Grilled Lamb Chops With Roasted Grape Olive And Walnut Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS



Grilled Lamb Chops with Garlic, Olive Oil, Fresh Thyme, Grilled Lemons image

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup Greek olive oil, plus 2 tablespoons for lemons
6 cloves garlic, finely chopped
1/4 cup thyme leaves, roughly chopped
2 racks of lamb, 8 chops each, trimmed
Salt and freshly ground pepper
8 lemons, cut in 1/2 crosswise
Sprigs oregano and dill, for garnish

Steps:

  • Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
  • Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
  • Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
  • Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.

GRILLED LAMB CHOPS WITH LEMON AND OLIVE RELISH



Grilled Lamb Chops With Lemon and Olive Relish image

These simple grilled lamb chops are served with a relish made with grilled lemons, olives and fresh herbs.

Provided by threeovens

Categories     Lamb/Sheep

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 red onion, quartered
6 tablespoons olive oil, plus more for brushing
salt & freshly ground black pepper
2 lemons, cut into 8 slices each and seeded
2 tablespoons pitted oil-cured black olives, chopped
1 cup packed fresh parsley, minced
1 tablespoon fresh oregano, minced
1 garlic clove, minced
3 1/2 lbs lamb chops, trimmed and 1 inch thick

Steps:

  • Prepare the grill for direct and indirect cooking.
  • Brush the onions with oil and season with salt and pepper.
  • Place the onions and lemons on the outside edges of the grill so they don't scorch.
  • Grill the lemons, turning once, about 1 minute; the onions 6 to 8.
  • Allow the lemons and onions to cool, then chop together until they form a paste; transfer to a bowl.
  • To the bowl add: olives, parsley, oregano, garlic, and 6 tablespoons olive oil; season with pepper and stir.
  • Rub the lamb chops with oil and season generously with salt and pepper.
  • Grill chops 5 minutes, turning once, then turn on fatty side for 1 minute and bone side for 1 minute; let rest 2 minutes then serve with relish.

Nutrition Facts : Calories 997.7, Fat 87.7, SaturatedFat 33.5, Cholesterol 195.8, Sodium 446.4, Carbohydrate 8.7, Fiber 3.4, Sugar 0.9, Protein 44.4

GRILLED LAMB CHOPS WITH ROSEMARY SALT



Grilled Lamb Chops with Rosemary Salt image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons fresh oregano leaves
3 cloves garlic, minced
Zest of 2 lemons
Juice of 1 lemon
Olive oil
8 frenched lamb loin chops (about 2 pounds)
Kosher salt and freshly cracked black pepper
1/4 cup flaky sea salt
1 tablespoon finely chopped rosemary

Steps:

  • Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
  • Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.

GRILLED LAMB CHOPS



Grilled Lamb Chops image

My favorite thing to cook on the beach is grilled lamb chops (also one of my favorite things to eat, come to think of it). Now, that may sound a bit odd at first, but think about it: They're small, they cook quickly, and they're easy to eat out of hand. Yeah, that's right, no need for a knife and fork here. Just grab one by the bone and go for it.

Provided by Katie Lee Biegel

Categories     main-dish

Yield Makes 12 Lamb Chops

Number Of Ingredients 7

Grated zest of 1 lemon
Juice of 2 lemons
3 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
12 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.

GRILLED LAMB CHOPS WITH OLIVE TAPENADE



Grilled Lamb Chops with Olive Tapenade image

Provided by Guy Fieri

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

8 to 12 (2-inch thick) T-bone lamb chops
2 sprigs fresh mint, torn or roughly chopped
2 sprigs fresh parsley, torn or roughly chopped
2 sprigs fresh rosemary, torn roughly chopped
2 sprigs fresh thyme, torn or roughly chopped
1 bay leaf
1 lemon, cut in half and squeezed
1/2 teaspoon kosher salt
4 rounds freshly cracked black pepper
1/2 cup extra-virgin olive oil, plus extra for grilling
2 cups pitted kalamata olives
3 tablespoons orange zest
3 tablespoons fresh parsley leaves, rinsed and patted dry
1 anchovy fillet, packed in oil
1 small Anaheim chile, seeded, membrane removed and finely minced
3 to 4 tablespoons extra-virgin olive oil
1 tablespoon orange juice
Kosher salt and freshly cracked black pepper
1/2 cup torn fresh mint leaves, for garnish

Steps:

  • For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
  • For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper.
  • For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest.
  • To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.

