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Grilled Lamb Chops with Kokkari Dressing

Grilled Lamb Chops with Kokkari Dressing

Ask the butcher to trim the fat cap (the thick sheet of fat on the outside of each rack) but to leave a thin layer of fat. Some butchers like to "French" the ribs, trimming away the meat between the rib ends to leave the bone exposed, but this meat is tasty and should be left in place. Ask the butcher to cut between the ribs to make a total of 16 single-rib chops.

Put the chops on a work surface and pound the meat lightly with your fist to make it evenly thick and to crack the external band of fat. Combine the garlic powder, pepper, and oregano in a small bowl. Press this seasoning blend onto both sides of the meat, including the meat on the bones. You can grill the lamb immediately, or cover and refrigerate for up to 12 hours; bring to room temperature before grilling.

Prepare a hot charcoal fire or preheat a gas grill to high. Just before grilling, drizzle the seasoned chops with the olive oil, using your fingers to coat the meat evenly, then season generously with salt. Grill the chops, turning once, for about 3 minutes on each side for medium-rare. Squeeze the lemon halves over them just before taking them off the grill. Serve hot, drizzled with dressing and garnished with lemon wedges and oregano sprigs, if using.


While grilled lamb chops might seem fancy, they're actually very easy to prepare. Start to finish this recipe only requires about one hour, including marinating and resting time. We use just a handful of simple ingredients that really let the delicious taste of the grilled lamb chops and herbs shine plus, you can substitute nearly any of the ingredients to create your preferred flavors.

  • Marinating Dish. You need a large, non-reactive dish for first marinating the chops. A glass 9"x13" baking dish works well.
  • You will need some form of grill for making grilled lamb chops. An outdoor gas or propane grill works well. Or, for an indoor version of this grilled lamb chops recipe you can use a stovetop grill pan.
  • Meat Thermometer. The perfect grilled lamb chops require a close eye on the temperature, as there is a fine line between just right and slightly over or under. I suggest either an instant-read thermometer or this oven-proof thermometer.
  • 1" thick Bone-In Lamb Chops. American Lamb versus New Zealand Lamb: I recommend using American lamb chops, as they are larger and less expensive but with less gamey taste. Feel free to use New Zealand Lamb if you prefer, and simply reduce the grilling time accordingly if the chops are under 1-inch thick.
  • Seasonings: a flavorful blend of fresh chopped rosemary and thyme, plus minced garlic, kosher salt, and black pepper.
  • Pure Olive Oil. This is my favorite option for high-heat grilling for its pure flavor, but you can substitute with your preferred cooking oil. Choose one that is light in flavor, such as vegetable oil or canola oil.

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Cucumber Salad with Yogurt

Prepare this recipe before grilling the lamb and allow it to rest in the refrigerator.

Ingredients:

  • 2 large cucumbers
  • 1/2 tsp sea salt
  • 1 cup plain yogurt
  • 2 tsps fresh dill, chopped
  • Sea salt and cracked pepper to taste

Total time: 5 min + 15 minutes of drainingServes: 4 people

1. Peel the cucumbers. Halve them lengthwise and scrape some of the seeds out with a spoon and discard. Cut the cucumber halves again lengthwise. Then, slice each quarter into 1/4” thick pieces. Place the slices in a colander and sprinkle with 1/2 tsp of salt and toss. Set the colander in your sink and allow the cucumber to release their liquid and drain for 15 minutes.

2. In a large bowl, mix the yogurt with the fresh dill and a pinch each of salt and pepper.

3. Pat the cucumber slices with a dry paper towel to remove any excess moisture. Mix the cucumber into the yogurt and place the salad in the refrigerator until you are ready to serve with your lamb.

4. Serve with grilled pita bread wedges and the lamb.


How to grill lamb chops on a gas grill

Grilling is the perfect way to cook lamb loin chops AND it spend less time cooking with minimal clean up. Put simply, it is fast, delicious, and practical.

So, let’s learn how to grill lamb loin chops. To start, preheat your grill to medium high heat. And then grill until medium rare (see recommended cook times and temperatures below). Do not cut into your grilled lamb loin chops to check doneness! Remove it from the grill when it is 10 degrees less than your desired internal temperature and let them “rest”.


