SAUCE FOR GRILLED LAMB CHOPS RECIPES

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LAMB CHOPS WITH MINT SAUCE RECIPE | REE DRUMMOND | FOOD ...



Lamb Chops with Mint Sauce Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 1 to 2 servings

Number Of Ingredients 18

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper 
1/2 teaspoon ground coriander 
1/4 teaspoon cayenne pepper 
Zest of 1 lemon 
Four 4-ounce lamb chops 
1 bunch fresh mint
1/4 cup fresh parsley 
2 anchovy fillets 
1 clove garlic 
Red pepper flakes, as needed 
Extra-virgin olive oil, as needed
Kosher salt, as needed
Neutral oil, for oiling the grill
Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
1 sweet potato
2 tablespoons sour cream 
Fresh mint leaves, for garnish 

Steps:

  • For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
  • For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
  • Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
  • Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
  • Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME ...



Grilled Lamb Chops with Garlic, Olive Oil, Fresh Thyme ... image

Provided by Bobby Flay

Categories     main-dish

Total Time 1 hours 55 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup Greek olive oil, plus 2 tablespoons for lemons
6 cloves garlic, finely chopped
1/4 cup thyme leaves, roughly chopped
2 racks of lamb, 8 chops each, trimmed
Salt and freshly ground pepper
8 lemons, cut in 1/2 crosswise
Sprigs oregano and dill, for garnish

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.

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