More about "grilled lamb chops with roasted grape olive and walnut relish recipes"

GRILLED MOROCCAN LAMB CHOPS - JAMIE OLIVER RECIPES
Preheat the oven to 180ºC/350ºF/gas 4. Lay the lamb cutlets on a plate and sprinkle them with sea salt, black pepper, the mint and paprika. Finely grate over the lemon zest and squeeze over the juice, then drizzle with oil and massage …
From jamieoliver.com


ROSEMARY LAMB CHOPS WITH GRILL-ROASTED POTATOES | RED MEAT …
Chopping Thyme. circle-small. Prepare the grill for direct cooking over medium heat (180°C to 230°C). Brush the lamb chops on both sides with oil. Spread half of the seasoning mixture on …
From weber.com


INA GARTEN'S GRILLED LAMB CHOPS - HALF-SCRATCHED
Cover the chops and place them in the fridge for about 6 to 24 hours. 7. Prepare the grill (a charcoal grill) with hot coals and place the cooking grate 5 to 6 inches above the coals. 8. Sprinkle the lamb with salt and black pepper to taste. Grill …
From halfscratched.com


GRILLED LAMB CHOPS WITH ROASTED GRAPE OLIVE AND WALNUT RELISH …
Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 …
From tfrecipes.com


THE SPICY OLIVE’S GRILLED LAMB CHOPS
Apr 4, 2020 Place marinade ingredients in a glass bowl. Submerge lamb chops in the marinade. Place in refrigerator and allow to marinate for at least 2 hours or over night. Preheat grill. Cook lamb chops on hot grill 3 minutes per side. …
From thespicyolive.com


THE SPICY OLIVE’S GRILLED LAMB CHOPS
Mar 1, 2021 8 lamb chops 1 tbsp. The Spicy Olive’s Arbequina Extra Virgin Olive Oil for pan cooking. Using paper towels, pat the chops dry. Mix all of the ingredients together in a small in a large shallow dish or gallon zip lock bag. …
From thespicyolive.com


GRILLED LAMB CHOPS RECIPE (PERFECT EVERY TIME
May 25, 2022 In a large bowl, whisk together the lamb chop marinade ingredients: olive oil, lemon juice, crushed garlic, fresh herbs, salt, and pepper. Add the lamb chops. Turn them to coat in marinade and press the marinade …
From wholesomeyum.com


GRILLED LAMB CHOPS - THE PIONEER WOMAN
Jan 3, 2024 Season with salt and pepper; set aside. Step 2 In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small …
From thepioneerwoman.com


GRILLED LAMB CHOPS WITH OLIVE RELISH - AMERICAN LAMB BOARD
Combine the chopped olives, olive oil, lemon and garlic in a small bowl. Taste and season with salt and pepper, to taste. Grill the American Lamb Chops: Heat grill to 500-degrees and grill …
From americanlamb.com


ROASTED GRAPE OLIVE AND WALNUT RELISH RECIPES
Prepare a fire in a charcoal grill or preheat a gas grill to medium-high. Rub the chops with olive oil and sprinkle with the salt and pepper. Place the chops on the grill rack and cook for 4 to 6 …
From tfrecipes.com


GRILLED LAMB CHOPS WITH GARLIC, LEMON, WINE AND HERBS
Feb 28, 2024 1. On a deep platter, place the lamb chops side by side. Season with salt and pepper. 2. Next, scatter the garlic, fresh parsley, rosemary, and Italian seasonings. 3. Drizzle the lemon juice, olive oil, and red wine. Cover …
From 2sistersrecipes.com


GRILLED LAMB CHOPS - AMERICAN LAMB BOARD
For the grilled lamb, whisk together all of the ingredients except the lamb to create the marinade. Place the lamb in the marinade, cover, and refrigerate. Allow to marinate at least 4 hours or overnight. For the cilantro pesto, blend all …
From americanlamb.com


GRILLED LAMB WITH ROAST FENNEL AND SPICY GRAPE RELISH
Sep 19, 2016 Method. STEP 1. Heat the oven to 200C/fan 180C/gas 6. Remove the tougher outer parts of the fennel (but don’t throw them away, use to make stock) and thinly slice the remaining bulbs. Heat the oil in a baking tray in the …
From olivemagazine.com


GARLIC ROSEMARY GRILLED LAMB CHOPS - SIMPLY DELICIOUS
Jul 22, 2022 Finely chop/grate the garlic and rosemary then combine with olive oil, lemon juice, salt and pepper. Pour over the lamb chops then cover and allow to marinade for at least 30 minutes but ideally up to 4 hours. Preheat a grill (I …
From simply-delicious-food.com


GRILLED LAMB CHOPS WITH OLIVE RELISH - PLATINGS + PAIRINGS
Jul 24, 2024 Make your marinade by combining the oil, garlic, rosemary, lemon juice and zest, and salt and pepper in a bowl. Place the lamb chops in a bowl, baking dish, or ziploc bag and …
From platingsandpairings.com


Related Search