Best Grilled Spiced Lamb Chops Recipes

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GRILLED SPICED LAMB CHOPS WITH CUCUMBER-MINT SAUCE



Grilled Spiced Lamb Chops with Cucumber-Mint Sauce image

Categories     Lamb     Quick & Easy     Yogurt     Mint     Cucumber     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

8 loin lamb chops (about 2 1/2 pounds)
2 to 3 tablespoons red curry paste
1 teaspoon cumin seeds
1 cup plain yogurt
1 cup diced seeded peeled cucumber
3 tablespoons chopped fresh mint

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
  • Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
  • Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.

GRILLED SPICED LAMB CHOPS WITH SAFFRON VEGETABLES AND RED BELL PEPPER SAUCE



Grilled Spiced Lamb Chops with Saffron Vegetables and Red Bell Pepper Sauce image

Provided by Adel Chagar

Categories     Lamb     Marinate     Yogurt     Leek     Carrot     Turnip     Summer     Grill/Barbecue     Rutabaga     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 20

Lamb
1 1/2 cups plain whole-milk yogurt
6 tablespoons olive oil
6 tablespoons fresh lemon juice
1 tablespoon ground cardamom
1 tablespoon ground cumin
1 1/2 teaspoons cayenne pepper
3 1 1/2-pound racks of lamb, fat trimmed, cut into individual chops
Vegetables
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
4 large shallots, peeled, thinly sliced
2 large leeks (white and pale green parts only), thinly sliced
3/4 teaspoon saffron threads
1/2 teaspoon turmeric
1 1/2 cups water
2 large turnips, peeled, cut into 1-inch pieces
2 large carrots, peeled, cut into 1-inch pieces
2 large rutabagas, peeled, cut into 1-inch pieces
Red Bell Pepper Sauce

Steps:

  • For lamb:
  • Whisk first 6 ingredients in medium bowl. Place chops on large rimmed baking sheet. Pour marinade over, turning to coat. Cover and refrigerate at least 1 hour and up to 3 hours.
  • For vegetables:
  • Melt butter with oil in heavy large skillet over medium heat. Add shallots, leeks, saffron, and turmeric; sauté 5 minutes. Add 1 1/2 cups water, turnips, carrots, and rutabagas. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Season generously with salt and pepper.
  • Meanwhile, prepare barbecue (medium heat). Brush grill with oil. Remove lamb from marinade, scraping off some of excess marinade. Sprinkle lamb with salt and pepper. Grill to desired doneness, about 3 minutes per side for medium-rare.
  • Divide grilled lamb chops among 6 plates. Serve with saffron vegetables and Red Bell Pepper Sauce.

GRILLED SPICED LAMB CHOPS



Grilled Spiced Lamb Chops image

Make and share this Grilled Spiced Lamb Chops recipe from Food.com.

Provided by chia2160

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons ground coriander
1 1/2 tablespoons ground ginger
1 teaspoon ground turmeric
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
8 lamb loin chops
fresh ground sea salt
olive oil, for brushing
2 pints cherry tomatoes
1 tablespoon butter

Steps:

  • mix spices together, set aside.
  • preheat grill to high, then lower to medium.
  • season lamb chops with salt, rub it in. use 1 tsp of spice mix on each lamb chop, rub it in.
  • let the chops sit for 15 minutes.
  • brush with olive oil and grill 6-8 minutes per side for medium-rare.
  • meanwhile toss tomatoes with the rest of the spice mix.
  • heat butter in a skillet, add tomatoes, season with salt, cook stirring for 1-2 minutes.
  • serve tomatoes alongside lamb chops.

Nutrition Facts : Calories 660.1, Fat 54.4, SaturatedFat 24.3, Cholesterol 148.2, Sodium 137, Carbohydrate 9.6, Fiber 3.4, Sugar 4, Protein 33

GRILLED SPICED LAMB CHOPS



GRILLED SPICED LAMB CHOPS image

Yield 4

Number Of Ingredients 24

Ingredients
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 teaspoons minced rosemary
8 lamb rib chops (2 pounds), bones frenched (have your butcher do this)
Salt
1 pint cherry tomatoes
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
2 bay leaves
3 thyme sprigs
2 tablespoons balsamic vinegar
1 small shallot, thinly sliced
1 1/2 cups shelled fresh peas (1 1/2 pounds in the pod)
1 cup shelled fava beans (1 pound in the pod)
6 ounces chanterelles, trimmed, caps quartered if large
3 tablespoons unsalted butter
1/2 cup red pearl onions, peeled and halved lengthwise
2 cups chicken stock
1 tablespoon chopped mint
1 1/2 teaspoons chopped tarragon
1 1/2 teaspoons chopped marjoram
Freshly ground pepper

Steps:

  • Preheat the oven to 300°. Combine the fennel, coriander and cumin seeds in a spice grinder and grind to a powder. Transfer to a small bowl and stir in the rosemary. Season the lamb chops with salt and coat with the spice mixture; refrigerate for 1 hour. In a shallow glass or ceramic baking dish, toss the cherry tomatoes with 1/4 cup of the olive oil and the garlic, bay leaves, thyme sprigs, vinegar and shallot. Add a pinch of salt and bake for about 30 minutes, until the tomatoes are soft. Meanwhile, bring a medium saucepan of salted water to a boil. Add the peas and cook until just tender, about 3 minutes. With a slotted spoon, transfer the peas to a bowl. Add the fava beans to the pan and cook until bright green, about 1 minute. Drain the favas and squeeze each one lightly to pop the bean from its skin. Add the favas to the peas. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the chanterelles, season with salt and cook over moderately high heat until softened, 3 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the chanterelles are tender and browned, about 5 minutes longer. Add 1 tablespoon of the butter and the pearl onions, cut side down, and cook over moderate heat until golden on the bottom, 3 minutes. Add the chicken stock and simmer over moderate heat until the pearl onions are tender, about 3 minutes longer. Stir the peas and fava beans into the skillet. Light a grill. Discard the bay leaves and thyme sprigs. Add the tomato mixture to the vegetable ragout and simmer for 3 minutes. Remove from the heat and stir in the mint, tarragon and marjoram. Add the remaining 2 tablespoons of butter, 1 tablespoon at a time, stirring until melted. Season the ragout with salt and pepper. Grill the lamb chops over high heat until nicely charred on the outside and medium-rare within, about 3 minutes per side. Spoon the ragout into 4 shallow bowls, top with the lamb chops and serve.

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