GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS
Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.
Provided by Nicole Leonard
Categories Meat and Poultry Recipes Lamb Chops
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chops from the marinade and shake off excess. Discard the remaining marinade.
- Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg
GRILLED ROSEMARY PORK CHOPS WITH ESCAROLE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the beans, celery, red onion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
- Drizzle the cut sides of the escarole with 1 tablespoon olive oil and season with salt and pepper. Season both sides of the pork chops with salt, pepper and the chopped rosemary.
- Lightly oil the grill grates. Arrange the escarole and pork on the grill. Grill the escarole until charred in spots and wilted, 1 to 2 minutes per side. Grill the pork until well marked and just cooked through, 4 to 5 minutes per side. Transfer to a baking sheet.
- Divide the pork and escarole among plates and drizzle with any juices from the baking sheet. Toss the bean mixture with the remaining 2 tablespoons olive oil, season with salt and pepper and spoon over the escarole.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 578 milligrams, Carbohydrate 22 grams, Fiber 10 grams, Protein 42 grams, Sugar 2 grams
GRILLED ROSEMARY PORK CHOPS
I always hated pork chops, but my husband loved 'em, so I came up with this. I'm now madley in love with pork chops.
Provided by JelsMom
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix oil, vinegar, garlic, rosemary, salt, & pepper, and brush on chops. Refrigerate at least 30 minutes or as long as overnight.
- Preheat grill (I just use my little on-the-counter fake George Foreman grill).
- Grill 5-8 minutes on each side, depending on thickness. Let rest 1-2 minutes before serving.
GRILLED LEMON AND ROSEMARY LAMB CHOPS
These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g
GRILLED LAMB CHOPS WITH ROSEMARY SALT
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
- Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.
ROSEMARY AND GARLIC VEAL CHOPS WITH GRILLED MUSHROOM RELISH AND GRILLED ARTICHOKES
Steps:
- Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes.
- Mushrooms: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
- Braised and Grilled Artichokes: Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain the artichokes and add, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides.
GRILLED LAMB CHOPS WITH ROSEMARY
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Trim any excess fat from the lamb chops. Place them in a single layer in a dish.
- Mix the vinegar, oil, anchovy paste, rosemary and garlic together and season to taste with salt and pepper. Spread this mixture over the lamb chops, turning them over in the dish, then turning them back again so both sides become lightly coated with marinade. Cover and allow to marinate at room temperature for one hour.
- Preheat a grill or broiler to very hot.
- Grill or broil the lamb chops as close as possible to the source of heat so they become seared and brown on the outside but still pink in the middle - six to 10 minutes, depending on the heat of the grill. Serve at once, garnished with sprigs of rosemary.
Nutrition Facts : @context http, Calories 879, UnsaturatedFat 40 grams, Carbohydrate 2 grams, Fat 81 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 556 milligrams, Sugar 1 gram
GRILLED ROSEMARY CHOPS
These are so simple and yet so tasty. Can be assembled and refrigerated one day ahead and then grilled come the next day. For best results, center should be slightly pink when chops are removed from grill. The rest time is a must to hold in both juice and flavor. Cook time does Not inclued rest time.
Provided by Debbwl
Categories < 30 Mins
Time 17m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place one sprig rosemary on each chop and then wrap each chop with a slice of bacon. (If making ahead of time be sure to wrap and refrigerate).
- Sear over High heat for 1-2 minutes on each side.
- Lower heat to Medium and cook 5 minutes more per each side.
- Let rest 10 minutes before serving.
Nutrition Facts : Calories 489.2, Fat 28.9, SaturatedFat 10.4, Cholesterol 156.9, Sodium 203.2, Carbohydrate 0.1, Protein 53.7
GRILLED VEAL CHOPS WITH ROSEMARY
Categories Broil Low Carb Wheat/Gluten-Free Rosemary Veal Spring Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.
GRILLED ROSEMARY LAMB CHOPS
Just writing this recipe makes me want to drool as I remember how delicious it was . . . mmmmm, lamb. My husband who loathes sheep is now ready to raise some so that we can have this recipe more often. Easy. Yummy. Lamby.
Provided by Sandy
Categories Lamb/Sheep
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients except for lamb in a bowl.
- Place the chops in a container to marinate. I use a zip lock bag.
- Pour ingredients over chops, making sure both sides are well covered.
- Let marinate overnight. The longer the better, but give them at least one hour.
- Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
- Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.
Nutrition Facts : Calories 360, Fat 32.1, SaturatedFat 12.1, Cholesterol 70.3, Sodium 635.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 15.7
GRILLED ROSEMARY LAMB CHOPS
Dinner ready in 25 minutes! Enjoy these herbed lamb chops grilled to perfection - a mouth-watering meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In small bowl, mix all ingredients except lamb. Spread mixture on one side of each lamb chop.
- Place lamb on grill, coated side up, over medium heat. Cover grill; cook 12 to 15 minutes or until thermometer inserted in center reads 145°F.
Nutrition Facts : Calories 330, Carbohydrate 7 g, Cholesterol 140 mg, Fat 2, Fiber 0 g, Protein 43 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 1/2 g
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