Mediterranean Lamb Chops Recipes

MEDITERRANEAN GRILLED LAMB CHOP RECIPE WITH TOMATO MINT QUINOA

Steps:

• In a small bowl combine the garlic and spices with 1 tbsp fresh mint leaves and 2 tbsp of olive oil. This makes a rub for the lamb.
• Take the lamb chops and rub them each on both sides with the garlic-spice rub. Place the chops in a deep dish with 2 tbsp olive oil, lemon juice and onions. Cover and leave in the fridge for 1 to 4 hours.
• 20 to 25 minutes before grilling, remove the lamb chops from the fridge and let them rest at room temperature.
• Meanwhile, cook the quinoa according to package instructions, adding a dash of salt and olive oil to the cooking water. (For 1 cup of quinoa, you'll add 3 cups of water. Bring to a boil, then cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.)
• Now let's add flavor to the cooked quinoa! In a non-stick pan, heat 2 tbsp olive oil over medium heat. Stir in garlic and cook very briefly and then add the canned diced tomato. Season with salt and pepper and cook for 4-6 minutes, stirring occasionally. Now, stir in the cooked quinoa. Once warmed through, add the chopped fresh mint. Stir to combine and remove from heat. Off heat, add chopped red onions, feta cheese and more fresh mint leaves for garnish
• Time to grill the lamb chops! Heat an a gas grill (or an indoor grill pan) over high heat (make sure the grill is super hot) add the lamb chops and grill for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare or 3 1/2 minutes for medium (internal temperature should register 125 degrees F for medium-rare or 135 degrees F for medium). Let the chops rest for 10 minutes before serving.
• When ready to serve, transfer the tomato mint quinoa to serving bowls, top with 2 lamb chops per person. Enjoy!

GRILLED MEDITERRANEAN-SPICED LAMB CHOPS

Steps:

• Gather the ingredients.
• In a large baking dish, combine all the ingredients-except for the lamb chops and salt-and mix until combined.
• Add the lamb chops and rub the seasoning mixture onto both sides. Cover and refrigerate for 4 hours, turning over the lamb chops halfway through. You can also let the lamb chops sit overnight.
• Preheat a grill, grill pan, or broiler. Remove the chops from the spice rub and salt both sides generously. Cook about 2 to 3 minutes per side for medium-rare. Let rest for 5 minutes before serving.
• Serve and enjoy.

MEDITERRANEAN LAMB CHOPS RECIPE

Steps:

• Cook pork and onions in large skillet on medium-high heat 5 to 7 min. or until pork is done, stirring frequently. Remove from heat. Stir in bread crumbs, mushrooms, 1/4 cup (4 Tbsp.) mustard, parsley, thyme and rosemary until blended.
• Heat broiler. Cut pocket in each chop by carefully making horizontal cut in thickest side of chop, being careful to not cut all the way through to opposite side of chop. Fill with pork mixture. Press cut sides of each pocket together to seal. Place on broiler pan sprayed with cooking spray.
• Mix dressing, wine, pepper and remaining mustard until blended; brush half onto chops.
• Broil, 4 inches from heat, 10 to 12 min. or until medium doneness (160°F), turning after 6 min. and brushing with remaining dressing mixture.

MEDITERRANEAN LAMB CHOPS

Steps:

• Preheat the oven to 350°F.
• Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil.
• Smear over four lamb chops or cutlets.
• Place the eggplant, zucchini and red bell pepper on to a baking sheet.
• Drizzle with 1 tbsp olive oil and place the lamb chops on top.
• Bake in the oven for 20-25 minutes.
• Top the chops with feta cheese and add the cherry tomatoes to the pan.
• Cook for a further 10 minutes until the cheese just starts to brown.
• Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.

LAMB CHOPS MEDITERRANEAN-STYLE

Steps:

• Sprinkle the chops with salt and pepper.
• Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook over medium heat until browned on one side, about 5 minutes. Turn, sprinkle with the thyme, and cook about 5 minutes more for rare, longer for medium or well done. Remove to a warm platter and keep warm.
• Pour off the fat from the skillet and add the eggplant and zucchini. Cook, stirring over high heat, until lightly wilted. Add the onions, garlic and cumin, and cook 2 minutes, stirring until wilted. Add the wine, tomatoes, bay leaf, olives and salt and pepper. Cook, stirring, and simmer for 5 minutes, adding any juices that have accumulated on the platter around the lamb chops. Continue cooking for 1 minute.
• Remove the bay leaf, sprinkle with the basil, and serve.