Indulge in the tantalizing flavors of perfectly grilled lamb chops, expertly seasoned with a symphony of garlic and mustard, creating a culinary masterpiece that will transport your taste buds to a realm of pure delight. But this article offers more than just one delectable recipe; it's a treasure trove of culinary inspiration, featuring a diverse range of lamb chop recipes that cater to every palate and preference. From the classic Grilled Lamb Chops with Garlic and Mustard to the aromatic Grilled Lamb Chops with Mint and Lemon, each recipe promises a unique flavor journey that will leave you craving more. Discover the secrets to grilling lamb chops to succulent perfection, ensuring a tender and juicy bite every time. Explore the nuances of different marinades, from the zesty Lemon and Herb Marinade to the robust Red Wine Marinade, each infusing the lamb chops with its own distinctive character. Whether you prefer the simplicity of Grilled Lamb Chops with Olive Oil and Salt or the bold flavors of Grilled Lamb Chops with Chimichurri Sauce, this article has something for every lamb lover. Embark on a culinary adventure and elevate your grilling skills to new heights with these exceptional lamb chop recipes, guaranteed to impress even the most discerning of palates.
Here are our top 7 tried and tested recipes!
GRILLED LAMB CHOPS RECIPE
Dijon mustard, soy sauce, lemon juice, garlic, rosemary, and olive oil blend together to create the most beautiful lamb mustard sauce for these Grilled Lamb Chops. You will savor every bite!
Provided by Isabel Laessig
Categories Main Dish
Time 15m
Number Of Ingredients 8
Steps:
- Add 2-4 cloves minced garlic, 1 teaspoon salt, 2 tablespoons Dijon mustard, 1 tablespoon soy sauce, 1 teaspoon minced fresh rosemary, and 2 tablespoons freshly squeezed lemon juice to a bowl. Whisk the ingredients together with enough olive oil to form a paste-like consistency.
- Add 6-8 lamb chops to a zip-lock plastic bag (or platter or baking pan) and coat with the marinade so all of the lamb is covered. Press the air out of the bag and rest it on a platter or in a baking pan (or cover with plastic wrap tightly if using a pan). Refrigerate to let it marinate for at least 12 hours or up to overnight.
- When ready to cook, remove the lamb chops from the fridge and from the marinade bag. Let them come to room temperature by resting out of the refrigerator for at least 20 minutes before grilling.In the meantime, heat your grill to high heat (450°F to 500°F). Sear the lamb chops for 5 minutes over direct heat, then flip and grill for another 5 minutes.
- Move the lamb chops to indirect heat on the opposite side of the grill, then grill for an additional 3-5 minutes. Your lamb chops will be medium-rare. Leave on for longer and follow the temperature chart below if you want them cooked more.
- Remove from the grill and place on a plate or platter. Cover with foil and let them rest for 5 minutes before serving. Enjoy!
Nutrition Facts : Calories 292 kcal, Carbohydrate 1 g, Protein 42 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 129 mg, Sodium 712 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED LAMB CHOPS WITH MUSTARD, ROSEMARY AND GARLIC
This marinade of garlic, Dijon, rosemary and lemon is perfect for lamb chops!
Provided by Liz Berg
Categories Entrees
Time 16m
Number Of Ingredients 8
Steps:
- Mix all ingredients with enough olive oil to make a good paste. Cover lamb chops with this marinade and let rest in the fridge up to overnight.
- Grill to desired temperature and serve.
Nutrition Facts : Calories 387 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 2 lamb chops, Sodium 1071 milligrams sodium, Sugar 0 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS
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
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
GRILLED LAMB CHOPS WITH PORCINI MUSTARD
Provided by Kay Chun
Categories Lamb Mushroom Mustard Quick & Easy Father's Day Backyard BBQ Dinner Lamb Chop Grill Grill/Barbecue Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Soak mushrooms in boiling-hot water (2 cups) until softened, about 20 minutes. Lift mushrooms out of water and strain liquid through a paper-towel-lined sieve set over a small saucepan. Coarsely chop mushrooms.
- Boil mushroom liquid in saucepan until reduced to about 1/4 cup, 13 to 15 minutes. Whisk in mustard, butter, and 1/8 teaspoon pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms. Transfer to a small bowl and cool slightly. Stir in 2 tablespoon parsley.
- Meanwhile, pulse rosemary, kosher salt, garlic, and 1/2 teaspoon pepper in a food processor to form a coarse paste, scraping down sides. Rub oil all over chops, then coat evenly with rosemary mixture.
- Oil grill rack, then grill chops in 2 batches, covered only if using a gas grill, turning once, 4 to 6 minutes per batch for medium-rare.
- Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb.
- What to drink:
- Avignonesi Rosso di Toscana '05
LAMB CHOPS WITH MUSTARD-HERB CRUST
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
- In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g
GRILLED LAMB CHOPS WITH MUSTARD BARBECUE SAUCE
Provided by Bobby Flay
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the mustard, vinegar, ketchup, molasses, honey, maple syrup and rice wine vinegar in a small bowl and season with salt and pepper, to taste. Cover and let sit at room temperature for at least 30 minutes before serving. Can be made 2 days in advance and stored in the refrigerator.
- Preheat the grill to high or a grill pan over high heat. Season the lamb on both sides with salt and pepper, to taste and brush with canola oil. Put the chops on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Brush with the sauce, then turn the chops over and continue grilling to medium doneness, 2 to 3 minutes more, brushing the top with more of the sauce. Remove the chops from the grill to a serving platter. Brush with more of the sauce and let rest for 5 minutes. Garnish with sea salt and chives. Serve 2 chops per person.
GRILLED LAMB CHOPS WITH GARLIC AND MUSTARD
Steps:
- 1. Heat your grill to high. 2. Whisk together both of the mustards, the garlic, vinegar, soy sauce, oil, honey, thyme, paprika and 1/4 teaspoon pepper in a medium bowl. Pour half of the mixture into a second bowl and set aside for serving. 3. Season the chops on both sides with salt. Brush each chop with some of the mustard mixture and place on the trill, mustard side down. Grill until golden brown and slightly charred, 2 to 3 minutes. Flip chops over, brush with more of the mustard mixture and continue grilling to medium-rare, 2 - 3 minutes longer. 4. Remove from the grill, brush with the reserved glaze, tent with foil and let rest for 5 minutes before serving.
Tips:
- Choose high-quality lamb chops: Look for chops that are a deep red color with a good amount of marbling. Avoid chops that are pale or have a lot of white fat.
- Trim the lamb chops: Remove any excess fat or silver skin from the chops. This will help them cook evenly and prevent them from curling up.
- Marinate the lamb chops: Marinating the chops in a mixture of olive oil, garlic, mustard, and herbs will help to tenderize them and add flavor. You can marinate the chops for anywhere from 30 minutes to overnight.
- Cook the lamb chops over medium-high heat: This will help to sear the outside of the chops and keep them juicy on the inside. Cook the chops for about 3-4 minutes per side, or until they reach your desired doneness.
- Let the lamb chops rest before serving: This will help the juices to redistribute throughout the chops and make them more tender.
Conclusion:
Grilled lamb chops are a delicious and easy-to-make dish that is perfect for a summer cookout. By following these tips, you can make sure that your lamb chops are cooked perfectly every time. Serve the chops with your favorite sides, such as roasted vegetables, grilled potatoes, or a simple salad.
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