BARBECUE LAMB LOIN CHOPS RECIPES

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BARBECUED LAMB CHOPS RECIPE: HOW TO MAKE IT



Barbecued Lamb Chops Recipe: How to Make It image

At Eastertime and for other holidays, I often get requests for these lamb chops. The moist and tender chops aren't difficult to make, but they taste special. Even people who don't care for lamb like it prepared this way.—Chris Nash, Berthoud, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 9 servings.

Number Of Ingredients 7

2 to 3 cups olive oil
1/4 cup chopped garlic
4 teaspoons salt
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt-free garlic and herb seasoning
1 teaspoon pepper
18 lamb rib chops (1 inch thick and 4 ounces each)

Steps:

  • In a shallow dish, combine the oil, garlic and seasonings; add lamb chops and turn to coat. Cover and refrigerate overnight, turning occasionally. , Drain and discard marinade. Grill the chops, uncovered, over medium heat for 5-9 minutes on each side or until meat reaches desired doneness (135° for medium-rare, 140° for medium, 145° for medium-well).

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

PERFECT BARBECUED LAMB CHOPS RECIPE - GREEK.FOOD.COM



Perfect Barbecued Lamb Chops Recipe - Greek.Food.com image

If you're not sure you like Lamb, try barbecuing it as it takes on a whole different flavor. My favorite marinade is very simple, and it is similar in taste to those petite lamb chops you get at the fancy Greek restaurants. Try this - you'll love it!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 6

8 t-bone type lamb chops
1/4 cup olive oil
3 garlic cloves, crushed
2 tablespoons fresh lemon juice
1 pinch oregano
salt and pepper

Steps:

  • Marinade Lamb Chops in remaining ingredients for an hour or two.
  • Barbecue on medium high BBQ grill till done to your preference- (3 minutes per side for medium).
  • Served with a Caesar salad and some steamed broccoli or asparagus is great.

Nutrition Facts : Calories 248.7, FatContent 27.1, SaturatedFatContent 3.7, CholesterolContent 0, SodiumContent 1.4, CarbohydrateContent 2.5, FiberContent 0.1, SugarContent 0.4, ProteinContent 0.3

