Grilled Lamb Chops Desert Style Recipes

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GRILLED LAMB CHOPS



Grilled Lamb Chops image

Make and share this Grilled Lamb Chops recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 lamb chops
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 teaspoon dried rosemary
4 cloves garlic, minced
fresh ground pepper
salt

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.

LAMB CHOPS GRILLED TO PERFECTION!



Lamb Chops Grilled to Perfection! image

Lamb Chops Grilled to Perfection! Succulent lamb chops are charred on the outside and juicy and tender on the inside, making them irresistible! Grilling lamb chops are easier than you think! With a few easy tips, we'll show you how to grill these lamb chops perfectly!

Provided by 2 sisters recipes

Categories     Dinner

Time 30m

Number Of Ingredients 8

One rack of lamb chops - about 8 individual lamp chops
extra virgin olive oil, for drizzling
1/2 tsp. garlic powder
table salt
black pepper
dried or fresh rosemary
3 large lemons - divided
olive oil cooking spray

Steps:

  • Drizzle olive oil across the bottom of the pan. Then sprinkle a generous amount of garlic powder on top of the olive oil, and place each lamb chop on top of that olive oil in the pan. This will start to marinate the lamb chops on the bottom of them.
  • Next, lightly drizzle with olive oil on top of each lamb chop.
  • Sprinkle on the top each lamb chop with some salt, black pepper, garlic powder and dried or fresh rosemary.
  • Then squeeze a generous amount of fresh lemon juice over them, about 2 lemons. Set them aside to marinate for about 15 minutes.
  • TURN on your outside grill to High heat. Wait for the grill to heat up.
  • Then carefully spray your grill with cooking spray, spraying both the upper rack and main rack of your grill so the meat doesn't stick.
  • When lamb chops are ready to grill, place them on the upper rack of your outside grill and close the lid. Allow the chops to grill for a few minutes, turning them over once or twice, about 3 to 5 minutes each side, depending on how thick they are.
  • NEXT, Open the lid, and transfer the lamb chops to the bottom rack to finish them off, grilling for an additional 5 to 7 minutes, turning them over once or twice (grilling with lid open). Pour the juice of the third lemon over the lamb chops while they are cooking on the bottom grill.
  • Grilling times will vary, depending on how thick the lamb chops are, and if you prefer them rare, medium or well done. So keep an eye on them.
  • Remove and transfer to a serving platter with extra lemon wedges on the side and serve.
  • Yields: 3 to 4 servings

Nutrition Facts : Calories 111 calories, Carbohydrate 0.3 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 10 grams fat, Fiber 0.1 grams fiber, Protein 4.8 grams protein, ServingSize 1 serving, Sodium 55 milligrams sodium, Sugar 0.1 grams sugar

GRILLED LAMB CHOPS



Grilled Lamb Chops image

With a simple marinade recipe of olive oil, garlic, rosemary, salt and pepper, these grilled lamb chops are so easy to prepare!

Provided by Marissa Stevens

Categories     Main Course

Time 26m

Number Of Ingredients 6

8 lamb chops (3/4 inches thick)
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary (dried rosemary is not a good substitute here)
3 cloves garlic (minced)
1 teaspoon kosher salt (or 1/2 teaspoon fine sea salt)
freshly ground black pepper (to taste)

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.

Nutrition Facts : Calories 239 kcal, Carbohydrate 1 g, Protein 23 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 75 mg, Sodium 372 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED LAMB LOIN CHOPS



Grilled Lamb Loin Chops image

Don't let their small size fool you, these chops are packed with maximum flavor! Try and find loin chops that are at least 1-inch thick for best results. These are best served medium to medium-rare, but add a few extra minutes per side if you prefer them a little more done.

Provided by France C

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h20m

Yield 4

Number Of Ingredients 6

2 tablespoons herbes de Provence
1 ½ tablespoons olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
8 (5 ounce) lamb loin chops
1 pinch salt and freshly ground black pepper

Steps:

  • Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Season chops with salt and pepper.
  • Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 0.7 g, Cholesterol 168.3 mg, Fat 43.9 g, Protein 42.5 g, SaturatedFat 17.2 g, Sodium 168.7 mg, Sugar 0.1 g

GRILLED LAMB CHOPS



Grilled Lamb Chops image

For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

Steps:

  • In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
  • Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

GARLIC AND HERB-RUBBED LAMB CHOPS



Garlic and Herb-Rubbed Lamb Chops image

This recipe for garlic and herb-rubbed lamb chops features a classic combination of flavors, which really enhances the lamb's natural goodness.

