Best 8 Lamb Chops Mediterranean Style Recipes

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For a tantalizing dining experience, we bring you the culinary delights of the Mediterranean, featuring flavors of lamb chops prepared to perfection. This dish will take you on a gastronomic journey, blending the finest ingredients and aromas to create a memorable meal. Whether you're an enthusiastic home cook or a novice in the kitchen, savor the journey as we explore the art of preparing mouthwatering Mediterranean-style lamb chops, ensuring a culinary masterpiece that will delight your taste buds.

Here are our top 8 tried and tested recipes!

MEDITERRANEAN BAKED LAMB CHOPS WITH ROOT VEGETABLES



Mediterranean Baked Lamb Chops with Root Vegetables image

Sheet Pan Mediterranean Baked Lamb Chops with Root Vegetables. A special marinade with quality extra virgin olive oil, garlic and warm spices adds all the flavor. Gluten Free. Be sure to read the post for more important tips.

Provided by The Mediterranean Dish

Categories     Entree/Dinner

Time 50m

Number Of Ingredients 16

8 lamb loin chops, each about 1 1/2 inch in thickness
Kosher salt
1 Acorn Squash (if available, or a similar squash)
1 head garlic (about 12 to 14 cloves), peeled and minced
1/3 cup Private Reserve extra virgin olive oil, more if needed
2 1/2 tsp ground allspice, divided
2 tsp black pepper, divided
1 1/2 tsp sweet Spanish paprika, divided
1 tsp ground nutmeg, divided
1 large red onion, peeled, halved then thickly sliced
1 large sweet potato, peeled and cubed
2 carrots, peeled, cut into large pieces
3 tbsp white wine vinegar
honey
Fresh parsley for garnish
1 Tahini Sauce Recipe (optional)

Steps:

  • Season lamb chops with Kosher salt on both sides. Set aside at room temperature while you prepare the remaining ingredients.
  • Preheat oven to 400 degrees F.
  • Microwave the acorn squash for 1 to 2 minutes (this helps soften it a bit for cutting.) Handle carefully. When cool enough to handle, place acorn squash on a cutting board. Cut stem off, and trim both ends about 1/4 inch. Cut acorn squash in half crosswise, and scoop out the seeds. Now, take each half and cut into 1/2-inch thick rings.
  • In a large bowl, combine minced garlic, extra virgin olive oil, 1 tsp allspice, 1 tsp black pepper, 3/4 tsp paprika, and 1/2 tsp ground nutmeg. Mix well. (leave rest of spices for later.)
  • Add the vegetables (sliced acorn squash, onions, sweet potatoes, and carrots) to the marinade bowl with the garlic marinade (you may need to do this in stages.) Give them a quick toss, then transfer vegetables to a large sheet pan. Season with kosher salt.
  • To the marinade bowl, add more extra virgin olive oil. Add white wine vinegar, and the remaining spices. Mix well. Add lamb chops in and toss to coat. Set aside to marinate.
  • Place vegetables in heated oven and bake for 15 minutes or so.
  • When 15 minutes have passed, remove the vegetables from oven and set near you (leave oven on.) Heat a little bit of extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add lamb and brown on both sides (about 3 minutes per side.) Transfer lamb to the vegetable pan, and return to heated oven to bake for 10 minutes (lamb will be medium-rare to medium. Bake a little longer for medium-well.)
  • When ready, remove pan from oven and immediately drizzle honey all over the lamb and vegetables. Garnish with parsley.
  • Serve with a side of tahini sauce, if you like.

Nutrition Facts : Calories 512 calories, Sugar 6.3 g, Sodium 199.5 mg, Fat 31 g, SaturatedFat 7.6 g, TransFat 0.4 g, Carbohydrate 25.4 g, Fiber 4.9 g, Protein 36.6 g, Cholesterol 112.2 mg

MEDITERRANEAN GRILLED LAMB CHOP RECIPE WITH TOMATO MINT QUINOA



Mediterranean Grilled Lamb Chop Recipe with Tomato Mint Quinoa image

Super tender grilled lamb chops that have been marinated in Mediterranean spices, garlic, and lemon juice. Serve them with tomato mint quinoa included in this recipe and a little Tztaziki sauce or see other ideas below!

