LAMB CHOPS WITH MUSTARD-HERB CRUST
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
- In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g
GRILLED LAMB CHOPS WITH MUSTARD MOLASSES GLAZE
Provided by Bobby Flay
Yield 8 servings
Number Of Ingredients 8
Steps:
- For Mustard-Molasses Glaze: Mix together until combined.
- For the lamb chops: Preheat the grill to medium heat. Brush each lamb chop on both sides with olive oil and season with salt and pepper to taste. Cook the chops on one side for 3 to 4 minutes, or until golden brown. Turn over and cook for 6 to 7 minutes for medium-rare doneness. During the last 2 minutes of cooking, brush the chops with the glaze on both sides.
GRILLED BABY LAMB CHOPS WITH HONEY, HORSERADISH, MUSTARD, MINT GLAZE
Provided by Bobby Flay
Categories main-dish
Time 11m
Yield 4 servings, 3 chops per person
Number Of Ingredients 9
Steps:
- Preheat grill to high. Brush chops on both sides with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness. Remove from grill and brush with the glaze.
- Whisk ingredients together in a medium bowl and season with salt and pepper to taste.
RACK OF LAMB WITH MUSTARD-THYME CRUST
Steps:
- Whisk mustard, garlic and chopped thyme in small bowl to blend. Sprinkle lamb with salt and pepper. Place lamb on baking sheet, rounded side up. Spread mustard mixture evenly over lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.)
- Preheat oven to 425°F. Stir bread crumbs and oil in heavy medium skillet over medium heat until crumbs begin to crisp, about 5 minutes. Cool slightly. Press crumbs onto mustard coating on lamb. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes. Garnish with thyme sprigs, if desired, and serve.
LEG OF LAMB WITH MUSTARD GLAZE
Steps:
- In a small bowl, whisk together olive oil, Worcestershire sauce, Apricot Ginger Mustard and garlic. Coat lamb thickly with this paste. Let lamb stand for eight hours covered, in the refrigerator. Preheat oven to 325 degrees F. Place lamb on a rack in a roasting pan and fill the pan with water so the dripping juices won't burn. Roast for 1 1/2 hours at 325 degrees F or until done to taste. Baste with any leftover glaze as it roasts. Check the pan occasionally and add water if the juices are starting to burn.
GRILLED LAMB WITH BROWN SUGAR GLAZE
Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour.
Provided by Debra
Categories Meat and Poultry Recipes Lamb Chops
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
- Preheat grill for high heat.
- Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 15.8 g, Cholesterol 56.3 mg, Fat 13.1 g, Fiber 0.7 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 339.2 mg, Sugar 13.6 g
LAMB CHOPS WITH MUSTARD-MOLASSES GLAZE
DH and I made these lamb chops from my Bobby Flay "Boy Meets Grill" cookbook. We liked how fast and easy they were, requiring minimal prep. We used lamb loin chops. DH said next time we will use rib chops as he didn't think the loin chops needed all of the dressing up, though he agreed the glaze was very nice.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For the glaze: In a small bowl, mix all of the glaze ingredients together until combined.
- For the lamb chops: Preheat a gas or charcoal grill to medium.
- Brush each lamb chop on both sides with olive oil and season with salt and pepper. Cook until golden brown, 3 to 4 minutes. Turn over and cook an additional 3 to 4 minutes for medium rare. During the last 2 minutes of cooking, brush the chops on both sides with the Molasses-Mustard Glaze.
Nutrition Facts : Calories 449.1, Fat 25.8, SaturatedFat 11.2, Cholesterol 70.3, Sodium 152.5, Carbohydrate 37.9, Fiber 0.8, Sugar 24.2, Protein 16.9
HONEY MUSTARD LAMB WITH CRUSHED POTATOES
Try this new way to serve lamb, with a crispy coating and mashed veg
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Make a dressing by mixing together the mustard, vinegar and honey. Spread ½ tsp over each steak and season well, reserving the remaining dressing. Tip the breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated. Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
- Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 5 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.
Nutrition Facts : Calories 668 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1.43 milligram of sodium
HONEY-GLAZED RACK OF LAMB
Categories Lamb Vegetable Roast Valentine's Day Honey Bon Appétit
Yield Serves 4
Number Of Ingredients 15
Steps:
- Make red wine sauce:
- Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and sauté until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
- Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside.
- Make lamb:
- Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
- Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with sauce.
LAMB WITH MUSTARD GLAZE
Make and share this Lamb With Mustard Glaze recipe from Food.com.
Provided by Recipe Junkie
Categories Lamb/Sheep
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Combine all ingredeints except lamb, whisking together in a medium-sized bowl until well blended.
- With a brush, coat leg of lamb evenly with the mixture.
- Leave at room temperature on lamb for 2 hours.
- Place lamb on rack in a roasting pan and roast for 1 hour and 45 minutes.
- Thicken pan juices for sauce, removing fat.
Nutrition Facts : Calories 1083.7, Fat 76, SaturatedFat 29.8, Cholesterol 329.2, Sodium 681.3, Carbohydrate 2, Fiber 0.7, Sugar 0.7, Protein 92.5
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- Mix mustard, soy sauce, garlic, rosemary, thyme and ginger together in a bowl. In a steady, slow stream, whisk in olive oil until well-combined and emulsified, like a mayonnaise-like cream.
- Paint the lamb all over with the mustard mixture and set it on rack, fat side up, in roasting pan. Let sit at room temperature for 2 hours before roasting.
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