Lamb Loin Chops With Molasses Tarragon Glaze Recipes

GRILLED LAMB WITH BROWN SUGAR GLAZE

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.

LAMB CHOPS WITH MUSTARD-MOLASSES GLAZE

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.

GRILLED LAMB CHOPS WITH MUSTARD MOLASSES GLAZE

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.

LAMB LOIN WITH SPICY DATE GLAZE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onions and cook until lightly golden brown. Add the garlic and cook for 30 seconds. Add the chicken broth, 3/4 cup water, the ketchup, vinegar, ginger, cayenne, dates, cloves, cinnamon stick and honey to taste and cook until the dates are very soft and the mixture has reduced slightly.
• Transfer to a blender and blend until smooth. Add the chopped cilantro and salt and pepper to taste and pulse to incorporate. Transfer to a bowl and let cool. Remove 1/4 cup for garnish.
• Heat a charcoal or gas grill to medium-high for direct grilling.
• Brush the lamb with oil on both sides and sprinkle with salt and pepper. Grill, brushing with the glaze and turning once or twice, until cooked to medium-rare, about 10 minutes total. Remove and let rest before slicing.
• Place the lamb slices on a platter, drizzle with the reserved glaze and garnish with cilantro leaves.

LAMB LOIN CHOPS WITH MOLASSES TARRAGON GLAZE

Steps:

• Sprinkle chops with salt and pepper. Combine molasses, Dijon mustard, cider vinegar, garlic, white pepper, and tarragon. Put chops in a large container or bowl, cover with glaze and gently toss to coat them completely. Cover tightly and put in refrigerator to marinate 1 hour, or more if you have the time. You can actually marinate them up to 24 hours. When ready to cook, heat broiler on high. Line broiling pan with tinfoil and put in chops. Spoon some of remaining glaze over them, so they're all nicely covered (reserving a little). Cook about 4 minutes until crispy, remove from oven, turn chops and spoon more glaze over them. Return to oven and broil about 4 or 5 more minutes for medium rare, longer if you like them more well done. Test by cutting a small slit in the center of one of the chops to look for pinkness. Chops keep cooking once removed from oven, so it's better they be a hair underdone than over. Serve with salad, Tarragon Roast Potatoes, or Wild Rice Pilaf with Cherries, Zucchini, and Carrots, and a light dessert. Variation For a spicier chop, omit tarragon and white pepper and add 1 tsp. ground chili pepper (chipotle, ancho, cayenne, etc.).