GRILLED LAMB CHOPS WITH MINT
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
- Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.
Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams
GRILLED LEG OF LAMB WITH ROSEMARY, MINT AND GARLIC
Juicy, tender and ridiculously delicious, this recipe for Grilled Leg of Lamb with Rosemary, Mint and Garlic can be made with either a bone-in or boneless version and makes an impressive meal for family and friends.
Provided by Laura Bashar | Family Spice
Categories Main Course
Time 14h20m
Number Of Ingredients 9
Steps:
- With a sharp knife, slice deep slits all over leg of lamb.
- In a bowl, combine remaining ingredients and make a paste.
- Place the leg of lamb on a large baking sheet and rub herb mixture all over and stuff into the slits.
- Cover entire lego of lamb with plastic wrap and let marinate in the refrigerator for 4 hours or up to overnight.
- Remove leg of lamb 2 hours before cooking to allow meat to come to room temperature.
- If you using a Big Steel Keg or Big Green Egg, add coals or wood charcoal and heat grill to 325ºF.
- If using a gas grill, preheat grill with all burners on high. After 15 minutes, turn off the center burners and reduce the outer burners to medium.
- Place the lamb in the center of the grate and grill covered for until internal temperature reaches 140ºF, approximately 2 hours.
- Remove lamb from grill, cover with foil and let rest for 10 minutes before carving.
Nutrition Facts : Calories 304 calories, Carbohydrate 2.4 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 23.3 grams fat, Fiber 0.9 grams fiber, Protein 21.4 grams protein, SaturatedFat 8.8 grams saturated fat, ServingSize 2 slices, Sodium 761 milligrams sodium, Sugar 0 grams sugar
GRILLED ROSEMARY LAMB WITH MINT GLAZE
Steps:
- Marinate chops in first 4 ingredients over night. Tie rosemary together and soak in water for a hour. Just before cooking lamb, toss rosemary bundle on coals. Put lamb immediately directly over rosemary, and grill til preferred doneness. (3 minutes per side for MR)Place on platter and pour warmed glaze over GLAZE: heat oil in sauce pant, and sauce onion, garlic and parsely for a few minutes. Add soy and ouzo, stir in preserves, and mint. Simmer 5 minutes.
GRILLED LAMB WITH BROWN SUGAR GLAZE
Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour.
Provided by Debra
Categories Meat and Poultry Recipes Lamb Chops
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
- Preheat grill for high heat.
- Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 15.8 g, Cholesterol 56.3 mg, Fat 13.1 g, Fiber 0.7 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 339.2 mg, Sugar 13.6 g
GRILLED BUTTERFLIED LEG OF LAMB WITH MINT
Provided by Moira Hodgson
Categories dinner, main course
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Wipe lamb dry with paper towels and remove any large pieces of fat. In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper. Spread mixture over lamb on both sides. Refrigerate for three hours or overnight.
- Preheat coal for grilling. Spread mint leaves on a serving dish so that they make a thick carpet. Lay lamb on a rack and grill seven to eight minutes on each side for medium rare. Cook longer for well done.
- Place lamb on a board and slice pieces thin with a sharp knife. Arrange pieces on top of the mint in overlapping layers and serve.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 243 milligrams, Sugar 0 grams, TransFat 0 grams
ROAST LAMB WITH ROSEMARY, MINT AND GINGER GLAZE
Make and share this Roast Lamb With Rosemary, Mint and Ginger Glaze recipe from Food.com.
Provided by hectorthebat
Categories Lamb/Sheep
Time 2h55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to gas 4, 180C, 160°C Pound together the ginger and leaves from half of the rosemary sprigs and mint. Add the oil and mix together. Make slits in the surface of the lamb and push in the ginger and herb mixture. Put onto a rack in a roasting tin and roast in the oven for 2 1/2 hours for medium meat (or around 3 hours for well done).
- About 45 minutes before the end of the cooking time, add the potatoes to the roasting tin or a separate tray and drizzle with a little oil. Scatter with leaves from the remaining rosemary sprigs.
- 20 minutes before the end of the cooking time, glaze the lamb with 2 tsp syrup from a jar of stem ginger. Re-glaze with a further 2 tbsp syrup during the last 10 minutes of cooking time. Take out of the oven and leave to rest for about 15 minutes before carving. Serve with the roasted new potatoes.
Nutrition Facts : Calories 540.1, Fat 30.3, SaturatedFat 12, Cholesterol 151.8, Sodium 121.6, Carbohydrate 21.9, Fiber 2.8, Sugar 1, Protein 42.9
BROILED LAMB CHOPS WITH ROSEMARY-MINT SAUCE
Categories Herb Broil Quick & Easy Mint Rosemary Lamb Chop Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 8
Steps:
- Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes.
- Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes.
- Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over.
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ROSEMARY-GARLIC LAMB CHOPS WITH PIMENTóN AND MINT
From foodandwine.com
4/5 (1)Total Time 2 hrs 25 minsAuthor Nancy Silverton
- In a blender, pulse the rosemary and garlic cloves with a pinch each of salt and pepper until coarsely chopped. With the machine on, gradually add the 1/2 cup of olive oil until the rosemary and garlic are finely chopped. Scrape the mixture into a large baking dish and add the lamb chops. Turn the chops so they are well coated. Refrigerate for at least 2 hours or overnight.
- Light a grill or preheat a grill pan. Season the lamb chops with salt and pepper. Grill over high heat, turning once, until nicely charred outside and medium-rare within, about 6 minutes. Transfer the lamb to a platter and let rest for 5 minutes. Garnish with the mint leaves and pimentón, top with a drizzle of olive oil and serve immediately.
GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE
From foodandwine.com
5/5 (46)
- Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle.
- In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
- Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece. Transfer the lamb to a carving board as each one is done, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.
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