Best Lamb Chops With Minted Meyer Lemon Compote Recipes

Lamb Chops with Mint Sauce image

Provided by Ree Drummond : Food Network

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 18

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Four 4-ounce lamb chops
1 bunch fresh mint
1/4 cup fresh parsley
2 anchovy fillets
1 clove garlic
Red pepper flakes, as needed
Extra-virgin olive oil, as needed
Kosher salt, as needed
Neutral oil, for oiling the grill
Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
1 sweet potato
2 tablespoons sour cream
Fresh mint leaves, for garnish

Steps:

For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

Mint-Rosemary Lamb Loin Chops image

Provided by Gianni 23

Categories Lamb/Sheep

Time 2h2m

Yield 6-7 lamb loin chops, 4-6 serving(s)

Number Of Ingredients 8

6 -7 lamb loin chops (i.e., one Costco package)
3 sprigs fresh rosemary, chopped
3 -6 sprigs of fresh mint (mine were very large and I used 3)
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

Steps:

Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED.
Pour the marinade into a sauce pan and heat well.
In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops.
Return all of the chops to the skillet browned side up and fry for 1-2 minutes.
Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago).
Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary.
Cooking time includes marinating time.

Nutrition Facts : Calories 565.5, Fat 51.5, SaturatedFat 18.6, Cholesterol 105.5, Sodium 662, Carbohydrate 1, Fiber 0.2, Protein 23.4

Lemon-Garlic Marinated Lamb Chops image

Provided by KLBoyle

Categories Lamb/Sheep

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon lemon zest, grated
2 tablespoons fresh oregano (or 2 tsp. dried oregano)
6 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 lamb chops (4 oz. each)

Steps:

In a small bowl mix together first 7 ingredients. Pour marinade over chops and let marinade 20 min-1 hours.
Preheat grill pan and grill to desired done-ness (I prefer mine med-rare which takes 3-4 minute on each side).
Note: You can cook the lamb however you prefer, grill pan, broiler, saute pan etc.

Nutrition Facts : Calories 629.4, Fat 54, SaturatedFat 22.8, Cholesterol 140.6, Sodium 398.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 31.4

Lamb Chops with Minted Meyer Lemon Compote image

Yield Makes 4 servings

Number Of Ingredients 7

3/4 cup dry white wine
1/2 cup sugar
1/4 cup (packed) fresh mint leaves
2 Meyer lemons
1/4 teaspoon coarse kosher salt
8 3/4-inch-thick lamb rib or loin chops
2 tablespoons vegetable oil

Steps:

Combine wine, sugar, and mint in heavy small saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat; let stand 30 minutes. Strain syrup into medium saucepan; discard mint.
Using vegetable peeler, remove peel from lemons in strips. Place strips in mini processor. Cut away all white pith from lemons and discard. Working on plate to catch juice, quarter lemons; remove seeds. Add lemons and juice to mini processor; using on/off turns, chop coarsely. Add lemon mixture to mint syrup. Boil until mixture is reduced to 2/3 cup, about 10 minutes. Stir in salt. Cool.
Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium-rare. Serve lamb with compote.