Marinade Ingredients for the Grilled Greek Lamb Chops

There are only a few ingredients needed to make this delicious Latholemono (lemony olive oil) marinade, and we can almost guarantee you already have them in your pantry or refrigerator.

  • Extra Virgin Olive Oil
  • Oregano
  • Fresh Lemons
  • Garlic
  • Salt & Pepper

This combination of olive oil, fresh lemon juice and oregano can’t be beaten! In fact, this simple dressing will enhance the flavor of everything from meat to fish and vegetables, so don’t be afraid to experiment with this marinade.

Add all the ingredients in a bowl or small jar. Whisk or shake (if using the jar method) until combined. That’s it, you are now ready to add this incredible flavor to the lamb chops.


Grilled Lamb Chops with White Wine

With a simple marinade recipe these Grilled Lamb Chops with White Wine are so easy to make!
Once you try these lamb chops, you will never go back to order them somewhere else. Whether
you decide to grill them or fry them in a cast iron skillet, these Lamb Chops have been a family
favorite recipe of ours for so many years now.

Prep Time 10 mins
Cook Time 8-10 mins
Total Time 16 mins
Course: Main Course
Servings: 8 lamb chops

Ingredients
8 lamb chops
3 tablespoons olive oil
2 tablespoons white wine or lemon juice
3 cloves garlic minced
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon of sweet paprika
freshly ground black pepper to taste

Instructions
Using paper towel, pat dry lamb chops and arrange in a single layer on a plate.
Combine all marinade ingredients (olive oil through pepper) in a small bowl and pour the
marinade all over the lamb, rubbing it into the meat.
Cover with plastic wrap and marinate for 20 minutes.
Preheat your grill to medium-high.
Grill lamb chops for 3 to 4 minutes on each side to desired doneness, 135°F for medium-rare.
Transfer to platter and let rest for 5 minutes before serving.
Cast Iron cooking method: Heat 2 tablespoons of oil and 2 tablespoons of butter in a pan over
high heat until just starting to smoke. Fry lamb in 2 batches for 3-4 minutes each side, to
desired doneness.
Serve with mashed potatoes and your favorite salad.
Enjoy!

Notes
1. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-
well.)


Grilling lamb loin chops on the grill is super easy. Let them come to room temperature before you grill them. Place them on the counter for about 30 minutes and they should be good.

Fire up the grill, make sure your grates are clean and get it nice and hot before you put the meat on.

Pat the lamb chops dry, season them and carefully place them on the grill with your tongs (or if you are used to the heat like I am, fingers will do). Close the cover and grill on medium high heat, then flip over.

Reduce the heat to medium if they are getting too done. Take them off of the grill, set aside to cool slightly before eating. That’s all there is to it.


Method

For the jam, heat the chopped chillies, water, sugar, mirin and lime juice in a saucepan until boiling.

Cook, stirring continuously, for 6-8 minutes then remove the pan from the heat and set aside to cool - the jam will thicken as it cools.

For the salad, preheat the grill to medium high. Place the lamb belly onto a heavy grill tray and place under the grill for 7-8 minutes, turning half way through, then remove from the grill and rest for five minutes.

Place the lime juice, garlic, ginger, palm sugar, fish sauce and the chopped red chillies into a pestle and mortar or food processor and blend until combined.

Place the sliced chilli, mizuna, mint leaves, coconut and cucumber into a bowl and gently mix to combine.

Slice the lamb belly into fine strips then mix into the salad. Add the dressing to the salad and mix once more.

To cook the chops, heat a griddle pan until very hot. Brush the chops with a little oil then season with salt and freshly ground black pepper.

Place the chops on the griddle and cook on each side for 2-3 minutes until cooked but still pink then remove and rest for two minutes on a warm plate.

Place three lamb chops onto each serving plate, spoon the chilli jam alongside and pile the salad beside the lamb chops.


Grilled Lamb Chops with Provençal Dressing

Lamb is a wonderful alternative to the classic Easter ham. This recipe can be easily modified to accommodate a rack of lamb rather than individual lamb chops, if preferred. I personally prefer the taste of the individually grilled chops but if I’m cooking for a large group, I find roasting racks to be more manageable. I’ve included directions below on how to proceed if you decide to go that route.

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