Grilled Lamb Chops Recipes With Rosemary and Feta Cheese That Everyone Will Love
Lamb chops naturally have a lot of flavor and therefore tolerate flavor-intense aromas such as rosemary and garlic. Be sure to try our feta cheese variant. You can follow delicious recipes here.
Ingredients for Yummy Lamb Chops:
- 4 tablespoons of olive oil
- 2 tablespoons finely chopped rosemary leaves
- 2 teaspoons finely chopped garlic
- 1½ teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 8 lamb chops on the bone, each 120-170 g and 3-4 cm thick, excess fat removed
- 60 g feta cheese, chilled
- 2 tablespoons finely chopped dill sprigs
How is it done?
In a small bowl, combine oil, rosemary, garlic, salt and pepper. Brush both sides of the chops finely with rosemary oil. Let it rest for 15-20 minutes at room temperature and in the meantime prepare the grill.
Prepare the grill for direct and indirect medium to high heat (200-230 °C). Clean the grill grate with a brush.
Grill the chops directly over medium-high heat, with the lid closed, until they are pink/red (medium rare) at 51-54°C, 10-12 minutes, turning once or twice during this time.
If lit, place the chops over indirect medium-high heat until the flames are gone, then increase the grill time by about 1 minute. Take the meatballs off the grill and place them on the serving plate.
Grate cold and therefore hard white cheese on the cutlets. Sprinkle with dill and serve hot.
If you cool the feta cheese well, it can easily be spread over the chops at the end, like a kind of icing on the cake.
Features of lamb chops
Got the lamb chops and sirloin chops. Both types are ideal for short frying and grilling. Both cutlets are tender and juicy. Meat separated from the bone is also called lamb chops. Meatballs are sold individually.
Storage
Fresh lamb chops should be stored in the refrigerator at 4 degrees after purchase. It can be stored this way for up to three days. Make sure it is well coated in the refrigerator. Freezing is another storage option.
Importance for health
Lamb chops are a high quality food and contain many nutrients. Its tender meat contains vitamins, protein, iron, zinc and B vitamins. Plenty of vitamin B12 also plays a role in blood formation. Lamb chops are slightly fatter than lamb loin.
Lamb chop season:
Lamb chops are available fresh or frozen all year round. The greatest demand is at Easter and in the summer for the barbecue season.
What is lamb?
Lamb always comes from sheep. If the sheep is more than two years old at the time of slaughter, it is called mutton. If the slaughtered animal is less than two years old, it is said to be mutton. If it is less than one year old, it is called a lamb. In the case of lamb, a distinction is made between suckling lambs and fattening lambs. Lactating lambs are at least eight weeks old but no older than six months. They were not fed green fodder and had particularly light colored meat. The meat of the fattening lamb is dark pink and has light fat streaks. They are up to one year old when cut.
What parts of lamb meat are used?
As with cattle, almost anything is used, i.e. neck, chest, shoulders, back, belly and joints, as with most animals. Lamb can be included in the diet in many different ways depending on the portion, roast or rolled roast, goulash or stuffed lamb breast are well suited for soups and stews or as meat skewers for stews and grilling. Lamb chops are also delicious.
How to prepare lamb chops
Lamb chops are obtained from the back. Root cutlets with rib ends are taken from the front, and sirloin cutlets, usually including fillet, from the back. Lamb loin chops tend to be very small, so most shops sell butterfly chops, which are double lamb chops. Lamb chops are also called lamb chops. Lamb chops are perfect for grilling and frying, as they are so juicy and tender. They can be marinated very well, which promotes the wonderful lamb flavor and tenderness of the meat.
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