Grilled Lamb Chops W Teriyaki Sesame Sauce Recipes

MARINATED LAMB CHOPS

Marinated Lamb Chops image

Provided by Ellie Krieger

Time 1h23m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 lemon, zested (about 1/2 teaspoon)
1 lemon, juiced (about 2 tablespoons)
2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (4-ounce) lamb loin chops, trimmed of all visible fat

Steps:

Click here to see how she does it.
In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
Grill or broil the chops for 3 to 4 minutes per side for medium rare.

GRILLED LAMB CHOPS W/ TERIYAKI- SESAME SAUCE

Grilled Lamb chops w/ Teriyaki- Sesame sauce image

Easy & oh sooo delicious

Provided by Monika Rosales

Categories Steaks and Chops

Time 40m

Number Of Ingredients 6

Ingredients

4 lamb chops
1/4 c teriyaki sauce
1 garlic clove, smashed
1 tsp sesame seeds
1 Tbsp olive oil
1 scallion onion, thinly sliced

Steps:

1. combine all ingredients.
2. marinade lamb chops at least 30 minutes
3. grill about 3 mins, each side...the flavors are amazing

KOREAN LAMB CHOPS WITH GRILLED SCALLIONS

Korean Lamb Chops with Grilled Scallions image

Provided by Chris Cockren

Time 20m

Number Of Ingredients 15

Ingredients

8 American Lamb Loin Chops
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons brown sugar
2 teaspoons sesame oil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
3/4 cup plus 1 tablespoon water
1 tablespoon cornstarch
2 bunches scallions
1 tablespoon canola oil
Kosher salt
Sesame seeds, for garnish
Chopped cilantro or parsley, for garnish

Steps:

Preheat grill to medium-high heat. Meanwhile, make the Korean glaze. Combine soy sauce, mirin, brown sugar, sesame oil, onion powder, garlic powder, ginger powder, and 3/4 cup of water in a small saucepan over high heat. Bring to a boil, then reduce heat to a simmer for 3-4 minutes. Combine remaining 1 tablespoon water with cornstarch in a small bowl. Add half of the cornstarch slurry to sauce and let simmer one minute. If not thick enough, add remaining slurry and cook another minute.
Sprinkle lamb loin chops on all sides generously with Kosher salt. Grill until a rosy medium-rare. During the last minute of cooking, slather on Korean glaze. Meanwhile, brush scallions with canola oil and season with Kosher salt. Grill, turning once, until slightly charred in spots.
Serve Korean Lamb Chops with grilled scallions and extra Korean glaze, and top with chopped cilantro/parsley and sesame seeds. Devour.

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