Best 4 Herb Marinated Lamb Chops Recipes
Tantalize your taste buds with our succulent Herb Marinated Lamb Chops recipe, a culinary masterpiece that combines the rich flavors of lamb with a symphony of aromatic herbs. This delectable dish is perfect for a special occasion dinner or an indulgent weekend feast.
Our recipe features a marinade that infuses the lamb chops with a delightful blend of rosemary, thyme, garlic, and lemon zest. The marinade tenderizes the meat while imparting a burst of flavor that will leave you craving more. We also provide instructions for grilling, pan-searing, or roasting the lamb chops, ensuring that you achieve perfectly cooked chops regardless of your cooking method.
In addition to the Herb Marinated Lamb Chops recipe, this article includes two additional lamb chop recipes to satisfy your culinary curiosity. Our Pan-Seared Lamb Chops with Mint Chimichurri recipe offers a refreshing twist with a zesty chimichurri sauce, while the Grilled Lamb Chops with Lemon and Oregano recipe delivers a classic combination of bright citrus and aromatic herbs.
Whether you prefer the bold flavors of the Herb Marinated Lamb Chops, the vibrant freshness of the Pan-Seared Lamb Chops with Mint Chimichurri, or the timeless elegance of the Grilled Lamb Chops with Lemon and Oregano, you'll find a recipe here that will tantalize your palate and leave you feeling satisfied.
HERB-MARINATED RACK OF LAMB
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
Provided by Food Network
Categories main-dish
Time 13h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
- The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
MARINATED LAMB CHOPS WITH GARLIC AND HERBS
Super flavorful, herb and garlic marinated lamb chops are easy, fast, and elegant, making them perfect for guests or for every day dining.
Provided by Rachel Gurk
Categories Beef
Time 40m
Number Of Ingredients 10
Steps:
- In small bowl, mix olive oil, lemon juice and zest, herbs, garlic, salt and pepper.
- Place lamb chops in large zip top bag. Pour marinade over and close bag. Massage marinade into chops and marinate at room temperature at least 20 minutes and up to one hour.
- Heat grill pan over medium heat and grill 2-3 minutes per side for medium rare.
- Rest one or two minutes before serving.
- If desired, chops can be broiled. Preheat broiler to high, broil chops 2-3 minutes per side.
Nutrition Facts : ServingSize 2 chops, Calories 798 kcal, Carbohydrate 4 g, Protein 67 g, Fat 58 g, SaturatedFat 26 g, TransFat 3 g, Cholesterol 215 mg, Sodium 587 mg, Fiber 1 g, UnsaturatedFat 29 g
GARLIC AND HERB-RUBBED LAMB CHOPS
/garlic-herb-rubbed-lamb-chops-recipe-101486-hero-01-5c28010ec9e77c0001ac806f.jpg)
Steps:
- Gather the ingredients.
- In a large baking dish, toss the lamb with the olive oil, garlic, black pepper, red pepper flakes, rosemary, oregano, and thyme.
- Once the chops are evenly coated, cover and refrigerate for at least 4 hours or up to overnight.
- Preheat grill, grill pan, or broiler.
- Remove chops from marinade and salt both sides generously.
- Cook about 5 to 6 minutes per side for medium-rare (will vary depending on thickness).
- Scatter with fresh parsley and mint.
- Let rest for 5 minutes before serving.
Nutrition Facts : Calories 396 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 31 g, SaturatedFat 12 g, Sodium 165 mg, Sugar 0 g, Fat 30 g, ServingSize 8 chops (4 servings), UnsaturatedFat 0 g
HERB GARDEN MARINADE FOR LAMB
I love the taste of fresh herbs with lamb. Use this marinade recipe as a guide, or adjust to your own tastes. Love mint? Add more. Hate oregano? Leave it out and add more of the other herbs. There is enough marinade for about 3 pounds of lamb chops. Double or triple it for a leg of lamb roast.
Provided by Bibi
Time 4h10m
Yield 8
Number Of Ingredients 8
Steps:
- Pour olive oil into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in oregano, mint, and parsley until evenly distributed.
- Add lamb roast to the bag, or add lamb chops in a single layer. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, turning every hour.
- When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.
Nutrition Facts : Calories 172 calories, Carbohydrate 1.6 g, Fat 18.7 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 360.8 mg
Tips:
- Choose high-quality lamb chops: Look for chops that are evenly marbled and have a bright red color. Avoid chops that are excessively fatty or have a dull or brown color.
- Marinate the lamb chops: Marinating the lamb chops in a flavorful marinade for at least 30 minutes, but preferably overnight, helps tenderize the meat and infuse it with flavor. Use a marinade that contains acidic ingredients like lemon juice, vinegar, or yogurt, as well as herbs and spices.
- Cook the lamb chops over medium-high heat: This will help to create a nice sear on the outside of the chops while keeping the inside tender and juicy. Be sure to not overcrowd the pan, as this will prevent the chops from cooking evenly.
- Use a meat thermometer to ensure the lamb chops are cooked to your desired doneness: For medium-rare, cook the chops to an internal temperature of 135°F (57°C); for medium, cook to 145°F (63°C); and for well-done, cook to 155°F (68°C).
- Let the lamb chops rest before serving: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
Conclusion:
Herb-marinated lamb chops are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can ensure that your lamb chops are cooked to perfection and bursting with flavor. Serve the lamb chops with your favorite sides, such as roasted vegetables, grilled potatoes, or a fresh salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
