MEDITERRANEAN GRILLED LAMB CHOP RECIPE WITH TOMATO MINT QUINOA
Super tender grilled lamb chops that have been marinated in Mediterranean spices, garlic, and lemon juice. Serve them with tomato mint quinoa included in this recipe and a little Tztaziki sauce or see other ideas below!
Provided by The Mediterranean Dish
Categories Entree
Time 18m
Number Of Ingredients 21
Steps:
- In a small bowl combine the garlic and spices with 1 tbsp fresh mint leaves and 2 tbsp of olive oil. This makes a rub for the lamb.
- Take the lamb chops and rub them each on both sides with the garlic-spice rub. Place the chops in a deep dish with 2 tbsp olive oil, lemon juice and onions. Cover and leave in the fridge for 1 to 4 hours.
- 20 to 25 minutes before grilling, remove the lamb chops from the fridge and let them rest at room temperature.
- Meanwhile, cook the quinoa according to package instructions, adding a dash of salt and olive oil to the cooking water. (For 1 cup of quinoa, you'll add 3 cups of water. Bring to a boil, then cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.)
- Now let's add flavor to the cooked quinoa! In a non-stick pan, heat 2 tbsp olive oil over medium heat. Stir in garlic and cook very briefly and then add the canned diced tomato. Season with salt and pepper and cook for 4-6 minutes, stirring occasionally. Now, stir in the cooked quinoa. Once warmed through, add the chopped fresh mint. Stir to combine and remove from heat. Off heat, add chopped red onions, feta cheese and more fresh mint leaves for garnish
- Time to grill the lamb chops! Heat an a gas grill (or an indoor grill pan) over high heat (make sure the grill is super hot) add the lamb chops and grill for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare or 3 1/2 minutes for medium (internal temperature should register 125 degrees F for medium-rare or 135 degrees F for medium). Let the chops rest for 10 minutes before serving.
- When ready to serve, transfer the tomato mint quinoa to serving bowls, top with 2 lamb chops per person. Enjoy!
Nutrition Facts : Calories 381 calories, Sugar 0.5 g, Sodium 329.7 mg, Fat 21.7 g, SaturatedFat 7.6 g, TransFat 0.6 g, Carbohydrate 2.3 g, Fiber 0.6 g, Protein 45.2 g, Cholesterol 160.5 mg
SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)
I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint.
Provided by Oolala
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
- Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
- Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
- Add chops and reduce heat to medium.
- Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
- Transfer each chop to a serving plate.
- Divide arugula between plates and drizzle with the remaining teaspoons of oil.
SPICE-RUBBED LAMB CHOPS
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
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
SPICE RUBBED LAMB CHOPS WITH GREEN BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
- Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.
Nutrition Facts : Calories 522 calorie, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 180 milligrams, Sodium 993 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 60 grams, Sugar 4 grams
LAMB CHOPS ON SPICED TOMATOES AND ONIONS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small bowl combine well the cumin, the cardamom, the salt, and the pepper. In a large non-stick skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it cook the tomato and the onion in one layer for 3 minutes. Turn the vegetables, sprinkle them with the spice mixture, and cook them for 3 minutes more, or until they are just tender. Divide the vegetables between 2 heated plates, arranging them in one layer. Add the remaining 1 tablespoon oil to the skillet, in it sauté the chops, patted dry, over moderately high heat for 5 minutes on each side for medium-rare meat, and arrange them on top of the vegetables.
SPICE-RUBBED LAMB CHOPS
Yield serves 2
Number Of Ingredients 9
Steps:
- Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put the lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.
- Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add the chops. Reduce heat to medium. Cook the chops, flipping halfway through, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide the arugula between the plates; drizzle with the remaining teaspoon oil.
- (Per serving)
- Calories: 175
- Fat: 12g
- Cholesterol: 48mg
- Carbohydrate: 1g
- Sodium: 330mg
- Protein: 15g
- Fiber: 1g
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