Mustard Lamb Chops Recipes

ROSEMARY MUSTARD LAMB CHOPS

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.

MUSTARD LAMB CHOPS

Steps:

• Set oven control to broil. Remove fat from lamb. Place lamb on rack in broiler pan. In small bowl, mix remaining ingredients. Brush half of the mustard mixture evenly over lamb chops.
• Broil lamb with tops 3 to 4 inches from heat about 4 minutes or until brown. Turn lamb; brush with remaining mustard mixture. Broil 5 to 7 minutes longer for medium doneness (160°F).

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.

MUSTARD LAMB CHOPS

Steps:

• Combine, crumbs, thyme, garlic& Pepper.
• Stir in 3 tbsp of mustard.
• Brush chops all over with the remaining mustard.
• Broil 4" from heat source for 5 minutes.
• Turn over and spread crumb mixture on top of chops.
• Broil,for 2-3 minutes or until desired doneness and the topping is golden.

LAMB CHOPS DIJON RECIPE

Steps:

• Trim excess fat from lamb chops.
• In a small bowl, mix orange zest, thyme, garlic, salt, and pepper into a paste. Add Dijon mustard and brown sugar. Mix together.
• Preheat grill for high heat. Brush about half of the mixture onto each side of the chops and place on a very hot grill for about 2 minutes per side. Turn and brush the other half of the mixture onto the chops. Continue cooking until done. Lamb is cooked at 145 F, but for a rarer level of doneness, take them off the grill at 135 F.
• Cover and allow the chops to rest for about 5 minutes before serving.

MUSTARD AND WINE MARINATED LAMB CHOPS

Steps:

• Rub both sides of chops with mustard.
• Sprinkle with salt and pepper.
• Cover with wine and marinate for at least 2 hours or up to 8 in refrigerator, turning occasionally.
• Rub again with mustard just before broiling or pan-frying to desired doneness, about 5 minutes per side.
• Note: these can also be cooked on the grill.

MUSTARD-BARBECUED LAMB CHOPS

Steps:

• Combine the garlic, herbs, peppercorns and olive oil. Pour over the lamb and refrigerate overnight.
• To make the sauce, heat the canola oil in a medium-size saucepan over medium-high heat. Add the onion, carrot and garlic and saute until softened, about 3 minutes. Add the chili and vinegar and stir 1 minute. Add the ketchup, mustard and honey. Turn the heat to low and simmer 25 minutes. Let cool slightly and puree in a blender. Strain. Thin with a little water, if needed.
• Start a charcoal grill. Wipe the marinade off the lamb and grill the meat until medium rare. About a minute before the lamb is done, brush the lamb on both sides with the sauce. Serve with additional sauce.

GRILLED LAMB CHOPS WITH PORCINI MUSTARD

Steps:

• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Soak mushrooms in boiling-hot water (2 cups) until softened, about 20 minutes. Lift mushrooms out of water and strain liquid through a paper-towel-lined sieve set over a small saucepan. Coarsely chop mushrooms.
• Boil mushroom liquid in saucepan until reduced to about 1/4 cup, 13 to 15 minutes. Whisk in mustard, butter, and 1/8 teaspoon pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms. Transfer to a small bowl and cool slightly. Stir in 2 tablespoon parsley.
• Meanwhile, pulse rosemary, kosher salt, garlic, and 1/2 teaspoon pepper in a food processor to form a coarse paste, scraping down sides. Rub oil all over chops, then coat evenly with rosemary mixture.
• Oil grill rack, then grill chops in 2 batches, covered only if using a gas grill, turning once, 4 to 6 minutes per batch for medium-rare.
• Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb.
• What to drink:
• Avignonesi Rosso di Toscana '05

LAMB CHOPS WITH DIJON MUSTARD

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.

MUSTARD CRUSTED LAMB LOIN CHOPS

Steps:

• Place all dried ingredients into a spice grinder or a muddler and grind into a powder.
• Sprinkle each side of chop with a pinch of the dried rub.
• Add both mustards into a separate bowl, and combine remaining dry spice rub until well blended. (it should have a green color and rough texture).
• Apply mustard rub to both sides of each chop as well as along the sides. There should be enough mixture to coat all chops evenly.
• Cover chops in a shallow bowl and refrigerate for 30 minutes up to 4 hours. Remove chops from refrigerator 30 minutes prior to cooking.
• Heat cast iron skillet and add oil. When ready, add chops and cook for 3-4 minutes on each side. (3-4 for medium rare, 4-5 for medium well) Sear sides of each chop to seal in juices and lock in flavor.
• Remove chops from heat and place on a wire rack for 5 minutes. Serve with veggie of our choiec and enjoy!