Best 5 Tunisian Style Grilled Lamb Chops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Grilled lamb chops are a staple of Tunisian cuisine, and for good reason. The tender meat, smoky flavor, and fragrant spices make for a truly delicious dish. If you're looking to recreate this classic dish at home, you're in luck. With the right ingredients and a little know-how, you can easily cook up a batch of grilled lamb chops that will rival any you've had in a restaurant.

Check out the recipes below so you can choose the best recipe for yourself!

TUNISIAN-STYLE GRILLED LAMB CHOPS



Tunisian-Style Grilled Lamb Chops image

Make and share this Tunisian-Style Grilled Lamb Chops recipe from Food.com.

Provided by currybunny

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon caraway seed, ground
1 teaspoon anise or 1 teaspoon fennel seed, ground
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper, ground
1 teaspoon coriander seed, ground
3 garlic cloves, minced
1/3 cup olive oil
1 1/2-2 lbs shoulder lamb chops

Steps:

  • Mix all the spices together with the garlic and olive oil. Add the chops and turn to coat well. Cover and refrigerate for 24 hours.
  • Prepare a wood or charcoal fire in a grill, or preheat a gas grill.
  • When the fire is ready, put the chops on an oiled rack and grill about 4 minutes per side. The outside should be nicely browned, the inside faintly pink.

Nutrition Facts : Calories 621.5, Fat 54.9, SaturatedFat 18.3, Cholesterol 122.5, Sodium 105.2, Carbohydrate 2.4, Fiber 1.1, Sugar 0.1, Protein 28.9

GRILLED TANDOORI LAMB CHOPS AND GREEN BEANS



Grilled Tandoori Lamb Chops and Green Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons vegetable oil, plus more for the grill
2 tablespoons jarred tandoori marinade
1/4 cup plus 1 tablespoon plain 2% Greek yogurt
4 lamb blade chops (6 to 7 ounces each; 1/2 inch thick)
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh cilantro, plus more for topping
3 cloves garlic (1 clove finely grated, 2 sliced)
1 teaspoon fresh lemon juice
1 pound green beans, trimmed and halved
1 1/2 cups cherry tomatoes
1 1/2 teaspoons cumin seeds, roughly chopped

Steps:

  • Preheat a grill to medium high and lightly oil the grates. Mix the tandoori marinade and 1 tablespoon yogurt in a small bowl. Season the lamb chops with salt and pepper. Rub all over with the yogurt mixture. Let sit at room temperature, 10 minutes.
  • Meanwhile, mix the remaining 1/4 cup yogurt with 1 tablespoon water, the cilantro, grated garlic, lemon juice, 2 pinches of salt and a grind of pepper in a small bowl.
  • Toss the green beans, tomatoes, vegetable oil, sliced garlic, cumin seeds, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on a large sheet of heavy-duty foil. Bring the short ends of the foil together and fold to seal; fold in the sides to form a packet.
  • Place the packet on the grill and cook until the vegetables are lightly charred and the tomatoes start to burst, about 10 minutes. Grill the lamb chops 2 to 3 minutes per side for medium doneness. Divide the lamb and vegetables among plates. Top with cilantro and serve with the yogurt sauce.

Nutrition Facts : Calories 410, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 98 milligrams, Sodium 959 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 28 grams, Sugar 6 grams

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.

PAKISTANI-STYLE GRILLED LAMB CHOPS



Pakistani-Style Grilled Lamb Chops image

Categories     Lamb     Side     Broil

Yield serves 2¿3

Number Of Ingredients 9

4 teaspoons very finely grated peeled fresh ginger
2 teaspoons garlic, crushed to a pulp
1 tablespoon lemon juice
1 1/4 teaspoons salt
1/2-3/4 teaspoon cayenne pepper
Freshly ground black pepper
1/2 teaspoon garam masala, preferably homemade (page 285), but store-bought is fine
2 pounds lamb chops, shoulder or rib
2 tablespoons mustard, olive, or canola oil

Steps:

  • Combine the ginger, garlic, lemon juice, salt, cayenne, black pepper, and garam masala in a shallow dish large enough to hold the chops. Mix well. Rub this marinade on both sides of the chops, cover, and refrigerate 4-24 hours.
  • Just before eating, preheat the broiler and set a rack 4-5 inches from the source of heat.
  • Put the chops, with any marinade that clings to them easily, in a baking tray, brush both sides with oil, and place under broiler. Broil 3-4 minutes on each side or until browned. If the chops are an inch thick they will still be pink inside, the way I like them. If you want them more done, put them in a 350°F oven for 5-10 minutes, depending on the thickness of the chops and the doneness desired.

GRILLED CHARMOULA LAMB CHOPS



Grilled Charmoula Lamb Chops image

Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.

Categories     Lamb     Broil     Marinate     Wedding     Dinner     Spice     Grill     Grill/Barbecue     Cinnamon     Engagement Party     Cilantro     Coriander     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield To make 6 servings

Number Of Ingredients 10

3 (3-inch) cinnamon sticks
1/4 cup coriander seeds
1/4 cup cumin seeds
1 teaspoon whole cloves
1/2 cup paprika (not hot)
1 1/2 teaspoons cayenne
1 cup olive oil
1/4 cup finely chopped garlic (1 large head)
100 lamb rib chops, frenched to the eye (about 17 pounds frenched)
4 cups chopped fresh cilantro (4 large bunches)

Steps:

  • Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.
  • Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.
  • Prepare grill.
  • Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.
  • To make 6 servings:
  • Follow the directions above using the following ingredient amounts:
  • 1 (3-inch) cinnamon sticks
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 3 whole cloves
  • 2 tablespoons paprika (not hot)
  • 1/2 teaspoon cayenne
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped garlic
  • 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
  • 4 cups chopped fresh cilantro (4 large bunches)

Tips:

  • For the most flavorful lamb chops, choose chops that are at least 1 inch thick.
  • Marinating the lamb chops for at least 30 minutes (or up to overnight) will help to tenderize them and infuse them with flavor.
  • If you don't have a grill, you can cook the lamb chops in a grill pan over medium-high heat.
  • Be sure to preheat your grill or grill pan before cooking the lamb chops, and cook them over direct heat for 5-7 minutes per side, or until they reach your desired level of doneness.
  • Let the lamb chops rest for a few minutes before serving, to allow the juices to redistribute.

Conclusion:

Tunisian-style grilled lamb chops are a delicious and easy-to-make dish that is perfect for a summer cookout. With their bold flavors and tender texture, these lamb chops are sure to be a hit with your family and friends. So fire up the grill and get cooking!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #very-low-carbs     #main-dish     #lamb-sheep     #african     #easy     #dietary     #low-sodium     #low-carb     #low-in-something     #meat     #3-steps-or-less

Related Topics