Best 6 Grilled Spiced Lamb Chops With Saffron Vegetables And Red Bell Pepper Sauce Recipes

Grilled spiced lamb chops are a succulent and flavorful dish that combines the rich, gamey flavor of lamb with a fragrant blend of spices. Served with saffron-infused vegetables and a vibrant red bell pepper sauce, this dish is a delightful symphony of flavors and textures that will tantalize your taste buds. The lamb chops are marinated in a mixture of aromatic spices, herbs, and yogurt, then grilled to perfection, resulting in a tender and juicy interior with a beautifully charred exterior. The saffron vegetables, with their golden hue and delicate aroma, add a touch of elegance to the dish, while the red bell pepper sauce provides a vibrant and slightly spicy complement to the lamb.

Let's cook with our recipes!

GRILLED SPICY LAMB BURGERS

Grilled Spicy Lamb Burgers image

Something new for all the grill-daddies! An EASY burger to make, and guests rave over this one.

Provided by Alan Hollister

Categories Main Dish Recipes Burger Recipes Lamb

Time 25m

Yield 4

Number Of Ingredients 15

Ingredients

1 pound ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon garlic, chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
1 teaspoon ground cumin
¼ teaspoon ground allspice
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper
4 pita bread rounds
4 ounces feta cheese, crumbled

Steps:

Preheat grill for medium heat.
Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

Nutrition Facts : Calories 478.3 calories, Carbohydrate 38 g, Cholesterol 101.1 mg, Fat 22.4 g, Fiber 1.9 g, Protein 29.4 g, SaturatedFat 10.7 g, Sodium 1003.5 mg, Sugar 2.2 g

GRILLED LAMB CHOPS AND SPICY LOBSTER WITH GARDEN PUREE

Grilled Lamb Chops and Spicy Lobster with Garden Puree image

Provided by Tyler Florence

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 pound sugar snap peas, trimmed
1 pound English peas, shelled, or 1 cup frozen petite peas
1/2 pound asparagus, tips only (about 2 1/2 inches)
1/2 pound haricots verts or tender green beans, trimmed
1/4 cup extra-virgin olive oil
1 cup ricotta cheese
3 scallions, green parts only, roughly chopped
Kosher salt and freshly ground black pepper
4 (1 1/2-inch thick) lamb chops
Extra-virgin olive oil
1 stick unsalted butter
1 tomato, seeded and chopped
3 sprigs fresh thyme
2 lobster tails, halved
Mint leaves, for garnish

Steps:

Make the Garden Puree: Bring a large pot of salted water to a boil. Add the peas, asparagus tips, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last minute to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Save a few pieces of each vegetable to use as garnish. Puree the cooled greens in a food processor while pouring in the olive oil. Add the ricotta and scallions and process again. Taste and adjust seasoning with salt and pepper; set aside.
For the lamb chops: Brush the lamb chops with olive oil and season with salt and pepper. Grill over medium-high heat for about 8 minutes per side for medium rare. Let rest for 5 minutes before serving.
For the lobster: In a small saucepan over low heat melt the butter with the tomato, thyme, salt, and pepper. Cook for about 5 minutes to break down the tomato; set aside. Coat the lobster tails with olive oil and season them with salt and pepper. Grill them shell side down for about 5 minutes. Turn them over and spoon on some of the tomato butter; cook for another 5 minutes. Remove from the grill and keep warm.
To serve: Spoon a generous mound of the Garden Puree onto a plate. Place a lamb chop on top of the Garden Puree and place a lobster tail next to that. Spoon some more tomato butter over the lobster. Garnish the lamb chop with the reserved vegetables and some mint leaves.

GRILLED LAMB CHOPS WITH PINK PEPPERCORN SAUCE

Grilled Lamb Chops with Pink Peppercorn Sauce image

The secret to these extra-flavorful lamb chops is the marinade. (It's also amazing on pork chops.) Have your butcher double-cut the lamb chops-a thicker chop stays super juicy and is easier to keep from overcooking.

Provided by Kardea Brown

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup canola oil
2 tablespoons yellow mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley, plus more for serving
1 tablespoon chopped fresh rosemary, plus more for serving
2 cloves garlic, minced
2 pounds double-cut lamb rib chops, frenched if desired
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons finely chopped sweet onion
1/4 cup brandy
1/2 cup heavy cream
1 tablespoon pink peppercorns, coarsely crushed
Kosher salt

Steps:

Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.

