LAMB CHOPS WITH GARLIC MINT SAUCE
These Lamb Chops with garlic mint sauce make for an elegant dish that is fit for any special occasion. This will be at the top of your list for easy gourmet, complete with an ultra flavorful and tangy garlic mint sauce. Including instructions on how to cook your lamb to any temperature you prefer!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 21m
Number Of Ingredients 10
Steps:
- Prep grill and lamb: Heat a grill pan over high heat until almost smoking. Generously season lamb chops with salt and pepper on both sides.
- Make sauce: Meanwhile combine all the sauce ingredients together in a bowl and whisk well. Set aside.
- Grill: Spray the grill pan with a bit of cooking spray or brush with olive oil. Add the chops to the hot grill pan and sear for 2 minutes, flip them over and cook for another 2 1/2 minutes for medium-rare or 3 1/2 minutes for medium.
- Serve: Generously drizzle each chop with some garlic and mint sauce over it to serve.
Nutrition Facts : ServingSize 2 chops, Calories 482 kcal, Carbohydrate 2 g, Protein 56 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 172 mg, Sodium 696 mg, Fiber 1 g, Sugar 1 g
LAMB CHOPS WITH MINT AND MUSTARD DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler to high. Place garlic in a small saucepan and add 2/3 cup oil, to cover. Heat oil and garlic over low heat for 5 minutes. Remove oil from heat. Arrange lamb chops on broiler pan. Drizzle 3 teaspoonfuls of the garlic oil over the lamb and spread the oil over the chops with a brush to coat evenly. Season chops with salt and pepper, to taste. Set aside.
- To a food processor or blender, add mustard, vinegar, honey. Turn processor or blender on and stream in remaining garlic and oil. Turn the processor or blender off and add mint to the container. Pulse and grind the dipping sauce to incorporate the leaves.
- Broil chops 3 minutes on each side, then let them rest up to 10 minutes for the juices to distribute. The lamb will be cooked to medium. Serve 3 chops per person with dipping sauce portioned in radicchio leaves along side the chops. Garnish with sprigs of mint. Tabbouleh stuffed tomatoes and white beans with thyme make wonderful side dishes. See recipes below.
GRILLED LAMB CHOPS WITH MINT
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams
CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE
Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 5
Number Of Ingredients 14
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.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g
GRILLED BABY LAMB CHOPS WITH HONEY, HORSERADISH, MUSTARD, MINT GLAZE
Provided by Bobby Flay
Categories main-dish
Time 11m
Yield 4 servings, 3 chops per person
Number Of Ingredients 9
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 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 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. Serves 2. Bon Appetit May 1990
Nutrition Facts : Calories 198 calories, Fat 18.345735 g, Carbohydrate 6.68317 g, Cholesterol 44.85 mg, Fiber 1.77059998893738 g, Protein 3.592705 g, SaturatedFat 10.0217445 g, ServingSize 1 1 Serving (135g), Sodium 598.152 mg, Sugar 4.91257001106262 g, TransFat 2.0754575 g
LAMB CHOPS WITH MINT SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 18
Steps:
- For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
- For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
- Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
- Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
- Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.
GRILLED LAMB WITH HORSERADISH-MINT SAUCE
Provided by Kristin H. R. Small
Categories Herb Lamb Low Carb Quick & Easy Horseradish Mint Spring Grill/Barbecue Bon Appétit Georgia
Yield Serves 2
Number Of Ingredients 8
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.
MARINATED GRILLED LAMB
It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
SIMPLE GRILLED LAMB CHOPS
This very tasty and easy marinade for lamb chops can also be used for steaks.
Provided by Noor
Categories Meat and Poultry Recipes Lamb Chops
Time 2h16m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g
GRILLED LEG OF LAMB WITH YOGURT-MINT SAUCE
I soooooo love lamb, and this makes up into one very delicious meal. I got this out of a Sunset Magazine with an article on Orcas Island recipes, which when visiting Washington State be sure to take the Ferry out and visit this spectacular place.
Provided by Chabear01
Categories Lamb/Sheep
Time 3h6m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
- Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
- Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
- Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
- Yogurt-Mint Sauce:.
- In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.
Nutrition Facts : Calories 657.5, Fat 49.7, SaturatedFat 16.3, Cholesterol 155.9, Sodium 1166.9, Carbohydrate 7.3, Fiber 0.9, Sugar 3.2, Protein 43.9
LAMB SCHNITZELS WITH MINT-HORSERADISH PESTO
This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria. Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking. Refrigerating the coated slices before frying them helps, too. A pesto sauce, made with mint leaves and zapped with horseradish, picks up some of the herbal and pepper flavors in the wine. Warm potato salad in a vinaigrette dressing would be a perfect side dish for the schnitzel.
Provided by Florence Fabricant
Categories meat, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spread flour on a dinner plate and season with salt, pepper and 2 teaspoons horseradish. In a shallow bowl, beat egg with 1 tablespoon water. Spread bread crumbs onto a dinner plate. Dip lamb pieces first in flour, shaking off excess, then in egg, then in crumbs. Place on a platter. Refrigerate.
- Place mint leaves and remaining horseradish in food processor and process until mint is minced. Slowly drizzle in olive oil through feed tube. Transfer to a serving bowl, stir in juice of 1 lemon and sour cream, season with salt and pepper and set aside.
- Heat vegetable oil to a depth of about 1/2 inch in a 12-inch skillet to very hot. Add 2 slices of lamb and cook over medium-high heat until browned, turning once, about 2 minutes a side. Try to keep oil and lamb moving in pan by gently sliding pan on burner in a circular motion. When done, place lamb on several thicknesses of paper towel to drain. Repeat with remaining lamb. Lamb will be medium-rare. If you want it more well done, reduce heat to medium so it takes longer to cook.
- Transfer to a platter, and serve, with sauce and remaining lemon in wedges.
Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 71 grams, Carbohydrate 33 grams, Fat 93 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 17 grams, Sodium 804 milligrams, Sugar 3 grams, TransFat 0 grams
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