MOROCCAN GRILLED LAMB CHOPS
Steps:
- Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
- Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
- Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
- Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
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
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
CUMIN-RUBBED LAMB CHOPS WITH CUCUMBER SALAD
Lamb chops are among the best meats to grill; although they tend to catch fire, they cook so quickly-three minutes per side is usually more than enough-that there is no time for them to char, and the fire makes the exterior even crisper than it might be otherwise. The cucumbers are best if they're salted, which removes some of their bitterness and makes them extra-crisp. Start with one or two Kirby (small) cucumbers per person-or half of a medium cucumber or about a third of a long ("English") cucumber.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Put the cucumber slices in a colander and sprinkle with salt, just a little more than if you were planning to eat them right away. After 15 to 30 minutes, preheat a grill or broiler; put the rack about 4 inches from the heat source.
- When the fire is hot, press the cucumbers to extract as much liquid as possible and toss them with the mint and the juice of one of the lemons. Rub the lamb chops with salt, pepper, and cumin and grill for about 3 minutes per side for rare, turning once.
- Serve each of the lamb chops on a bed of the cucumber salad. Quarter the remaining lemon and serve it to squeeze over the lamb.
CHINESE CHAR SIU GRILLED LAMB CHOPS
Provided by Jill Dupleix
Categories Cheese Lamb Soy Marinate Mint Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in small bowl. Transfer to large resealable plastic bag. Add lamb; seal bag and turn to coat. Marinate in refrigerator at least 4 hours or overnight.
- Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 21/2 minutes per side for medium-rare. Transfer to platter.
- Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.
GRILLED SPICED LAMB CHOPS WITH CUCUMBER-MINT SAUCE
Categories Lamb Quick & Easy Yogurt Mint Cucumber Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
- Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
- Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.
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- Combine lamb, soy sauce, Shaoxing wine, and salt in a big bowl. Mix well. Let marinate for at least 30 minutes at room temperature (1 hour of marinating time is highly recommended), or in the fridge up to overnight.
- When you’re ready to cook, drain the extra liquid from the bowl of lamb. Add the cornstarch. Stir until all the lamb pieces are coated.
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