LAMB CHOPS WITH MUSTARD-HERB CRUST
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g
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.
Nutrition Facts : Calories 540 kcal, Carbohydrate 8 g, Cholesterol 147 mg, Fiber 2 g, Protein 48 g, SaturatedFat 17 g, Sodium 1744 mg, Sugar 4 g, Fat 36 g, ServingSize 12 lamb chops (4 servings), UnsaturatedFat 0 g
LAMB RIB CHOPS WITH CREAMY WHOLE GRAIN MUSTARD SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season lamb with salt and pepper. In a large skillet, melt butter and oil over medium-high heat. When skillet and oil are hot, place chops down in a single layer. Cook for 3 minutes per side or according to desired doneness.
- Transfer chops to a plate and loosely tent with foil to retain heat. Spoon out any fat in excess of 1 tablespoon. Add shallots and saute until softened. Stir in mustard and deglaze with cognac, scraping bottom of pan with a wooden spoon to release any browned bits. When cognac has reduced to about 1 tablespoon, stir in cream. Season to taste with salt and pepper. Stir in tarragon leaves immediately before serving. Place two or three chops on each plate and spoon the sauce over them.
LAMB CHOPS WITH COARSE-GRAIN MUSTARD
Categories Lamb Mustard Quick & Easy Backyard BBQ Dinner Summer Grill/Barbecue Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 2
Steps:
- Prepare grill for cooking or heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until hot.
- Pat chops dry and season with salt and pepper. Grill until undersides are browned, about 3 minutes, then turn over and spread browned sides with mustard. Grill about 4 minutes more for medium-rare.
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
LAMB CHOPS
When you think of finger foods, thoughts generally gravitate toward something small and wrapped in bacon. For a more elegant approach, roasted meat is the way to go. If you can get small lamb chops (teeny-tiny but not fussy), cover the bones in scallion ''sleeves" for a whimsical look and a practical touch. If your guests don't mind, they'll have a built-in utensil - something like a lamb lollipop.
Provided by Jonathan Reynolds
Categories easy, quick, appetizer, main course
Time 30m
Yield 8 appetizer servings, 4 dinner servings
Number Of Ingredients 5
Steps:
- Preheat a grill or grill pan until very hot. Preheat the oven to 350 degrees. Season the lamb with the salt and pepper.
- Mix the oil, garlic and rosemary. Spoon half on the lamb and grill 1 minute per side. Place on a sheet pan and cover with the rest of the marinade. Roast in the oven until an instant-read thermometer reaches 125 degrees for rare, 130 degrees for medium rare.
- Cool for 5 minutes, then slice off individual chops and serve with sea salt for dipping. (S.R.O. uses tiny lamb chops, which fit into scallion ''sleeves.'' The racks generally sold by your butcher will be too big for this touch.)
LAMB CHOPS WITH MUSTARD HERB CRUST
Make and share this Lamb Chops With Mustard Herb Crust recipe from Food.com.
Provided by Rev.CCJ
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
- Dip chops in bread crumb mixture coating evenly on both sides.
- 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.
Nutrition Facts : Calories 727.3, Fat 59.5, SaturatedFat 23.9, Cholesterol 142.8, Sodium 420.6, Carbohydrate 11.4, Fiber 1.2, Sugar 1, Protein 34.6
GUINNESS-GLAZED LAMB CHOPS
Provided by Ruth Cousineau
Categories Beer Lamb Broil Quick & Easy St. Patrick's Day Dinner Lamb Chop Winter Coriander Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2-quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
- Strain through a fine-mesh sieve into a bowl and discard solids.
- Preheat broiler.
- Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan.
- Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. (Don't hesitate to cut and peek to check on the doneness of the meat.)
- Transfer chops to a platter and drizzle with reserved glaze.
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