Best 12 Grilled Marinated Lamb Chops With Balsamic Cherry Tomatoes Recipes

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If you're looking for a flavorful and juicy grilled dish, marinated lamb chops with balsamic cherry tomatoes is a must-try. The combination of tender lamb, sweet tomatoes, and tangy balsamic vinegar creates a mouthwatering experience that will satisfy your taste buds. This recipe is perfect for a special occasion or a casual weeknight dinner, and it's sure to impress your family and friends.

Here are our top 12 tried and tested recipes!

GRILLED LAMB CHOPS WITH ROUILLE AND CHERRY TOMATOES



Grilled Lamb Chops With Rouille and Cherry Tomatoes image

The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 13

Large pinch saffron
2 garlic cloves, minced
1/8 teaspoon kosher salt, more to taste
Large pinch cayenne pepper, or to taste
1 large egg yolk
1/2 cup extra virgin olive oil, more for serving
1 teaspoon tomato paste
6 lamb loin chops, 2 inches thick (4 to 6 ounces each)
Freshly ground black pepper
1 pint cherry tomatoes
1 tablespoon chopped fresh celery leaves or chives
1/2 teaspoon sherry or red wine vinegar
Thick slices of crusty bread, for serving

Steps:

  • For rouille: Using a mortar and pestle or food processor, pound or pulse saffron until bruised and fragrant. Mix in a half teaspoon of boiling water and let sit for 5 minutes. Add garlic, salt and cayenne and pound or pulse until a paste forms.
  • Mix in the egg yolk until thoroughly combined. While pounding and stirring constantly (or with food processor on), slowly drizzle in the olive oil. When oil is fully emulsified, stir in tomato paste. Add more salt and cayenne if necessary.
  • Light grill. Season lamb chops with salt and pepper, and coat with rouille. Allow lamb to rest at room temperature while grill heats up.
  • Halve cherry tomatoes and sprinkle with salt. Toss with celery leaves or chives and vinegar.
  • Grill lamb chops to taste, about 2 to 3 minutes a side for medium rare. Brush bread slices with oil and grill until toasted, about 30 seconds a side. Serve lamb with more rouille drizzled on top, and grilled bread and tomatoes on the side.

Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 60 grams, Carbohydrate 7 grams, Fat 97 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 32 grams, Sodium 228 milligrams, Sugar 3 grams

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES



Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes image

Categories     Lamb     Tomato     Low Fat     Backyard BBQ     Dinner     Summer     Healthy     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 tablespoons honey
2 tablespoons red-wine vinegar
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
8 rib lamb chops (1 1/2 lb total), bones frenched and all fat trimmed
1 1/2 lb cherry tomatoes (preferably on the vine)
1 1/2 tablespoons balsamic vinegar
Accompaniment: barley with toasted cumin and mint
Special Equipment
a 12- by 8- by 2-inch disposable aluminum roasting pan

Steps:

  • Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
  • Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
  • Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
  • Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
  • Drizzle lamb with marinade and serve with tomatoes.

GRILLED MARINATED LAMB CHOPS



Grilled Marinated Lamb Chops image

Make and share this Grilled Marinated Lamb Chops recipe from Food.com.

Provided by Vicki in AZ

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 lamb chops, 3/4-inch thick
6 lemons
3 garlic cloves, crushed
10 sprigs Italian parsley, chopped
10 sprigs mint, chopped
2/3 cup olive oil
salt & pepper

Steps:

  • Clean the lamb chops and put into a large glass pan.
  • Squeeze lemons over the meat and let sit 5 minutes.
  • Wash chops under running water.
  • Mix together the marinade: crushed garlic, chopped parsley, chopped mint, olive oil, salt & pepper to taste.
  • Cover lamb chops with marinade and refrigerate up to 24 hours, turning occasionally.
  • Grill or broil 4-6 minutes per side.

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES



Grilled Marinated Lamb Chops With Balsamic Cherry Tomatoes image

This is a really simple and delicious meal. Since lamb chops can vary so much in size, please adjust cooking times accordingly. For the tomatoes, a disposable aluminum pan works really well. Cook time includes marinating time.

Provided by lazyme

Categories     Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons honey
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
8 lamb chops, rib, bones frenched
1 1/2 lbs cherry tomatoes, preferably on the vine
1 1/2 tablespoons balsamic vinegar

Steps:

  • Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag.
  • Add lamb, then seal bag, pressing out excess air and turning to distribute marinade.
  • Marinate lamb, chilled, turning occasionally, 1 hour.
  • Bring lamb to room temperature.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
  • Remove lamb from marinade, reserving marinade.
  • When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare.
  • Transfer to a platter and keep warm, covered.
  • Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes.
  • Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes.
  • Remove from grill.
  • Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
  • Drizzle lamb with marinade and serve with tomatoes.
  • Cooks' note:
  • Lamb and tomatoes can also be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat (tomatoes will take less time to soften, about 3 minutes).

Nutrition Facts : Calories 660.9, Fat 51, SaturatedFat 22.4, Cholesterol 140.6, Sodium 408.3, Carbohydrate 16.9, Fiber 2.1, Sugar 14, Protein 32.7

MARINATED LAMB CHOPS



Marinated Lamb Chops image

Provided by Valerie Bertinelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup olive oil, plus more for brushing
1/2 cup aged balsamic vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 teaspoon ground cumin
4 cloves garlic, finely chopped
1/2 cup chopped fresh mint
16 small lamb chops (about 3 1/2 pounds), Frenched
Kosher salt and freshly ground black pepper
2 tablespoons lemon zest plus 2 tablespoons juice

Steps:

  • Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
  • Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
  • Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
  • Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
  • Serve the chops with the reserved marinade.

