Grilled Mediterranean Lamb Chops W Fig Glaze Recipes

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GRILLED LAMB WITH BROWN SUGAR GLAZE



Grilled Lamb with Brown Sugar Glaze image

Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour.

Provided by Debra

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h25m

Yield 4

Number Of Ingredients 8

¼ cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
4 lamb chops

Steps:

  • In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
  • Preheat grill for high heat.
  • Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 15.8 g, Cholesterol 56.3 mg, Fat 13.1 g, Fiber 0.7 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 339.2 mg, Sugar 13.6 g

GRILLED LAMB CHOPS WITH FRESH FIG PORT SAUCE



Grilled Lamb Chops with Fresh Fig Port Sauce image

Lamb rib chops are grilled and served with a sauce of fresh figs, port, and balsamic in this quick and elegant main course.

Provided by justalittlebitofbacon

Categories     Main Course

Time 12h40m

Number Of Ingredients 16

8 lamb rib chops, (or one rack of lamb)
1/4 cup olive oil
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
2 cloves garlic, (minced)
1 tbsp kosher salt
1 tbsp dijon mustard
1/2 tsp kosher salt
1 medium shallot, (minced)
2 cloves garlic, (minced)
1/2 cup port
1/2 cup low sodium chicken stock
2 tbsp balsamic vinegar
5-6 fresh figs, (quartered)
2 tbsp chopped fresh thyme
2 tbsp slightly soft unsalted butter, (cut into 8 chunks)

Steps:

  • Prep the Lamb: Trim the lamb of all connective tissue and excess fat. Reserve the trimmings for the pan sauce the next day.
  • Make the Marinade: Mix together all of the marinade ingredients. Pour the marinade into a resealable bag or container.
  • Marinate the Lamb: Add the lamb and give it a toss to coat it in the marinade. Put it in the refrigerator overnight. Take the lamb out of the refrigerator 1/2 hour - 1 hour before you are going to grill.
  • Preheat the grill.
  • Start the Pan Sauce: While the grill is heating, begin making the pan sauce. In a medium skillet on medium high heat, saute the lamb trimmings until they are fully cooked and crispy. Scoop them out of the skillet, leaving the fat and the bits of meat stuck to the pan behind.
  • Add the salt, shallots and garlic and saute for 30 seconds. Add the port and bring to a boil. Let the port reduce for 5 minutes, then add the chicken broth and balsamic vinegar. Bring to a boil again and reduce for 5 minutes. Take the sauce off the heat while you grill the lamb.
  • Grill the Lamb: Take the lamb out of the marinade and wipe it off. You don't want all that olive oil on the grill.
  • Grill the lamb on high for 3-4 minutes per side. Medium rare lamb is 125F, and medium is 135F. Use your meat thermometer to check for doneness. Set the lamb aside to rest for a few minutes while you finish up the sauce.
  • Finish the Sauce: On medium heat, bring the sauce back up to a low simmer. Add the figs. Warm them through, 1-2 minutes.
  • Take the sauce off the heat and add the thyme. Wait about 30 seconds, then start stirring in the butter. Once the butter has melted and the sauce is glossy, serve the fig port sauce with the lamb.

Nutrition Facts : Calories 875 kcal, ServingSize 1 serving

HONEY-GLAZED LAMB CHOPS



Honey-Glazed Lamb Chops image

What a lot of flavor for such little effort! "We're always glad to find a recipe like this that is 'company-special' but so fast to put together." Dolores Hurtt - Florence, Montana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1/3 cup honey
1/3 cup prepared mustard
1/8 teaspoon onion salt
1/8 teaspoon pepper
8 lamb loin chops (1 inch thick and 3 ounces each)

Steps:

  • In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 345mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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.

MEDITERRANEAN GRILLED LAMB CHOP RECIPE WITH TOMATO MINT QUINOA



Mediterranean Grilled Lamb Chop Recipe with Tomato Mint Quinoa image

Super tender grilled lamb chops that have been marinated in Mediterranean spices, garlic, and lemon juice. Serve them with tomato mint quinoa included in this recipe and a little Tztaziki sauce or see other ideas below!

