Best 4 Grilled Lamb Chops With Cranberry Sauce And Cranberry Serrano Chutney Recipes
**Grilled Lamb Chops with Cranberry Sauce and Cranberry Serrano Chutney: A Culinary Symphony of Flavors**
Indulge in a tantalizing culinary journey with our grilled lamb chops, masterfully paired with a duo of delectable sauces – a sweet and tangy cranberry sauce and a spicy-savory cranberry serrano chutney. These recipes offer a symphony of flavors that will tantalize your taste buds and leave you craving for more. Discover the art of perfectly grilling lamb chops, ensuring a tender and juicy interior, while the charred exterior adds a delightful smoky aroma. Complement your chops with the vibrant cranberry sauce, featuring a balance of sweetness and acidity, or elevate the experience with the zesty cranberry serrano chutney, where the heat of serrano peppers harmonizes with the tang of cranberries. These recipes guarantee an unforgettable dining experience, perfect for special occasions or a delightful weeknight meal.
GRILLED LAMB CHOPS
For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
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.
SIMPLE GRILLED LAMB CHOPS
This very tasty and easy marinade for lamb chops can also be used for steaks.
Provided by Noor
Categories Meat and Poultry Recipes Lamb Chops
Time 2h16m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g
CRANBERRY GLAZED LAMB CHOPS
Simple but classy. Lamb draws in flavors from marinades very quickly, so this dish has a fairly quick prep time. Lamb is often paired with mashed or baked potatoes, and those will go well with this dish, but I often serve it with egg pasta (homemade tagliatoni when I'm going all out). A vinegarette-dressed salad is a good match as a vegetable course.
Provided by Primordial
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If the chops are particularly thick, place each one between two layers of plastic wrap and gently flatten them using the heel of your hand or a wooden mallet until they are about 1/2 inch thick.
- Combine the cranberry relish, rosemary and vinegar (it sometimes helps to warm the cranberry relish a bit in the microwave or a small saucepan). Put half of the cranberry mixture in a container large enough to hold all the chops - this is the marinade. Set aside the second half of the mixture to use later as the glaze.
- Toss the chops with the cranberry marinade, cover, and refrigerate for 15-20 minutes.
- Preheat oven broiler.
- When the broiler is ready, take the chops out of the fridge. Wipe off the marinade, sprinkle the chops with salt and pepper, and place them on a rack and broiling pan.
- Position the pan close to the source of heat and broil chops 4 minutes. Brush chops with half of the glaze, broil for another minute. Turn the chops over and broil 2-3 minutes longer. Brush on remaining glaze and broil about a minute longer or until chops are medium-rare or of desired doneness.
LAMB CHOPS WITH CRANBERRY SAUCE
This recipe is easy to make and a little different from your usual lamb recipes. Buy chops that have the filet attached, not shoulder chops. They should be apprx 1" thick. Fry for 4 minutes each side for slightly pink. Longer if you want well done. Make the sauce early in the day (or the day before) and reheat while you are cooking the chops. Dinner will be on the table in a few minutes. The sauce is great over your veggies and new potatoes.
Provided by Bergy
Categories Kiwifruit
Time 30m
Yield 6 chops, 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Early in the day or the day before mix, in a pot, the Broth. cranberries, green onions, sweet onion, rosemary, dill weed, brown sugar and chili flakes. Stir well.
- Bring to a simmer over medium heat and simmer for 10 minutes.
- Mix cornstarch with 3 tbsp water, add to the sauce.
- Add Sherry and stir.
- Simmer for 5 minutes longer.
- Remove from heat. Cool and place in fridge until just before serving.
- Just before dinner season the chops with salt & coarse ground pepper.
- Reheat the sauce.
- Heat skillet, high heat, Spray with oil.
- Brown the chops on both sides, turn heat to medium and continue cooking for apprx 3 minutes each side.
- While the chops are cooking peel the Kiwi fruit and cut the kiwi in 1/4" slices.
- When cooked place the chops on your plate pour on the sauce and decorate with a kiwi fruit slice on each chop.
- Serve with your favorite vegetables and new potatoes, pour more sauce over the vegetables.
Tips:
- To ensure the lamb chops are cooked evenly, use a meat thermometer to check the internal temperature. Lamb chops are best enjoyed medium-rare, with an internal temperature of 135°F (57°C).
- For a flavorful marinade, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Allow the lamb chops to marinate for at least 30 minutes, or up to overnight.
- If you don't have a grill, you can cook the lamb chops in a grill pan over medium-high heat. Be sure to preheat the grill pan for at least 5 minutes before cooking.
- For the cranberry sauce, use fresh or frozen cranberries. If using frozen cranberries, thaw them before cooking.
- To make the cranberry-serrano chutney, use a food processor to finely chop the cranberries, onion, and serrano pepper. Then, combine the mixture with sugar, vinegar, and salt. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, or until the chutney has thickened.
Conclusion:
This recipe for Grilled Lamb Chops with Cranberry Sauce and Cranberry-Serrano Chutney is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb chops are juicy and flavorful, and the cranberry sauce and chutney add a sweet and tangy touch. This dish is sure to impress your guests!
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