Garlic Rosemary Lamb Lollipop Chops Recipes

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WINE, BALSAMIC AND ROSEMARY LAMB CHOP LOLLIPOPS

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 8



Wine, Balsamic and Rosemary Lamb Chop Lollipops image

Steps:

  • Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic and olive oil, and let cool to room temperature.
  • Place the lamb chops in a large resealable plastic bag and cover with the cooled marinade. Refrigerate for 1 to 2 hours.
  • Remove the chops from the marinade and pour the marinade into a small saucepan along with the honey. Bring the mixture to a brisk simmer and reduce until slightly syrupy, 5 to 10 minutes.
  • Meanwhile, pat the lamb chops dry and sprinkle all over with salt and pepper. Heat a large grill pan over medium-high until very hot. Lightly brush with oil.
  • Grill the chops, turning once, for 3 to 3 1/2 minutes per side for medium.
  • Serve the chops garnished with rosemary sprigs and drizzled lightly with the reduced marinade.

1/2 cup dry red wine
2 cloves garlic, smashed
2 sprigs rosemary, plus a few more for garnish
2 tablespoons balsamic vinegar
2 tablespoons olive oil, plus more for the pan
8 small lamb chops, Frenched (about 1 3/4 pounds)
2 tablespoons honey
Kosher salt and freshly ground black pepper

LAMB CHOPS WITH GARLIC AND ROSEMARY

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings (1/2 cup sauce)

Number Of Ingredients 10



Lamb Chops with Garlic and Rosemary image

Steps:

  • Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
  • Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
  • Serve 2 chops per person with the sauce.

Nutrition Facts : Calories 488 calorie, Fat 27 grams, SaturatedFat 11 grams, Carbohydrate 2 grams, Protein 48 grams

8 (6-ounce) loin lamb chops, fat trimmed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, smashed
1 cup dry red wine
1 teaspoon minced fresh rosemary leaves
1 cup chicken broth, low-sodium canned
2 tablespoons unsalted butter, cut into bits
2 teaspoons whole-grain mustard
2 tablespoons heavy cream

ROSEMARY AND GARLIC LAMB CHOPS

Categories     Food Processor     Garlic     Herb     Lamb     Broil     Quick & Easy     Rosemary     Lamb Chop     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6



Rosemary and Garlic Lamb Chops image

Steps:

  • Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
  • Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.

5 garlic cloves
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons chopped fresh rosemary
2 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
12 meaty lamb rib chops (about 2 1/2 ounces each)

GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS

Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.

Provided by Nicole Leonard

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h20m

Yield 4

Number Of Ingredients 8



Grilled Garlic and Rosemary Lamb Loin Chops image

Steps:

  • Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chops from the marinade and shake off excess. Discard the remaining marinade.
  • Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg

½ cup olive oil
¼ cup red wine vinegar
2 ½ tablespoons minced fresh rosemary
¾ medium lemon, juiced
6 cloves garlic, minced
¾ teaspoon Dijon mustard
salt to taste
4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw

GARLIC ROSEMARY-MARINATED LAMB CHOPS

These Garlic Rosemary-Marinated Lamb Chops can be prepared in 45 minutes or less.

Categories     Garlic     Broil     Marinate     Quick & Easy     Lemon     Rosemary     Lamb Chop     Gourmet

Yield Serves 2

Number Of Ingredients 6



Garlic Rosemary-Marinated Lamb Chops image

Steps:

  • Preheat the broiler. In a small bowl stir together the zest, the garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb chops with the marinade, and let them marinate on a plate for 20 minutes. Broil the lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.

1 teaspoon finely chopped lemon zest
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon salt
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon crumbled dried
1 tablespoon olive oil
four 1 1/4-inch-thick loin lamb chops (about 1 pound total)

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