Pan Grilled Rosemary Lamb Chops Recipes

PAN-GRILLED LAMB SHOULDER CHOPS

Steps:

• To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
• Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
• Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
• Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

GRILLED LAMB CHOPS

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

PAN-GRILLED ROSEMARY LAMB CHOPS

Steps:

• Heat a cast-iron or other heavy skillet on high for 3 to 5 minutes and then spray with a little cooking spray. Dry the chops thoroughly and rub them with 1 tablespoon olive oil, 1 tablespoon rosemary, salt and black pepper.
• Cook the chops over medium-high heat for 3 to 5 minutes per side or to the desired doneness. Remove the chops from the skillet and keep warm on a plate. Reduce heat. Add the remaining tablespoon of olive oil, rosemary and garlic to the skillet. Cook for 1 minute. Stir in beans, tomatoes, salt and black pepper to taste. Cook for 5 minutes. Top chops and serve from the skillet.
• Nutritional Information Per Serving: Calories 345; Total fat 22g; Cholesterol 66mg; Sodium 414mg; Carbohydrate 16g; Fiber 5g; Protein 20g Adapted from "Half Scratch Magic" cookbook, published by Clarkson Potter. Printed with permission.

GRILLED ROSEMARY LAMB CHOPS

Steps:

• Mix ingredients except for lamb in a bowl.
• Place the chops in a container to marinate. I use a zip lock bag.
• Pour ingredients over chops, making sure both sides are well covered.
• Let marinate overnight. The longer the better, but give them at least one hour.
• Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
• Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.

GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY

Steps:

• Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
• Prepare a hot grill.
• Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.

GRILLED ROSEMARY LAMB CHOPS

Steps:

• Place the first 7 ingredients in a large, heavy duty, zip top bag. Add the lamb and marinate in the refrigerator for 8-24 hours, turning from time to time.
• Allow to sit at room temperature for about 30 minutes, and then drain and discard the marinade. Grill over medium heat, turning occasionally, until done to desired doneness, about 12-15 minutes.

GRILLED LAMB CHOPS WITH ROSEMARY

Steps:

• Trim any excess fat from the lamb chops. Place them in a single layer in a dish.
• Mix the vinegar, oil, anchovy paste, rosemary and garlic together and season to taste with salt and pepper. Spread this mixture over the lamb chops, turning them over in the dish, then turning them back again so both sides become lightly coated with marinade. Cover and allow to marinate at room temperature for one hour.
• Preheat a grill or broiler to very hot.
• Grill or broil the lamb chops as close as possible to the source of heat so they become seared and brown on the outside but still pink in the middle - six to 10 minutes, depending on the heat of the grill. Serve at once, garnished with sprigs of rosemary.

LAMB CHOPS GRILLED IN ROSEMARY SMOKE

Steps:

• Slash the edges of the chops in 1 or 2 places to prevent curling.
• To make the herb paste, in a small bowl, mix together the rosemary, garlic, salt, pepper, and 2 tsp olive oil to make a thick paste. Add a little more olive oil if needed to achieve the desired consistency. Rub the meat all over with the paste. Let rest at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature before grilling, if necessary.
• Prepare a charcoal or gas grill for direct cooking over high heat. Put the rosemary stems on the charcoal or directly on the gas burners. (As the chops cook, the rosemary paste will char and fall off into the fire to provide even more rosemary smoke). As the rosemary begins to smoke, arrange the chops over direct heat, and grill, covered, turning often, to the desired doneness, 3-6 minutes on each side. (Move the chops to cooler area of the grill if flare-ups occur).
• Test for doneness by inserting an instant thermometer away from the bone or by cutting into the chops near the bone. Remove the chops from the grill when the thermometer registers 130 degrees Farenheit (54 C) and the meat is still quite pink near the bone for medium-rare.
• Transfer the chops to a platter and let rest, tented loosely with aluminum foil, for 5 minutes. Serve 3 chops per diner, garnished with rosemary sprigs.