Herbed Lamb Chops With Homemade Bbq Sauce Recipes

HERBED LAMB CHOPS

Steps:

• In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub remaining herb mixture over both sides of lamb chops. In a shallow dish, combine the oil, lemon juice, bay leaves and lemon zest. Add chops and turn to coat. Let stand for 5 minutes; drain., In a large skillet, brown chops for 2 minutes on each side. Reduce heat to medium. Cover and cook for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with butter and sprinkle with reserved herb mixture.

ZESTY HERBED LAMB CHOPS

Steps:

• In a food processor, combine the first 9 ingredients; cover and pulse until blended. Set aside half of the sauce. Brush remaining sauce over chops; sprinkle with salt and pepper., In a large skillet coated with cooking spray, cook chops in oil over medium heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved mint sauce.

HERBED LAMB CHOPS

Steps:

• In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C). Discard remaining marinade.

GARLIC AND HERB-RUBBED LAMB CHOPS

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.

HERBED LAMB CHOPS WITH HOMEMADE KETCHUP

Steps:

• For the ketchup: Place the tomato sauce, onion, vinegar, sugar, tomato paste, salt, and cinnamon stick (or ground cinnamon, if using) in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until thick, about 1 hour. Remove the onion and cinnamon stick and discard. Cool for 30 minutes and refrigerate until ready to use (can be refrigerated for up to 1 week).
• For the lamb chops: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the chops on both sides with salt and pepper. Drizzle with oil and sprinkle the herbes de Provence on both sides. Grill on each side until medium-rare, 2 to 3 minutes. Cool for 5 minutes and serve with the ketchup.
• Cook's Note: The lamb chops can also be roasted or broiled in a preheated 475 degrees F oven for 6 to 7 minutes.

HERBED LAMB CHOPS WITH HOMEMADE BBQ SAUCE

Steps:

• For the barbecue sauce: Place the tomato sauce, sugar, vinegar, tomato paste, balsamic vinegar, Worcestershire sauce, salt, cinnamon stick, garlic and onions in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until thick, about 1 hour. Cool for 30 minutes. Remove the onion, garlic and cinnamon stick and discard. Refrigerate until ready to use (for up to 1 week).
• For the lamb chops: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray. Sprinkle the chops on both sides with the salt and pepper. Drizzle with the oil and sprinkle the herbes de Provence on both sides. Grill for 2 to 3 minutes on each side until medium-rare. Cool for 5 minutes and serve with the barbecue sauce.