I love lamb! It is a high quality protein with a lot of vitamins and minerals, as long
as you choose the chops without fat or cut off the fat. Lamb on the grill is a great dinner treat. Here are some lamb chop recipes to try.
Provencal-Style Shoulder Lamb Chops
6 servings
Provence is a region in southeastern France whose recipes focus on garlic, onions, tomatoes, mushrooms, eggplant and olive oil. This comes from a food magazine of 1974.
- 6 shoulder lamb chops
- 2 T. olive oil
- 2 large sliced onions
- salt and pepper to taste
- 6 garlic cloves
- 1½ crumbled basil leaves
- 3 small sliced zucchini
1. Heat oil in a large frying pan and brown lamb chops over high heat on both sides.
2. Remove chops; add onions and sauté until soft. Add garlic, 1 t. basil, salt and pepper. Cover and cook for 10 minutes.
3. Add zucchini with remaining basil. Let cook until zucchini are translucent.
Grilled Herbed Lamb Chops
6 servings
This comes from an old newspaper.
- ½ cup olive oil
- 1 cup white wine
- ½ cup minced fresh parsley
- ½ t. marjoram
- ½ t. oregano
- ½ t. basil
- 1 T. minced shallots or white onion
- 1 minced garlic clove
- 6 lamb chops
1. In a bowl, combine olive oil, wine, parsley, marjoram, oregano, basil, shallots or white onion and garlic. Add chops and coat well.
2. Marinate 2-3 hours, turning chops often.
3. Grill chops 5-6 inches from heat 5 minutes per side or until medium rare.
Easy Lamb Chops Sizzled With Garlic
4 servings
Janet Mendel is an American-born journalist who has lived in a rural area of southern Spain for many years. Las Pedroneras is considered the garlic capital of Spain and this recipe on the Food & Wine magazine website is Mendel’s “homage to the village.”
- 8 lamb chops
- salt and pepper to taste
- thyme
- 3 T. olive oil
- 10 halved garlic cloves
- 3 T. water
- 2 T. fresh lemon juice
- 2 T. fresh minced parsley
1. Season lamb chops with salt, pepper and thyme. Heat olive oil in a large frying pan.
2. Add lamb chops and garlic and cook over high heat for 3 minutes. Turn over chops and garlic and cook 2 minutes longer. Transfer to a plate.
3. Add water, lemon juice and parsley, scrape bottom of pan and cook for 1 minute.
4. Pour garlic and pan sauce over lamb chops and serve immediately.
Sybil Kaplan is a journalist, author, compiler/contributor/editor of nine kosher cookbooks (working on a 10th) and food writer for North American Jewish publications. She lives in Jerusalem, where she has led weekly walks of the Jewish food market Machaneh Yehudah in English since 2009. She wrote the kosher Jerusalem restaurant features for Janglo.net, the oldest, largest website for English speakers from 2014 to 2020.
