Lemon Garlic Lamb Chops With Yogurt Sauce Recipes

GREEK LAMB WITH YOGURT MINT SAUCE

Greek Lamb with Yogurt Mint Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 2h49m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

LAMB CHOPS WITH LEMON

Lamb Chops with Lemon image

Provided by Michael Symon

Categories Lamb Easter Fourth of July Low Cal Backyard BBQ Dinner Lemon Lamb Chop Grill Grill/Barbecue Healthy Party Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 10

Ingredients

3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish)

Steps:

Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

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

Ingredients

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

SPICED MARINATED LAMB CHOPS WITH GARLICKY YOGURT

Spiced Marinated Lamb Chops with Garlicky Yogurt image

These quick-cooking lamb chops make dinner feel instantly fancy.

Provided by Alison Roman

Categories Bon Appétit Dinner Party Lamb Kid-Friendly Cumin Coriander Garlic Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates

Yield Serves 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups whole-milk plain Greek yogurt
2 tablespoons fresh lemon juice
2 garlic cloves, finely grated
Kosher salt, freshly ground pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground turmeric
1/4 teaspoon ground allspice
2 pounds rib, shoulder, or loin lamb chops, frenched if desired
2 tablespoons vegetable oil, divided

Steps:

Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper. Transfer 1/2 cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture.
Season lamb chops with salt and pepper. Using your hands, evenly coat all sides of chops with spiced yogurt mixture (avoiding the bone if they are frenched). Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.
Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and remaining chops.
Serve lamb chops with reserved yogurt mixture alongside.

LAMB CHOPS WITH YOGURT-MINT SAUCE

Lamb Chops with Yogurt-Mint Sauce image

Categories Dairy Herb Lamb Sauté Quick & Easy Yogurt Mint Lamb Chop Spring Healthy Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup fresh mint leaves, finely chopped
1/2 cup plain yogurt
1 garlic clove, minced
1 teaspoon fresh lemon juice
6 (1-inch-thick) rib lamb chops
1 tablespoon olive oil

Steps:

Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
Serve topped with yogurt-mint sauce.

GRILLED LAMB CHOPS WITH LEMON YOGURT SAUCE

Grilled Lamb Chops With Lemon Yogurt Sauce image

Enliven lamb chops with a tangy yogurt sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 8

Ingredients

1 cup whole-milk plain yogurt
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon paprika
1/8 teaspoon ground cumin
8 rib lamb chops
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
Mint sprigs for garnish (optional)

Steps:

Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set aside in the refrigerator.
Make the chops: Heat the grill to medium heat. Sprinkle chops with salt and pepper, and grill until cooked through, 5 to 6 minutes per side. Serve with the reserved yogurt sauce and mint sprigs if desired.

LAMB CHOPS WITH YOGURT SAUCE

Lamb Chops with Yogurt Sauce image

This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 20m

Number Of Ingredients 7

Ingredients

4 lamb rib or shoulder chops (about 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup plain low-fat yogurt
1 tablespoon minced shallot
2 teaspoons chopped fresh cilantro
2 teaspoons fresh lemon juice

Steps:

Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.

LEMON-GARLIC LAMB CHOPS WITH YOGURT SAUCE

Lemon-Garlic Lamb Chops with Yogurt Sauce image

Categories Dairy Garlic Lamb Marinate Sauté Yogurt Meat Winter Gourmet

Yield Serves 4

Number Of Ingredients 11

Ingredients

For yogurt sauce:
1 cup plain yogurt
1 garlic clove, minced
2 tablespoons chopped fresh mint
For chops:
1/4 cup fresh lemon juice
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
3 tablespoons olive oil
4 (1/2-inch-thick) shoulder lamb chops
1 tablespoon water

Steps:

Make sauce:
Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste.
Prepare chops while yogurt drains:
Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.
Serve chops with yogurt sauce.

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