EASY LEMON-GARLIC LAMB CHOPS
Easy lemon garlic lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast.
Provided by Alida Ryder
Categories Easy Dinner Gluten free Lamb Low Carb Quick recipe
Time 15m
Number Of Ingredients 9
Steps:
- Pre-heat a cast-iron/stainless steel pan over high heat.
- Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides.
- Place the lamb chops in the hot pan then sear for 2-3 minutes per side until golden brown.
- Flip the lamb chops onto the fat side and allow to sear until the fat has started to render and has caramelized.
- Remove from the pan and allow to rest for a few minutes before serving with lemon wedges.
Nutrition Facts : Calories 451 kcal, Carbohydrate 1 g, Protein 45 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 149 mg, Sodium 753 mg, ServingSize 1 serving
GRILLED DOUBLE LAMB CHOPS WITH POMEGRANATE-MINT PESTO
This recipe is perfect for two, but can also be doubled to feed more. You don't have to pay extra to get your lamb chops Frenched (that's when all of the meat and connective tissue around the bones is removed)-we think those charred bits of meat around the bone are a bonus!
Provided by Food Network Kitchen
Time 1h30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine 1 tablespoon olive oil, garlic, half the lemon zest and juice, 1/4 teaspoon salt and a few grinds of pepper in a quart-size resealable plastic bag. Crush the thyme sprigs in your hands and toss them in as well. Add the lamb chops and seal the bag. Squeeze the bag and move it around to coat the chops evenly with the marinade. Let sit at room temperature for 30 minutes.
- Preheat a grill for indirect and direct cooking over medium-high heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Stir together the pomegranate seeds, almonds, mint, honey, the remaining 2 tablespoons olive oil and remaining lemon zest and juice, a pinch of salt and a grind of black pepper in a small bowl. Reserve.
- Remove the lamb chops from the bag and pat dry. Season all over with salt and pepper. Place the lamb chops medallion-side down on the hot side of the grill and cook to develop dark grill marks, about 4 minutes. Flip the lamb chops and cook for another 4 minutes. Turn the chops fat-cap side down to start rendering the fat, 1 minute. Flip the chops bone-side down and move them to the indirect side of the grill. Cover and cook until an instant-read thermometer inserted in the middle of the chops reads 125 degrees F for medium-rare, 6 to 8 minutes.
- Remove the chops and let rest 5 minutes before serving. Spoon some pomegranate-mint pesto over each chop.
CLINCHED DOUBLE-WIDE LOIN LAMB CHOPS
When Pete and I tried this in London, we were amazed. It's probably what made us decide to do a whole chapter in clinching. Lamb that doesn't flare up, leaving a slick black residue, is the Holy Grail of every lamb griller. You can cook these chops quickly, with no flame, to produce a beautiful crust and, on the inside, _á point_ (perfect) lamb. For the most part I avoid clinching with bone-in pieces, but here the bone doesn't affect the cooking at all-it's essentially just a way of holding the two loin sections together, which makes for a different presentation from a typical lamb chop. You'll need to get these chops from a specialty butcher. This cut-two sections of loin joined by a bone-is called a Barnsley chop in England and an English chop among old-time American butchers.
Provided by Adam Perry Lang
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Allow the lamb to come to room temperature, approximately 1 hour if straight from the refrigerator.
- Prepare a "mature level" coal bed, with a clean thin grate or rack set over it if you like; the fire should be very hot.
- Season the lamb chops on both sides with the seasoning blend, then lightly moisten your hands with water and work the seasonings into the meat. Allow to stand for 5 minutes to develop a "meat paste."*
- Fan or blow-dry excess ash from the coal fire.
- Using an herb brush, brush the chops lightly all over with the butter baste. Put the lamb chops on the grill grate or directly on the coals and cook, without moving them, for 3 minutes. Turn, baste lightly, and cook for 3 minutes, then repeat, basting each time the chops are flipped.
- Put the foil-wrapped brick on the grill grate or on the coals to be used as a steady point for the chops, lean the chops up against it, fat side down, and cook for 1 minute, or until the internal temperature registers 120°F on an instant-read thermometer.
- Meanwhile, pour the dressing board onto a cutting board (or mix it directly on the board). Finely chop the tip of the herb brush and mix the herbs into the dressing.
- Transfer the lamb chops to the cutting board and turn in the dressing to coat, then transfer to plates and serve.
PAN-ROASTED DOUBLE-CUT LAMB CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Cut each rack of lamb into 4 double chops of even thickness. Stir together 2 cups olive oil, the chopped rosemary and oregano, the garlic and 2 teaspoons Aleppo pepper (or 1/2 teaspoon red pepper flakes) in a large bowl. Add the lamb chops, bones up, and rub the mixture evenly over the meat. Cover and refrigerate at least 6 hours or overnight.
- Preheat the oven to 400˚. Remove the lamb from the refrigerator and wipe off any excess marinade with a paper towel. Season generously with kosher salt and a few grinds of pepper.
- Heat an extra-large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and heat until shimmering. Add the lamb, rounded fat-side down. Cook until well browned, about 4 minutes. Turn the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side. Turn the chops so the fat side is facing up and cook 2 to 3 more minutes. (It's OK if some of the bones are sticking out of the skillet to make space.) Carefully pour off the fat from the skillet and transfer the skillet to the oven. Roast until a thermometer inserted into the center of the lamb registers 125˚ for medium-rare to medium doneness, 5 to 7 minutes.
- Return the skillet to the stovetop over medium-high heat; add the butter and rosemary and oregano sprigs to an open space in the pan. Let the butter melt and start to foam, then baste the chops with the butter a few times until well coated.
- Transfer the chops to a platter and top with any remaining butter from the skillet. Sprinkle with flaky salt and the remaining 1 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes). Garnish with rosemary and oregano sprigs.
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