Making grilled lamb chops seems very simple, but we ensure that it is important to take into account many aspects. Therefore, in Recipesgatis we have prepared a recipe that is a total success. This time we have accompanied them with some peppers, but do not hesitate to accompany them with what you like most, be it a salad, fried potatoes, vegetables or white rice. Sounding well the steps of the recipe, they will be some tender chops by Inside and toasted on the outside, with a delicious taste. We go with the recipe to discover how to make grilled lamb chops.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make grilled lamb chops: |
| 1 large lemon or two small 16 sticks of stick of stick 2 peppers red 12 peppers of the pardrón 1 jet of olive oil 3 teeth of garlic 6 tablespoons of olive oil 1 tablespoon of salt soup in scales in scales 1 pinch of freshly ground black pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, iron |
Ingredients to make grilled lamb chops:
1. Squeeze the lemon juice; If it is not very large you will have to squeeze two. Put lamb chops in a wide fountain and spray them with the juice. Sprinkle a little freshly ground black pepper on top, cover the source with a film paper and reserve the meat in the fridge for 30 minutes.
2. While chops rest, wash and clean the peppers. Open the red peppers in half, remove the seeds and cut them in fine strips.
3. Add a good splash of oil to a pan and sauté the peppers until they are tender. This may take about 30 minutes and you should turn them around from time to time to cook evenly.
4. Five minutes before removing the peppers from the fire, add the peppers of the register. Go around from time to time while cooking for five more minutes. Remove the peppers from the fire, sprinkle salt in scales and reserve them covered with aluminum foil so that they do not cool while preparing the grilled lamb chops.
5. grease the iron where you are going to cook the chops with a little oil. Pass a kitchen paper on the entire surface to extend the oil well and remove the excess; It is important that you are just greased and have no more account oil. Chops are already released by themselves by cooking them, so you will not need more extra fat. Put the iron to heat over high heat.
6. Take out the chops from the fridge and remove them from the fountain that you had with the juice, shaking the excess liquid. Once the iron is hot, put the chops. Do not put them all because they will not cook correctly. It is better that they are not very piled up, so it is preferable to cook the grilled lamb chops in two or three batches, depending on the size of your plate or pan. Do not give the chops around until the part that touches the surface is well golden. The fire will always have to be strong, on a scale of 1 to 9, we have put it to 7. It is important that the chops are sealed by the strong fire, golden outside but tender inside.
7. While the first face of the chops is made, peel the cloves of garlic, remove the central germ and crush them in the mortar.
8. Add six tablespoons of olive oil and mix the ingredients with a fork beating slightly.
9. Brush the face of the chops without cooking with this mixture of oil and garlic and turn around. The second face will take less to be golden. Anyway, give it the cooking point that you like, more made or less made.
10. The chops accompanied by the peppers immediately serves. This recipe for grilled lamb chops is a delight, as well as easy and quick to do. The only complication lies in choosing the garrison to accompany them. We have opted for vegetables, but a puree of potatoes or boiled rice are also excellent options.
