Worcestershire, liquid smoke, salt, and black pepper together in a large mixing bowl to emulsify. Add lamb chops. Marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook lamb chops on the preheated grill until browned and only slightly pink in the centers, brushing with marinade frequently, about 6 minutes per side. Stand chops upright for the final turn, which heats the bone and cooks the meat internally. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Rest lamb chops for about 3 minutes before serving.

GRILLED 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.