Best Grilled Mediterranean Lamb Chops With Fig Glaze Recipes

GRILLED LAMB CHOPS WITH FRESH FIG PORT SAUCE

Steps:

• Prep the Lamb: Trim the lamb of all connective tissue and excess fat. Reserve the trimmings for the pan sauce the next day.
• Make the Marinade: Mix together all of the marinade ingredients. Pour the marinade into a resealable bag or container.
• Marinate the Lamb: Add the lamb and give it a toss to coat it in the marinade. Put it in the refrigerator overnight. Take the lamb out of the refrigerator 1/2 hour - 1 hour before you are going to grill.
• Preheat the grill.
• Start the Pan Sauce: While the grill is heating, begin making the pan sauce. In a medium skillet on medium high heat, saute the lamb trimmings until they are fully cooked and crispy. Scoop them out of the skillet, leaving the fat and the bits of meat stuck to the pan behind.
• Add the salt, shallots and garlic and saute for 30 seconds. Add the port and bring to a boil. Let the port reduce for 5 minutes, then add the chicken broth and balsamic vinegar. Bring to a boil again and reduce for 5 minutes. Take the sauce off the heat while you grill the lamb.
• Grill the Lamb: Take the lamb out of the marinade and wipe it off. You don't want all that olive oil on the grill.
• Grill the lamb on high for 3-4 minutes per side. Medium rare lamb is 125F, and medium is 135F. Use your meat thermometer to check for doneness. Set the lamb aside to rest for a few minutes while you finish up the sauce.
• Finish the Sauce: On medium heat, bring the sauce back up to a low simmer. Add the figs. Warm them through, 1-2 minutes.
• Take the sauce off the heat and add the thyme. Wait about 30 seconds, then start stirring in the butter. Once the butter has melted and the sauce is glossy, serve the fig port sauce with the lamb.

GRILLED LAMB WITH BROWN SUGAR GLAZE

Steps:

• In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
• Preheat grill for high heat.
• Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE

Steps:

• Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
• Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
• Brush the sauce over the chops and serve.

GRILLED MEDITERRANEAN LAMB CHOPS W/ FIG GLAZE

Steps:

• 1. Combine marinade ingredients in a mixing bowl. Place lamb in the bowl and coat evenly. Put lamb and marinade in a heavy-duty zip-lock plastic bag. Seal bag. Marinate in refrigerator for 8 hours, turning occasional
• 2. Meanwhile, add the fig glaze to a small sauce pan. Reduce glaze until bubbles appear. Remove from stove
• 3. Preheat grill to medium-high hest. Coat grill rack with cooking spray; cook 4-5 minutes on each side or until desired doneness. The last few minutes of cooking time, spread glaze on lamb. Serve with your favorite side. Enjoy.