Grilled Lamb With Horseradish Mint Sauce Recipes

GRILLED LAMB CHOPS WITH ROASTED GARLIC HORSERADISH SAUCE

Steps:

• To make pepper mixture combine black and white peppers, cayenne, and marjoram. Cover tightly and store in a cool place. Use to season red meats and game before cooking.
• Heat 1 tablespoon oil in a small ovenproof saute pan over medium heat. When hot, add garlic cloves and saute for 4 minutes or until golden brown. Place in preheated 350 degree oven and roast for 10 minutes, stirring occasionally to prevent burning. Remove from oven. Remove garlic from pan and cool. Set aside until ready to use.
• Place remaining 1 tablespoon oil in a large saucepan over medium heat. When hot, add mushrooms and saute for 1 minute. Add shallots, lamb bones, and pepper and saute for 1 minute. Add thyme, chicken stock, and demi-glace and bring to a boil. Skim off scum. Lower heat and simmer for 20 to 30 minutes or until sauce is reduced by one-third. Remove lamb bones and strain into a small saucepan. Add roasted garlic and grated horseradish. Bring to a boil. Remove from heat. Let sauce sit for 5 minutes to capture as much flavor from the garlic and horseradish as possible. Season with salt and lemon juice. Keep warm until ready to serve.
• Preheat grill. Make sure grates are clean and lightly rub or brush with oil. Brush chops with 3 tablespoons peanut oil and season to taste with salt and pepper mixture. Grill chops about 2 minutes or just long enough to mark one side. Turn chops and cook for about 2 minutes longer for medium-rare. Increase cooking time slightly for medium doneness. Remove chops from grill.
• Spoon Roasted Garlic Horseradish Sauce over the bottom of 4 warm dinner plates. Place 4 grilled lamb chops along the top of each plate, bones to the center. Garnish plates with sprigs of marjoram. Serve immediately.

GRILLED BABY LAMB CHOPS WITH HONEY, HORSERADISH, MUSTARD, MINT GLAZE

Steps:

• Preheat grill to high. Brush chops on both sides with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness. Remove from grill and brush with the glaze.
• Whisk ingredients together in a medium bowl and season with salt and pepper to taste.

GRILLED LAMB CHOPS WITH MINT

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.

GRILLED BUTTERFLIED LEG OF LAMB WITH MINT

Steps:

• Wipe lamb dry with paper towels and remove any large pieces of fat. In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper. Spread mixture over lamb on both sides. Refrigerate for three hours or overnight.
• Preheat coal for grilling. Spread mint leaves on a serving dish so that they make a thick carpet. Lay lamb on a rack and grill seven to eight minutes on each side for medium rare. Cook longer for well done.
• Place lamb on a board and slice pieces thin with a sharp knife. Arrange pieces on top of the mint in overlapping layers and serve.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE

Steps:

• Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
• Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
• Brush the sauce over the chops and serve.

GRILLED LAMB WITH HORSERADISH-MINT SAUCE

Steps:

• Combine first three ingredients. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat) or preheat broiler. Combine mustard and garlic and rub on both sides of lamb. Season with salt and pepper. Grill lamb to desired doneness, about 5 minutes per side for medium-rare. Serve immediately with sauce.