LAMB CHOPS WITH MINT SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 18
Steps:
- For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
- For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
- Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
- Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
- Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.
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
LAMB CHOPS WITH OLIVE SALSA
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 14
Steps:
- Preheat broiler.
- On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
- In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
- Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
- Spoon olive salsa over lamb chops.
- In a saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes. In a colander, rinse potatoes under cold water to stop cooking and drain well.
- In a bowl, stir together yogurt, garlic paste, and mint. Add cucumbers and potatoes to yogurt mixture with salt and pepper to taste and toss well.
GRILLED LAMB CHOPS IN MINT SALSA VERDE
A Saveur recipe.Wow!.I had this as the main dish at my 21st birthday.Everyone loved this,even the people that weren't big on lamb!The way the briney-ness of the anchovies and capers combined with the refreshing herbs was delicious-and helped cut some of the smoky richness.Think Mediterranean salsa verde,not Mexican.Don't be afraid to splurge on a nice olive oil for this if you can afford to:it's definitely worth it and the flavor will shine through in every bite.You could substitute dried tarragon in a pinch,but you should definitely not use dried parsley or mint because it makes up so much of the salsa's body.If you double the recipe only make the one recipe's worth of sauce as this really makes more than you need.You won't mind the leftovers though;the flavors continue to meld and improve as the sauce sits overnight.It's still good a couple of days later if you refrigerate it . I haven't given detailed instructions for how to start a fire/when it's ready;I think most people already how,but in case you don't ,there are plenty of other sources that can instruct you on the best way to do it better than I can,so please don't make this and tell me it turned out badly because I didn't spell it out step by step;take responsibility for your own grilling!:) From Saveur Issue 123,October 2009.
Provided by strangelittlebeast
Categories Lamb/Sheep
Time 48m
Yield 4 chops, 2 serving(s)
Number Of Ingredients 12
Steps:
- Rub the lamb chops with 2 tablespoons of olive oil and season to taste with salt and pepper;set aside.
- Wash and finely chop all of the fresh herbs,mix together in a bowl.Finely chop all remaining ingredients-the anchovies,capers,and garlic,and add to the herbs.Drizzle in the olive oil and stir well ;set aside.
- Build a fire in a charcoal grill (of course you can use a gas or electric grill if you want to,but I promise you'll be missing out on a lot of flavor;the recipe says to set a gas grill to medium -hot)When the grill is ready add the lamb chops and turn when one side is browned.and continue cooking to your liking.6-8 minutes for medium-rare.10-12 minutes will give you medium well to well done.
- Drizzle with some of the sauce,serving the rest on the side.
Nutrition Facts : Calories 1630.3, Fat 157.5, SaturatedFat 40.4, Cholesterol 178.5, Sodium 746.9, Carbohydrate 12.1, Fiber 7.5, Sugar 0.2, Protein 45.4
LAMB CHOPS WITH PISTACHIO SALSA VERDE
This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde. The bright, herby sauce is the perfect accompaniment to grilled lamb chops.
Provided by Rhoda Boone
Categories Kid-Friendly Mint Lamb Chop Pistachio Grill/Barbecue Parsley 22-Minute Meals Lamb Father's Day Dinner Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the Pistachio Salsa Verde:
- Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
- Cook the lamb chops:
- Season lamb chops with salt and pepper; allow to come to room temperature.
- Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2-3 minutes per side. Serve with Pistachio Salsa Verde.
- Do Ahead
- Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.
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