Experience the irresistible flavors of Ina Garten’s Grilled Lamb Chops—a sensational dish that combines tender, juicy lamb chops with a harmonious blend of herbs and spices. With this easy-to-follow recipe, you can recreate a restaurant-quality meal in the comfort of your own kitchen.
Impress your guests or elevate your weeknight dinners with these mouthwatering grilled lamb chops that are sure to leave a lasting impression on your taste buds.
This recipe from Ina Garten for grilled lamb chops makes meat that is moist and tender, seasoned with lemon and spices with a Moroccan flair.
For those who wish to learn how to make properly grilled lamb chops, this recipe is suitable for beginners. Due to their Moroccan flavor, these lamb chops would be fantastic eaten with some couscous.
How to prepare Ina Garten Grilled Lamb Chops?
Ina Garten shares easy grilling instructions for lamb chops. Garlic, mint leaves, turmeric, cumin, coriander seeds, lemon zest, and olive oil should all be combined.
Lamb chops grill for 5 to 8 minutes per side. It’s finished at 135 to 140 degrees. Chops should be served with couscous, mashed potatoes, or rice.
Ingredients
- 6 big cloves of garlic
- 1/3 cup of freshly cut mint leaves1
- 1 1/2 tablespoons of ground turmeric
- Whole coriander seeds, 1 tablespoon
- 1 tbsp. cumin, ground
- Grated lemon zest, 1 tablespoon (2 lemons)
- Salt, kosher, to taste
- 5 tablespoons high-quality olive oil + additional for the grill
- 3 racks of lamb, each with 6 to 7 ribs, divided into chops
- Greek yogurt made with whole milk and 1 1/2 cups (12 ounces)
- 1/2 teaspoon Sriracha
- Freshly squeezed lemon juice, 3 tablespoons
Instructions
- Combine garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 tablespoons of kosher salt in a blender.
- Mix in the olive oil.
- Chops on baking sheet.
- Mix spices and rub on chops.
- Yogurt, Sriracha, and lemon juice in a bowl.
- Chill chops for 6-24 hours.
- Set the cooking grate 5 to 6 inches above hot coals on a charcoal grill.
- Salted and peppered lamb. 4 to 5 minutes on each side.
- Turn and grill until medium-rare.
- The temperature should reach 135 F. If not, cook for 2 more minutes per side.
- Lamb chops should rest for 10 minutes with foil covering them.
Recipe Tips
- Marinate for Flavor: Allow the lamb chops to marinate in a mixture of olive oil, garlic, fresh herbs like rosemary and thyme, and lemon zest. This will infuse the meat with delicious flavors and enhance its tenderness.
- Preheat the Grill: Ensure your grill is preheated to medium-high heat before cooking the lamb chops. This will help to achieve a beautifully charred exterior while keeping the inside juicy and tender.
- Monitor Internal Temperature: Use a meat thermometer to ensure the lamb chops reach your desired level of doneness. For medium-rare, aim for an internal temperature of 145°F (63°C), while the medium is around 160°F (71°C). Avoid overcooking to maintain the chops’ juiciness.
- Rest Before Serving: Allow the grilled lamb chops to rest for a few minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender eating experience.
How to Serve Ina Garten Grilled Lamb Chops
- Mediterranean Feast: Serve the grilled lamb chops with a side of lemon-infused couscous, grilled vegetables (such as zucchini and bell peppers), and a dollop of creamy tzatziki sauce for a complete Mediterranean-inspired meal.
- Herbaceous Delight: Accompany the lamb chops with a generous serving of mint chimichurri sauce, alongside a fresh arugula salad tossed with cherry tomatoes, feta cheese, and a drizzle of balsamic glaze.
- Elegant Dinner: Create an elegant dinner by pairing the grilled lamb chops with a rich red wine reduction sauce. Serve them with a side of truffle mashed potatoes and roasted asparagus for a luxurious dining experience.
- Middle Eastern Flair: Embrace Middle Eastern flavors by serving the lamb chops with a side of fragrant saffron rice, roasted eggplant, and a tangy pomegranate salad for a delightful combination of tastes and textures.
