Rosemary Dijon Roasted Lamb Chops Recipes

Steps:

• Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
• Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.

Steps:

• Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chops from the marinade and shake off excess. Discard the remaining marinade.
• Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

Steps:

• Heat the butter and olive oil together in a fry pan.
• Pepper the lamb chops well.
• Put them into the hot oil and then turn over after a minutes so that they are sealed and seared to keep the juices inches.
• On the top side only add 3/4 of the fresh rosemary. Cook for 7-8 minutes.
• Turn the chops over and cook for as long as you need to get the insides to the "doneness" that you prefer, add a small amount of salt once you have turned them over.
• If you like your chops to be cooked though, turn the heat down just a little at this point so that they don't burn.
• Drain off the excess fat and serve with the remaining rosemary sprinkled on top.

Steps:

• In a large frying pan over high heat sear chops on both sides. Remove from pan and allow to cool.
• Melt butter in frying pan add garlic,parsley,rosemary and breadcrumbs and toss gently to mix. remove from heat.
• Brush chops with dijon mustard.
• Press each chop into breadcrumbs to coat.
• Bake a 350 for 20 -30 minutes.

Steps:

• Pat chops dry with paper towel, sprinkle with salt and pepper to taste.
• Combine mustard with rosemary, brush 1 teaspoon over one side of each chop.
• cook over hot coals or over medium high setting, mustard sides down, for 4 minutes.
• Brush evenly with remaining mustard mixture.
• Turn chops over and cook for 4 minutes longer or until desired doneness.

Steps:

• Rub dijon mustard on both sides of chops and roll chops in breadcrumbs.
• Then sprinkle rosemary on a paper plate and place chops in it.
• Stand in baking dish and bake at 350 degrees for approximately 30 minutes.
• Serve with Mint Jelly.