Provided by The Mediterranean Dish

Categories     Entree

Time 18m

Number Of Ingredients 21

1 tsp garlic paste (or finely minced garlic)
1 tsp allspice
1/2 tsp ground green cardamom
1/2 tsp ground nutmeg
1/4 tsp sweet paprika
1/2 tsp salt
scant 1 tsp black pepper
1 tbsp chopped fresh mint leaves
Olive oil
2 frenched racks of lamb, fat trimmed, separated into chops (about 16 chops)
1 large lemon, juice of
1 small yellow or red onion, sliced
1 cup dry quinoa, rinsed
water
2 tbsp olive oil
3 garlic cloves, chopped
1 14.5 oz can petit tomato diced
Salt and pepper
1 cup chopped fresh mint leaves, more for garnish
1/2 cup finely chopped red onion
1/3 cup crumbled feta cheese

Steps:

  • In a small bowl combine the garlic and spices with 1 tbsp fresh mint leaves and 2 tbsp of olive oil. This makes a rub for the lamb.
  • Take the lamb chops and rub them each on both sides with the garlic-spice rub. Place the chops in a deep dish with 2 tbsp olive oil, lemon juice and onions. Cover and leave in the fridge for 1 to 4 hours.
  • 20 to 25 minutes before grilling, remove the lamb chops from the fridge and let them rest at room temperature.
  • Meanwhile, cook the quinoa according to package instructions, adding a dash of salt and olive oil to the cooking water. (For 1 cup of quinoa, you'll add 3 cups of water. Bring to a boil, then cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.)
  • Now let's add flavor to the cooked quinoa! In a non-stick pan, heat 2 tbsp olive oil over medium heat. Stir in garlic and cook very briefly and then add the canned diced tomato. Season with salt and pepper and cook for 4-6 minutes, stirring occasionally. Now, stir in the cooked quinoa. Once warmed through, add the chopped fresh mint. Stir to combine and remove from heat. Off heat, add chopped red onions, feta cheese and more fresh mint leaves for garnish
  • Time to grill the lamb chops! Heat an a gas grill (or an indoor grill pan) over high heat (make sure the grill is super hot) add the lamb chops and grill for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare or 3 1/2 minutes for medium (internal temperature should register 125 degrees F for medium-rare or 135 degrees F for medium). Let the chops rest for 10 minutes before serving.
  • When ready to serve, transfer the tomato mint quinoa to serving bowls, top with 2 lamb chops per person. Enjoy!

Nutrition Facts : Calories 381 calories, Sugar 0.5 g, Sodium 329.7 mg, Fat 21.7 g, SaturatedFat 7.6 g, TransFat 0.6 g, Carbohydrate 2.3 g, Fiber 0.6 g, Protein 45.2 g, Cholesterol 160.5 mg

MOROCCAN GRILLED LAMB CHOPS



Moroccan Grilled Lamb Chops image

Provided by Ina Garten

Categories     main-dish

Time 6h40m

Yield 6 servings

Number Of Ingredients 21

6 large garlic cloves
1/3 cup julienned fresh mint leaves
1 1/2 tablespoons ground turmeric
1 tablespoon whole coriander seeds
1 tablespoon ground cumin
1 tablespoon grated lemon zest (2 lemons)
Kosher salt
5 tablespoons good olive oil, plus extra for the grill
3 racks of lamb (6 to 7 ribs each), cut into chops
1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
1 1/2 teaspoons Sriracha
3 tablespoons freshly squeezed lemon juice
Couscous with Pine Nuts and Mint, for serving, recipe follows
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted

Steps:

  • Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
  • Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
  • Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
  • Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

LAMB CHOPS MEDITERRANEAN-STYLE



Lamb Chops Mediterranean-Style image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

