How to make good lamb chops?

Question

I'm going to make lamb chops tonight and I was going to do them on our George Foreman Grill. Does anybody have any good seasoning ideas for the chops?

Answer 1

Grilled Lamb Chops with Aïoli and Pastis

INGREDIENTS:
12 lamb loin chops, trimmed of fat
1 teaspoon powdered fennel seeds
1 egg yolk
1 teaspoon Dijon mustard
1 clove garlic, mashed
1/2 cup olive oil + 1 Tablespoon
3 Tablespoons chopped parsley
2 teaspoons pastis
salt & freshly ground pepper

PREPARATION:
1. Sprinkle both sides of the chops with the powdered fennel and let stand for 1 hour.

2. For the aïoli: mix the egg yolk, mustard, mashed garlic clove and dash of salt and pepper together.

3.Very slowly dribble in 1/2 cup of the olive oil, whisking constantly.

4. Add the 2 tablespoons of the parsley and Pastis and let stand for 1 hour before using.

5. Brush the chops with the remaining oil, then grill for 5 minutes on each side.
To serve:
Arrange 2 chops on each dish. Spread each with an 1/8 inch of garlic sauce and sprinkle with chopped parsley.

Answer 2

I am Greek/American and the way the Greeks do theirs is by broiling baby lamb chops and putting origano (lightly) and a little olive oil on them. Some add a little cut up garlic. They come out terrific. I have never done them on a grill, but I would think it would work except that a broiler I believe gets the seasoning in more. Make sure you get good baby lamb. I love lamb when it is young lamb, but most butcher shops or meat markets carry older lamb. Good luck and have a good feast. You might add a Greek salad to the meal. Basically the same as an American salad only add Feta (goat) cheese, little pieces, black olives and pure olive oil and vinegar for dressing. Enjoy!!

Answer 3

Cook lamb chops like they were a great steak and you can't go wrong - season simply with you favorite grill seasoning and do them on the grill, under the broiler or pan sear and brown with a bit of butter and olive oil - just make sure you don't cook beyond medium - mid rare is best

Lamb chops have a lot of flavor so they will hold up well with fruity or spicy sauces

Answer 4

Whenever I grill anything, I always try to get some lamb chops to make as an appetizer (1 per person). I prepare them very simply.

I rub my lamb chops with rosemary and garlic. They go on the bbq grill first. If they are thin, they will cook fast!

I hand them out like lamb-sicles. A quick bite of meat to get the party started.

Answer 5

Lamb Chops

Rib Chops are the best. Center-Cut is second best. Blade Chops and Sirloin Chops are not acceptable.

Ingredients
2 Bone-in Rib loin pork/lamb chops.
- - -
Brine Mixture
3/4 cups Kosher salt
6 tablespoon Sugar
3 quarts Water
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Spice Mixture
1 tablespoon Ground Cumin
1 tablespoon Chili Powder
1 tablespoon Curry Powder
1 teaspoon Black Pepper
1 teaspoon Brown Sugar

Preparation
Dissolve salt and sugar in 3 q. cold water in 2-gallon zip lock bag, add chops pressing out as much air as possible, and refrigerate for 1 hour.


Dry thoroughly with paper towels.


Coat chops with season.








- - -


Internal temp should be 145 degrees.

Answer 6

Make a marinate with plain yogurt, cracked pepper, rosemary (fresh and chopped, dry is ok or oregano if no rosemary), lemmon juice, fresh ground garlic, ground ginger, tumeric powder if available (adds flavor and color) and salt. Let it marinate as long as you can and then grill them. They taste very good. Hope you like this recipe. All the ingredients mentioned above are great together but you can use them separately if you are missing them. If you dont have yogurt, use olive oil.

Answer 7

Lamb chops marinade in olive oil, crushed garlic, rosemary, salt and pepper. Also, use lemon juice. This is sort of a Greek twist on lamb chops.

Simple enough were you can use as much or as little as you like.

Answer 8

lemon garlic seasoning. That's all you need ;) BAM! good stuff :D