Grilled lamb chops with rhubarb compote and asparagus is a delightful dish that combines the savory flavors of lamb with the tart sweetness of rhubarb and the delicate flavor of asparagus. This recipe creates a visually stunning and flavor-packed meal that is perfect for special occasions or a delightful weeknight dinner. The lamb chops are grilled to perfection, resulting in tender and juicy meat, while the rhubarb compote adds a vibrant pop of color and a sweet-tart balance to the dish. The asparagus is roasted until crisp-tender, completing this dish with a touch of freshness and crunch.
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GRILLED LAMB CHOPS
For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
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.
GRILLED LAMB CHOPS WITH A BUTTERNUT SQUASH RING, COUSCOUS, ASPARAGUS
Steps:
- For the Lamb: Trim all fat from the lamb racks and cut each lamb rack into 4 pieces. Marinate the lamb in the olive oil, rosemary, and garlic for at least 1 day and up to 7 days, refrigerated. Remove the lamb from the marinade and remove all the rosemary and garlic sticking to the meat. Use 1 tablespoon of the spice rub to coat the racks. Grill the racks over high heat for 3 minutes on both sides. At this point lamb can be finished in a 400-degree oven in about 5 minutes for medium rare.
- For the Squash Rings: Preheat the oven to 350 degrees F. Peel the squash. Starting at the top of the squash cut horizontally through squash at 1-inch intervals until you have 4 pieces. Using a pastry ring cutter remove inside of each piece so that you have a ring. Place rings in a baking dish. In a bowl combine the butter, honey, 1 tablespoon of the spice rub, lemon juice, and lemon oil. Pour over the squash rings. Cover with foil and bake for about 20 minutes or until the rings are soft.
- For the Asparagus: In boiling water blanch asparagus for about 2 minutes or until al dente. Shock in an ice bath. Use the chives as string to tie bundles of 5 asparagus together. When ready to serve saute the bundles in butter just until warmed through.
- For the Couscous: In a small pot bring the vegetable stock, 1 teaspoon olive oil, lemon zest, 1 teaspoon salt, and 1 teaspoon of the spice rub to a boil. Add couscous, stir, cover, and remove from heat. Couscous will be ready in about 5 minutes.
- For the Red Wine Sauce: Reduce all ingredients to a nice consistency and strain through a chinois.
- Serve the lamb with the Squash Rings, Asparagus, Couscous and Red Wine Sauce.
- For the Moroccan Spice Rub: Toast the coriander, cumin, fennel and grind in a spice grinder to a powder and add to the other spices. Mix well.
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
SIMPLE GRILLED LAMB CHOPS
Provided by Sam Sifton
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat a grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other - a "hot" side. If using a grill pan, preheat the oven to 400 degrees.
- Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 22 grams, Carbohydrate 1 gram, Fat 46 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 20 grams, Sodium 315 milligrams, Sugar 0 grams
GRILLED ROSEMARY LAMB CHOPS
Offer some homemade breadsticks with the lamb: Just cut a French bread baguette lengthwise into quarters; brush with olive oil that has been mixed with fresh herbs. Grill alongside the lamb until golden, about 2 minutes per side. Serve raspberries and cream with cookies for dessert.
Categories Lamb Low Carb Low/No Sugar Wheat/Gluten-Free Rosemary Lamb Chop Summer Grill/Barbecue Bon Appétit
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.
GRILLED LAMB CHOPS
Make and share this Grilled Lamb Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pierce lamb chops with a fork.
- Place in a shallow oblong dish; add wine.
- Marinate for 15 minutes at room temperature.
- In a bowl, mix together Worcestershire, rosemary, and garlic; mix well and set aside.
- Remove chops from marinade and discard marinade.
- Place chops on grill over medium heat.
- Spoon half of sauce over chops and sprinkle with salt and pepper.
- Cook 4-5 minutes or until browned.
- Turn chops and spoon remaining sauce over chops; sprinkle with salt and pepper.
- Cook 4-5 minutes or until done.
SIMPLE GRILLED LAMB CHOPS
This simple treatment for lamb chops makes for a terrific dinner. Prep time includes marinating time, although you don't have to marinate it that long; even 30 minutes is good.
Provided by Lennie
Categories Lamb/Sheep
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- About 4 hours before you wish to serve dinner, prepare marinade: in a mixing bowl, whisk together the vinegar, fresh herbs and garlic, oil, salt and pepper.
- Pour this mixture into a large zip-lock freezer bag, add lamb chops, squeeze out all the air and seal; place in a glass dish and refrigerate, turning it over at least once; let marinate for three to four hours.
- Alternatively, if you don't have a zip-lock bag, marinate lamb chops in a covered glass dish.
- Shortly before you wish to serve dinner, grease grill rack and preheat grill to medium-high heat.
- Reserve marinade and place chops on preheated greased grill and cook, with a closed lid, for about 15 minutes for medium-rare-- baste with reserved marinade and turn once during cooking.
ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS
Provided by Molly Stevens
Categories Food Processor Garlic Herb Lamb Onion Vegetable Freeze/Chill Marinate Roast Sauté Lamb Chop Asparagus Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For charmoula:
- Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
- For lamb:
- Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
- Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
- Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
- Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
- Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.
