Honey Mustard Lamb Cutlets With Baby Chats Recipes

LAMB CHOPS WITH MUSTARD-HERB CRUST

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.

HONEY MUSTARD CUTLETS

Steps:

• Line a baking sheet with a wire rack.
• Heat the oven to 275 degrees F.
• Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
• In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

GRILLED BABY LAMB CHOPS WITH HONEY, HORSERADISH, MUSTARD, MINT GLAZE

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.

HONEY MUSTARD LAMB WITH CRUSHED POTATOES

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.

HONEY & MUSTARD LAMB CUTLETS WITH BABY CHATS

Steps:

• Preheat oven to 220d Celsius.
• Toss together potatoes and garlic with a little olive oil, rosemary and seasoning in an oven tray.
• Cook in oven for 15 mins, tossing regularly.
• Mix together mustard, lemon and honey.
• Then move the potatoes to one side and add chops.
• Pour the mustard mixture over the top of the lamb chops and cook for about 8-10 mins, till done to your liking, turning once.
• Serve with steamed beans or asparagus or perhaps a green salad.

GRILLED HONEY MUSTARD LAMB CHOPS (OR MUTTON)(EXTRA YUMMY)

Steps:

• Put honey, soy, garlic & butter into a small dish & heat gently till it blends easily with a fork.
• Add mustard to taste. It needs to balance the sweetness & saltiness so you can add quite a bit before it gets hot. Mix well.
• Coat meat thoroughly with sauce & place under the griller or in an oven (uncovered) at about 200c. (Save a little sauce for when you turn the meat over.).

BROILED LAMB CHOPS WITH MUSTARD HONEY GLAZE

Steps:

• Mix together first 5 ingredients.
• Trim excess fat from chops; place chops on grill.
• Generously spread chops with half of spice mixture and baste during grilling.

LAMB CUTLETS MARINA

Steps:

• Preheat oven to 200c.
• Sprinkle olive oil over the base of the baking dish.
• Lay cutlets in the dish, rubbing them with the oil.
• Cover cutlets with crushed garlic, mustard and rosemary, then season with the salt and pepper.
• Place in the oven and cook for 25-30 minutes, turning once, until the cutlets ar browned and crispy.
• If desired, serve on a bed of couscous with your favourite steamed vegetables.

HONEY-GLAZED LAMB CHOPS

Steps:

• In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).