Provided by John Mitzewich

Categories     Entree     Dinner

Time 4h40m

Yield 4

Number Of Ingredients 11

8 lamb loin chops
2 tablespoons​ olive oil
4 cloves garlic (minced)
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 tablespoon fresh rosemary (chopped)
1/2 teaspoon oregano
1/2 teaspoon thyme
Kosher salt (to taste)
2 tablespoons fresh parsley (chopped)
2 tablespoons fresh mint (chopped)

Steps:

  • Gather the ingredients.
  • In a large baking dish, toss the lamb with the olive oil, garlic, black pepper, red pepper flakes, rosemary, oregano, and thyme.
  • Once the chops are evenly coated, cover and refrigerate for at least 4 hours or up to overnight.
  • Preheat grill, grill pan, or broiler.
  • Remove chops from marinade and salt both sides generously.
  • Cook about 5 to 6 minutes per side for medium-rare (will vary depending on thickness).
  • Scatter with fresh parsley and mint.
  • Let rest for 5 minutes before serving.

Nutrition Facts : Calories 396 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 31 g, SaturatedFat 12 g, Sodium 165 mg, Sugar 0 g, Fat 30 g, ServingSize 8 chops (4 servings), UnsaturatedFat 0 g

GARLIC & HERB GRILLED LAMB CHOPS (VIDEO)



Garlic & Herb Grilled Lamb Chops (video) image

Juicy grilled lamb chops seasoned with garlic and fresh herbs! Plus, a creamy tzatziki sauce for serving!

Provided by tatyanaseverydayfood

Categories     Dinner

Number Of Ingredients 15

1 rack of lamb
coarse salt and ground black pepper
2 tbsp olive oil
1 tbsp fresh rosemary (finely chopped)
1 tbsp fresh thyme leaves
4 to 5 garlic cloves (pressed)
2 to 3 tbsp balsamic vinegar
1/4 cup red wine
1 1/2 cups greek yogurt (higher fat content)
1 English cucumber (or 4 cocktail cucumbers)
4 garlic cloves (pressed)
2 tbsp olive oil
2 tbsp fresh chopped dill
1 tbsp fresh chopped mint
salt and pepper (to taste)

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.

Nutrition Facts : Calories 673 kcal, Carbohydrate 10 g, Protein 27 g, Fat 57 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1265 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 33 g, ServingSize 1 serving

GRILLED LAMB CHOPS DESERT STYLE



Grilled Lamb Chops Desert Style image

Found this in a newspaper during a recent visit to Palm Springs, California. If you like lamb chops and grilling this may be for you. Add a sunset, cold martini, Caesar salad and some asparagus and you might just have a meal to remember!

Provided by Martini Guy

Categories     Lamb/Sheep

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

12 lamb rib chops, even thickness (cut from a rack of lamb)
3 tablespoons Dijon mustard
2 tablespoons garlic (minced)
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
1/4 cup fresh basil, cut julienne style

Steps:

  • In a nonreactive bowl, combine mustard, garlic, vinegar, salt and pepper with 2 teaspoons water.
  • Slowly whisk in olive oil, forming a creamy marinade.
  • Stir in basil.
  • Add the chops to the marinade and coat evenly.
  • Cover and refrigerate for at least one hour and up to four hours.
  • Remove from refrigerator and let sit until arriving at room temperature (about one hour).
  • Heat grill to very hot.
  • Remove excess marinade from chops and grill uncovered about 3 minutes per side for medium rare.
  • Transfer to a warm platter and serve.
  • Preparation time does not include marinade and sitting time.

Nutrition Facts : Calories 253.2, Fat 27.4, SaturatedFat 3.8, Sodium 418.1, Carbohydrate 2.4, Fiber 0.6, Sugar 0.4, Protein 0.8

OVEN-ROASTED LAMB CHOPS



Oven-Roasted Lamb Chops image

Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!

Provided by Lucky Noodles

Time 25m

Yield 4

Number Of Ingredients 6

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

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,

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g

GARLIC & MINT GRILLED AUSSIE LAMB CHOPS



Garlic & Mint Grilled Aussie Lamb Chops image

Provided by This Worthey Life

Number Of Ingredients 9

6 Aussie Lamb chops pat dry as much moisture on the top and bottom of each chop
1/2 cup extra virgin olive oil
1 lemon juiced
3 garlic cloves
fresh mint leaves
1 large sweet onion sliced
1/2 tablespoon coarse salt or sea salt
1/2 teaspoon freshly ground black peppercorns
1/2 teaspoon ground Aleppo pepper

Steps:

  • Prepare the Aussie Lamb by removing them from the packaging and using paper towels to remove any excess moisture, then set it aside. Season both sides of the lamb chops with freshly cracked black peppercorns, ground Aleppo pepper, and coarse sea salt. Allow the seasoned lamb chops to sit at room temperature for 15-20 minutes. Into a large pan with high sides combine the EVOO, freshly squeezed lemon juice, chopped garlic, mint leaves, and sliced onions. Use a fork or tongs to mix the marinade ingredients. Place the seasoned lamb chops into the marinade then turn them over. Place a tight-fitting lid or plastic wrap over the pan and place it into the fridge overnight. Prepare the charcoal grill; the grill temperature should be between 375°F and 450°F. Get the charcoal grill going, arrange the charcoal briquets on one side of the grill, creating both a hot zone (direct heat) and a cooler zone (indirect heat). Use a wire brush to clean the grate if needed, then brush the grates with a high smoke point oil like canola or vegetable oil. Place the lamb chops directly onto the grate above the red-hot coals, sear the chops for 3-4 minutes. Using a pair of tongs, turn the lamb chops over and move them to the cooler side of the grill and close the lid. Allow the lamb chops to cook for several more minutes or until you get the internal temperature you want - 120 degrees for rare, 125 medium-rare, 130 medium, and 145 for well-done. Sidebar: How long you will need to cook your lamb chops will vary depending on the thickness of the cut and the temperature of the grill. Remove the grilled lamb chops to a cutting board and allow the meat to rest for 15 minutes. Serve.

SIMPLE GRILLED LAMB CHOPS



Simple Grilled Lamb Chops image

This very tasty and easy marinade for lamb chops can also be used for steaks.

Provided by Noor

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h16m

Yield 6

Number Of Ingredients 7

¼ cup distilled white vinegar
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon minced garlic
1 onion, thinly sliced
2 tablespoons olive oil
2 pounds lamb chops

Steps:

  • Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
  • Preheat an outdoor grill for medium-high heat.
  • Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g

GRILLED LAMP CHOPS



Grilled Lamp Chops image

Provided by Christina Collins

Categories     Main Course

Number Of Ingredients 8

6 equal size lamb chops, (about 1 inch thick, excess fat trimmed away)
6 tbsp extra virgin olive oil
4 large garlic cloves minced
1 tsp dried thyme
1/2 tsp dried oregano
1-1/4 tsp kosher salt ((Diamond brand recommended))
1/2 tsp freshly ground black pepper
1 lemon (zested)

Steps:

  • Mix all of the ingredients except for the lamb together in a 1-gallon zip-lock bag.
  • Add the lamb chops to the bag and gently massage the marinade into the meat, ensuring all the chops are coated. Once coated, make sure as much air as possible is out of the bag. Seal the bag and place on a plate in the fridge. Marinate for at least 4 hours, but preferably overnight.
  • Remove the lamb from the fridge at least 30 minutes prior to cooking to relax the marinade. Preheat the grill to high heat (about 600 degrees F.) Make sure grates are clean. (Optional - oil grates. I don't find this necessary, but some people like to.)
  • Remove the lamb chops from marinade and place on a plate for easier transfer to grill. Place the chops on the grill and cook, covered, for about 2.5 minutes on one side and about 2 minutes on the other side for just over medium-rare until 130-132 degrees F. (You will need to use some judgement on how long to cook for based on the thickness of the chops you are using and your temperature preferance.) Do not touch the chops until ready to flip. Remove the lamb from the grill and let rest for about 3-4 minutes. Transfer the lamb to a platter and serve.

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From dianekochilas.com


GRILLED LAMB CHOPS DESERT STYLE RECIPES
Recipes; Grilled Lamb Chops; Laura's Newest Recipe. Trenette al Pesto. 48,978 Plays. Recipe. Preparation 10 minutes. Cook time 10 minutes. … From laurainthekitchen.com Servings 2. In a small bowl, whisk together the olive oil, rosemary, lemon zest and juice, dried oregano, dried thyme, granulated onion, salt and pepper.
From tfrecipes.com


BBQ LAMB CHOPS RECIPE – BEST GRILLED LAMB CHOPS EVER ...
10 Minute Recipe | New Year Special Recipe | Lunch Box Recipe | Dinner Recipe | New Lunch Recipe PICANHA VIDEO RECIPE – Churrasco de Picanha – How To Grill Picanha #PUNJABI#MASALA Cooking Chicken Curry BBQ Kerala Style – Cook Nadan Chicken Roasted Kerala Recipe
From gourmetcomfort.com


GRILLED LAMB CHOPS WITH ROSEMARY SAUCE RECIPE | TRAEGER GRILLS
Recipes; Grilled Lamb Chops with Rosemary Sauce; Traeger Kitchen. Grilled Lamb Chops with Rosemary Sauce . Print. Prep Time 15 Minutes. Cook Time 15 Minutes. Effort. Pellets Apple. This simple and classic lamb chop dinner just got even better thanks to an infusion of herby goodness from a homemade rosemary sauce. Ingredients. How many people are you serving? 6. Units of …
From traeger.com


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