Lamb Recipes

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Grilled Lamb Chops Recipe

This recipe’s flavorful marinade will help to keep the chops moist as they cook on the grill.

Remember, the longer the chops marinate the more flavors they will absorb.

Ingredients;

½ cup vegetable oil

¼ cup finely chopped onion

2 tablespoons lemon juice

1 teaspoon ground mustard

½ teaspoon garlic salt

½ teaspoon dried tarragon

1/8 teaspoon pepper

6 lion lamb chops (1-1/2 to 1-3/4 pounds)

Directions;

In a resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well.

Add lamb chops and turn to coat.

Seal bag or cover container; refrigerate several hours or overnight, turning occasionally.

Drain and discard marinade.

Grill chops, covered, over medium-hot heat for 14 minutes, turning once, or until a meat thermometer reads 140◦ for rare, 160◦ for medium-well or 170◦ for well-done.

Serving Size about 4-6




Southwestern Grilled Lamb
Southwestern Grilled Lamb If you like spicy dishes and want a change from traditional herb flavors for lamb, give this recipe a try.

Use as much jalapeno as you like-remember to seed the peppers unless you like it really hot!

Ingredients;

1 cup salsa

½ cup chopped onion

¼ cup molasses

¼ cup lime juice

¼ cup chicken broth

2 garlic cloves, minced

1 to 3 tablespoons chopped seeded jalapeno peppers

2 teaspoons sugar

4 loin lamb chops (1 inch thick)

Sour cream

Directions;

In a saucepan, combine the first eight ingredients.

Simmer, uncovered, for 15-20 minutes.

Meanwhile, grill lamb chops, turning once, or until a meat thermometer reads 140◦ for rare, 160◦ for medium-well or 170◦ for well-done.

Brush with sauce during the last few minutes of grilling.

Serve with sour cream.

Serving Size about 2




Barbecued Lamb Kabobs
Barbecued Lamb Kabobs In this recipe, you can use any cut of lamb you wish, Shoulder chops or boneless lamb marked for stew would be good choices.

Ingredients;

2-1/2 pounds boneless lamb, cut into 1-inch cubes

MARINADE:

½ cup lemon juice

½ cup white wine or broth of choice

2 tablespoons soy sauce

2 tablespoons dried parsley flakes

2 tablespoons dried minced onion

1 teaspoon salt

½ teaspoon black pepper

DIPPING SAUCE:

½ cup vegetable oil

½ cup lemon juice

1 large onion

2 garlic cloves, minced

Salt and pepper to taste

Chopped hot peppers to taste

Pita bread or French bread, warmed

Directions;

In a resealable plastic bag or shallow glass container, combine marinade ingredients; add lamb.

Seal bag or cover container; refrigerate; at least 5 hours or overnight, turning occasionally.

Drain and discard marinade.

Thread meat on skewers; broil or grill, turning at intervals until meat is brown and cooked (about 15 minutes on medium-hot grill).

Combine first six dipping sauce ingredients in a blender.

Cover and process on high until smooth.at sauce; serve with meat and warm bread.

Serving Size about 8-10

Please enjoy Food and Recipe Guide Lamb Recipes.






Lamb Recipes


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