LAMB CHOPS WITH MINT-YOGURT MARINADE
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Whisk 1 cup plain whole-milk yogurt in a bowl. Add 1 1/2 teaspoons crumbled dried mint and 2 tablespoons grated onion. Mash 1 garlic clove into a paste with 1/2 teaspoon kosher salt; add to the yogurt along with 1/2 teaspoon pepper, 1 teaspoon lemon juice and a pinch of cayenne pepper. Season 8 frenched lamb rib chops with salt and pepper; marinate in the yogurt sauce for 1 to 4 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Lightly oil the grate. Grill the chops over direct heat until marked, 3 to 4 minutes per side. Move to the cooler side of the grill; cover and cook until the meat reaches 120 for medium-rare, 15 minutes. Let rest 10 minutes.
LAMB CHOPS WITH YOGURT-MINT SAUCE
Steps:
- Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
- Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
- Serve topped with yogurt-mint sauce.
EASY LAMB CHOPS WITH YOGURT-MINT SAUCE
Only a few ingredients and a simple skillet preparation. From a magazine. Says it goes nicely with couscous and a veggie like sugar snap peas.
Provided by Oolala
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
- Pat 3 of the lamb chops dry and season with salt and pepper.
- Heat oil in a 10" heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then saute chops, turning once, 6 minutes for medium rare.
- Transfer chops to a plate and keep warm, covered with foil.
- Dry, season and saute remaining 3 chops in the same manner.
- Serve topped with the yogurt-mint sauce.
Nutrition Facts : Calories 493.9, Fat 42.4, SaturatedFat 17.9, Cholesterol 109.4, Sodium 95.1, Carbohydrate 2.3, Fiber 0.3, Sugar 1.5, Protein 24.5
LAMB CHOPS WITH YOGURT-MINT SAUCE
From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Petit Sirah or Syrah
Provided by GoldsmithLissa
Categories Lamb/Sheep
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together yogurt, mint, garlic, and cayenne to taste. Set aside.
- Pat lamb chops dry. Seas with herbes de provence and salt and pepper to taste.
- Heat oil in 12-in skillet (pref. cast iron) over medium-high heat until hot but not smoking. Add the chops and saute 3 mins per side for medium rare.
- Serve topped with yogurt sauce.
Nutrition Facts : Calories 54.6, Fat 4.6, SaturatedFat 1.2, Cholesterol 4.8, Sodium 17.6, Carbohydrate 2.2, Fiber 0.1, Sugar 1.7, Protein 1.4
GRILLED LEG OF LAMB WITH YOGURT-MINT SAUCE
I soooooo love lamb, and this makes up into one very delicious meal. I got this out of a Sunset Magazine with an article on Orcas Island recipes, which when visiting Washington State be sure to take the Ferry out and visit this spectacular place.
Provided by Chabear01
Categories Lamb/Sheep
Time 3h6m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
- Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
- Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
- Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
- Yogurt-Mint Sauce:.
- In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.
Nutrition Facts : Calories 657.5, Fat 49.7, SaturatedFat 16.3, Cholesterol 155.9, Sodium 1166.9, Carbohydrate 7.3, Fiber 0.9, Sugar 3.2, Protein 43.9
GREEK LAMB WITH YOGURT MINT SAUCE
Make and share this Greek Lamb With Yogurt Mint Sauce recipe from Food.com.
Provided by MsPia
Categories Lamb/Sheep
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- For the Yogurt Mint Sauce:
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and purée until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
Nutrition Facts : Calories 1136.2, Fat 103.3, SaturatedFat 41.6, Cholesterol 190.4, Sodium 993.9, Carbohydrate 10, Fiber 1.5, Sugar 4, Protein 36.6
LEMON-GARLIC LAMB CHOPS WITH YOGURT SAUCE
Steps:
- Make sauce:
- Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste.
- Prepare chops while yogurt drains:
- Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.
- Serve chops with yogurt sauce.
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