Grilled Australian Lamb Loin Chops With Orange Mint Gremolata Re 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:

• 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.

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.

Steps:

• Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chops with salt and pepper.
• Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.

Steps:

• Heat the oven to 450 degrees.
• Season the lamb with salt and pepper and let it rest until it reaches room temperature, about 30 minutes.
• Place in a roasting pan and roast for about 20 to 25 minutes for medium-rare.
• When the lamb has cooked for about 15 minutes, mince the mint, garlic and lemon zest until very fine, almost a paste.
• Note: Fresh mint will discolor almost immediately, so do this at the last -- about 5 minutes before you'll use it.
• Spread the mint gremolata over the rack of lamb and return to the oven for the final 5 minutes.
• Remove the rack of lamb from the oven and let it rest under a foil tent for about 10 minutes.
• Cut it into chops and serve.

Steps:

• Preheat a cast-iron grill pan over high heat.
• Prepare the gremolata: In a small food processor, combine mint, lemon zest, lemon juice, pine nuts, salt, pepper, and 1 tablespoon oil. Pulse until the mixture is roughly chopped and combined. While continuing to pulse, add the remaining 3 tablespoons oil. The mixture should remain somewhat coarse.
• Prepare the lamb chops: Coat both sides of the chops with oil and season with salt and pepper. Place chops on grill pan, cooking 2 to 3 minutes per side for medium rare. Remove the chops and serve with a dollop of gremolata.

Steps:

• In a sml bowl, combine currant jam, ketchup, soy sauce, brown sugar, mustard & Worcestershire sauce. Place lamb chops in lrg resealable plastic bag. Pour marinade over lamb chops. Close bag & marinate in refrigerator for 15 minutes. Remove lamb from marinade & discard.
• Place lamb & pineapple slices in center of cooking grate. Grill pineapple for 5-7 minutes or till grill marks appear, turning once halfway thru grilling time.
• Grill lamb chops 7-9 minutes for rare (140 degrees), 10-13 minutes for medium (160 degrees) or 14-17 minutes for medium-well (170 degrees). Turn once halfway thru grilling time. Serve lamb chops w/grilled pineapple rings.
• NOTE: Don't "over-marinate". You want to enhance the lamb flavor, not mask it!