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  • Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.
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Most people are familiar with fancy-pants, bone-in, Frenched lamb rib chops which are also absolutely delectable, but don’t realize there are actually three cuts of lamb chops – shoulder cheapest cut, rib moderately priced, and the loin most expensive. The loin chops are thick, meaty, incredibly tender, heart-shaped cuts from the lower portion of the lamb’s back, behind the ribs. Loin chops are best prepared by seasoning simply, but liberally, then searing over high heat. Serve at medium-rare 57°C internal temperature or medium 62°C and pair with a full-bodied red wine such as a Cabernet Sauvignon, Merlot or Shiraz. The product you purchase and timing in your process are critical to success in searing mouth-watering lamb loin chops with fresh mint-pistachio pesto. Here are a few tips to keep in mind: Purchase great lamb chops. Your local butcher is an expert in recommending great cuts of meat – this individual should be your best friend. If you don’t have access to a butcher, keep in mind three things: thickness, colour, and marbling. Lamb chops should be no thinner than 2.5cm, and ideally between 3.8 and 5cm thick. The chops should be pink. The darker the shading towards red indicates an older, less flavourful cut of meat. There should be a good deal of marbling in the lamb. This fat between the muscle fibres amplifies and carries flavour throughout the chop. Start with the end in mind. Work your way backwards through the recipe so your timing is perfect. Example: The recipe requires 5 minutes of resting the meat before serving, 6-10 minutes for grilling, 1 hour of marinating and 15 minutes to prep. That’s 90 minutes. Only 20-25 minutes is active prep and grilling time. So, use the inactive time wisely. During the marinating time, dry roast the pistachios, prepare the pesto, uncork and drink the wine. During the time allocated to resting the grilled lamb chops, prepare serving plates and drink wine. After serving the loin chops and pesto, drink wine. This is a low-maintenance recipe. Let your Char-Broil barbecue grill do the work! Sear the chops over medium high, direct heat, with an uncovered grill lid, and only touch the chops three times. First touch: Place the seasoned chops on the grill grates. Second touch: Turn over halfway through grilling 3-4 minutes per side for medium rare, 4-6 minutes per side for medium. Third touch: Remove the chops from the grill and place under a tin foil tent to rest. No other poking, prodding, flipping or managing of the meat is required. Now off to your local butcher to buy loin chops, then back home for a hot date with your TRU-Infrared™ grill by Char-Broil® and a few bottles of red wine. Cheers!. Seared lamb loin chops with a fresh mint-pistachio pesto – Incredibly versatile recipe that can be served to a crowd or on date night for two. Simplistic in preparation and execution, but dynamic in presentation and taste.
From charbroil.co.nz
  • Lamb Chops. 1. Place the lamb chops in an airtight plastic bag. Mix the olive oil, garlic, thyme, brown sugar, cayenne pepper, salt and pepper thoroughly and add to the bag. Seal and refrigerate 1-4 hours, turning occasionally. 2. Remove the chops from refrigerator 20 minutes before cooking, bringing the meat back to near room temperature. 3. Preheat the grill to high. 4. Gently lay the lamb chops over direct heat of the grill’s hottest grates, searing for 3-4 minutes per side for medium rare 57°C internal temperature or 4-6 minutes per side for medium 62°C. 5. Remove the chops from the grill and immediately, place them under a tin foil tent for 3-5 minutes to rest. Serve with Mint-Pistachio Pesto. 1. Preheat the oven to 180°C. 2. Dry roast the pistachios, in single layer, on a lined baking sheet for 8-10 minutes or until just fragrant. Remove from the oven and set aside to cool. 3. Pulse together all the ingredients, except the oil, in a food processor. 4. Pour the olive oil ¼ cup at a time, pulsing until the desired consistency is achieved. 5. Season to taste with salt and pepper.
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Most people are familiar with fancy-pants, bone-in, Frenched lamb rib chops which are also absolutely delectable, but don’t realize there are actually three cuts of lamb chops – shoulder cheapest cut, rib moderately priced, and the loin most expensive. The loin chops are thick, meaty, incredibly tender, heart-shaped cuts from the lower portion of the lamb’s back, behind the ribs. Loin chops are best prepared by seasoning simply, but liberally, then searing over high heat. Serve at medium-rare 57°C internal temperature or medium 62°C and pair with a full-bodied red wine such as a Cabernet Sauvignon, Merlot or Shiraz. The product you purchase and timing in your process are critical to success in searing mouth-watering lamb loin chops with fresh mint-pistachio pesto. Here are a few tips to keep in mind: Purchase great lamb chops. Your local butcher is an expert in recommending great cuts of meat – this individual should be your best friend. If you don’t have access to a butcher, keep in mind three things: thickness, colour, and marbling. Lamb chops should be no thinner than 2.5cm, and ideally between 3.8 and 5cm thick. The chops should be pink. The darker the shading towards red indicates an older, less flavourful cut of meat. There should be a good deal of marbling in the lamb. This fat between the muscle fibres amplifies and carries flavour throughout the chop. Start with the end in mind. Work your way backwards through the recipe so your timing is perfect. Example: The recipe requires 5 minutes of resting the meat before serving, 6-10 minutes for grilling, 1 hour of marinating and 15 minutes to prep. That’s 90 minutes. Only 20-25 minutes is active prep and grilling time. So, use the inactive time wisely. During the marinating time, dry roast the pistachios, prepare the pesto, uncork and drink the wine. During the time allocated to resting the grilled lamb chops, prepare serving plates and drink wine. After serving the loin chops and pesto, drink wine. This is a low-maintenance recipe. Let your Char-Broil barbecue grill do the work! Sear the chops over medium high, direct heat, with an uncovered grill lid, and only touch the chops three times. First touch: Place the seasoned chops on the grill grates. Second touch: Turn over halfway through grilling 3-4 minutes per side for medium rare, 4-6 minutes per side for medium. Third touch: Remove the chops from the grill and place under a tin foil tent to rest. No other poking, prodding, flipping or managing of the meat is required. Now off to your local butcher to buy loin chops, then back home for a hot date with your TRU-Infrared™ grill by Char-Broil® and a few bottles of red wine. Cheers!. Seared lamb loin chops with a fresh mint-pistachio pesto – Incredibly versatile recipe that can be served to a crowd or on date night for two. Simplistic in preparation and execution, but dynamic in presentation and taste.
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  • Lamb Chops. 1. Place the lamb chops in an airtight plastic bag. Mix the olive oil, garlic, thyme, brown sugar, cayenne pepper, salt and pepper thoroughly and add to the bag. Seal and refrigerate 1-4 hours, turning occasionally. 2. Remove the chops from refrigerator 20 minutes before cooking, bringing the meat back to near room temperature. 3. Preheat the grill to high. 4. Gently lay the lamb chops over direct heat of the grill’s hottest grates, searing for 3-4 minutes per side for medium rare 57°C internal temperature or 4-6 minutes per side for medium 62°C. 5. Remove the chops from the grill and immediately, place them under a tin foil tent for 3-5 minutes to rest. Serve with Mint-Pistachio Pesto. 1. Preheat the oven to 180°C. 2. Dry roast the pistachios, in single layer, on a lined baking sheet for 8-10 minutes or until just fragrant. Remove from the oven and set aside to cool. 3. Pulse together all the ingredients, except the oil, in a food processor. 4. Pour the olive oil ¼ cup at a time, pulsing until the desired consistency is achieved. 5. Season to taste with salt and pepper.
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Reviews 4
Total Time 15 minutes
Category Dinner
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