GRILLED LAMB CHOPS
Easy to cook and exceptionally tender, these grilled lamb chops get a kick of flavor from garlic, lemon, parsley and just a touch of honey.
Categories Father's Day Summer grilled meat
Time 1h5m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside.
- In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons olive oil; cover and refrigerate until ready to serve.
- Remove the lamb and olive mixture from the refrigerator 30 minutes before grilling. Meanwhile, pre-heat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the lamb chops from the marinade and scrape off any excess marinade. Discard the remaining marinade.
- Grill the lamb chops uncovered until grill marks appear, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Cover cooked lamb chops with foil, and let rest 5 minutes.
- Stir the olive mixture to recombine the ingredients; spoon over the lamb just before serving.
GRILLED LAMB CHOPS WITH RHUBARB COMPOTE AND ASPARAGUS
For a super spring dinner, lamb chops are seasoned with crushed fennel seeds, salt, and pepper before being grilled alongside asparagus spears. A bright,savory rhubarb compote provides a wonderful contrast to the rich meat.
Provided by Lauryn Tyrell
Time 55m
Number Of Ingredients 13
Steps:
- In a mortar and pestle, coarsely crush fennel seeds (or place in a resealable bag and crush with the bottom of a skillet). Season chops generously with kosher salt, pepper, and fennel seeds. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 1 day.
- In a medium skillet, combine sugar, vinegar, ginger, and garlic over medium-high heat, stirring until sugar has dissolved. Cook, stirring occasionally, until liquid is reduced by half, 4 to 5 minutes.
- Add rhubarb and star anise; cook, stirring, until rhubarb is tender but not falling apart (watch carefully, as this can happen quickly), about 3 minutes. Transfer to a heatproof bowl and let cool completely (you should have about 1/2 cup).
- Heat a grill over direct heat to medium-high. Drizzle asparagus with oil; season with kosher salt and pepper. Brush grates with oil and grill lamb until a golden-brown crust forms and chops are medium-rare, about 3 minutes a side. Transfer to a platter and tent with foil to keep warm.
- Grill asparagus, turning occasionally, until charred in places and crisp-tender, 3 to 4 minutes. Toss watercress with flaky salt and a squeeze of lime. Serve alongside lamb chops, asparagus, rhubarb compote, and more lime wedges.
GRILLED LAMB CHOPS WITH LETTUCE AND RANCH DRESSING
Cooking lamb chops hot and fast keeps them juicy and perfectly pink inside. Here, they're first marinated in an herby garlic paste, then grilled or broiled and served with crisp lettuce hearts and a tangy ranch dressing (made from more of that same herb garlic paste). Quick and easy enough for a weeknight, these chops are also always an impressive meal to serve to guests. You'll probably have some ranch dressing left over. It will keep for a week in the fridge and is also excellent as a sauce for grilled chicken, or as a dip for vegetables and crackers.
Provided by Melissa Clark
Categories dinner, weekday, meat, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a blender or mini food processor, combine half the scallions, the herbs, 2 tablespoons olive oil, a pinch of salt and a lot of pepper. Blend until you get a rough paste, scraping down the sides of the blender with a spatula as needed. (It's not a lot of liquid so you may need to stop the blender a few times to scrape the sides.)
- Transfer 2 1/2 tablespoons of the herb mix to a small bowl. Mix in about two-thirds of the grated garlic (2 cloves) and the Worcestershire, and set it aside.
- To the blender, add the remaining garlic, the mayonnaise, buttermilk and the juice of 1 lemon wedge, and purée until the mixture is quite smooth. Taste and add more salt and lemon juice, as needed. Store dressing in the refrigerator until serving.
- Season lamb chops all over with salt, then rub them with the reserved herb paste. Refrigerate the chops for at least 30 minutes and up to overnight.
- Light the grill to high heat. (If broiling, set a rack 4-inches away from the heat source and heat your broiler to high.) Drizzle chops with a little oil, then grill or broil until done to taste, 2 to 5 minutes per side for medium-rare.
- To serve, put the lettuce hearts on a platter, drizzle with ranch dressing, and top with sliced radishes and scallion. Serve along with the lamb chops and more ranch dressing and lemon wedges on the side.
BARBECUED LAMB CHOPS
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
Time 15m
Yield 9 servings.
Number Of Ingredients 7
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 :
Tips:
- Choose high-quality lamb chops: Look for chops that are a uniform color and have a good amount of marbling. This will ensure that they are tender and flavorful.
- Marinate the lamb chops: Marinating the lamb chops in a mixture of olive oil, herbs, and spices will help to tenderize them and infuse them with flavor.
- Cook the lamb chops over medium-high heat: This will help to create a nice crust on the outside of the chops while keeping the inside juicy and tender.
- Use a meat thermometer to ensure that the lamb chops are cooked to your desired doneness: Lamb chops are best cooked to medium-rare or medium, as overcooking can make them tough and dry.
- Let the lamb chops rest before serving: This will allow the juices to redistribute throughout the chops, making them more tender and flavorful.
- Serve the lamb chops with a variety of sides: Grilled vegetables, roasted potatoes, or a simple salad are all great options.
Conclusion:
Grilled lamb chops are a delicious and easy-to-prepare meal that is perfect for a special occasion or a weeknight dinner. By following these tips, you can ensure that your lamb chops are cooked to perfection and are bursting with flavor.
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