Best Grilled Lemongrass Lamb Chops With Herbs Recipes

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

Ingredients

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.

GRILLED LAMB CHOPS WITH FRESH HERBS

Grilled Lamb Chops with Fresh Herbs image

Enjoy fresh herbs with these grilled lamb chops. I used what was in my garden: mint, rosemary, parsley, and chives. You may use whatever combination you like! Lamb is very delicate and will stay tender and tasty at medium-rare. Lamb chops grill very quickly, so watch them closely.

Provided by Bibi

Categories Meat and Poultry Recipes Lamb Chops

Time 1h5m

Yield 4

Number Of Ingredients 6

Ingredients

8 (5 ounce) lamb loin chops, about 1 1/4-inches thick
1 teaspoon seasoning salt
½ tablespoon minced fresh parsley
½ tablespoon minced fresh parsley
½ tablespoon minced fresh rosemary
½ tablespoon minced fresh chives

Steps:

Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 0.4 g, Cholesterol 168.3 mg, Fat 38.9 g, Fiber 0.1 g, Protein 42.4 g, SaturatedFat 16.5 g, Sodium 359.3 mg

LAMB CHOPS WITH LEMONGRASS AND GINGER

Lamb Chops with Lemongrass and Ginger image

This delicious recipe is courtesy of Neil Perry.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 10

Ingredients

2 cloves garlic, chopped
2 stalks lemongrass, peeled and thinly sliced crosswise
1 piece fresh ginger (1/2 inch), peeled and chopped
1 teaspoon sea salt
3 tablespoons chopped cilantro leaves
3 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
12 lamb rib chops, about 1/2 inch thick
Freshly ground pepper
4 lemon wedges

Steps:

Prepare marinade: Place the garlic, lemongrass, ginger, and salt in a mortar. Using a pestle, grind to a rough paste. Add cilantro and mint, and grind 1 minute more. Stir in oil.
Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.
Preheat a grill pan over high heat. Place lamb on grill and cook, turning once, about 2 minutes per side for medium-rare. Transfer to a plate, cover to keep warm, and let stand in a warm place, about 10 minutes.
Divide lamb evenly between 4 plates. Pour any juices that have accumulated on the plate over lamb. Season with pepper and garnish each plate with a lemon wedge.