Lamb Chops With Lemon Recipes

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EASY LEMON-GARLIC LAMB CHOPS



Easy lemon-garlic lamb chops image

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

8 lamb chops (Depending on their size, serve 1-2 per person)
2 tbsp olive oil
juice of 1 lemon, approximately 3-4 tablespoons
2-3 tsp dried oregano
1 tsp chilli/red pepper flakes
2 tsp thyme leaves
4 garlic cloves (crushed)
1 tsp salt
pepper (to taste)

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

LEBANESE LAMB CHOPS WITH LEMONY LETTUCE



Lebanese Lamb Chops with Lemony Lettuce image

No, its not the title of a lost Dr. Seuss opus, but a perfectly grown-up dish in which the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you'll want to eat it anywhere.

Provided by Gina Marie Miraglia Eriquez

Categories     Lamb     Quick & Easy     Father's Day     Dinner     Lemon     Lamb Chop     Healthy     Lettuce     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 large lemons
1 teaspoon sugar
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves
1 tablespoon baharat (Eastern Mediterranean spice mixture; see cooks' note, below)
8 (3/4-inch-thick) rib lamb chops (2 pounds)
2 heads Bibb lettuce (about 3/4 pound each), torn into large pieces
1 1/2 cups mint leaves

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



Grilled Lemon and Rosemary Lamb Chops image

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

½ cup plain yogurt
1 large lemon, juiced and rind grated
1 tablespoon chile paste
4 cloves garlic, crushed
2 tablespoons minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
8 lamb loin 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).

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

LAMB CHOPS WITH LEMON-BASIL SAUCE



Lamb Chops with Lemon-Basil Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 cup freshly squeezed lemon juice
1/3 cup extra-virgin olive oil, plus more for sauteing
6 sprigs fresh rosemary, bruised
4 cloves garlic, peeled and crushed
2 teaspoons kosher salt
Freshly ground black pepper
8 rack lamb chops, trimmed (about 3 ounces each)
1/2 cup white chicken stock
2 tablespoons butter
1/2 cup loosely packed basil leaves, plus additional for garnish
1/4 cup kalamata olives, pitted and coarsely chopped

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



Baby Lamb Chops With Lemon image

Provided by Food Network Kitchen

Time 1h30m

Yield 6-8 servings

Number Of Ingredients 8

3 cloves garlic, smashed
2 lemons, halved and thinly sliced
1/2 cup extra-virgin olive oil
6 sprigs mint, leaves torn
4 large sprigs rosemary, leaves torn
16 baby lamb chops (2 1/2 to 3 pounds), bones frenched
2 teaspoons paprika
Kosher salt and freshly ground pepper

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



Lamb Chops with Lemon Potatoes and Minty Peas image

Lamb and mint are a classic flavor combo, but the beauty of this recipe is that all the elements come together at the same time, creating the perfect, and quick, weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 russet potatoes, peeled, each cut lengthwise into 8 wedges
3 cloves garlic, smashed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Juice of 1 lemon, plus wedges for serving
3/4 cup low-sodium chicken broth
12 lamb rib chops (about 2 pounds)
1 1/2 teaspoons dried oregano
3 tablespoons unsalted butter
1 10-ounce bag frozen peas
2 tablespoons finely chopped fresh mint

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.

Nutrition Facts : Calories 620, Fat 41 grams, SaturatedFat 17 grams, Cholesterol 124 milligrams, Sodium 586 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Sugar 5 grams, Protein 32 grams

LAMB CHOPS WITH OREGANO AND LEMON



Lamb Chops with Oregano and Lemon image

Categories     Herb     Lamb     Backyard BBQ     Lemon     Fall     Summer     Chill     Grill/Barbecue     Oregano     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons coarse salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon garlic powder
2 8-rib racks of lamb (each rack about 1 1/2 to 1 3/4 pounds), each rack cut into 4 double chops
Greek Potatoes with Lemon Vinaigrette
Lemon wedges

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



Lemon-Garlic Marinated Lamb Chops image

This delicious lemony lamb recipe comes from Ellie Krieger's :The Food You Crave". It is absolutely fantastic. Recipe calls for lamb loin chops but I use 2 leg chops for DH and myself. Enjoy!