4 lean rib lamb chops, about 6 ounces each, with most of the fat removed
Salt and freshly ground pepper to taste
1 tablespoon olive oil
4 sprigs fresh thyme, or 2 teaspoons dried
1 cup diced eggplant, cut into 1/4-inch cubes
1 cup diced zucchini, with skin on, cut into 1/4-inch cubes
1/4 cup chopped onions
1 teaspoon chopped garlic
1/4 teaspoon ground cumin
2 tablespoons dry white wine
1 1/2 cups fresh tomatoes, peeled and cut into 1 1/4-inch cubes
1 bay leaf
1/2 cup pitted small black olives
4 tablespoons coarsely chopped fresh basil or parsley

Steps:

  • Sprinkle the chops with salt and pepper.
  • Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook over medium heat until browned on one side, about 5 minutes. Turn, sprinkle with the thyme, and cook about 5 minutes more for rare, longer for medium or well done. Remove to a warm platter and keep warm.
  • Pour off the fat from the skillet and add the eggplant and zucchini. Cook, stirring over high heat, until lightly wilted. Add the onions, garlic and cumin, and cook 2 minutes, stirring until wilted. Add the wine, tomatoes, bay leaf, olives and salt and pepper. Cook, stirring, and simmer for 5 minutes, adding any juices that have accumulated on the platter around the lamb chops. Continue cooking for 1 minute.
  • Remove the bay leaf, sprinkle with the basil, and serve.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 737 milligrams, Sugar 3 grams

GRILLED MEDITERRANEAN-SPICED LAMB CHOPS



Grilled Mediterranean-Spiced Lamb Chops image

The Mediterranean herb rub is the secret to this succulent grilled lamb chop recipe. The paste sits on the chops for a few hours before grilling.

Provided by John Mitzewich

Categories     Entree     Dinner

Time 22m

Yield 5

Number Of Ingredients 11

3 cloves garlic (minced)
2 tablespoons ​ olive oil
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1 tablespoon cumin
Pinch of cayenne pepper
1/4 teaspoon cinnamon
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 pounds lamb loin chops (about 8 to 10)
Salt to taste

Steps:

  • Gather the ingredients.
  • In a large baking dish, combine all the ingredients-except for the lamb chops and salt-and mix until combined.
  • Add the lamb chops and rub the seasoning mixture onto both sides. Cover and refrigerate for 4 hours, turning over the lamb chops halfway through. You can also let the lamb chops sit overnight.
  • Preheat a grill, grill pan, or broiler. Remove the chops from the spice rub and salt both sides generously. Cook about 2 to 3 minutes per side for medium-rare. Let rest for 5 minutes before serving.
  • Serve and enjoy.

Nutrition Facts : Calories 386 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 31 g, SaturatedFat 12 g, Sodium 204 mg, Sugar 0 g, Fat 29 g, ServingSize 8 to 10 chops (4 to 5 servings), UnsaturatedFat 0 g

MEDITERRANEAN LAMB CHOPS RECIPE



Mediterranean Lamb Chops Recipe image

Give dinner a Mediterranean-inspired twist with our Mediterranean Lamb Chops Recipe. Delicious lamb chops are stuffed with an equally delicious pork-mushroom stuffing in this Mediterranean Lamb Chops Recipe.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 12

1/2 lb. lean ground pork
1 onion, finely chopped
1 cup fresh whole wheat bread crumbs
1/2 cup finely chopped fresh mushrooms
5 Tbsp. GREY POUPON Country Dijon Mustard, divided
2 Tbsp. chopped fresh parsley
1/4 tsp. dried thyme leaves
1/8 tsp. dried rosemary leaves
12 lamb loin chops (1-3/4 lb.), 1 inch thick
1/4 cup KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing
2 Tbsp. dry white wine
1/4 tsp. ground black pepper

Steps:

  • Cook pork and onions in large skillet on medium-high heat 5 to 7 min. or until pork is done, stirring frequently. Remove from heat. Stir in bread crumbs, mushrooms, 1/4 cup (4 Tbsp.) mustard, parsley, thyme and rosemary until blended.
  • Heat broiler. Cut pocket in each chop by carefully making horizontal cut in thickest side of chop, being careful to not cut all the way through to opposite side of chop. Fill with pork mixture. Press cut sides of each pocket together to seal. Place on broiler pan sprayed with cooking spray.
  • Mix dressing, wine, pepper and remaining mustard until blended; brush half onto chops.
  • Broil, 4 inches from heat, 10 to 12 min. or until medium doneness (160°F), turning after 6 min. and brushing with remaining dressing mixture.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

