Fast Lamb Chop Recipes
Grilled Lamb Chops with Peperonata
Lamb Chops with Rosemary and Grapes
You’d expect to find lamb chops grilled with rosemary, but the sauce, a fruity mixture of grapes, white wine, and just a touch of honey, is a delightful surprise. You’ll want to choose seedless grapes for this recipe.
Lamb Chops with Frizzled Herbs
Frying herbs like rosemary, parsley and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.
Lamb Chops with Spicy Thai Peanut Sauce
A nutty paste does double duty as a rub and a sauce for these grilled lamb chops from meat master Bruce Aidells.
Grilled Lamb Chops with Ladolemono
Michael Psilakis dresses these luscious lamb chops with ladolemono, a supersimple Greek sauce of lemon juice and olive oil. The sauce is often spooned over fish, but it’s delicious on meat and vegetables, too. “This is real Greek cooking,” he says.
Rosemary Lamb Chops
Tip: Rub rosemary onto the chops before they’re seared.
Lamb Chops with Parsnips
When parsnips are sautéed until soft on the inside and brown on the outside, their unique sweetness emerges. Mixed with apple juice, lemon and horseradish, they make a terrific side dish for chops.
Lamb Chops with Fennel Relish
Stuart Brioza likes to use juicy lamb loin chops here, but you can also use less expensive steaks cut from the leg, or you can make lamb burgers and smother them in the chunky fennel, olive and caper relish.
Grilled Lamb Chops with Provençal Dressing
Lamb Chops with Fava Beans and Potato Gnocchi
Lamb Chops Sizzled with Garlic
These juicy, meaty lamb chops are sizzled in extra-virgin olive oil with plenty of garlic cloves.
Lamb Chops with Garlic and Olive Oil
Tender rib chops take only a few minutes per side to cook but are elegant enough to serve to company. Coat them with just the garlic and oil, or try one of our herb variations.
Moroccan-Spiced Lamb Chops
Lamb Chops with Rosemary and Garlic
Eric Ripert cooks lamb chops on a large thin piece of slate, which he preheats over an open wood fire for an hour.
Luscious Tandoori Lamb Chops
Suvir Saran thinks these sizzling, marinated chops, inspired by a recipe from the 90-year-old restaurant Karim in the Grand Mosque (Jama Masjid) area of Delhi, epitomize the very best of northwestern India's opulent Moghul cuisine. To give the marinade the richness of Indian yogurt, which is made from whole milk, Saran adds heavy cream. At Karim (and at Devi and Veda), these chops are cooked in a searingly hot tandoor (clay oven), so grilling is a good alternative.