Broiled Lamb Chops With Green Peppercorn Sauce Recipes

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BROILED LAMB CHOPS



Broiled Lamb Chops image

For a quick and easy weeknight dinner, give broiled lamb chops a try. That's right, folks. Don't reserve lamb for special occasions. This delicious dish should be on your list of go-to recipes. Marinated in red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil, this broiled lamb chop recipe is sure to send your taste buds soaring. And, with only 10 minutes of hands-on time, you won't have to spend hours in the kitchen to reap a mouthwatering meal.These broiled lamb chops are basted with a mixture of red wine and honey, giving them a slightly sweet flavor. Perfectly tender and juicy, we guarantee the first serving won't be your last. What side dishes should accompany the lamb, you might ask? We suggest green beans and mashed potatoes for the perfect meal. Prepare broiled lamb at your next family reunion, weeknight dinner party, celebratory occasion, or simply because you're craving something delectable.

Provided by Southern Living Editors

Time 2h20m

Yield 6 main-dish servings

Number Of Ingredients 11

3/4 cup dry red wine
1/3 cup orange juice
4 garlic cloves, chopped
4 shallots, chopped
2 tablespoons rosemary, minced
1 1/2 tablespoons oregano, minced
3 tablespoons olive oil
18 (2-to-3-ounce) lamb rib chops (or 12 loin chops)
1 teaspoon salt
1 teaspoon pepper
6 teaspoons honey

Steps:

  • Whisk together dry red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil in a small bowl. Pour mixture into a large heavy-duty zip-top plastic bag, reserving 1/4 cup; add lamb chops. Seal bag, and chill 2 hours.
  • Remove chops from marinade, discarding marinade. Sprinkle with salt and pepper. Place chops on a lightly greased rack in a broiler pan.
  • Stir together reserved 1/4 cup wine mixture and honey.
  • Broil chops 3 inches from heat (with electric oven door partially open) 5 minutes on each side or to desired degree of doneness, basting with honey mixture after 3 minutes. If using loin chops instead of rib chops, broil loin chops 3 more minutes on each side.

RACK OF LAMB WITH GREEN PEPPERCORN SAUCE



Rack of Lamb With Green Peppercorn Sauce image

Simple but delicious lamb from Bon Appetit. I only cook the lamb for 13 to 15 minutes because we like it medium-rare and by following the recipe, we think it's over cooked.

Provided by lazyme

Categories     Lamb/Sheep

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

2 racks of lamb, frenched
1 medium shallot
3 tablespoons green peppercorns, drained
1/4 cup unsalted butter
3/4 cup dry red wine

Steps:

  • Preheat oven to 450°F.
  • In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F, about 25 minutes, for medium-rare.
  • While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
  • Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
  • Cut lamb into individual chops and pour sauce over them.

Nutrition Facts : Calories 141, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 3.6, Carbohydrate 1.6, Sugar 0.3, Protein 0.2

RACK OF LAMB WITH GREEN PEPPERCORN SAUCE



Rack of Lamb with Green Peppercorn Sauce image

Categories     Lamb     Roast     Easter     Father's Day     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 5

2 frenched racks of lamb (each about 1 1/2 pounds)
1 medium shallot
3 tablespoons drained green peppercorns in brine
1/2 stick (1/4 cup) unsalted butter
3/4 cup dry red wine

Steps:

  • Preheat oven to 450°F.
  • In a roasting pan season lamb with salt and arrange rib sides down. Roast lamb in middle of oven until a thermometer inserted 2 inches into center of a rack registers 130°F., about 25 minutes, for medium-rare.
  • While lamb is roasting, mince shallot and with flat side of a large knife crush peppercorns. In a small saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup.
  • Transfer lamb to a cutting board and let stand 10 minutes. Skim fat from roasting pan and add red-wine mixture to pan, stirring and scraping up any browned bits. In saucepan simmer sauce until reduced to about 1/4 cup. Whisk in remaining 3 tablespoons butter until incorporated and season sauce with salt if necessary.
  • Cut lamb into individual chops and pour sauce over them.

GRILLED LAMB CHOPS WITH PINK PEPPERCORN SAUCE



Grilled Lamb Chops with Pink Peppercorn Sauce image

The secret to these extra-flavorful lamb chops is the marinade. (It's also amazing on pork chops.) Have your butcher double-cut the lamb chops-a thicker chop stays super juicy and is easier to keep from overcooking.

Provided by Kardea Brown

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

1/4 cup canola oil
2 tablespoons yellow mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley, plus more for serving
1 tablespoon chopped fresh rosemary, plus more for serving
2 cloves garlic, minced
2 pounds double-cut lamb rib chops, frenched if desired
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons finely chopped sweet onion
1/4 cup brandy
1/2 cup heavy cream
1 tablespoon pink peppercorns, coarsely crushed
Kosher salt

Steps:

  • Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
  • Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
  • Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
  • To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.