LIGHT MEDITERRANEAN SALAD WITH LAMB CHOPS



Light Mediterranean Salad with Lamb Chops image

Categories     Salad     Garlic     Tomato     Broil     Marinate     Yogurt     Low Cal     Backyard BBQ     Lemon     Lamb Chop     Cucumber     Bell Pepper     Summer     Grill     Healthy     Dill     Parade

Yield Servings: Makes 2 servings

Number Of Ingredients 19

Marinade:
1/4 cup extra-virgin olive oil
Juice of 1 large lemon
1 tablespoon minced garlic
1 1/2 teaspoon Tabasco sauce
1/2 teaspoon paprika
Salt and freshly ground black pepper, to taste
4 loin or rib lamb chops, cut 1 inch thick
For the salad:
3/4 cup peeled and diced (1/4 inch) cucumber
1 diced (1/4 inch) green bell pepper
2 large ripe tomatoes, diced (1/4 inch)
4 scallions, thinly sliced
1 Tbsp chopped fresh dill
For the dressing:
1/2 tablespoon plain nonfat yogurt
Juice of 1/2 lemon
1 small clove of garlic, grated
Salt and pepper, to taste

Steps:

  • 1. Combine all of the marinade ingredients in a bowl. Add the chops, coat well and refrigerate, covered, to marinate for 20 minutes.
  • 2. Meanwhile, combine all of the salad ingredients in a single large bowl.
  • 3. Combine all of the dressing ingredients, then fold into the salad. Refrigerate the salad for up to 2 hours before serving, if necessary.
  • 4. Remove the lamb chops from the marinade. Broil or grill about 3 inches from the heat source for 4 to 5 minutes on each side for medium-rare meat. Serve immediately with the salad alongside.

MEDITERRANEAN LAMB CHOPS



Mediterranean Lamb Chops image

Make and share this Mediterranean Lamb Chops recipe from Food.com.

Provided by English_Rose

Categories     Lamb/Sheep

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

4 lamb chops
1 tablespoon of fresh mint
1 tablespoon fresh rosemary
2 garlic cloves
2 tablespoons olive oil
1 small eggplant, sliced
1 zucchini, sliced
1 red bell pepper, cut in large chunks
2 ounces feta cheese, crumbled
9 ounces cherry tomatoes

Steps:

  • Preheat the oven to 350°F.
  • Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil.
  • Smear over four lamb chops or cutlets.
  • Place the eggplant, zucchini and red bell pepper on to a baking sheet.
  • Drizzle with 1 tbsp olive oil and place the lamb chops on top.
  • Bake in the oven for 20-25 minutes.
  • Top the chops with feta cheese and add the cherry tomatoes to the pan.
  • Cook for a further 10 minutes until the cheese just starts to brown.
  • Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.

Nutrition Facts : Calories 914.6, Fat 71.7, SaturatedFat 29, Cholesterol 167.3, Sodium 466.5, Carbohydrate 30.2, Fiber 13.5, Sugar 15.3, Protein 41.3

Tips:

  • Choose high-quality lamb chops. Look for chops that are a deep red color with little marbling. Avoid chops that are brown or have a lot of fat.
  • Marinate the lamb chops before cooking. This will help to tenderize the meat and infuse it with flavor. You can use a variety of marinades, such as olive oil, lemon juice, garlic, and herbs.
  • Cook 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 tender and juicy.
  • 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.
  • Let the lamb chops rest for a few minutes before serving. This will help the juices to redistribute throughout the meat.

Conclusion:

These Mediterranean-style lamb chops are a delicious and easy-to-make dish that is perfect for any occasion. The lamb chops are marinated in a flavorful blend of olive oil, lemon juice, garlic, and herbs, then grilled to perfection. Serve them with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.

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