Best Marinated Grilled Lamb Cutlets With Creamed Corn Recipes

Grilled Lamb Chops with Pink Peppercorn Sauce image

Provided by Kardea Brown

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

1/4 cup canola oil
2 tablespoons yellow mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley, plus more for serving
1 tablespoon chopped fresh rosemary, plus more for serving
2 cloves garlic, minced
2 pounds double-cut lamb rib chops, frenched if desired
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons finely chopped sweet onion
1/4 cup brandy
1/2 cup heavy cream
1 tablespoon pink peppercorns, coarsely crushed
Kosher salt

Steps:

Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.

Grilled Marinated Lamb Chops image

Provided by Vicki in AZ

Categories Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 lamb chops, 3/4-inch thick
6 lemons
3 garlic cloves, crushed
10 sprigs Italian parsley, chopped
10 sprigs mint, chopped
2/3 cup olive oil
salt & pepper

Steps:

Clean the lamb chops and put into a large glass pan.
Squeeze lemons over the meat and let sit 5 minutes.
Wash chops under running water.
Mix together the marinade: crushed garlic, chopped parsley, chopped mint, olive oil, salt & pepper to taste.
Cover lamb chops with marinade and refrigerate up to 24 hours, turning occasionally.
Grill or broil 4-6 minutes per side.