Michael Symon's Grilled Lamb Chops with Rosemary Salt | Symon Dinner's Cooking Out | Food Network
A homemade lemon rosemary sea salt blend adds a pop of flavor to Michael's tender, juicy grilled lamb chops!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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Grilled Lamb Chops with Rosemary Salt
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 25 min (includes marinating time)
Active: 20 min
Yield: 4 servings
Ingredients
2 tablespoons fresh oregano leaves
3 cloves garlic, minced
Zest of 2 lemons
Juice of 1 lemon
Olive oil
8 frenched lamb loin chops (about 2 pounds)
Kosher salt and freshly cracked black pepper
1/4 cup flaky sea salt
1 tablespoon finely chopped rosemary
Directions
Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.
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Michael Symon's Grilled Lamb Chops with Rosemary Salt | Symon Dinner's Cooking Out | Food Network
Lamb Chops With Creamy Mustard -Thyme Sauce |Mediterranean Lamb Chops Recipe | Lamb Chops In 30 Min
These easy and quick Lamb Chops with Mustard-Thyme Sauce make an amazing family favourite dinner! Creamy mustard sauce is made with garlic, Dijon mustard, white wine (or red wine), and fresh thyme. Lamb chops are tender and juicy. These Mediterranean pan-fried lamb chops will be ready on the table in less than 30 minutes, perfect choice for a weeknight dinner. Your family will love the creamy mustard sauce texture and the savoury flavour of lamb chops!
Ingredients
Marinade
- 2 tbs olive oil
- 2 tbs lemon juice
- 1tbs thyme fresh
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 5 cloves garlic minced
Lamb Chops
- 1 tablespoon olive oil
- 8 lamb chops
Sauce
- 1 cup white wine or red wine
- 1/3 cup Dijon mustard
- fresh thyme
- 1 clove garlic minced
Instructions
How to marinate lamb chops:
Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
Let the lamb chops sit at room temperature in this marinade for 30 minutes.
How to sear lamb chops:
Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
Remove the lamb chops from the skillet.
How to make the sauce for lamb:
Add wine to the same skillet and bring to boil.
Add mustard, fresh thyme, and minced garlic.
Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
Add back the pan-seared lamb chops.
Simmer on low-medium heat to heat them through.
Season the sauce with salt and cracked black pepper, if needed.
Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.
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Herb Marinated Lamb Chops with a Port Wine Reduction-by Chef Ellie Espo
From Cooking On The Block a weekly cooking show featuring Chef Ellie Espo
chefellieespo.com
AMAZING!! Herb & Garlic Marinated Red Wine Basted Lollypop Lamb Chops *Deliciousness*
First Make your marinate get your herbs together time rosemary basil garlic I found this really nice gourmet Curry mustard Onions chunky garlic paste olive oil black ground pepper and pink Himalayan sea salt and red wine Put this mixture generously all over all of the lollipop lamb chops put them in a Ziploc bag and put them in the refrigerator for at least 12 hours six hours will do but 12 hours would be better and if you can only spare an hour that’s cool
get you a cast-iron skillet honey and begin to sear those bad babies flip them 4 1/2 minutes on each side make sure the fat gets seared off
Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.