Does anyone have a good recipe for lamb chops?

Greek Lamb Chops With Tzatziki Sauce:





4 - 2'; thick Loin Lamb Chops


Extra Virgin Olive Oil


4 cloves - Garlic, crushed


1 Tbls - Dried Oregano


Juice of 1/2 Lime


Tzatziki Sauce





Garnishes


Greek Olives


2 Tomatoes, diced


1 Medium Onion, diced





Marinate Lamb Chops in Olive Oil, Garlic, Oregano and Lime Juice, turning occasionally, for 3 hours refrigerated. Pre-heat broiler pan 4'; under broiler. Line pan with aluminum foil. Meanwhile, prepare Tzatziki sauce.





Remove lamb from marinade, place on broiler pan rack and broil 5 minutes on first side, 3 minutes on second side. Serve with Tzatziki sauce and Garnishes.





TZATZIKI SAUCE


1 lb. Plain Yogurt


2 Medium Cucumbers, peeled, seeded and grated


3 cloves Garlic, crushed


1 Tbls minced fresh Dill


2 Tbls Extra Virgin Olive Oil


Salt %26amp; Pepper to taste





Place a double layer of cheese cloth inside a colander set over a bowl. Pour in the Yogurt and let drain for several hours. Clean the yogurt container and pour the yogurt back in and refrigerate. Place the grated Cucumbers in the lined colander and let drain for about 2 hours. Add the drained cucumber to the drained yogurt in the plastic container.





Stir the Garlic, Dill, Salt %26amp; Pepper and Olive Oil into the yogurt/cucumber mix and let sit in refrigerator while you prepare the lamb.





Serve with couscous, grilled asparagus. You could drizzle some of the sauce over the asparagus.Does anyone have a good recipe for lamb chops?
I agree with ';cutie'; . This is almost always how we do chops. Sometimes, especially in fall/winter I like to substitute a nice red wine for the lemon juice. Remember that you should use good wine even for cooking, and you don't need much, so the rest can be served along with the chops. Garlic and a good Cab - YUM!Does anyone have a good recipe for lamb chops?
8 (4-ounce) lamb chops


1/4 cup extra-virgin olive oil





2 teaspoons minced garlic





1 tablespoon finely chopped rosemary leaves





1 lemon, halved





1 teaspoon kosher salt





1/2 teaspoon freshly ground black pepper








Preheat a hot grill and the oven to 400 degrees F.








Rub the chops with oil, garlic, rosemary, lemon, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness
FLORENTINE LAMB CHOPS





8 lamb loin or rib chops, cut 1 inch thick, about 1 3/4 lb., well trimmed


1 tsp. dried tarragon leaves, crushed


2 (10 oz. each) pkg. frozen chopped spinach, thawed and drained


2 (3 oz. each) pkg. cream cheese


1 egg, slightly beaten


1/2 c. grated Parmesan cheese


1/4 c. chopped onion


1/8 tsp. ground nutmeg


Salt and pepper





Sprinkle lamb chops with tarragon. Place on broiler rack 3-4 inches from heat source. Broil 8-12 minutes, or until desired doneness; turn once. Remove from broiler. Cover and keep warm. Meanwhile, in 2 quart saucepan, combine spinach, cream cheese, egg, Parmesan cheese, onion, and nutmeg. Cook over medium heat 10-12 minutes or until thoroughly heated and cream cheese is melted; stir occasionally. Place spinach mixture on serving platter, top with chops; season with salt and pepper to taste. Makes 4 servings.
These are fabulous- just the right touch of sweetness.





8 lamb rib chops or lamb loin chops, about 1 inch thick (about 2 lb)


2 tablespoons dry white wine or apple juice


2 tablespoons honey


1 teaspoon chopped fresh or 1/4 teaspoon dried mint leaves


1/4 teaspoon salt


1/8 teaspoon pepper








1. Heat coals or gas grill for direct heat. Remove excess fat from lamb. In small bowl, mix remaining ingredients.


2. Place lamb on grill over medium heat; brush with wine mixture. Cover and grill 9 to 11 minutes for medium doneness, turning once and brushing with wine mixture. Discard any remaining wine mixture.