Best Grilled Lamb Rib Chops Recipes

Herb Grilled Rib Lamb Chops image

Provided by kitty.rock

Categories Lamb/Sheep

Time 34m

Yield 6 chops, 6 serving(s)

Number Of Ingredients 10

6 australian lamb rib chops (about 1 1/4 inches thick, trimmed of all fat)
1/2 cup pompeian burgundy cooking wine or 1/2 cup other red wine
1/4 cup fresh parsley leaves
1 tablespoon fresh rosemary leaf
2 teaspoons fresh thyme leaves
2 large garlic cloves, crushed
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
coarse sea salt
fresh coarse ground black pepper

Steps:

Place the lamb chops in a shallow dish.
Pour the wine over the chops and let marinate at room temperature for 30 minutes, turning once.
In the work bowl of a food processor, combine the parsley, rosemary, thyme, garlic, mustard and olive oil and process until smooth. Reserve.
Prepare a gas or charcoal grill - the gas grill should be set to high.
Remove the chops from the wine and spread each side with the herb mixture.
Sprinkle with coarse salt and freshly ground pepper and when the gas grill is hot, or when the coals of the charcoal grill are red hot, place the chops on the gas grill or directly above the coals of the charcoal grill and cook for about 2 minutes on each side for medium rare.
Serve at once.

Grilled Lamb Rib Chops image

Provided by Food Network

Categories appetizer

Time 13h31m

Yield 8 to 10 servings

Number Of Ingredients 19

16 to 20 lamb rib chops
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground star anise
1 teaspoon ground black peppercorns
1 teaspoon ground fennel seeds
3 tablespoons minced garlic
1/3 cup plus 1 tablespoon olive oil
3 tablespoons soy sauce
1 tablespoon honey
Habenero, cut in 4 pieces
Salt and freshly ground black pepper
Sweet and Sour Onion Compote, recipe follows
4 cups thinly sliced red onions
1/2 cup granulated sugar
2 tablespoons tamarind paste
1 cup rice wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Prepare lamb chops by removing excess fat from rib bone. Prepare glaze by mixing allspice, cinnamon, star anise, black peppercorns, fennel seeds, minced garlic, olive oil, soy sauce, honey, and the habenero in a bowl. Reserve 1/4 of this mixture for finishing glaze on cooked meat. Marinate chops overnight, refrigerated. Season marinated chops with salt and pepper and cook on hot grill about 3 minutes on each side or until medium rare. Brush with reserved glaze. Serve with Sweet and Sour Onion Compote.
Place ingredients in saucepan and bring to a boil, reduce heat to low and allow to cook for about 1 hour or until liquid evaporates.