GRILLED SPICED LAMB CHOPS WITH CUCUMBER-MINT SAUCE

Grilled Spiced Lamb Chops with Cucumber-Mint Sauce image

Categories Lamb Quick & Easy Yogurt Mint Cucumber Summer Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

8 loin lamb chops (about 2 1/2 pounds)
2 to 3 tablespoons red curry paste
1 teaspoon cumin seeds
1 cup plain yogurt
1 cup diced seeded peeled cucumber
3 tablespoons chopped fresh mint

Steps:

Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.

SPICY GRILLED LAMB CHOPS

Spicy Grilled Lamb Chops image

My family loves these. However I don't make them as often as I'd like. Great served with mashed potatoes and green beans on the side. Pol Martin Cookbook

Provided by daisygrl64

Categories Lamb/Sheep

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 teaspoon ground ginger
1/4 teaspoon allspice
1 teaspoon curry powder
1 teaspoon oregano
1 cup tomato sauce
3 tablespoons cider vinegar
3 garlic cloves, smashed and chopped
1/4 teaspoon cayenne pepper (optional)
salt, to taste
black pepper, to taste
8 lamb chops, trimmed of fat (2.5 cm thick)

Steps:

place all ingredients, except lamb chops in sauce pan. boil 10 minutes.
place lamb chops in deep glass dish and pour sauce over them. marinate 1 hour.
preheat barbecue at med-high.
oil grill and add lamb chops. cover and cook 6 to 7 minutes on each side. after meat is seared, season well and baste with marinade durning cooking.

Nutrition Facts : Calories 617, Fat 50.9, SaturatedFat 22.4, Cholesterol 140.6, Sodium 428.7, Carbohydrate 5.9, Fiber 1.2, Sugar 2.7, Protein 32

GRILLED SPICED LAMB CHOPS

Grilled Spiced Lamb Chops image

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

Provided by chia2160

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons ground coriander
1 1/2 tablespoons ground ginger
1 teaspoon ground turmeric
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
8 lamb loin chops
fresh ground sea salt
olive oil, for brushing
2 pints cherry tomatoes
1 tablespoon butter

Steps:

mix spices together, set aside.
preheat grill to high, then lower to medium.
season lamb chops with salt, rub it in. use 1 tsp of spice mix on each lamb chop, rub it in.
let the chops sit for 15 minutes.
brush with olive oil and grill 6-8 minutes per side for medium-rare.
meanwhile toss tomatoes with the rest of the spice mix.
heat butter in a skillet, add tomatoes, season with salt, cook stirring for 1-2 minutes.
serve tomatoes alongside lamb chops.

Nutrition Facts : Calories 660.1, Fat 54.4, SaturatedFat 24.3, Cholesterol 148.2, Sodium 137, Carbohydrate 9.6, Fiber 3.4, Sugar 4, Protein 33

Tips:

Opt for high-quality lamb chops with a good amount of marbling for a succulent and flavorful result.
Generously season the lamb chops with a blend of spices like cumin, coriander, paprika, and cayenne pepper to infuse them with bold flavors.
Don't overcrowd the grill; allow ample space between the lamb chops to ensure even cooking and prevent steaming.
Use a meat thermometer to accurately measure the internal temperature of the lamb chops and achieve the desired doneness.
Rest the lamb chops for a few minutes before serving to allow the juices to redistribute, resulting in tender and juicy meat.
For the saffron vegetables, select a medley of colorful and flavorful vegetables like bell peppers, zucchini, and carrots.
Use a combination of fresh herbs such as parsley, cilantro, and mint to enhance the aroma and flavor of the saffron vegetables.
For the red bell pepper sauce, roast the red bell peppers until slightly charred to develop a smoky and sweet flavor.
Puree the roasted red bell peppers with a touch of olive oil, vinegar, and spices to create a vibrant and tangy sauce.

Conclusion:

Grilled spiced lamb chops offer a delectable combination of aromatic spices, tender meat, and a medley of flavorful vegetables. The saffron vegetables add a vibrant pop of color and a delightful earthy taste, while the red bell pepper sauce provides a tangy and slightly smoky complement. This dish is perfect for a special occasion or a memorable meal with friends and family. Whether you're a seasoned grill master or a novice cook, this recipe provides a step-by-step guide to help you create a restaurant-quality dish in the comfort of your own home.