Best Grilled Lamb Chops W Blueberry Juniper Sauce Recipes

GRILLED LAMB CHOPS WITH BLUEBERRY LEMON REDUCTION

Grilled Lamb Chops With Blueberry Lemon Reduction image

This succulent dish pairs the assertive taste of lamb with the delicate taste of blueberries....it is simply at its best!! Marinate the lamb for at least two hours and grill for 2-3 minutes per side. To serve, drizzle with warm and savoury blueberry sauce.

Provided by Chef mariajane

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons fresh rosemary, finely chopped
2 garlic cloves, minced
1/2 teaspoon lemon zest
2 tablespoons olive oil
1 lb loin lamb or 1 lb rib chop
salt and pepper
1 tablespoon butter
3 tablespoons onions, finely minced
1 garlic clove, finely minced
1/2 teaspoon rosemary, finely minced
1 tablespoon balsamic vinegar
1/3 cup blueberry juice
salt and pepper
1 tablespoon fresh lemon zest
1 1/2 cups europe's best woodland blueberries, frozen

Steps:

LAMB: Combine first 4 ingredients and spread all over lamb. Marinate in refrigerator for at least two hours.
Lightly grease BBQ grill or grill pan and heat on high. Sprinkle lamb with salt and pepper and grill 2-3 minutes per side, until required doneness. Remove to a covered platter.
FOR REDUCTION: Melt butter in skillet and add onion, garlic and rosemary. Cook untl fragrant and translucent, about two minutes. Add balsamic vinegar and cook over medium heat until reduced by half. Add blueberry juice., salt and pepper and cook over medium heat for 2 minutes. Add blueberries and cook until warmed. Remove from heat and add lemon juice. Arrange lamb chops on platter and drizzle with reduction.
Serve immediately.

GRILLED LAMB CHOPS WITH WINE SAUCE

Grilled Lamb Chops with Wine Sauce image

Karen Gorman of Gunnison, Colorado proves you don't need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons finely chopped sweet onion
3 teaspoons olive oil, divided
1 cup dry red wine
1 teaspoon butter
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 cup cherry tomatoes
6 whole unpeeled garlic cloves
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 lamb rib or loin chops (6 ounces each)

Steps:

In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.

Nutrition Facts : Calories 262 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 221mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

GRILLED LAMB CHOPS WITH OLIVE TAPENADE

Grilled Lamb Chops with Olive Tapenade image

Provided by Guy Fieri

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

8 to 12 (2-inch thick) T-bone lamb chops
2 sprigs fresh mint, torn or roughly chopped
2 sprigs fresh parsley, torn or roughly chopped
2 sprigs fresh rosemary, torn roughly chopped
2 sprigs fresh thyme, torn or roughly chopped
1 bay leaf
1 lemon, cut in half and squeezed
1/2 teaspoon kosher salt
4 rounds freshly cracked black pepper
1/2 cup extra-virgin olive oil, plus extra for grilling
2 cups pitted kalamata olives
3 tablespoons orange zest
3 tablespoons fresh parsley leaves, rinsed and patted dry
1 anchovy fillet, packed in oil
1 small Anaheim chile, seeded, membrane removed and finely minced
3 to 4 tablespoons extra-virgin olive oil
1 tablespoon orange juice
Kosher salt and freshly cracked black pepper
1/2 cup torn fresh mint leaves, for garnish

Steps:

For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper.
For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest.
To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.