Prepare to tantalize your taste buds with a culinary journey to the Mediterranean as we explore the art of grilling lamb with a delectable zaatar rub. This dish, deeply rooted in Middle Eastern cuisine, promises a symphony of flavors that will leave you craving more. Get ready to embark on a step-by-step guide that will transform your kitchen into a sizzling haven of aromatic delights. Discover the secrets behind selecting the perfect cut of lamb, creating a flavorful zaatar rub, and mastering the grilling technique to achieve a tender, juicy, and supremely satisfying dish. Let's fire up the grill and embark on this mouthwatering adventure together!
Here are our top 4 tried and tested recipes!
ARMENIAN LAMB AND GRILLED VEGETABLES
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the lamb and vegetables: Thread the eggplant slices onto 2 parallel skewers, piercing through the skin to stabilize the slices flat. Thread the zucchini slices the same way on 2 more skewers. Thread the onion slices the same way, piercing through the widest part of the slices. Finally, thread the tomatoes the same way, piercing though their equators with the stem sides facing up.
- Place skewers on a sheet tray and drizzle and season all sides with olive oil, 1 teaspoon zaatar, salt and pepper.
- Drizzle both sides of each lamb chop with olive oil and season with salt, pepper and remaining tablespoon zaatar.
- Preheat a grill or grill pan for cooking over medium-high heat and heat a wide, heavy-bottomed braiser or Dutch oven over medium-high heat and drizzle with olive oil. Sear the lamb chops in the braiser for 3 to 4 minutes per side for medium, or until an instant-read thermometer inserted through the center of the meat (avoid bone) reads 135 degrees F. Cover with foil and let rest while you grill the vegetables.
- Grill the eggplant and zucchini skewers, flipping once, until they have grill marks and are slightly tender, 3 to 5 minutes total. Meanwhile, grill the onion skewers, flipping once, until slightly charred and tender, 7 to 8 minutes total. Grill the tomatoes, flipping once, until they just start to burst and release their juices, 5 to 6 minutes total.
- For Herb Sauce: Stir together the olive oil, vinegar, dill, mint, parsley, garlic, serrano and shallot in a small bowl. Season to taste with salt and pepper.
- Remove the vegetables from the skewers to a serving platter or bowl. Place the lamb chops on a second platter and drizzle with the herb sauce and any juice left behind in the pan.
GRILLED LAMB WITH BROWN SUGAR GLAZE
Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour.
Provided by Debra
Categories Meat and Poultry Recipes Lamb Chops
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
- Preheat grill for high heat.
- Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 15.8 g, Cholesterol 56.3 mg, Fat 13.1 g, Fiber 0.7 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 339.2 mg, Sugar 13.6 g
SIMPLE GRILLED LAMB CHOPS
This very tasty and easy marinade for lamb chops can also be used for steaks.
Provided by Noor
Categories Meat and Poultry Recipes Lamb Chops
Time 2h16m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g
EASY GRILLED LAMB WITH ZA'ATAR RUB
A fast but flavorful way to grill lamb. Using Za'atar as a spice rub adds a nice element to lamb. Za'atar is a spice mix used in Middle Eastern cooking, ingredients can vary by region. The mix I used is made with wild thyme and sumac mixed with roasted sesame seeds and salt.
Provided by Sakeenah
Categories Lamb/Sheep
Time 22m
Yield 8 lamb chops, 4 serving(s)
Number Of Ingredients 3
Steps:
- Dribble some Worcestershire sauce over the lamb chops.
- Rub each chop with Za'atar on both sides.
- Grill each chop or use the broiler, turning once or twice. Make sure to check doneness with a meat thermometer.
Nutrition Facts : Calories 594.7, Fat 50.6, SaturatedFat 22.3, Cholesterol 140.6, Sodium 189.7, Carbohydrate 1.6, Sugar 0.8, Protein 31
Tips:
- Choose the right cut of lamb: For grilling, choose a cut that is tender and flavorful, such as a rack of lamb, leg of lamb, or lamb chops.
- Marinate the lamb: Marinating the lamb in a flavorful mixture of herbs, spices, and oil will help to tenderize the meat and add flavor.
- Use a flavorful rub: A rub made from a blend of spices, herbs, and salt will help to create a delicious crust on the lamb.
- Grill the lamb over medium-high heat: This will help to create a nice sear on the outside of the lamb while cooking the inside to a perfect medium-rare.
- Let the lamb rest before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Grilled lamb is a delicious and easy-to-prepare dish that is perfect for a summer cookout or special occasion. By following these tips, you can create a flavorful and tender lamb dish that your friends and family will love.
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