Best Sunnys Grilled Lamb Chops With A No Cook Orange Chutney Recipes

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE

Chef John's Grilled Lamb with Mint Orange Sauce image

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Provided by Chef John

Categories Meat and Poultry Recipes Lamb Chops

Time 4h25m

Yield 5

Number Of Ingredients 14

Ingredients

2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

Steps:

Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
Brush the sauce over the chops and serve.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g

GRILLED LAMB CHOPS WITH OLIVE TAPENADE

Grilled Lamb Chops with Olive Tapenade image

Provided by Guy Fieri

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

8 to 12 (2-inch thick) T-bone lamb chops
2 sprigs fresh mint, torn or roughly chopped
2 sprigs fresh parsley, torn or roughly chopped
2 sprigs fresh rosemary, torn roughly chopped
2 sprigs fresh thyme, torn or roughly chopped
1 bay leaf
1 lemon, cut in half and squeezed
1/2 teaspoon kosher salt
4 rounds freshly cracked black pepper
1/2 cup extra-virgin olive oil, plus extra for grilling
2 cups pitted kalamata olives
3 tablespoons orange zest
3 tablespoons fresh parsley leaves, rinsed and patted dry
1 anchovy fillet, packed in oil
1 small Anaheim chile, seeded, membrane removed and finely minced
3 to 4 tablespoons extra-virgin olive oil
1 tablespoon orange juice
Kosher salt and freshly cracked black pepper
1/2 cup torn fresh mint leaves, for garnish

Steps:

For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper.
For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest.
To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.