Time 1h30m Yield 6 servings Number Of Ingredients 7 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.
Time 1h55m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator. Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops. Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove. Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.
Time 1h5m Yield 4 Number Of Ingredients 6 Steps:
Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature. Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot. Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.
Yield Serves 4 Number Of Ingredients 8 Steps:
Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally. Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.
Time 25m Number Of Ingredients 10 Steps:
Using an immersion blender or a food processor, combine egg, garlic, and herbs. With the machine running, pour in oils in a slow, steady stream, blending until thickened. Season with salt and pepper. Transfer to a dish, press plastic wrap on surface, and refrigerate while lamb is cooking. Preheat grill to medium-high. Season lamb with salt and pepper, and grill to desired doneness, about 5 minutes per side for medium-rare. Serve with aioli and lemon wedges.
Time 1h Number Of Ingredients 7 Steps:
In a small bowl, combine rosemary, thyme, garlic and olive oil. Arrange lamb chops in a non-reactive dish. Pour marinade over chops and turn to coat. Cover dish with plastic wrap. Refrigerate 30 minutes or up to 6 hours. Remove lamb chops from marinade and drain. Let stand 20 minutes or until room temperature. Meanwhile, preheat grill to medium-high heat. Season lamb chops with salt. Arrange lamb chops on grill and cook 4 minutes or until nicely seared. Turn chops over and cook 4 minutes or until seared. Cook, 4 more minutes or until an instant read thermometer inserted horizontally into the thickest part of the lamb chop registers 135˚F for medium-rare and 150˚F for medium. (see Notes) Remove lamb chops from the grill. Tent with foil and let rest for 3 minutes. Season to taste with salt and pepper. Serve hot.
Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Prepare the grill for direct and indirect cooking. Brush the onions with oil and season with salt and pepper. Place the onions and lemons on the outside edges of the grill so they don’t scorch. Grill the lemons, turning once, about 1 minute; the onions 6 to 8. Allow the lemons and onions to cool, then chop together until they form a paste; transfer to a bowl. To the bowl add: olives, parsley, oregano, garlic, and 6 tablespoons olive oil; season with pepper and stir. Rub the lamb chops with oil and season generously with salt and pepper. Grill chops 5 minutes, turning once, then turn on fatty side for 1 minute and bone side for 1 minute; let rest 2 minutes then serve with relish.
Yield Makes 6 servings Number Of Ingredients 17 Steps:
Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle. Thinly slice bottom 6 inches of lemongrass, discarding remainder. Purée lemongrass, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally, until as smooth as possible, about 2 minutes. (Paste will not be completely smooth.) Heat 3 tablespoons oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add lemongrass paste, then reduce heat to moderately low and cook, stirring constantly, until paste begins to stick to bottom of skillet and is very thick, 8 to 12 minutes. Transfer paste to a bowl and cool to room temperature, about 10 minutes. Pat lamb chops dry and rub lemongrass paste all over them, then arrange in 1 layer in a 13- by 9-inch dish. Marinate, covered and chilled, at least 12 and up to 24 hours. Prepare grill for cooking over direct heat with medium-hot charcoal. Grill lamb on a lightly oiled grill rack, covered only if using a gas grill, loosening lamb from grill with a metal spatula, turning over occasionally, and moving around on grill when flare-ups occur, 9 to 11 minutes total for medium-rare. (Some of lemongrass paste will fall off.) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes. Discard wooden picks. Whisk together lime zest and juice, remaining 1/4 cup oil, and salt and pepper to taste. Spoon over chops and sprinkle with herbs.
More about “grilled lamb chops with fresh herbs recipes”
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
In a shallow dish, combine the wine or broth, soy sauce, mint, basil, pepper and garlic; add the lamb chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a thermometer should read 140°; medium-well, 145°).
