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.
GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
Provided by Sisi Carroll
Categories Garlic Lamb Mustard Easter Low Cal Backyard BBQ Dinner Rosemary Family Reunion Grill Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- 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 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
- Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
- Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
- What to drink:
- Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).
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 PORCINI MUSTARD
Provided by Kay Chun
Categories Lamb Mushroom Mustard Quick & Easy Father's Day Backyard BBQ Dinner Lamb Chop Grill Grill/Barbecue Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
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
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
MUSTARD-GLAZED BUTTERFLIED LEG OF LAMB
Though I have not tried this myself, the picture in the book looked delicious. It can be grilled or broiled. This looked like a healthy alternative to other preparations I've seen. From a cookbook entitled The Ultimate Cooking Course, 2003.
Provided by WhoKnew
Categories Lamb/Sheep
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine mustard, garlic, oil, lemon juice, rosemary, salt, pepper in shallow glass or ceramic dish. Mix well.
- Add leg of lamb, secured with skewers, and rub mustard mixture all over it.
- Cover the dish & let marinate 3+ hours (if marinating in refrigerator, return lamb to room temperature before cooking).
- BROILER:.
- Preheat broiler.
- Place lamb flat on a rack in foil-lined broiler pan.
- Spread with any remaining mustard mixture.
- Cook under broiler until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
- Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
- GRILL:.
- Preheat grill.
- Place lamb flat on a rack over grill; spread with any remaining mustard mixture.
- Cook until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
- Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
Nutrition Facts : Calories 816.1, Fat 56.2, SaturatedFat 22.6, Cholesterol 253.3, Sodium 449.2, Carbohydrate 2.3, Fiber 0.8, Sugar 0.7, Protein 71.1
GRILLED HONEY MUSTARD LAMB CHOPS (OR MUTTON)(EXTRA YUMMY)
Crispy grilled lamb or mutton chops drizzled in honey mustard marinade. My wife likes this so much she wants me to make for Christmas dinner this year.
Provided by The Tall Skinny Red
Categories Lamb/Sheep
Time 55m
Yield 2 chops each, 2 serving(s)
Number Of Ingredients 6
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.).
GRILLED LEG OF LAMB WITH MUSTARD SEEDS
Provided by Morley Safer
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Lay lamb out flat, and sprinkle with salt and pepper on all sides.
- Put oil in baking dish large enough to hold lamb. Add lamb, and sprinkle on both sides with mustard seeds, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves, lemon juice and red wine. Turn and rub lamb so it is evenly coated with the ingredients. Marinate in a cool place for 1 or 2 hours, or in a refrigerator up to 6 hours. If lamb is refrigerated, let it return to room temperature before cooking.
- Preheat a charcoal grill or oven broiler.
- Remove lamb from marinade and reserve marinade. If a grill is used, put lamb flat on grill. If broiler is used, place lamb under broiler 4 to 5 inches from heat. Cook lamb uncovered on grill or under broiler about 15 minutes. Turn and cook 10 to 15 minutes on second side. For medium or well-done meat, cook longer.
- Meanwhile, in a baking pan large enough to hold lamb, bring reserved marinade to a boil, stirring until the liquid is reduced by half. Remove from heat, and swirl in butter and parsley. Transfer lamb to marinade pan, cover loosely with foil and keep warm. Let meat rest 10 to 15 minutes before serving. Slice thinly and serve with pan gravy.
Nutrition Facts : @context http, Calories 905, UnsaturatedFat 33 grams, Carbohydrate 5 grams, Fat 62 grams, Fiber 1 gram, Protein 67 grams, SaturatedFat 25 grams, Sodium 1252 milligrams, Sugar 1 gram, TransFat 0 grams
GARLIC-DIJON GRILLED RACK OF LAMB
Rack of lamb marinated in a dijon/garlic/herb mixture. Grilled to a crispy brown on the outside and juicy and pink on the inside.
