Lemon Pepper Lamb Chops Recipes

LAMB CHOPS WITH LEMON

Lamb Chops with Lemon image

Provided by Michael Symon

Categories Lamb Easter Fourth of July Low Cal Backyard BBQ Dinner Lemon Lamb Chop Grill Grill/Barbecue Healthy Party Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 10

Ingredients

3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish)

Steps:

Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

GRILLED LEMON AND ROSEMARY LAMB CHOPS

Grilled Lemon and Rosemary Lamb Chops image

These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.

Provided by Chef John

Categories Meat and Poultry Recipes Lamb Chops

Time 4h25m

Yield 8

Number Of Ingredients 10

Ingredients

½ cup plain yogurt
1 large lemon, juiced and rind grated
1 tablespoon chile paste
4 cloves garlic, crushed
2 tablespoons minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
8 lamb loin chops

Steps:

Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
Preheat grill for medium heat and lightly oil the grate.
Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g

LEMON AND THYME LAMB CHOPS

Lemon and Thyme Lamb Chops image

Drag that grill out of storage for spring grilling! Make extra marinade to use on grilled vegetables. Serve with a mint sauce and warmed flatbread.

Provided by Bob Cody

Categories Meat and Poultry Recipes Lamb Chops

Time 1h20m

Yield 12

Number Of Ingredients 5

Ingredients

½ cup olive oil
¼ cup lemon juice
1 tablespoon chopped fresh thyme
salt and pepper to taste
12 lamb chops

Steps:

Stir together olive oil, lemon juice, and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and brush with the olive oil mixture. Marinate in the refrigerator for 1 hour.
Preheat grill for high heat.
Lightly oil grill grate. Place lamb chops on grill, and discard marinade. Cook for 10 minutes, turning once, or to desired doneness.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 0.5 g, Cholesterol 42.4 mg, Fat 17.6 g, Protein 10.8 g, SaturatedFat 4.9 g, Sodium 34.3 mg, Sugar 0.1 g

LEMON-PEPPER LAMB CHOPS

Lemon-Pepper Lamb Chops image

I got this recipe from Cooking Pleasures magazine. I've never made lamb before this, and let me tell ya - I'm hooked. This recipe is so savory yet so easy to make! I serve this with roasted red potatoes (done with onion soup mix and dill) and my homeade Tzasiki Sauce (#291455).

Provided by hollyberry117

Categories Lamb/Sheep

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon minced garlic
4 teaspoons soy sauce
4 teaspoons red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 tablespoon lemon-pepper seasoning
1/2 teaspoon dried marjoram
2 lbs lamb loin chops (6 to 8 chops, 1 1/2 inches thick)

Steps:

Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl. Spoon over both sides of lamb chops. Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.

Nutrition Facts : Calories 756.9, Fat 65.1, SaturatedFat 27.4, Cholesterol 168.3, Sodium 463.8, Carbohydrate 2.2, Fiber 0.6, Sugar 0.1, Protein 38.1

GRILLED LEMON HONEY LAMB CHOPS

Grilled Lemon Honey Lamb Chops image

These are delicious. Next time I will reduce the amount of oil for the marinade. This recipe comes from Canadian Living.

Provided by sassyschu

Categories Lamb/Sheep

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons liquid honey
2 teaspoons grated lemon rind
3 tablespoons lemon juice
3 tablespoons vegetable oil
1 tablespoon chopped fresh thyme (or 1 tsp. dried)
2 teaspoons Dijon mustard
1 garlic clove, minced
salt and pepper
8 lamb loin chops
4 cups baby spinach leaves
1/2 sweet orange peppers or 1/2 red pepper, sliced
1/4 red onion, thinly sliced
4 lemon wedges

Steps:

In large bowl, whisk together marinade/dressing ingredients. Remove 1/4 cup dressing and set aside.
Add chops to bowl, turning to coat; let stand for 10 minutes or cover and refrigerate for up to 4 hours.
Place on greased grill over medium-high heat; close lid and grill turning once, until medium-rare, about 10 minutes.
In salad bowl, toss spinach, pepper, and onion with reserved dressing.
Divide salad among plates; top with lamb chops, Serve with lemon wedges.

Nutrition Facts : Calories 752.6, Fat 61.1, SaturatedFat 23.7, Cholesterol 140.6, Sodium 160.2, Carbohydrate 19.5, Fiber 2, Sugar 13.8, Protein 32.6

LEMON HERB LAMB CHOPS

Lemon Herb Lamb Chops image

This recipe comes from my aunt, who thought we'd enjoy it because we like lamb. She was right.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 lamb loin chops (1 inch thick and 6 ounces each)

Steps:

In a shallow dish, combine the first eight ingredients; add the chops and turn to coat. Cover; refrigerate for at least 2 hours or overnight., Drain and discard marinade. Broil lamb 3-4 in. from the heat for 4-9 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 303 calories, Fat 23g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 238mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

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