Provided by KLBoyle

Categories     Lamb/Sheep

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon lemon zest, grated
2 tablespoons fresh oregano (or 2 tsp. dried oregano)
6 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 lamb chops (4 oz. each)

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.

Nutrition Facts : Calories 629.4, Fat 54, SaturatedFat 22.8, Cholesterol 140.6, Sodium 398.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 31.4

BROILED LAMB CHOPS WITH LEMON CAPER SAUCE



Broiled Lamb Chops with Lemon Caper Sauce image

Categories     Citrus     Broil     Quick & Easy     Lemon     Lamb Chop     Winter     Capers     Gourmet

Yield Serves 2

Number Of Ingredients 5

two 1 1/2-inch-thick loin lamb chops
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
1 teaspoon drained bottled capers
1 tablespoon fresh lemon juice

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



Lemon Curried Lamb Chops image

Make and share this Lemon Curried Lamb Chops recipe from Food.com.

Provided by Doreen Randal

Categories     Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 6

4 lamb chops
1/3 cup lemon juice
1 teaspoon salt
3 teaspoons curry powder
1/4 teaspoon sugar
1 1/2 ounces butter

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.

Nutrition Facts : Calories 381.7, Fat 34.1, SaturatedFat 16.7, Cholesterol 93.2, Sodium 696.8, Carbohydrate 2.9, Fiber 0.6, Sugar 0.8, Protein 15.9

LAMB CHOPS WITH LEMON AND BASIL



Lamb Chops With Lemon and Basil image

Make and share this Lamb Chops With Lemon and Basil recipe from Food.com.

Provided by dicentra

Categories     Lamb/Sheep

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

4 shoulder lamb chops, 1/2-3/4 inch thick
1 garlic clove, minced
2 tablespoons chopped fresh basil
1 lemon, juice of
1 lemon, zest of
1 teaspoon salt
1/4 teaspoon lemon pepper
1/4 cup olive oil

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.

Nutrition Facts : Calories 123.8, Fat 13.5, SaturatedFat 1.9, Sodium 581.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 0.1

MOROCCAN LAMB CHOPS WITH PRESERVED LEMON GREMOLATA



Moroccan Lamb Chops With Preserved Lemon Gremolata image

With the bone attached, these bite-sized lamb chops are a great finger-food/appetizer for a small crowd. Also, they can be made a day ahead, refrigerated, then served at room temperature. The gremolata topping adds some nice color and brightness but should be prepared on same day of your event. If you would like to prepare your own Ras el hanout, there are many blends, including my own, here on Food.com. If you are using a blend commercially prepared, the only one I can recommend is from Williams/Sonoma. I have tried another one that is popular and available in markets and online, but the Williams/Sonama blend is far better, JMHO. If you purchase preserved lemon, they are quite spendy. It is easy to make your own, but they need to be made a month ahead of time so they can ripen.

Provided by French Terrine

Categories     Lamb/Sheep

Time 2h

Yield 25 serving(s)

Number Of Ingredients 8

5 racks of lamb
4 tablespoons ras el hanout spice mix
1 bunch fresh cilantro, minced
2 1/3 tablespoons minced garlic
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
2 preserved lemons
1 bunch fresh parsley leaves

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.

Nutrition Facts : Calories 20.7, Fat 2.2, SaturatedFat 0.3, Sodium 0.7, Carbohydrate 0.3, Fiber 0.1, Protein 0.1

LAMB CHOPS WITH BASIL LEMON SAUCE



Lamb Chops With Basil Lemon Sauce image

Make and share this Lamb Chops With Basil Lemon Sauce recipe from Food.com.

Provided by CutiePieHentai

Categories     Lamb/Sheep

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup fresh lemon juice
1/3 cup extra virgin olive oil
6 sprigs fresh rosemary, bruised
4 garlic cloves, peeled and crushed
2 teaspoons kosher salt
fresh ground black pepper
24 ounces racks of lamb, trimmed (about 8 chops)
1/2 cup chicken stock
2 tablespoons butter
1/2 cup basil, loosely packed leaves
1/4 cup kalamata olive, pitted and coarsely chopped

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.

Nutrition Facts : Calories 420, Fat 39.1, SaturatedFat 16.8, Cholesterol 77, Sodium 549.4, Carbohydrate 4, Fiber 0.4, Sugar 1, Protein 13.4

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