Broiled Lamb Chops With Minted Pears Recipes

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.

Steps:

• Cook chops:
• Preheat broiler.
• Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare.
• Meanwhile, make chimichurri and cook peas:
• With motor running, drop garlic into food processor and finely chop. Add remaining sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl.
• Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
• Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.

Steps:

• Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
• Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

Steps:

• Season lamb chops and place on a boiler pan.
• Arrange pear halves, cut side up in an ovenproof dish; or can arrange around the lamb on the broiler pan if desired.
• Mix butter (or margarine), lemon juice and mint in a small bowl.
• Brush mixture over the pear halves, reserving mixture.
• Broil chops until done, turning lamb midway through cooking. Check on pears and can baste with the mixture again. Turn pears if you like.
• Meanwhile, heat the remaining lemon juice mixture and and serve with the broiled pears and lamb.
• If desired, fill pear halves with mint jelly.

Steps:

• Heat a grill pan over medium-high heat. Brush both sides of the lamb chops with olive oil and sprinkle with salt and black pepper.
• Grill the chops 3 to 4 minutes per side, or until desired doneness is reached. Remove the chops to a plate and let rest 3 to 5 minutes before serving.
• Place the chops on a platter and pour any juices that accumulated back over the chops. Spoon the Mint Pesto over and serve.
• Add the mint, basil, walnuts, garlic, red pepper and Parmesan to a food processor. Pulse until the herbs are finely chopped. With the motor running, add the olive oil in a steady stream. Add the salt, pepper and lemon zest and pulse until combined. Set aside with plastic wrap set directly over the surface.

Steps:

• Preheat broiler. Arrange chops on broiler pan.
• In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic.
• Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and drizzle with balsamic rosemary reduction.

Steps:

• Preheat the broiler or grill. Brush 1 side of each lamb chop with a small amount of the pesto, grill under the hot broiler for 4 to 5 minutes. Turn, brush with additional pesto and grill for a further 4 to 5 minutes for medium/rare chops.

Steps:

• Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes.
• Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes.
• Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over.

Steps:

• Preheat a grill or broiler to moderately hot; put the rack 4 to 6 inches from the heat source.
• Meanwhile, make the chutney: Combine the lime juice, garlic, ginger, chile, yogurt, and sugar in a food processor or blender and puree. Stir in the mint by hand, then add salt and pepper to taste.
• When the chutney is ready, grill the chops for 3 to 4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness. Serve the lamb chops with the chutney.