In the final installment of The Early Show grilling series, chef Bobby Flay is going Greek with easy recipes for lamb to wow your family and friends.
Boneless leg of lamb, rack of lamb or lamb loin chops are wonderful when infused with smokiness from the grill and served medium-rare.
Food Terminology: Tzatziki –This Greek meze, or appetizer, is also used as a sauce or dip. It is made of yogurt (which in Greece is usually made of sheep or goat milk), cucumbers (either pureed and strained or seeded and finely diced), and garlic for taste. In Greece, this can be as much as a whole head of garlic for a large bowlful of tzatziki. It is usually seasoned with olive oil and diverse herbs including dill and/or mint.
Lamb rib chops – A rib chop, with the loin chop, is the most highly prized, the most tender, and tastiest cut of lamb. The rib chop has somewhat more fat than the loin chop and is therefore more flavorful. If the meat is scraped from the ends of the bones (Frenching), the chop is known as a French lamb chop or a Frenched lamb chop.
Crème Fraiche: Flay calls for crème fraiche in the grilled figs recipe. It is heavy cream cultured to give it a thick consistency and a slightly tangy flavor. It is similar to sour cream, but with a higher butterfat content. It is used in hot preparations since it is less likely to curdle when heated than sour cream or yogurt.
The following recipes are from Flays latest book, “Grilling For Life.” To read an excerpt, Click here.Grilled Lamb Chops and Oregano Vinaigrette with Radish Tzaziki
I have always loved Greek cuisine- its all about simple, clean flavors. This Greek-inspired dish takes grilled lamb and dresses it up with flavorful condiments. Obviously, I have nothing against the classic cucumber tzaziki, but I love the subtle bite that radishes add to the tangy sauce. As for the vinaigrette, traditional Greek cuisine may call for dried oregano, but in my mind, you cant beat fresh. And fresh is what this dish and Greek food is all about.
Radish Tzaziki 3/4 cup finely grated radish 1/4 small red onion, finely grated 3/4 cup non-fat Greek yogurt 3 cloves garlic, finely chopped 2 teaspoons red wine vinegar 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Combine the vinegar, oregano, garlic, honey, salt and pepper in a blender and blend until smooth. With the motor running slowly drizzle in the oil and blend until emulsified.
Lamb 8 lamb rib chops, 4 ounces each 2 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper
Calories: 613 Protein (gm): 49 Carbohydrates (gm): 8 Total Sugar (gm): 6 Total Fat (gm): 41 Saturated Fat (gm): 10 Cholesterol (mg): 150 Sodium (mg): 605 Fiber (gm): 0Grilled Figs with Vanilla-Orange Crème Fraîche and Toasted Pistachios
Grilling fruit has become more and more popular and for good reason. The heat of the grill brings out the natural sugars in fruit and creates a caramelized crust, making grilled fresh figs one of a kind. Their honey-like sweetness is complemented by tangy crème fraîche.
Vanilla-Orange Crème Fraîche 1/2 cup crème fraîche 2 tablespoons fresh orange juice 1 teaspoon finely grated orange zest 1 teaspoon pure vanilla extract
Whisk together all ingredients, cover and refrigerate for at least 1 hour and up to 1 day before serving.
Calories: 298 Protein (gm): 4 Carbohydrates (gm): 32 Total Sugar (gm): 25 Total Fat (gm): 18 Saturated Fat (gm): 8 Cholesterol (mg): 25 Sodium (mg): 81 Fiber (gm): 5
Heat the grill to medium-high heat. Of course a charcoal grill is always better, but sometimes a gas grill is just more convenient. Be sure that the grill grates are very clean. Drizzle the room temperature chops with olive oil, rubbing to completely cover the meat. Sprinkle generously with coarse sea salt and freshly ground pepper. Repeat on the other side of the lamb chops.
Due credit for this recipe goes to Bobby Flays Grill It!; my method has morphed from one of his. Something about lamb just seems appropriate for Easter and spring. I purchase racks of Australian lamb from Costco, and then cut them apart into individual chops. The bones are already “frenched” or shaved clean, but sometimes I have to cut away a bit of fat from the rack of lamb. Excessive fat will cause impressive flair ups on your grill. And if you feel the lamb needs more acidity, by all means, pair it with a lovely, full red wine. I am all about balance.
Prepare the chops. Trim away excess fat. Cut the racks of lamb apart, using the bones as a guide, with one bone per chop. Place the chops in a single layer on a sheet pan. The chops should set at room temperature for half an hour before grilling. If you are doing this earlier in the day, cover them with plastic and refrigerate.
Are you looking for an elegant Easter lunch that will “wow” your family, but not turn you into a kitchen slave in the process? May I suggest grilled lamb chops. For years, this has headlined on our Easter lunch menu (as well as other holidays too). Elegant, exotic, economical (compared to steak!), and easy to prepare. Larry said this evening, as he gnawed on a chop, “I think this is my favorite meat.”
Get everything assembled by the grill, as the process goes FAST! You will need the prepped chops, one of the bowls of glaze, a long handled brush to apply the glaze, and tongs. Waiting in the wings you will need a large platter, the other half of the glaze, and a large piece of foil.
Boneless leg of lamb, rack of lamb or lamb loin chops are wonderful when infused with smokiness from the grill and served medium-rare.
Whisk together all ingredients, cover and refrigerate for at least 1 hour and up to 1 day before serving.
I have always loved Greek cuisine- its all about simple, clean flavors. This Greek-inspired dish takes grilled lamb and dresses it up with flavorful condiments. Obviously, I have nothing against the classic cucumber tzaziki, but I love the subtle bite that radishes add to the tangy sauce. As for the vinaigrette, traditional Greek cuisine may call for dried oregano, but in my mind, you cant beat fresh. And fresh is what this dish and Greek food is all about.
Combine the vinegar, oregano, garlic, honey, salt and pepper in a blender and blend until smooth. With the motor running slowly drizzle in the oil and blend until emulsified.
Grilling fruit has become more and more popular and for good reason. The heat of the grill brings out the natural sugars in fruit and creates a caramelized crust, making grilled fresh figs one of a kind. Their honey-like sweetness is complemented by tangy crème fraîche.
Lemon Garlic Butter Lamb Chops | Juicy & Delicious Lamb Chops Recipe
FAQ
What is the best way of cooking lamb chops?
Is it better to grill or pan fry lamb chops?
How are lamb chops suppose to be cooked?
Do you have to sear lamb chops before baking?
How to cook lamb chops in a frying pan?
Season the lamb chops with salt and pepper on both sides. Add the oil to the pan. Cook fat side: Place the chops in the hot skillet on the narrow fat side and cook the fat for 2 minutes until quite a bit of the fat has been rendered. Add garlic cloves to the pan. Arrange the chops in the skillet on one side and cook for 3 minutes.
How long does it take to cook lamb chops?
Here red wine and a marinade of 2 to 24 hours contribute to the lamb’s flavor. Once the meat is prepped, cook time is short — only 10 minutes on the grill. An overnight marinade in a mix of garlic, shallots, fresh thyme, and rosemary gives these chops loads of flavor, but they take just a few minutes to broil.
How long do you cook lamb chops on a grill?
Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Cover cooked lamb chops with foil, and let rest 5 minutes. 5 Stir the olive mixture to recombine the ingredients; spoon over the lamb just before serving. Don’t love olives?
Can you cook lamb chops in the oven?
You can also roast lamb chops, or more accurately, bake them in the oven. If you like them well done, with lots of crispy fat then go for it; shove them in a hot (200C/Gas 6) oven for about 20 to 30 minutes until they are brown and glorious. It’s all about that fat really.