Easy Grilled Lamb With Zaatar Rub Recipes

ARMENIAN LAMB AND GRILLED VEGETABLES

Provided by Geoffrey Zakarian

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 17

Armenian Lamb and Grilled Vegetables image

Steps:

For the lamb and vegetables: Thread the eggplant slices onto 2 parallel skewers, piercing through the skin to stabilize the slices flat. Thread the zucchini slices the same way on 2 more skewers. Thread the onion slices the same way, piercing through the widest part of the slices. Finally, thread the tomatoes the same way, piercing though their equators with the stem sides facing up.
Place skewers on a sheet tray and drizzle and season all sides with olive oil, 1 teaspoon zaatar, salt and pepper.
Drizzle both sides of each lamb chop with olive oil and season with salt, pepper and remaining tablespoon zaatar.
Preheat a grill or grill pan for cooking over medium-high heat and heat a wide, heavy-bottomed braiser or Dutch oven over medium-high heat and drizzle with olive oil. Sear the lamb chops in the braiser for 3 to 4 minutes per side for medium, or until an instant-read thermometer inserted through the center of the meat (avoid bone) reads 135 degrees F. Cover with foil and let rest while you grill the vegetables.
Grill the eggplant and zucchini skewers, flipping once, until they have grill marks and are slightly tender, 3 to 5 minutes total. Meanwhile, grill the onion skewers, flipping once, until slightly charred and tender, 7 to 8 minutes total. Grill the tomatoes, flipping once, until they just start to burst and release their juices, 5 to 6 minutes total.
For Herb Sauce: Stir together the olive oil, vinegar, dill, mint, parsley, garlic, serrano and shallot in a small bowl. Season to taste with salt and pepper.
Remove the vegetables from the skewers to a serving platter or bowl. Place the lamb chops on a second platter and drizzle with the herb sauce and any juice left behind in the pan.

Ingredients

2 Japanese eggplants (about 8 inches long), ends trimmed and each cut into 6 round slices
2 small zucchini, ends trimmed and each cut into 6 round slices
2 red onions, cut into about 6 wedges from top to root end
12 large cherry tomatoes
Olive oil, for drizzling
1 tablespoon plus 1 teaspoon zaatar
Kosher salt and freshly ground black pepper
8 lamb loin chops, at room temperature
1/3 cup olive oil
2 tablespoons white wine vinegar, preferably chardonnay
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 red serrano chile, seeded and finely diced
1 shallot, minced
Kosher salt and freshly ground black pepper

GRILLED LAMB WITH BROWN SUGAR GLAZE

Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour.

Provided by Debra

Categories Meat and Poultry Recipes Lamb Chops

Time 1h25m

Yield 4

Number Of Ingredients 8

Grilled Lamb with Brown Sugar Glaze image

Steps:

In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
Preheat grill for high heat.
Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 15.8 g, Cholesterol 56.3 mg, Fat 13.1 g, Fiber 0.7 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 339.2 mg, Sugar 13.6 g

Ingredients

¼ cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
4 lamb chops

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

Simple Grilled Lamb Chops image

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

Ingredients

¼ cup distilled white vinegar
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon minced garlic
1 onion, thinly sliced
2 tablespoons olive oil
2 pounds lamb chops