Lamb Chops With Lemon Recipes

EASY LEMON-GARLIC LAMB CHOPS

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.

LEBANESE LAMB CHOPS WITH LEMONY LETTUCE

Steps:

• Grate 2 teaspoons zest from 1 lemon. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil. Let stand at room temperature 10 minutes for flavors to develop.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoon pepper. Rub all over lamb chops.
• Toss lettuce and mint with lemon mixture.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Grill chops, turning once, about 6 minutes total for medium-rare. Transfer to a plate and let rest, loosely covered, 5 minutes. Serve chops with salad.
• Serve with:
• orzo

GRILLED LEMON AND ROSEMARY LAMB CHOPS

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).

LAMB CHOPS WITH LEMON-BASIL SAUCE

Steps:

• In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
• Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
• Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.

BABY LAMB CHOPS WITH LEMON

Steps:

• Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
• Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.

LAMB CHOPS WITH LEMON POTATOES AND MINTY PEAS

Steps:

• Preheat the oven to 425˚ F. Toss the potatoes and garlic with 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a microwave-safe dish. Spread in as even a layer as possible. Add the lemon juice and chicken broth, cover with plastic wrap and microwave 10 to 12 minutes. Transfer the potatoes and liquid to a 9-by-13-inch baking dish. Roast in the oven, uncovered, until the potatoes are light golden and much of the liquid has evaporated, about 20 minutes.
• Meanwhile, season the lamb chops with salt, pepper and the oregano. Heat the remaining 1 tablespoon olive oil with 2 tablespoons butter in a large skillet over medium-high heat. Working in 2 batches, add the lamb chops and cook, basting occasionally with a large spoon, about 4 minutes per side for medium doneness. Transfer the lamb chops to a plate to rest; tent with foil.
• Melt the remaining 1 tablespoon butter in another large skillet over medium heat and add the peas. Cook until heated through, about 4 minutes. Remove from the heat, season with salt and pepper and stir in the mint.
• Divide the lamb chops, potatoes and peas among plates. Serve with lemon wedges.

LAMB CHOPS WITH OREGANO AND LEMON

Steps:

• Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.
• Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.

LEMON-GARLIC MARINATED LAMB CHOPS

Steps:

• In a small bowl mix together first 7 ingredients. Pour marinade over chops and let marinade 20 min-1 hours.
• Preheat grill pan and grill to desired done-ness (I prefer mine med-rare which takes 3-4 minute on each side).
• Note: You can cook the lamb however you prefer, grill pan, broiler, saute pan etc.

BROILED LAMB CHOPS WITH LEMON CAPER SAUCE

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.

LEMON CURRIED LAMB CHOPS

Steps:

• Combine lemon juice, curry powder, salt and sugar.
• Brush mixture over the chops and let stand for 2 hours to absorb the flavors.
• Heat the butter in a frying pan, cook until golden brown on both sides.

LAMB CHOPS WITH LEMON AND BASIL

Steps:

• Place chops in a glass dish. In a small bowl, mix together the garlic, basil, lemon juice, zest, salt, lemon pepper and olive oil. Pour over lamb chops.
• Cover with plastic wrap and marinate 2-3 hours.
• Prepare hot grill. Place chops on an oiled grill 4-6 inches from coals.
• Grill, turning once and brushing with any reserved marinade, about 10-12 minutes.

MOROCCAN LAMB CHOPS WITH PRESERVED LEMON GREMOLATA

Steps:

• Rinse lamb and blot dry. Trim as much fat away from rack as possible. Slice between rib bones, all the way through, to yield eight chops per rack. Place in large container.
• Combine Ras el hanout, 2 TBSPs of garlic, minced cilantro and olive oil. You might need more olive oil in order to obtain a smooth slather. Toss lamb chops in mixture and allow to stand at room temp for an hour or so.
• Sprinkle coated lamb chops generously with salt and pepper. Grill over hot fire or broil to desired doneness, only a few minutes per side. When internal temp reaches 130 degrees F, they are medium.
• After removing from cooking source and still hot, sprinkle with lemon juice. (You might get the same result with adding the lemon juice to the marinade mixture before the lamb is cooked).
• Prepare gremolata topping on same day you are serving the lamb. Remove pulp from preserved lemons and discard, keeping the rind. Then thoroughly rinse in cold water and mince finely. Roughly chop parsley leaves. Combine preserved lemon, parsley leaves, and remaining tsp of minced garlic. Sprinkle over lamb chops before serving.
• **************************************************.
• Preserved lemon: I usually start with about 5 lbs of organic lemons, juicing enough of them to yield about a cup. Go for organic ones, otherwise they have a coating of wax on them to preserve shelf life in the supermarket. You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month before using. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too. If refrigerated, they last indefinitely.

LAMB CHOPS WITH BASIL LEMON SAUCE

Steps:

• In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
• Preheat a large skillet over medium-high heat, for about 1 minute.
• Pat the chops dry and season on 1 side with salt and pepper.
• Add enough oil to lightly coat the surface of the pan.
• Working in batches if needed, add the chops seasoned side down to the pan.
• Cook until crisp and brown, about 2 to 3 minutes.
• Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes.
• Transfer to a platter and tent with foil to keep warm.
• Allow the chops to rest for 5 to 10 minutes.
• Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon.
• Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes.
• Swirl in 2 tablespoons of butter.
• Add the basil and olives and season.
• Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce.
• Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.