GRILLED OR BROILED LAMB CHOPS



Grilled or Broiled Lamb Chops image

Many years ago when I was part of a family with English heritage this is the way we grilled lamb chops. I've stumbled upon the basic recipe in Mark Bittman's How to Cook Everything but this also is the way I remember grilling it (except for the garlic). I had to acquire a taste for lamb but once I did I loved it. In this recipe I'm giving instructions for cooking to medium-rare.

Provided by Dreamer in Ontario

Categories     European

Time 16m

Yield 4 serving(s)

Number Of Ingredients 4

8 lamb rib chops or 4 lamb loin chops
salt & freshly ground black pepper, to taste
1 garlic clove, peeled (optional)
mint sauce or red currant jelly, for serving

Steps:

  • Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source.
  • Sprinkle chops with salt and pepper.
  • Cut clove of garlic and rub over meat if desired.
  • If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack.
  • Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.
  • Single chops require only 2 or 3 minutes per side at most.
  • For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops.
  • Serve with lemon wedges, sauce or jelly.

Nutrition Facts : Calories 294.5, Fat 25.3, SaturatedFat 11.2, Cholesterol 70.3, Sodium 53.2, Protein 15.5

BROILED LAMB CHOPS WITH LEMON CAPER SAUCE



Broiled Lamb Chops with Lemon Caper Sauce image

Categories     Citrus     Broil     Quick & Easy     Lemon     Lamb Chop     Winter     Capers     Gourmet

Yield Serves 2

Number Of Ingredients 5

two 1 1/2-inch-thick loin lamb chops
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
1 teaspoon drained bottled capers
1 tablespoon fresh lemon juice

Steps:

  • Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them.

ROAST RACK OF LAMB WITH MADEIRA-PEPPERCORN SAUCE



Roast Rack of Lamb With Madeira-Peppercorn Sauce image

A nice lamb recipe that can be prepared 1 day ahead of time. Then it only roasts for about 1/2 hour. I usually double the sauce which is really yummy. This is a nice romantic dinner entree From Bon Appetit Every-Night Cooking.

Provided by lazyme

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

6 medium shallots
4 tablespoons unsalted butter, chilled (1/2 stick)
1 1/4 cups madeira wine
1 tablespoon green peppercorns in brine, drained, coarsely chopped
2 1/2 lbs racks of lamb, trimmed

Steps:

  • Finely chop 2 medium shallots. Melt 1 tablespoon unsalted butter in heavy small saucepan over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add Madeira and green peppercorns. Boil uncovered until mixture is reduced to 2/3 cup, about 12 minutes. Remove sauce from heat.
  • Arrange trimmed racks of lamb on rimmed baking sheet. Cut remaining 4 medium shallots in half and push through garlic press. Coat lamb with pressed shallots. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover sauce and lamb separately and refrigerate.).
  • Preheat oven to 400°F Roast lamb 25 minutes. Increase heat to 500°F and continue to roast until lamb browns and meat thermometer inserted into center of lamb registers 130°F, about 5 minutes longer. Let stand 5 minutes.
  • Bring peppercorn sauce to simmer. Whisk in remaining 3 tablespoons butter. Season to taste with salt and pepper. Cut lamb between ribs into chops. Arrange lamb chops on plates. Spoon peppercorn sauce around lamb and serve immediately.
  • Variation:.
  • This sauce would also work with thick pork chops (with bones); make sure they reach an internal temperature of 150ºF for food safety.
  • Do-Ahead:.
  • Note that the sauce and lamb can be prepared eight hours ahead. The lamb needs to roast for just 30 minutes before serving.

Nutrition Facts : Calories 1156.3, Fat 100.4, SaturatedFat 52.7, Cholesterol 260.4, Sodium 120.5, Carbohydrate 4.5, Sugar 0.6, Protein 42.9

LAMB CHOPS WITH PEPPERCORN & GARLIC PASTE



Lamb Chops With Peppercorn & Garlic Paste image

Make and share this Lamb Chops With Peppercorn & Garlic Paste recipe from Food.com.

Provided by Gay Gilmore

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 ounce) lamb chops
2 tablespoons peppercorns, crushed (red, black, green and white are good crushed in a mortar and pestle)
2 tablespoons minced garlic (bottled is fine for this)
2 tablespoons mustard
1/2 teaspoon salt
cooking spray

Steps:

  • Preheat oven to 375F and spray glass baking dish with cooking spray
  • Combine ingredients in a mortar and pestle til you make a paste.
  • Spread on both sides of chops and place in dish.
  • Bake for 25 minutes.

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