Best Spice Rubbed Lamb Chops Hoisin And With Grilled Bok Choy Salad Recipes

SPICE-RUBBED LAMB CHOPS

Spice-Rubbed Lamb Chops image

One of my absolute favorite meals to eat anytime are Lamb Chops! My girls, Hanna and Amani, love watching me make my delicious chops, but they love eating them even more. -Nareman Dietz, Beverly Hills, Michigan

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1-1/2 teaspoons pepper
1-1/4 teaspoons ground cumin
1-1/4 teaspoons curry powder
1 garlic clove, minced
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
4 lamb rib chops
1 tablespoon olive oil

Steps:

Mix first 9 ingredients; spread over chops. Refrigerate, covered, overnight., Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat; brown chops, about 2 minutes per side. Transfer to oven; roast until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 3-4 minutes.

Nutrition Facts : Calories 290 calories, Fat 17g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 620mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

LAMB LOINS - GRILLED WITH HOISIN SAUCE

Lamb Loins - Grilled with Hoisin Sauce image

Boneless loins are sold with the silver skin removed. If you happen to have some with this skin on, merely trim off with a sharp knife before marinating. To grill only 4 loins for fewer people, reduce the marinade ingredients by half. Hoisin sauce and rice vinegar are available in most supermarkets, or speciality shops. Prep. time includes marinating time in refrigerator. Calculate less time if marinating at room temperature. Cook-time includes stand-time. Serve with grilled vegetables and a plain salad with balsamic vinegar and extra-virgin olive oil dressing. Makes a welcome barbeque supper.

Provided by TOOLBELT DIVA

Categories Lamb/Sheep

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

8 boneless lamb loin (about 2 lbs/1 kg)
2 tablespoons hoisin sauce
2 tablespoons liquid honey
2 tablespoons rice vinegar
1 teaspoon curry powder
2 cloves garlic, minced
1/4 teaspoon hot pepper flakes

Steps:

Place lamb in sturdy plastic bag.
Combine hoisin sauce, honey, vinegar, oil, curry powder, garlic and hot pepper flakes.
Pour over loins, close bag and squeeze gently to coat.
Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
Let lamb come to room temperature 30 minutes before grilling.
Reserving marinade, remove lamb and place on oiled grill 4 inches (10 cm) above medium-hot coals or medium-high setting on gas grill.
Grill about 3 to 5 minutes per side, brushing with reserved marinade, turning only once.
Do not overcook lamb; to test for doneness, press meat lightly with fingers.
Protect your fingers with paper towels.
If softly springy, it is rare; if very firm, it is well done.
Allow to stand for 10 minutes, lightly covered with tent of foil.
Cut in thin slices on diagonal.