GRILLED LAMB CHOPS



Grilled Lamb Chops image

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

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

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.

LAMB CHOPS SCOTTADITO WITH CHARRED CHERRY TOMATOES



Lamb Chops Scottadito with Charred Cherry Tomatoes image

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

Provided by Andrew Knowlton

Categories     Bon Appétit     Lamb     Grill     Tomato     Garlic     Rosemary     Summer     Dinner     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 6

4 garlic cloves, finely chopped
1/2 cup finely chopped rosemary
1/4 cup olive oil, plus more for drizzling
12 lamb rib chops (about 2 1/4 pounds total)
Kosher salt, freshly ground pepper
1 pound cherry tomatoes, preferably on the vine

Steps:

  • Combine garlic, rosemary, and 1/4 cup oil in a large bowl. Working one at a time, pound lamb chops between 2 sheets of plastic wrap to about 1/4" thick; trim any excess fat. Season with salt and pepper and add to marinade; turn to coat. Cover and chill at least 2 hours and up to 1 day.
  • Prepare a grill for medium-high heat. Remove lamb chops from marinade and wipe off marinade. Grill lamb chops, turning often and moving around on grill as needed, until charred on both sides, about 3 minutes. Transfer to a platter.
  • Drizzle tomatoes with oil; season with salt and pepper. Grill in a grill basket or large cast-iron skillet until lightly charred and blistered, about 4 minutes.
  • Serve tomatoes alongside lamb.

SIMPLE GRILLED LAMB CHOPS



Simple Grilled Lamb Chops image

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

¼ cup distilled white vinegar
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon minced garlic
1 onion, thinly sliced
2 tablespoons olive oil
2 pounds lamb chops

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

CHERRY-GLAZED LAMB CHOPS



Cherry-Glazed Lamb Chops image

An elegant, deep brown reduction sauce studded with bits of cherry makes this entree ideal for a quiet dinner with that special someone. -KERRY DINGWALL, PONTE VEDRA, FLORIDA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper, divided
4 lamb loin chops (4 ounces each)
1 garlic clove, minced
1/4 cup beef broth
1/4 cup cherry preserves
1/4 cup balsamic vinegar

Steps:

  • Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook until thickened, 2-4 minutes. Return chops to pan; turn to coat.

Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 495mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 0 fiber), Protein 29g protein.

CHERRY-GLAZED LAMB CHOPS



Cherry-Glazed Lamb Chops image

Dinner ready in 15 minutes! Brush lamb chops with this tasty glaze that's made using cherry preserves and balsamic vinegar - a quick and easy meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 8

12 lamb rib chops (about 2 lb)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 clove garlic, finely chopped
1 teaspoon chopped fresh rosemary leaves
1/3 cup balsamic vinegar
1/3 cup cherry preserves
Fresh rosemary sprigs, if desired

Steps:

  • Set oven control to broil. Spray broiler pan rack with cooking spray; place lamb chops on rack in pan. Sprinkle chops with 1/4 teaspoon each of the salt and pepper.
  • In small bowl, mix garlic, chopped rosemary, vinegar, preserves, and remaining 1/4 teaspoon each salt and pepper. Reserve half of preserves mixture for serving. Brush some of remaining half of the mixture over chops.
  • Broil with tops 5 inches from heat 6 to 7 minutes, turning once and brushing with more preserves mixture, until of desired doneness. Garnish with rosemary sprigs. Serve with reserved preserves mixture.

Nutrition Facts : ServingSize 1 Serving

MARINATED GRILLED LAMB



Marinated Grilled Lamb image

It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

1/4 cup lemon juice
1/4 cup dry white wine or chicken broth
3 tablespoons olive oil
8 garlic cloves, minced
3 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 boneless leg of lamb (3 to 4 pounds), trimmed and untied
1 sprig fresh rosemary
Additional salt and pepper

Steps:

  • In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.

Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS



Grilled Garlic and Rosemary Lamb Loin Chops image

Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.

Provided by Nicole Leonard

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h20m

Yield 4

Number Of Ingredients 8

½ cup olive oil
¼ cup red wine vinegar
2 ½ tablespoons minced fresh rosemary
¾ medium lemon, juiced
6 cloves garlic, minced
¾ teaspoon Dijon mustard
salt to taste
4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw

Steps:

  • Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chops from the marinade and shake off excess. Discard the remaining marinade.
  • 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.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg

Tips:

  • Choose high-quality lamb chops. Look for chops that are at least 1-inch thick and have a good amount of marbling.
  • Marinate the lamb chops for at least 30 minutes. This will help to tenderize the meat and infuse it with flavor.
  • Use a flavorful marinade. The marinade in this recipe is made with olive oil, balsamic vinegar, garlic, rosemary, and thyme. You can also use other herbs and spices that you like, such as oregano, basil, or cumin.
  • Grill the lamb chops over medium-high heat. This will help to create a nice sear on the outside of the chops while keeping the inside juicy.
  • Serve the lamb chops with your favorite sides. Some good options include grilled vegetables, mashed potatoes, or a salad.

Conclusion:

Grilled marinated lamb chops with balsamic cherry tomatoes is a delicious and easy-to-make dish that is perfect for a summer cookout. The lamb chops are tender and juicy, and the balsamic cherry tomatoes add a sweet and tangy flavor. This dish is sure to be a hit with your family and friends.

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