Provided by The Mediterranean Dish

Categories     Entree

Time 18m

Number Of Ingredients 21

1 tsp garlic paste (or finely minced garlic)
1 tsp allspice
1/2 tsp ground green cardamom
1/2 tsp ground nutmeg
1/4 tsp sweet paprika
1/2 tsp salt
scant 1 tsp black pepper
1 tbsp chopped fresh mint leaves
Olive oil
2 frenched racks of lamb, fat trimmed, separated into chops (about 16 chops)
1 large lemon, juice of
1 small yellow or red onion, sliced
1 cup dry quinoa, rinsed
water
2 tbsp olive oil
3 garlic cloves, chopped
1 14.5 oz can petit tomato diced
Salt and pepper
1 cup chopped fresh mint leaves, more for garnish
1/2 cup finely chopped red onion
1/3 cup crumbled feta cheese

Steps:

  • In a small bowl combine the garlic and spices with 1 tbsp fresh mint leaves and 2 tbsp of olive oil. This makes a rub for the lamb.
  • Take the lamb chops and rub them each on both sides with the garlic-spice rub. Place the chops in a deep dish with 2 tbsp olive oil, lemon juice and onions. Cover and leave in the fridge for 1 to 4 hours.
  • 20 to 25 minutes before grilling, remove the lamb chops from the fridge and let them rest at room temperature.
  • Meanwhile, cook the quinoa according to package instructions, adding a dash of salt and olive oil to the cooking water. (For 1 cup of quinoa, you'll add 3 cups of water. Bring to a boil, then cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.)
  • Now let's add flavor to the cooked quinoa! In a non-stick pan, heat 2 tbsp olive oil over medium heat. Stir in garlic and cook very briefly and then add the canned diced tomato. Season with salt and pepper and cook for 4-6 minutes, stirring occasionally. Now, stir in the cooked quinoa. Once warmed through, add the chopped fresh mint. Stir to combine and remove from heat. Off heat, add chopped red onions, feta cheese and more fresh mint leaves for garnish
  • Time to grill the lamb chops! Heat an a gas grill (or an indoor grill pan) over high heat (make sure the grill is super hot) add the lamb chops and grill for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare or 3 1/2 minutes for medium (internal temperature should register 125 degrees F for medium-rare or 135 degrees F for medium). Let the chops rest for 10 minutes before serving.
  • When ready to serve, transfer the tomato mint quinoa to serving bowls, top with 2 lamb chops per person. Enjoy!

Nutrition Facts : Calories 381 calories, Sugar 0.5 g, Sodium 329.7 mg, Fat 21.7 g, SaturatedFat 7.6 g, TransFat 0.6 g, Carbohydrate 2.3 g, Fiber 0.6 g, Protein 45.2 g, Cholesterol 160.5 mg

BASIL GRILLED MEDITERRANEAN LAMB CHOPS



Basil Grilled Mediterranean Lamb Chops image

These basil grilled lamb chops are an easy family meal for any day of the week.

Provided by Sunny's Kitchen

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h50m

Yield 4

Number Of Ingredients 7

4 (8 ounce) lamb shoulder chops
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon chopped garlic
¼ teaspoon ground black pepper
½ cup olive oil
2 tablespoons shredded fresh basil, or to taste

Steps:

  • Pat lamb chops dry and arrange in a single layer in a shallow glass baking dish.
  • Whisk Dijon mustard, balsamic vinegar, garlic, and pepper together in a small bowl. Whisk in oil slowly until marinade is smooth. Stir in basil. Pour marinade over lamb chops, turning to coat both sides. Cover and refrigerate for 1 to 4 hours.
  • Bring lamb chops to room temperature, about 30 minutes.
  • Preheat grill for medium heat and lightly oil the grate. Grill lamb chops until browned, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 521.4 calories, Carbohydrate 3.5 g, Cholesterol 90.1 mg, Fat 45.9 g, Fiber 0.1 g, Protein 22.7 g, SaturatedFat 11.6 g, Sodium 255.8 mg, Sugar 1.1 g

GRILLED MEDITERRANEAN-SPICED LAMB CHOPS



Grilled Mediterranean-Spiced Lamb Chops image

The Mediterranean herb rub is the secret to this succulent grilled lamb chop recipe. The paste sits on the chops for a few hours before grilling.

