GRILLED LAMB CHOPS WITH MUSTARD, ROSEMARY AND GARLIC
This marinade of garlic, Dijon, rosemary and lemon is perfect for lamb chops!
Provided by Liz Berg
Categories Entrees
Time 16m
Number Of Ingredients 8
Steps:
- Mix all ingredients with enough olive oil to make a good paste. Cover lamb chops with this marinade and let rest in the fridge up to overnight.
- Grill to desired temperature and serve.
Nutrition Facts : Calories 387 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 2 lamb chops, Sodium 1071 milligrams sodium, Sugar 0 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
GRILLED LAMB FOR MUSTARD LOVERS AND LAMB HATERS
Steps:
- 1. Cut off every bit of fat and silver skin from a butterflied leg of lamb. 2. Wrap the butterflied lamb around and on top of itself to make a rectangle with an even height. Use 10 inch wooden skewers to hold it in place. Cut off any protruding blunt ends of the wooden skewers with garden clippers. 3. Put all the ingredients for the marinade in a blender. For ALL the ingredients measured in a cup, use a liquid, not a dry, measuring cup. It is easier to measure the mustard accurately and get it out of the measuring cup if you use a GLASS measuring cup and measure the oil first, then the mustard. Blend all ingredients on high until garlic disintegrates and herbs are just tiny flecks, about 2-3 minutes. 4. Put lamb in 9 by 13 GLASS baking pan or other NON-METAL flat pan. Pour half of marinade over lamb and rub in. Turn lamb over and pour remaining marinade on it and rub in. Cover with plastic wrap and refrigerate. 5. Marinate for at least 8 hours, turning several times and spooning over and rubbing in marinade which has dripped off. If possible it is better to marinate longer, preferably 24-48 hours. 48 is best. 6. Grill using the indirect grilling method with 25 ash covered coals on each side of a covered, kettle type barbecue. Add 8 more coals to each side after 30 minutes of grilling. Put an aluminum roasting pan in the center of the coals to catch the drips. 7. Take the lamb out of the refrigerator and let it sit for at least 2 hours before grilling. 8.Remove the lamb from the marinade using strong tongs or a large roasting fork. Let any excess marinade drip off. Place the lamb on the barbecue over the drip pan. Depending on how hot the coals are, it takes 15-20 minutes on each side for rare (120 degrees). An instant read thermometer is a must. For medium or well done it will take longer on each side. Let sit uncovered for 10 minutes before slicing. 9. Warm marinade in a sauce pan and pass in a a gravy boat along with lamb.
GRILLED LAMB CHOPS WITH MUSTARD BARBECUE SAUCE
Provided by Bobby Flay
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the mustard, vinegar, ketchup, molasses, honey, maple syrup and rice wine vinegar in a small bowl and season with salt and pepper, to taste. Cover and let sit at room temperature for at least 30 minutes before serving. Can be made 2 days in advance and stored in the refrigerator.
- Preheat the grill to high or a grill pan over high heat. Season the lamb on both sides with salt and pepper, to taste and brush with canola oil. Put the chops on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Brush with the sauce, then turn the chops over and continue grilling to medium doneness, 2 to 3 minutes more, brushing the top with more of the sauce. Remove the chops from the grill to a serving platter. Brush with more of the sauce and let rest for 5 minutes. Garnish with sea salt and chives. Serve 2 chops per person.
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
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- Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15x10x2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
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