Grilled Rosemary Lamb Chops Food

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GRILLED ROSEMARY LAMB CHOPS



Grilled Rosemary Lamb Chops image

Just writing this recipe makes me want to drool as I remember how delicious it was . . . mmmmm, lamb. My husband who loathes sheep is now ready to raise some so that we can have this recipe more often. Easy. Yummy. Lamby.

Provided by Sandy

Categories     Lamb/Sheep

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons minced garlic
1 teaspoon rosemary
1/2 teaspoon thyme leaves
1 dash cayenne pepper
1 teaspoon sea salt
1/4 cup lemon juice
2 tablespoons olive oil
4 lamb chops, about 3/4-inch thick

Steps:

  • Mix ingredients except for lamb in a bowl.
  • Place the chops in a container to marinate. I use a zip lock bag.
  • Pour ingredients over chops, making sure both sides are well covered.
  • Let marinate overnight. The longer the better, but give them at least one hour.
  • Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
  • Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.

Nutrition Facts : Calories 360, Fat 32.1, SaturatedFat 12.1, Cholesterol 70.3, Sodium 635.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 15.7

GRILLED ROSEMARY LAMB CHOPS



Grilled Rosemary Lamb Chops image

Offer some homemade breadsticks with the lamb: Just cut a French bread baguette lengthwise into quarters; brush with olive oil that has been mixed with fresh herbs. Grill alongside the lamb until golden, about 2 minutes per side. Serve raspberries and cream with cookies for dessert.

Categories     Lamb     Low Carb     Low/No Sugar     Wheat/Gluten-Free     Rosemary     Lamb Chop     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

3/4 cup balsamic vinegar
6 tablespoons olive oil
3 tablespoons fresh lemon juice
3 tablespoons minced fresh rosemary or 3 teaspoons dried
6 garlic cloves, minced
1 teaspoon ground black pepper
12 1-inch-thick loin lamb chops, fat trimmed
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)

Steps:

  • Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
  • Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY



Grilled Baby Lamb Chops with Crispy Rosemary image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 20m

Yield 4 appetizer servings

Number Of Ingredients 6

1/4 cup olive oil
4 cloves garlic, peeled and sliced thin
4 tablespoons fresh rosemary leaves
2 lemons, zested
8 single lamb chops
Salt and freshly ground black pepper

Steps:

  • Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
  • Prepare a hot grill.
  • Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.

GRILLED LAMB CHOPS



Grilled Lamb Chops image

Learn how to cook lamb chops with Giada De Laurentiis' Grilled Lamb Chops recipe, from Everyday Italian on Food Network. A quick marinade of fresh garlic, rosemary and thyme is all you need for this stunning main dish that's sure to impress.

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

Steps:

  • In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
  • Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

GRILLED ROSEMARY LAMB CHOPS



Grilled Rosemary Lamb Chops image

Put your lamb chops on the barbie for this simple, delicious recipe. Adapted from a recipe from Southern Living. Posted for ZWT 8 Australia/New Zealand

Provided by AlaskaPam

Categories     Lamb/Sheep

Time P1DT13m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon rosemary, dried
1 tablespoon lime juice
1/4 teaspoon ground pepper
2 garlic cloves, minced
1 green onion, chopped
8 lamb loin chops, 1 1/2 inches thick

Steps:

  • Place the first 7 ingredients in a large, heavy duty, zip top bag. Add the lamb and marinate in the refrigerator for 8-24 hours, turning from time to time.
  • Allow to sit at room temperature for about 30 minutes, and then drain and discard the marinade. Grill over medium heat, turning occasionally, until done to desired doneness, about 12-15 minutes.

Nutrition Facts : Calories 727.7, Fat 64.1, SaturatedFat 24.2, Cholesterol 140.6, Sodium 111.4, Carbohydrate 4, Fiber 0.2, Sugar 2.5, Protein 31.3

GRILLED LAMB CHOPS



Grilled Lamb Chops image

Make and share this Grilled Lamb Chops recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 lamb chops
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 teaspoon dried rosemary
4 cloves garlic, minced
fresh ground pepper
salt

Steps:

  • Pierce lamb chops with a fork.
  • Place in a shallow oblong dish; add wine.
  • Marinate for 15 minutes at room temperature.
  • In a bowl, mix together Worcestershire, rosemary, and garlic; mix well and set aside.
  • Remove chops from marinade and discard marinade.
  • Place chops on grill over medium heat.
  • Spoon half of sauce over chops and sprinkle with salt and pepper.
  • Cook 4-5 minutes or until browned.
  • Turn chops and spoon remaining sauce over chops; sprinkle with salt and pepper.
  • Cook 4-5 minutes or until done.

GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS



Grilled Garlic and Rosemary Lamb Loin Chops image

Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.

Provided by Nicole Leonard

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h20m

Yield 4

Number Of Ingredients 8

½ cup olive oil
¼ cup red wine vinegar
2 ½ tablespoons minced fresh rosemary
¾ medium lemon, juiced
6 cloves garlic, minced
¾ teaspoon Dijon mustard
salt to taste
4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw

Steps:

  • Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chops from the marinade and shake off excess. Discard the remaining marinade.
  • Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg

LAMB CHOPS GRILLED IN ROSEMARY SMOKE



Lamb Chops Grilled in Rosemary Smoke image

From the Williams-Sonoma "Steak and Chop" cookbook. DH and I made these a few nights ago and thought they were delicious! We let them rest at room temperature for about an hour. Prep time includes up to an hour to let the meat rest and the half hour for soaking the rosemary.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 1h17m

Yield 4 serving(s)

