Quick Grilling Recipes

It may be a little chilly out, but don’t let a little Southern California winter keep you indoors. Get outside tonight with one of our quick and easy grilling recipes. Whether you’re in the mood for chicken or pork chops, flank steak, shrimp or even mussels cooked over the fire, each of these recipes comes together in about an hour or less, perfect for a busy weeknight. To start, check out the grilled lamb chop recipe from Bill and Barbara Spencer of Windrose Farm, which was one of our top 10 recipes last year.

WINDROSE FARM LAMB CHOPS

Total time: 40 minutes | Serves 4 to 8

Note: From Bill and Barbara Spencer of Windrose Farm.

½ teaspoon celery seeds

2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

¼ teaspoon freshly ground pepper

2 teaspoons Worcestershire sauce

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh rosemary

8 lamb chops

1. Grind the celery seeds, preferably using a mortar and pestle. Combine the celery seeds with the olive oil, salt, pepper, Worcestershire sauce, mint and rosemary to make a marinade.

2. Drench the chops in the marinade, making sure all sides are covered. Set aside to rest as you warm up a grill pan or cast iron skillet over medium heat until hot, about 5 minutes.

3. Sear the chops (this will probably need to be done in batches) 3 to 4 minutes on each side, then cover the pan or skillet and continue cooking the chops to desired doneness, about 3 to 4 minutes more.

4. Remove from heat and set aside to rest for several minutes before serving.

Each of 8 servings: Calories 153; Protein 13 grams; Carbohydrates 1 gram; Fiber 0; Fat 11 grams; Saturated fat 4 grams; Cholesterol 43 mg; Sugar 0; Sodium 367 mg