GRILL LAMB CHOPS RECIPES

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MARINATED LAMB CHOPS RECIPE | ELLIE KRIEGER | FOOD NETWORK



Marinated Lamb Chops Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories     main-dish

Total Time 1 hours 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 lemon, zested (about 1/2 teaspoon)
1 lemon, juiced (about 2 tablespoons)
2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (4-ounce) lamb loin chops, trimmed of all visible fat

Steps:

  • Click here to see how she does it.
  • In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
  • Grill or broil the chops for 3 to 4 minutes per side for medium rare.

Nutrition Facts : Calories 283 calorie, FatContent 15 grams, SaturatedFatContent 5 grams, CarbohydrateContent 2 grams, ProteinContent 31 grams

PAN-GRILLED LAMB SHOULDER CHOPS RECIPE | FOOD NETWORK ...



Pan-Grilled Lamb Shoulder Chops Recipe | Food Network ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 45 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 8

1/2 cup freshly squeezed lemon juice 
2 tablespoons whole-grain mustard 
1 tablespoon chopped fresh rosemary 
3 cloves garlic, minced 
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste  
Four 8- to 12-ounce 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.

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