Number Of Ingredients 8

12 lamb loin chops, trimmed of excess fat (at least 1 1/2 inches/4 cm thick)
1/4 cup chopped fresh rosemary leaf (or 2 Tb dried)
8 garlic cloves, minced
2 teaspoons salt
1 teaspoon pepper
2 teaspoons olive oil (or more if needed)
8 large rosemary sprigs, stems with leaves (soaked in water at least 30 minutes)
rosemary sprig (for garnish)

Steps:

  • Slash the edges of the chops in 1 or 2 places to prevent curling.
  • To make the herb paste, in a small bowl, mix together the rosemary, garlic, salt, pepper, and 2 tsp olive oil to make a thick paste. Add a little more olive oil if needed to achieve the desired consistency. Rub the meat all over with the paste. Let rest at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature before grilling, if necessary.
  • Prepare a charcoal or gas grill for direct cooking over high heat. Put the rosemary stems on the charcoal or directly on the gas burners. (As the chops cook, the rosemary paste will char and fall off into the fire to provide even more rosemary smoke). As the rosemary begins to smoke, arrange the chops over direct heat, and grill, covered, turning often, to the desired doneness, 3-6 minutes on each side. (Move the chops to cooler area of the grill if flare-ups occur).
  • Test for doneness by inserting an instant thermometer away from the bone or by cutting into the chops near the bone. Remove the chops from the grill when the thermometer registers 130 degrees Farenheit (54 C) and the meat is still quite pink near the bone for medium-rare.
  • Transfer the chops to a platter and let rest, tented loosely with aluminum foil, for 5 minutes. Serve 3 chops per diner, garnished with rosemary sprigs.

Nutrition Facts : Calories 916, Fat 78.3, SaturatedFat 33.9, Cholesterol 210.9, Sodium 1324, Carbohydrate 2.7, Fiber 0.5, Sugar 0.1, Protein 47

GRILLED LEMON AND ROSEMARY LAMB CHOPS



Grilled Lemon and Rosemary Lamb Chops image

These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 8

Number Of Ingredients 10

½ cup plain yogurt
1 large lemon, juiced and rind grated
1 tablespoon chile paste
4 cloves garlic, crushed
2 tablespoons minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
8 lamb loin chops

Steps:

  • Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g

GRILLED LAMB CHOPS WITH ROSEMARY



Grilled Lamb Chops With Rosemary image

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 8

12 loin lamb chops, each about 1 -inch thick
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon anchovy paste
1 tablespoon fresh rosemary, very finely chopped
2 large garlic cloves, chopped
Salt and freshly ground black pepper
Sprigs of fresh rosemary for garnish

Steps:

  • Trim any excess fat from the lamb chops. Place them in a single layer in a dish.
  • Mix the vinegar, oil, anchovy paste, rosemary and garlic together and season to taste with salt and pepper. Spread this mixture over the lamb chops, turning them over in the dish, then turning them back again so both sides become lightly coated with marinade. Cover and allow to marinate at room temperature for one hour.
  • Preheat a grill or broiler to very hot.
  • Grill or broil the lamb chops as close as possible to the source of heat so they become seared and brown on the outside but still pink in the middle - six to 10 minutes, depending on the heat of the grill. Serve at once, garnished with sprigs of rosemary.

Nutrition Facts : @context http, Calories 879, UnsaturatedFat 40 grams, Carbohydrate 2 grams, Fat 81 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 556 milligrams, Sugar 1 gram

GRILLED ROSEMARY CHOPS



Grilled Rosemary Chops image

These are so simple and yet so tasty. Can be assembled and refrigerated one day ahead and then grilled come the next day. For best results, center should be slightly pink when chops are removed from grill. The rest time is a must to hold in both juice and flavor. Cook time does Not inclued rest time.

Provided by Debbwl

Categories     < 30 Mins

Time 17m

Yield 2 serving(s)

Number Of Ingredients 3

2 center-cut pork chops, each 2-inch thick
2 sprigs rosemary
2 slices thick slab bacon

Steps:

  • Place one sprig rosemary on each chop and then wrap each chop with a slice of bacon. (If making ahead of time be sure to wrap and refrigerate).
  • Sear over High heat for 1-2 minutes on each side.
  • Lower heat to Medium and cook 5 minutes more per each side.
  • Let rest 10 minutes before serving.

Nutrition Facts : Calories 489.2, Fat 28.9, SaturatedFat 10.4, Cholesterol 156.9, Sodium 203.2, Carbohydrate 0.1, Protein 53.7

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From tfrecipes.com


GRILLED ROSEMARY LAMB CHOPS - FOOD NETWORK
1) Season the lamb chops with salt and pepper. In a large bowl, stir together the oil, rosemary and garlic. Add the lamb chops, turning to coat. Cover and refrigerate for at least 2 hours or up to 24 hours. 2) Prepare the grill to a medium heat. Grill the chops on both sides until brown to desired doneness. About 6 minutes for rare, 7 minutes ...
From foodnetwork.co.uk


ROSEMARY GARLIC GRILLED LAMB CHOPS - RECIPETIN EATS
Grilled lamb chops infused with rosemary garlic flavours! The marinade is made with red wine vinegar which pairs well with lamb because it cuts through the richness of the strong lamb flavour, and it tenderises economical cuts of lamb. Make this with any quick-cook cut of lamb, chops or steaks. I love marinating lamb chops and this herby one is a favourite …
From recipetineats.com


GRILLED ROSEMARY LAMB CHOPS - SKINNYTASTE
Instructions. Combine olive oil, lemon juice, garlic and rosemary in a small bowl. Season the lamb with salt and pepper and cover with marinade. Marinate at least 1 hour, overnight if possible. Discard the marinade, then grill over medium-high heat to desired liking, about 5 minutes on each side or broil in the oven.
From skinnytaste.com


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