Bbq Lamb Chops

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats                            Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Lamb chops cut 1" thick
                        (or more)
     1/4  cup           Onions -- chopped
   3      tablespoons   Soy sauce
   2      tablespoons   Lemon juice
   1      tablespoon    Sugar
   2      teaspoons     Dried oregano
   2      teaspoons     Dried thyme
   3      tablespoons   Fresh parsley -- chopped

Trim all the fat from the chops.  Mix everything but the parsley in a zip loc
k bag and marinate for several hours, turning every 1/2 hour or so.
Grill about 4-5 minutes on each side for med raree - basting several times.
Check for doneness  by cutting into a chop...
Sprinkle the fresh parsley on top of the chops when serving.

                            Brochettes of Lamb

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Main Dish
                French

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Boneless leg of lamb -- cut into large cubes
   2                    Onions -- cut into squares
   1      tablespoon    Chopped fresh rosemary
   1      tablespoon    Chopped fresh tarragon
   1      tablespoon    Chopped fresh parsley
                        Salt -- pepper

Thread lamb cubes onto metal skewers alternately with onion squares.
Place brochettes in wide, shallow pan and sprinkle all over with rosemary,
tarragon and parsley and season to taste with salt and pepper.
Grill over hot coals, until done as desired, turning often to brown evenly.

             Grilled Loin Lamb Chops With Jalapeno Preserves

Recipe By     :  CHEF DU JOUR SHOW #DJ9191
Serving Size  : 4    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    loin lamb chops
   3      Tablespoons   olive oil
                        Salt
                        freshly ground black pepper
     1/2  Cup           Jalapeno Preserves

     Prepare a wood or charcoal fire and let it burn down to embers, or preheat the broiler.  
Brush the chops lightly with oil, season to taste with salt and pepper, and grill or broil
4 minutes per side for medium rare, or to your liking.    Bring the preserves to room
temperature and serve with the lamb chops, allowing about 2 tablespoons per serving.

             Grilled Provencal Lamb Chops & Summer Vegetables

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   dried thyme
   2      teaspoons     dried oregano
   1      teaspoon      dried summer savory
   1      teaspoon      dried marjoram
   8      rib           lamb chops* -- excess fat trimmed
   3      tablespoons   virgin olive oil -- about
                        Salt
                        Freshly ground black pepper
   1      pound         very small red-skin potatoes*
                         -- scrubbed but
                        unpeeled
   2      small         zucchini*** -- unpeeled,
                        ends trimmed -- cut into 1/2" thick
   8      ounces        cherry tomatoes
                         -- washed, patted dry
   1      box           frozen artichoke hearts
                         -- (9-ounce) thawed,
                        patted dry

*   (about 3/4 inch thick and 3 1/2 to 4 ounces each) ** (1 to 2 inches in diameter)
***(about 1 inch in diameter) Equipment needed: wooden skewers soaked in water
for 15 minutes or metal skewers for grilling vegetables.
Combine thyme, oregano, savory and marjoram in small bowl.
Brush chops with olive oil on both sides, using about 1 1/2 tablespoons oil.
Sprinkle each side of each chop with 1/2 teaspoon herb mixture.
Salt and pepper chops generously. Cover and refrigerate 30 to 45 minutes.
Bring 4 quarts water to a boil in large saucepan. Add 4 teaspoons salt and potatoes;
boil about 15 minutes, until potatoes are completely cooked through
(sharp knife should pierce potato easily). Remove with slotted spoon.
Halve potatoes and set aside. To same boiling water, add zucchini slices;
cook 2 minutes. Remove with slotted spoon; set aside.
Thread vegetables on skewers, keeping each type of vegetable on separate skewers.
Skewer potatoes and zucchini with cut sides exposed; don't crowd tomatoes or artichokes.
When ready to cook, prepare grill. Brush vegetables with 1 1/2 tablespoons oil.
When grill is hot, add skewered potatoes; cook about 5 minutes, turning several times.
Place remaining skewers of vegetables on grill; cook until all are hot and have
started to char slightly. Remove. Season with salt and pepper; sprinkle with remaining herb mixture.
Cover vegetables loosely with foil to keep warm. Place chops on grill;
cook 3 to 4 minutes a side, until just pink inside. To serve
: Remove skewers from vegetables; mound vegetables in center off serving platter.
Arrange chops as a border around vegetables. Serve warm.

                         Lemon Pepper lamb steaks

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Fresh 3/4 inch thick
                        Lamb steaks
   2      tablespoons   Olive oil
   1      tablespoon    Red wine vinegar
   1      tablespoon    Onion -- finely minced
   1 1/2  teaspoons     Lemon pepper

Combine basting ingredients in a small bowl. Brush mixture on steaks.
Broil or grill lamb chops 4-6 inches from source of heat for 8-10 minutes on each side.
Baste occasionally with sauce.

                             New Zealand Lamb

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Boneless leg of lamb
     1/2  cup           Lemon juice
     1/2  cup           Oil
     1/2  cup           White wine
   1      teaspoon      Crushed garlic
   1      teaspoon      Salt
   1      teaspoon      Dried rosemary
   1      teaspoon      Pepper
   1      tablespoon    Red pepper flakes

Marinate in the fridge for a good long while. 
A week isn't too long. Grill in a Webber kettle with the lid on and the vents almost closed,
15-20 minutes on each side.

                         Southwestern Lamb Grill

Recipe By     : BBQ Recipes
Serving Size  : 2    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      rack          American lamb -- 8 ribs
   3      tablespoons   stone ground mustard
   1      tablespoon    Worcestershire sauce
     1/2  teaspoon      crushed red pepper
   2      cloves        garlic -- minced

Trim all visible fat from rack. Stir together remaining ingredients in small bowl.
Spread on outside of lamb. (If desired, for maximum flavor, cover and
marinate in refrigerator up to 2 days.) Prepare grill. Place lamb on grid.
Grill 6-8" over hot coals
until thermometer registers 140F for rare or 150F for medium-rare
; turning frequently. Serving suggestion: Slice red or green bell peppers, zucchini,
chili peppers and corn to desired size; brush with
mixture of oil and chopped fresh cilantro. Grill 6-8" over hot coals until tender.