GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS
Provided by Bobby Flay
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
- Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
- Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
- Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.
MARINATED LEMON, THYME AND GARLIC LAMB CHOPS
Made this for dinner last night and it was awesome! I used shoulder lamb chops, but any cut will do. Came out very tender and moist on the barbecue grill. This same recipe can also be used to marinate chicken or pork. It is delicious!
Provided by Marie
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine olive oil, lemon juice, thyme and garlic in a shallow dish.
- Season with salt and pepper to taste, place chops in and turn over once to coat the meat.
- Cover and marinate in the refrigerator for at least one hour or up to four hours.
- Cook over high heat on barbecue grill to desired doneness.
Nutrition Facts : Calories 244.2, Fat 27, SaturatedFat 3.7, Sodium 0.9, Carbohydrate 1.7, Fiber 0.2, Sugar 0.4, Protein 0.1
LAMB CHOPS WITH LEMON
Provided by Michael Symon
Categories Lamb Easter Fourth of July Low Cal Backyard BBQ Dinner Lemon Lamb Chop Grill Grill/Barbecue Healthy Party Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
- Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
- Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.
ROSEMARY-THYME LAMB CHOPS
My father loves lamb, so I make this dish whenever he visits. It's the perfect main course for holidays or get-togethers. -Kristina Mitchell, Clearwater, Florida.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle lamb chops with pepper and salt. In a small bowl, mix mustard, rosemary, thyme and garlic., Grill chops, covered, on an oiled rack over medium heat 6 minutes. Turn; spread herb mixture over chops. Grill 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 231 calories, Fat 9g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 493mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchange
GREEK-STYLE LAMB WITH LEMON & THYME
Marinate lamb chops in a zesty mixture for 15 minutes, then coat with yogurt and grill over the coals
Provided by John Torode
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Sit lamb in a large shallow dish, then mix the lemon zest and juice, thyme leaves and garlic together. Pour over, turn to coat, and marinate at room temp for 15 mins.
- Mix the yogurt with some seasoning, lift the lamb out of the marinade and rub with the yogurt. Barbecue or grill for 5-15 mins, turning once, until the lamb is cooked to your liking. Scatter with a little more thyme, if you like, and serve with dollops of houmous, some pitta bread and salad leaves.
Nutrition Facts : Calories 578 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 38 grams protein, Sodium 0.35 milligram of sodium
LAMB CHOPS WITH THYME, CHILLI & GREEK HTIPITI
Serve lamp chops with htipiti for a lovely Greek-inspired dish with fabulous flavours. Olive oil-roasted baby potatoes make a great accompaniment
Provided by Diana Henry
Categories Dinner
Time 28m
Number Of Ingredients 11
Steps:
- Put the lamb cutlets in a bowl with the thyme, chilli flakes and oil. Toss together to coat, then leave to marinate in the fridge for 30 mins-1 hr.
- For the htipiti, cut the peppers into small pieces. Put in a bowl and add all the other ingredients. Leave for about 15 mins for the flavour to infuse.
- Heat a griddle pan or frying pan. When it's really hot, lift the chops out of the marinade. Cook them, a few at a time, for 3 mins either side, seasoning as you go. Serve the chops with the sauce, and some baby potatoes, if you like.
Nutrition Facts : Calories 830 calories, Fat 70 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium
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