Provided by John Mitzewich

Categories     Entree     Dinner

Time 22m

Yield 5

Number Of Ingredients 11

3 cloves garlic (minced)
2 tablespoons ​ olive oil
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1 tablespoon cumin
Pinch of cayenne pepper
1/4 teaspoon cinnamon
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 pounds lamb loin chops (about 8 to 10)
Salt to taste

Steps:

  • Gather the ingredients.
  • In a large baking dish, combine all the ingredients-except for the lamb chops and salt-and mix until combined.
  • Add the lamb chops and rub the seasoning mixture onto both sides. Cover and refrigerate for 4 hours, turning over the lamb chops halfway through. You can also let the lamb chops sit overnight.
  • Preheat a grill, grill pan, or broiler. Remove the chops from the spice rub and salt both sides generously. Cook about 2 to 3 minutes per side for medium-rare. Let rest for 5 minutes before serving.
  • Serve and enjoy.

Nutrition Facts : Calories 386 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 31 g, SaturatedFat 12 g, Sodium 204 mg, Sugar 0 g, Fat 29 g, ServingSize 8 to 10 chops (4 to 5 servings), UnsaturatedFat 0 g

GRILLED MEDITERRANEAN LAMB CHOPS W/ FIG GLAZE



Grilled Mediterranean Lamb Chops w/ Fig Glaze image

These chops are good for Easter and any occassion! After taking your first bite into these meaty, sweet, herby, tangy, juicy, tasty and succulent chops, you are going to be hooked! Cooking with Love & Passion. sw :)

Provided by Sherri Williams

Categories     Steaks and Chops

Time 20m

Number Of Ingredients 16

8 4 0z lamb loin chops, trimmed
MARINADE
1/3 c extra virgin olive oil
1/2 c red wine, dry
2 Tbsp preserved lemon, chopped
**you can substitute the zest of 1 lemon**
3-4 garlic cloves, minced
1 Tbsp mint, chopped
1 Tbsp oregano, chopped
1 Tbsp rosemary, chopped
2 tsp balsamic sea salt
1 tsp course black pepper
GLAZE
1/2 c fig preserves
3 Tbsp balsamic vinegar
1/4 c lemonade, light

Steps:

  • 1. Combine marinade ingredients in a mixing bowl. Place lamb in the bowl and coat evenly. Put lamb and marinade in a heavy-duty zip-lock plastic bag. Seal bag. Marinate in refrigerator for 8 hours, turning occasional
  • 2. Meanwhile, add the fig glaze to a small sauce pan. Reduce glaze until bubbles appear. Remove from stove
  • 3. Preheat grill to medium-high hest. Coat grill rack with cooking spray; cook 4-5 minutes on each side or until desired doneness. The last few minutes of cooking time, spread glaze on lamb. Serve with your favorite side. Enjoy.

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 MEDITERRANEAN LAMB CHOPS WITH FIG GLAZE



Grilled Mediterranean Lamb Chops With Fig Glaze image

After taking your first bite into these meaty, sweet, herby, tangy, juicy, tasty and succulent chops, you are going to be hooked!

Provided by @MakeItYours

Number Of Ingredients 13

8× 4 oz Lamb Loin Chops
⅓ cup Virgin Olive Oil
½ cup Red Wine
2 Tbsp Preserved Lemon
3 Garlic Cloves
1 Tbsp Mint
1 Tbsp Oregano
1 Tbsp Rosemary
1 tsp Balsamic Sea Salt
1 tsp Course Black Pepper
½ cup Fig Preserves
3 Tbsp Balsamic Vinegar
¼ cup Lemonade

Steps:

  • Combine marinade ingredients in a mixing bowl. Place lamb in the bowl and coat evenly. Put lamb and marinade in a heavy-duty zip-lock plastic bag. Seal bag. Marinate in refrigerator for 8 hours, turning occasionally.Meanwhile, add the fig glaze to a small sauce pan. Reduce glaze until bubbles appear. Remove from stove.Prepare your grill.Coat grill rack with cooking spray; cook 4-5 minutes on each side or until desired doneness. The last few minutes of cooking time, spread glaze on lamb. Serve with your favorite side. Enjoy.

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