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Grilled Lamb Chops

2 tb Olive oil
3 Garlic cloves; minced
1/2 c Cilantro; chopped fine
1/2 c Finely-chopped parsley
1/4 ts Red pepper flakes
Zest of 1 lemon; minced
1/2 ts Turmeric
1/4 ts Cinnamon
Coarse salt; to taste
Freshly-ground black pepper; to taste
6 Frenched lamb rib chops - (abt 1 1/4 lbs); see * Note
Canola oil

* Note: "Frenched" refers to removing the excess fat from the chop's rib bone; ask your butcher to do it, or do it at home by rubbing the blade of a knife along the rib bone. Heat a grill pan on stove over medium-high heat. In a medium bowl, combine olive oil, garlic, cilantro, parsley, red pepper flakes, zest, turmeric, cinnamon, salt and pepper. Season lamb chops with salt and coat lamb chops well with herb paste. Let rest for 15 minutes. Oil grill pan with towel dampened with canola oil. Place lamb chops on heated pan and cook for 4 to 5 minutes per side for rare. When done, transfer to cooler section of grill to keep warm. Makes 2 servings.

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