I am looking for recipes for lamb chops?

I'm pretty simple i just marinate mine in a lot of chopped garlic, olive oil, rosemary, lemon zest and red wine...marinate a few hours and drain these lil guys on a paper towel and either grill or roast! yum!I am looking for recipes for lamb chops?
Loads of Lamb Chop recipes here:


http://www.mumsrecipesecrets.com/SearchA鈥?/a>I am looking for recipes for lamb chops?
www.lambchops.com
Spice Rubbed Lamb Chops with Green Beans


1 pound fresh green beans


1 small shallot, thinly sliced


2 tablespoons extra-virgin olive oil, plus more for drizzling


1/2 a lemon, juiced


2 tablespoons pine nuts, toasted


2 teaspoons kosher salt, plus extra for seasoning


1 teaspoon freshly ground black pepper, plus extra for seasoning


1 teaspoon freshly ground cloves


1 teaspoon freshly ground nutmeg


1/2 teaspoon ground cinnamon


8 loin lamb chops





Preheat the oven to 325 degrees F.


Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.





Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.
http://www.epicurious.com/recipes/food/views/106814





so delectable!!!!!!!!!!!!
Lamb Chops with Lemon Basil Sauce





1 cup freshly squeezed lemon juice


1/3 cup extra-virgin olive oil, plus more for sauteing


6 sprigs fresh rosemary, bruised


4 cloves garlic, peeled and crushed


2 teaspoons kosher salt


Freshly ground black pepper


8 rack lamb chops, trimmed (about 3 ounces each)


1/2 cup white chicken stock


2 tablespoons butter


1/2 cup loosely packed basil leaves, plus additional for garnish


1/4 cup kalamata olives, pitted and coarsely chopped


In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.


Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.





Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.





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Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous


8 loin lamb chops


Coarse salt and coarse black pepper


2 teaspoons ground cumin, 1/3 palm full


2 teaspoons ground coriander, 1/3 palm full


2 teaspoons sweet paprika, 1/3 palm full


4 tablespoons extra-virgin olive oil, divided


2 green bell peppers, seeded and cubed, 1-inch pieces


1 large yellow skinned onion, cubed, 1-inch pieces


1 cup grape tomatoes


1/2 cup chopped flat-leaf parsley, a couple of handfuls


3 cloves garlic, finely chopped


3 tablespoons pine nuts


1 1/2 cups chicken stock


1 1/2 cups couscous


5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons


Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.


Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.





Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.





Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.





Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.
I like mine grilled with just salt and pepper. Here's a site with more ideas





http://recipes.lovetoknow.com/wiki/Categ鈥?/a>