Best Lamb Chops Stall 26 Recipes

LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
• Rest the chops: When done, remove the chops from the pan, cover with foil and let rest 3 to 5 minutes before serving.

OVEN-ROASTED LAMB CHOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
• Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

CASSANDRA'S YUMMY LAMB CHOPS

Steps:

• Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
• Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
• Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

LAMB CHOPS

Steps:

• Preheat a grill or grill pan until very hot. Preheat the oven to 350 degrees. Season the lamb with the salt and pepper.
• Mix the oil, garlic and rosemary. Spoon half on the lamb and grill 1 minute per side. Place on a sheet pan and cover with the rest of the marinade. Roast in the oven until an instant-read thermometer reaches 125 degrees for rare, 130 degrees for medium rare.
• Cool for 5 minutes, then slice off individual chops and serve with sea salt for dipping. (S.R.O. uses tiny lamb chops, which fit into scallion ''sleeves.'' The racks generally sold by your butcher will be too big for this touch.)

LAMB CHOPS STALL #26

Steps:

• 1. Preheat the grill to high.2. Lay three lamb chops flat on a cutting board in a row, ribs on the diagonal, pointing in the same direction. Run a metal skewer through the meat of each chop at a 60-degree angle to the bones. Skewer the remaining chops the same way.3. Combine the salt, cumin, garlic powder, and pepper in a small bowl. Using some of this mixture, season the lamb chops on both sides. Place the remaining mixture in tiny bowls for serving and set aside.4. When ready to cook, oil the grill grate. Arrange the skewers on the hot grate and grill, turning with tongs, until the lamb is cooked to taste, 4 to 6 minutes per side for medium.5. Fold a pita around the meat on each skewer and pull out the skewer. Accompany the chops with a hefty dollop of tomato sauce, a spoonful of relish, and a generous pinch of seasoned salt.Serves 4Moroccan Tomato SauceThere are probably as many versions of this sauce as there are individual grill jockeys in Morocco. This one offers the refreshing taste of fresh mint.2 large fresh, ripe tomatoes (about 1 pound)1 large shallot or 1/2 small onion, peeled3 tablespoons chopped fresh mint or Italian (flat-leaf) parsley1 tablespoon fresh lemon juiceSalt and freshly ground black pepper, to tasteCut the tomatoes in half crosswise. Grate the tomatoes through the large holes of a four-sided grater into a shallow bowl. Grate in the shallot or onion the same way. Stir in the mint, lemon juice, and salt and pepper and serve immediately.Makes about 1 1/2 cups