Best Broiled Lamb Chops With Mint Chutney Recipes

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GRILLED LAMB CHOPS WITH MINT CHUTNEY



Grilled Lamb Chops With Mint Chutney image

From The Best Recipes in the World by Mark Bittman. "You can make this easy mint chutney quite hot, and it still seems balanced, especially when served with a rich, flavorful meat like lamb. Heat comes in a wide variety of flavors, and what works best here is a bit of roasted fresh hananero (also called Scotch bonnet), the hottest chile you can find. But minced raw jalapeno or hot red pepper flakes are also good. No matter what you use, add a little at a time (I'd start with a quarter teaspoon if you're using habanero) and taste repeatedly, bearing in mind that the heat of chiles can "bloom" after a few minutes. Serve this with a neutral dish like plain rice, and perhaps a cooling salad."

Provided by AB_Fan

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 limes, juice of
1 garlic clove, peeled
fresh ginger, peeled and roughly chopped (One 1-inch piece)
roasted habanero peppers or chopped jalapeno chile, to taste
1 cup yoghurt
1 tablespoon sugar
2 cups fresh mint leaves
salt, to taste
pepper, to taste
8 lamb chops, shoulder chops work best

Steps:

  • Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. To make the chutney, combine lime juice, garlic, ginger, chile, yoghurt, and sugar in a food processor and puree. Stir in the mint leaves by hand, then add salt and pepper.
  • Grill the chops for 3-4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness.
  • Serve the lamb chops hot with the cool chutney.

Nutrition Facts : Calories 653.4, Fat 52.7, SaturatedFat 23.7, Cholesterol 148.6, Sodium 139.1, Carbohydrate 9.8, Fiber 1.1, Sugar 6.3, Protein 33.7

BROILED LAMB CHOPS WITH MINT CHUTNEY



Broiled Lamb Chops with Mint Chutney image

Categories     Lamb     Side     Mint     Spring

Yield makes 4 servings

Number Of Ingredients 9

Juice of 1 lime
1 garlic clove, peeled
One 1/2-inch-long piece fresh ginger, peeled and roughly chopped
Fresh or dried chile to taste
1/2 cup whole-milk yogurt
1 1/2 teaspoons sugar
1 cup fresh mint leaves
Salt and freshly ground black pepper
4 shoulder or leg lamb chops or 12 rib or loin chops (about 1 pound)

Steps:

  • Preheat a grill or broiler to moderately hot; put the rack 4 to 6 inches from the heat source.
  • Meanwhile, make the chutney: Combine the lime juice, garlic, ginger, chile, yogurt, and sugar in a food processor or blender and puree. Stir in the mint by hand, then add salt and pepper to taste.
  • When the chutney is ready, grill the chops for 3 to 4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness. Serve the lamb chops with the chutney.

BROILED LAMB CHOPS WITH MINT CHIMICHURRI



Broiled Lamb Chops with Mint Chimichurri image

Provided by Paul Grimes

Categories     Garlic     Lamb     Broil     Quick & Easy     Father's Day     Dinner     Mint     Meat     Lamb Chop     Pea     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

For lamb chops:
3/4 teaspoon cinnamon
4 (1-inch-thick) lamb shoulder chops
For mint chimichurri:
1 to 2 garlic cloves
2cups flat-leaf parsley including trimmed stems
2 cups mint including trimmed stems
1/3 cup distilled white vinegar
1/2 cup extra-virgin olive oil
For peas:
1 (10-ounces) package frozen peas
3 tablespoons water
2 tablespoons unsalted butter

Steps:

  • Cook chops:
  • Preheat broiler.
  • Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare.
  • Meanwhile, make chimichurri and cook peas:
  • With motor running, drop garlic into food processor and finely chop. Add remaining sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl.
  • Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
  • Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.

GRILLED LAMB CHOPS WITH MINT



Grilled Lamb Chops With Mint image

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 6

1/3 cup extra-virgin olive oil
1/2 cup packed fresh mint leaves, chopped, plus more for sprinkling
1/4 teaspoon red pepper flakes
Sea salt
12 small rib lamb chops (about 2 1/3 pounds)
2 cloves garlic, smashed

Steps:

  • Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
  • Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams

GRILLED LAMB CHOPS WITH MINT CHUTNEY



Grilled Lamb Chops With Mint Chutney image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Juice of 2 limes
1 clove garlic, peeled
1 piece fresh ginger, about 1 inch long, peeled and roughly chopped
1 fresh or dried habanero or other chili, to taste
1 cup plain, whole-milk yogurt
1 tablespoon sugar
2 cups fresh mint leaves, washed and well dried
Salt and pepper
8 shoulder lamb chops

Steps:

  • Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in mint by hand. Add salt and pepper to taste. Set aside.
  • When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.

Nutrition Facts : @context http, Calories 939, UnsaturatedFat 39 grams, Carbohydrate 16 grams, Fat 81 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 36 grams, Sodium 903 milligrams, Sugar 7 grams

BROILED LAMB CHOPS WITH ROSEMARY-MINT SAUCE



Broiled Lamb Chops with Rosemary-Mint Sauce image

Categories     Herb     Broil     Quick & Easy     Mint     Rosemary     Lamb Chop     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 8

2 large garlic cloves
1 teaspoon salt
1 teaspoon ground pepper
2 teaspoons olive oil
4 4-ounce loin lamb chops
3 tablespoons mint jelly
3 tablespoons white wine vinegar
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried

Steps:

  • Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes.
  • Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes.
  • Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over.

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