Best Grilled Baby Lamb T Bone Recipes

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GRILLED T-BONE LAMB CHOPS WITH FAVA BEAN AND FETA SALAD



Grilled T-bone Lamb Chops with Fava Bean and Feta Salad image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 8h41m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons kosher salt
1 tablespoon coriander seed, toasted
1 teaspoon sugar
1 teaspoon red pepper flakes
8 t-bone lamb chops
1 small bunch fresh mint, tied together for brushing
Blended oil
Kosher salt
8 whole fava beans, shelled
1 shallot, minced
2 cloves garlic, smashed and minced
Zest and juice of 2 lemons
2 Fresno peppers, thinly sliced
Extra-virgin olive oil
Freshly ground black pepper
2 cups pitted kalamata olives
4 to 8 ounces crumbled feta (1 cup)
8 to 10 sprigs fresh mint, leaves torn

Steps:

  • For the lamb: Put the salt, coriander seeds, sugar, and red pepper flakes into a mortar and pestle and crush to blend. Place the lamb chops on a wire rack set over a baking sheet. Liberally season the chops on both sides with the spice blend. Allow to sit in the refrigerator, covered, for at least 8 to 24 hours before grilling, if possible. This will act as a quick cure, adding more flavor to the lamb when it's cooked.
  • Preheat a grill to medium-high heat.
  • Put about 1/2 to 1 cup blended oil into a small bowl. Use the small bunch of mint as a brush and brush the oil onto one side of each lamb chop. Place the oiled-side of the lamb face down on the hot grill. Brush the second side or top of the lamb chop with oil and allow to cook until an instant-read thermometer inserted into the thickest part of the meat reaches 125 to 130 degrees F for medium-rare to medium, about 3 to 5 minutes per side, turning once. Allow the chops to rest briefly before serving.
  • For the Fava Bean and Feta Salad: Fill a large bowl with ice and water. Place a large pot of water over high heat and bring to a boil. Add salt to taste. Add the fava beans to the water and blanch for about 40 to 50 seconds, or to al dente. Immediately plunge the beans into the ice bath to cool. Once cooled, remove the second shell and set the shelled beans aside.
  • To a bowl add, the shallot, garlic, and season with salt to help bring out the moisture. Add the juice of 2 lemons, sliced Fresno peppers, 1/2 to 3/4 cup extra-virgin olive oil, and freshly ground black pepper and taste. Add the olives, shelled fava beans, crumbled feta and torn mint leaves. Toss to combine. Taste for seasoning.
  • For each serving, place 2 lamb chops onto a plate. Top with the feta salad, a drizzle of extra-virgin olive oil and zest of 1/4 lemon.

GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY



Grilled Baby Lamb Chops with Crispy Rosemary image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 6

1/4 cup olive oil
4 cloves garlic, peeled and sliced thin
4 tablespoons fresh rosemary leaves
2 lemons, zested
8 single lamb chops
Salt and freshly ground black pepper

Steps:

  • Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
  • Prepare a hot grill.
  • Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.

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.

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