- Classic Accompaniments: Keep it simple yet delicious by serving the grilled lamb chops with traditional sides like creamy mashed potatoes, steamed green beans, and a savory rosemary-infused jus for a timeless and comforting meal.
Why You’ll Love This Recipe
You’ll love Ina Garten’s Grilled Lamb Chops for several reasons.
- Firstly, the tender and succulent lamb chops are infused with a delightful blend of herbs and spices, resulting in a burst of flavor with every bite.
- Secondly, the recipe is easy to follow, allowing you to effortlessly create a restaurant-quality dish at home.
- Lastly, the grilled lamb chops make for a memorable and impressive meal, perfect for special occasions or when you want to treat yourself to a gourmet experience.
How to store Ina Garten’s Grilled Lamb Chops?
In the fridge
USDA FSIS recommends refrigerating grilled lamb chops for 3 to 4 days. Simply allow them to cool until they reach room temperature, wrap them in plastic wrap, or sturdy aluminum foil, or put them in glass containers, and put them in the refrigerator.
In the freezer
Grilled lamb chops should be frozen if you plan to keep them for more than four days. You can use plastic storage containers, Ziploc bags, or heavy-duty, broad aluminum foil.
How to reheat
The oven is a simple method for reheating leftover lamb chops. The lamb chops should be heated for 10 minutes on each side in a baking dish covered with aluminum foil after the oven has been preheated to 350 degrees F.
Use a thermometer to determine the internal temperature of the lamb chops. Once they have been cooked, the temperature should be 135 degrees.
Lamb chops from the freezer should not be reheated. They should be thawed first.
FAQs
What is the recommended marinating time for the lamb chops?
It is recommended to marinate the lamb chops for at least 2 hours to allow the flavors to infuse into the meat. However, for a more intense flavor, you can marinate them overnight in the refrigerator.
Can I use dried herbs instead of fresh ones?
While fresh herbs provide the best flavor, you can substitute dried herbs if needed. Use about one-third of the amount specified for fresh herbs, as dried herbs are more potent.
What’s the best way to know if the lamb chops are cooked to the desired doneness?
The most accurate way is to use a meat thermometer. For medium-rare, aim for an internal temperature of 145°F (63°C), while the medium is around 160°F (71°C). Remember to insert the thermometer into the thickest part of the chop without touching the bone.
Can I grill the lamb chops indoors?
Absolutely! If you don’t have an outdoor grill, you can use a grill pan or a stovetop griddle. Preheat it over medium-high heat and follow the recipe instructions for cooking the lamb chops indoors.
What are some suitable side dishes to serve with the grilled lamb chops?
There are many delicious options to complement the lamb chops, such as roasted vegetables, couscous, mashed potatoes, or a fresh salad. Feel free to explore different flavors and textures to find your perfect pairing.
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Ina Garten Grilled Lamb Chops
Ingredients
- 6 big cloves of garlic
- 1/3 cup of freshly cut mint leaves 1
- 1 1/2 tablespoons of ground turmeric
- Whole coriander seeds, 1 tablespoon
- 1 tbsp. cumin, ground
- Grated lemon zest, 1 tablespoon (2 lemons)
- Salt, kosher, to taste
- 5 tablespoons high-quality olive oil + additional for the grill
- 3 racks of lamb, each with 6 to 7 ribs, divided into chops
- Greek yogurt made with whole milk and 1 1/2 cups (12 ounces)
- 1/2 teaspoon Sriracha
- Freshly squeezed lemon juice, 3 tablespoons
Instructions
- Combine garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 tablespoons of kosher salt in a blender
- Mix in the olive oil
- Chops on baking sheet
- Mix spices and rub on chops
- Yogurt, Sriracha, and lemon juice in a bowl
- Chill chops for 6-24 hours
- Set the cooking grate 5 to 6 inches above hot coals on a charcoal grill.
- Salted and peppered lamb. 4 to 5 minutes on each side
- Turn and grill until medium-rare
- The temperature should reach 135 F. If not, cook for 2 more minutes per side
- Lamb chops should rest for 10 minutes with foil covering them
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