Best Lemon Pepper Lamb Chops Recipes

LEMON-PEPPER LAMB CHOPS

Lemon-Pepper Lamb Chops image

I got this recipe from Cooking Pleasures magazine. I've never made lamb before this, and let me tell ya - I'm hooked. This recipe is so savory yet so easy to make! I serve this with roasted red potatoes (done with onion soup mix and dill) and my homeade Tzasiki Sauce (#291455).

Provided by hollyberry117

Categories Lamb/Sheep

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon minced garlic
4 teaspoons soy sauce
4 teaspoons red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 tablespoon lemon-pepper seasoning
1/2 teaspoon dried marjoram
2 lbs lamb loin chops (6 to 8 chops, 1 1/2 inches thick)

Steps:

Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl. Spoon over both sides of lamb chops. Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.

Nutrition Facts : Calories 756.9, Fat 65.1, SaturatedFat 27.4, Cholesterol 168.3, Sodium 463.8, Carbohydrate 2.2, Fiber 0.6, Sugar 0.1, Protein 38.1

GRILLED LEMON-PEPPER LAMB CHOPS WITH ROSEMARY-DIJON BBQ SAUCE

Grilled Lemon-Pepper Lamb Chops with Rosemary-Dijon BBQ Sauce image

This quick grill dish makes it easy to come home after work and eat well. The secret is in the simple sauce all seasoned up with the classic flavor partners that lamb loves the most-rosemary and Dijon mustard.

Yield feeds 4

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1/3 cup chopped shallot
Pinch each of kosher salt and black pepper
4 large cloves garlic, chopped
3/4 cup red wine
1 sprig rosemary
1/4 cup Dijon mustard
1 cup Mutha Sauce (page 165)
Juice of 1/4 lemon
1 tablespoon honey
1/4 cup sliced scallion
8 center-cut loin lamb chops (2 1/2 to 3 pounds)
Olive oil
Lemon pepper

Steps:

Fire up the grill. While that's heating, make the sauce. Toss the butter into a small saucepan and melt over medium heat. Add the shallots, season with salt and pepper, and cook til just wilted. Toss in the garlic and cook for 1 minute more.
Splash in the red wine and add the rosemary and mustard. Raise the heat to high, and reduce the sauce rapidly for 2 to 3 minutes. Mix in the Mutha Sauce, lemon juice, and honey and simmer for a minute or two to blend the flavors. Keep warm.
Rub the chops down with oil. Season both sides with a generous sprinkling of lemon pepper. Place over the coals. Cook for about 4 minutes, then flip the chops and cook for another 3 to 4 minutes, or til a rosy medium-rare, 130° to 135°. Pull them off the grill.
Fish out the rosemary sprig from the sauce, and stir in the scallions. Pour it over the chops and enjoy.

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