Grilled Lamb Chops | Pika Chakula

Grilled Lamb Chops

2013-03-25
Lamb chops marinated in a paste of garlic, rosemary, thyme and olive oil infuses these lamb chops with plenty of earthy flavors.
Ingredients:
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

Method:

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.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-lamb-chops-recipe/index.html?oc=linkback

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Recipe Comments

  1. posted by dealy on Mar 25, 2013

    I have 1 inch thick lamb loin chops and I’m wondering what kind of spices should I use. I like saucy meat and we also don’t have rosemary.

  2. posted by Eric on Mar 25, 2013

    When a recipie calls for a sauce made from the meat juices left in the frying pan, the meat is often transferred to a plate to be ‘kept warm’. There are a few recipies with sauces that need at least 15 minutes for the broth to reduce down, during which my steaks or lamb chops will cool down no matter how much foil I wrap around it or keep it under a hot light. Is there a way to keep the meat hot enough so that it tastes like it came hot off the grill? Or are those recipies assuming the meat is suppose to be a little bit cooled when served?

  3. posted by Sir fliesalot on Mar 25, 2013

    I was thinking of making his grilled lamb chops recipe and the shrimp on the hot plate.. Has anyone ever made any thing from him how did it turn out? I think that show is really great, and I would not mind spanking Chef Curtis with a spatula lol I am kidding..

  4. posted by Chris R on Mar 25, 2013

    I bought two lamb chops yesterday, covered them in honey and mustard dressing and left them in the fridge. The instructions on the lamb say to grill them but then the marinade will go everywhere?? I have never cooked lamb chops before!

  5. posted by JDOGG1122 on Mar 25, 2013

    Never done this before but wanted to try something new. What would be the best way for a beginner? Should I grill?

  6. posted by mike s on Mar 25, 2013

    I made lamb chops with a whiskey dijon sauce that turned out really well but I need a side dish with a similar Irish and French twist, does anyone have any suggestions? It’s for a proposal dinner for my girlfriend and I. Her favorite cheese is brie so I was considering working that in somehow, but any suggestions are appreciated.

  7. posted by Yoshi on Mar 25, 2013

    I got some lamb meat, and I’d like to make it for my mom’s birthday. Any suggestions? Or are there any meaningful ways of making the dish?

  8. posted by Dark_LovexXx on Mar 25, 2013

    I’m grilling burgers made up of 50% lamb and 50% beef? I’m looking for ideas on marinade or toppings? Thanks.

  9. posted by sick_mick_101 on Mar 25, 2013

    I never have much luck grilling chops (whether they are pork, lamb or beef) – they turn out quite dry and tough, despite the fact that I marinate them for hours. Does anyone know the secret for tender and succulent chops?

  10. posted by The Inc on Mar 25, 2013

    I have them marinating for 2 days in mesquite/lime sauce and we were going to grill them but it is too windy.

    So what temp for baking? or how long on and temp on the forman grill?

    Thanks-

  11. posted by colingrillo on Mar 25, 2013

    I just bought this lamb liver which’s chopped in large pieces, I have no idea what to do with it. I don’t want to cook any sauce or put anything on it I just want it as it is but grilled or fried or however it’s done. What should I do
    P.S: I keep washing it and the blood just wouldn’t want to go off! Is it fine?
    I would mostly prefer it if I did it in the oven, would that work?

  12. posted by Denali on Mar 25, 2013

    My ex-husband grilled them – I want to now try to cook or grill them myself. Please help.

  13. posted by Salam on Mar 25, 2013

    Mine’d be Lahmacun- (which are Turkish pizzas, consisting of spicy lamb mince, onions, chopped tomatoes and green and red peppers- mmmmm, yummy!), What would yours be? I’d really appreciate your angles on this one, please, guys. Much obliged. Peace and love. Be lucky.

  14. posted by kamikami on Mar 25, 2013

    I have the inside toater, over , broiler I was wonder can I cook the lamb shoulder blade chop in that and how with what type of side need a easy good way in details please

  15. posted by Maggie on Mar 25, 2013

    What’s a quick and easy way to prepare lamb chops

  16. posted by Mc L on Mar 25, 2013

    I’ve been a vegetarian for 12 years, and have decided to start eating meat due to my current health needs. But I don’t know how to cook meat! I have a recipe for crumbed lamb cutlets, but it doesn’t specify cooking time. How will I know when they’re done? Is food poisoning an issue with underdone lamb? Any general info on the cooking of lamb is appreciated! Many thanks :-)
    An hour!!! Surely there’d be no cutlets left…

  17. posted by Big Banger on Mar 25, 2013

    I would like a homemade marinade recipe for grilled lamb (top round to be specific).

  18. posted by JackReynolds on Mar 25, 2013

    the lamb chops and put some butter in to the skillet and let it like cook until they are ready? and what main ingredients would u recommend to put on the chops? I don’t have many ingredients so like simple ones…..

  19. posted by Taylor G on Mar 25, 2013

    I have a dinner party coming up next month, and I am having stuffed cornish hens, lamb chops, and grilled shrimp. Is it ok to cut the cornish hen in half? This is my engagement party and they will have other things to I’m just trying to save some money. I will be serving 20 people.

  20. posted by rashest_hippo on Mar 25, 2013

    I am grilling them for dinner tonight and need some recommendations for sides. Preferably something that can be made/prepared in a half hour or less. Thanks :)

  21. posted by ericmreitz on Mar 25, 2013

    I had found a receipe for a roasted leg of lamb with lots of whole heads of roasted garlic cooked with the meat it was out of a magazine I read in a doctors office several years ago. I wrote it down and now I can’t find it. I don’t remember anything else about it. Can someone help?

  22. posted by mavis24 on Mar 25, 2013

    I´m trying to cut down my fat intake, and use a vertical grill for pork and lamb chops, but have never tried cooking turkey or chicken in it.

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