Provided by StreetChef
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove the racks from their wrappers. Pat dry with paper towels and set aside.
- In a mixing bowl combine mustard, garlic, oregano and rosemary. Brush the mixture on the racks.
- Cover and refrigerate overnight.
- Cook the racks in a 375 deg. preheated oven for approximately 10 to 15 minutes. Remove from the oven and let cool.
- Once cooled, wrap the bones in foil to prevent burning.
- Place the racks on the barbeque and cook for approximately 15 minutes.
Nutrition Facts : Calories 59.5, Fat 2.6, SaturatedFat 0.1, Sodium 933.9, Carbohydrate 7.5, Fiber 2.8, Sugar 2.4, Protein 3.5
DIBI (SENEGALESE GRILLED LAMB WITH ONION-MUSTARD SAUCE)
Make and share this Dibi (Senegalese Grilled Lamb With Onion-Mustard Sauce) recipe from Food.com.
Provided by Chocolatl
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to high.
- Brush 1 tablespoon oil lightly over lamb on both sides.
- Season with salt and pepper. Set aside.
- Combine 1/4 cup oil, onion and mustard in a small, heavy saucepan.
- Bring to a boil, stirring.
- Reduce heat to low and simmer gently until the onion is soft, about 10 minutes, stirring frequently.
- Use water to thin mixture to sauce consistency.
- Add sugar if sauce is too tart.
- Remove from heat and cover to keep warm.
- Oil grill grate.
- Grill chops to desired degree of doneness, turning with tongs, 6-8 minutes per side for medium.
- Transfer chops to plate and spoon sauce on top.
MARINATED GRILLED LAMB
It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
More about "grilled lamb for mustard lovers and lamb haters food"
MUSTARD AND HERB CRUSTED RACK OF LAMB RECIPE - SERIOUS …
From seriouseats.com
Cuisine American, FrenchTotal Time 1 hr 5 minsCategory EntreeCalories 513 per serving
GRILLED LEG OF LAMB WITH DIJON MUSTARD, ROSEMARY AND …
From food52.com
LAMB WITH DIJON MUSTARD AND HASSELBACK POTATOES
From weber.com
GRILLED LEG OF LAMB - GRILLED HONEY MUSTARD LAMB
From awortheyread.com
SLOW-GRILLED RACK OF LAMB WITH MUSTARD AND HERBS
From foodandwine.com
5/5 (2)Total Time 1 hrAuthor Hugh Acheson
- Light a grill or preheat a grill pan. If using charcoal, let the coals burn until white, then push them to one side of the grill. Season the lamb with salt and pepper. Spread the meaty sides of the racks with the mustard and then press the parsley, rosemary and thyme onto the meat.
- Sear the racks of lamb over high heat, or directly over the coals, meaty side down, until they are nicely browned, about 6 minutes. Turn the racks so that they are leaning against each other with the bones pointing up and grill until the meaty sides are nicely browned on the bottom, about 3 minutes. Turn the racks bone side down and lower the heat to moderately low, or move the racks to the cooler side of the grill. Cover the grill and continue cooking until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare meat, about 20 minutes. Transfer the racks of lamb to a carving board and let rest for 10 minutes.
- Using a sharp slicing knife, carve the racks of lamb into chops and serve with the Caramelized Onion Jam.
BEST GRILLED LAMB CHOPS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BBQ & GRILLED LAMB RECIPES
From allrecipes.com
TECHNIQUES AND RECIPES ON HOW TO GRILL LAMB - THE SPRUCE EATS
From thespruceeats.com
GRILLED LAMB CHOPS - DINNER AT THE ZOO
From dinneratthezoo.com
GRILLED LAMB SKEWERS WITH MUSTARD ONIONS RECIPE - SEAN …
From foodandwine.com
GRILLED LAMB RECIPE | MYRECIPES
From myrecipes.com
GRILLED LAMB CHOPS WITH MUSTARD AND BASIL - CANYON RANCH
From canyonranch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love