Lamb Chops With Spring Onion Mustard Mash Food

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LAMB CHOPS WITH MINT PESTO AND MUSTARD MASHED POTATOES



Lamb Chops With Mint Pesto and Mustard Mashed Potatoes image

This is your complete meal here and it sounds wonderful. I haven't tried it yet, but just thinking about it has me putting it to the top of my "need to cook" list. This is from a book about roasting meats...

Provided by CaliforniaJan

Categories     Lamb/Sheep

Time 50m

Yield 2 chops per person, 4 serving(s)

Number Of Ingredients 14

3 cups fresh mint leaves
1/3 cup pine nuts
1/2 cup grated parmesan cheese
1 tablespoon fresh lemon juice
3 tablespoons olive oil
2 lbs red potatoes, about 7 medium, unpeeled
8 lamb loin chops, from midloin, each about 1 1/2-inch thick
1 pinch salt
1 pinch pepper
1 tablespoon olive oil
7 tablespoons butter, at room temperature
1 tablespoon heavy cream
2 tablespoons whole grain mustard
2 garlic cloves, crushed

Steps:

  • Preheat oven to 400 degrees F.
  • In large saucepan, combine potatoes with salted water to cover by 3 inches. Place over high heat; bring to a boil, and cook until tender when pierced with a knife, about 30 minutes.
  • When potatoes are cooking, make mint pesto: In food processor, combine mint, pine nuts, cheese, and lemon juice and process until roughly chopped. Add oil and puree until smooth. Transfer to a covered container and refrigerate until needed.
  • Using dampened kitchen string, tie each lamb chop to hold tail in place, curled into the chop, pinwheel-like. Place chops in roasting pan just large enough to accommodate them in single layer and season with slat and pepper. Drizzle oil evenly over chops.
  • Place lamb in oven and roast for 10 minutes. Reduce heat to 300 degrees F and conti8nue roasting until thermometer inserted into thickest part away from bone registers 150 degrees F for medium, about 10 minutes longer. Remove lamb to warmed platter, cover loosely with foil, and let rest for 5 minutes.
  • When potatoes are ready, drain and, when just cool enough to handle, peel, place in bowl, and mash. Return potatoes to saucepan and add butter, cream, mustard, and garlic. Season with salt and pepper, place over medium heat and stir until mixture is heated through. Spoon bed of mashed potatoes on each warmed dinner plate, top with 2 lamb chops, and place a spoonful of mint pesto on the side.

Nutrition Facts : Calories 1214, Fat 97.6, SaturatedFat 40.7, Cholesterol 210.2, Sodium 585.2, Carbohydrate 42.5, Fiber 6.1, Sugar 3.1, Protein 43.1

LAMB CHOPS WITH MUSTARD-HERB CRUST



Lamb Chops with Mustard-Herb Crust image

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

1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 tablespoons finely grated Parmesan
1 tablespoon minced fresh rosemary
1 teaspoon dried Italian herbs
8 lamb chops (3 to 4 ounces each)
Coarse salt and ground pepper
2 tablespoons vegetable oil

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

MUSTARD CRUSTED LAMB LOIN CHOPS



Mustard Crusted Lamb Loin Chops image

Savory seasonings seal in the rich flavor of these lamb chops while adding a nice crunch to the tender meat.

Provided by Vegas Vixen Fixin

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

4 -6 thick cut lamb loin chops (1-2 inch thick)
2 tablespoons stone ground mustard
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon garlic salt
fresh ground black pepper

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!

BROILED LAMB CHOPS WITH DIJON-MAYONNAISE TOPPING



Broiled Lamb Chops With Dijon-Mayonnaise Topping image

Make and share this Broiled Lamb Chops With Dijon-Mayonnaise Topping recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup light mayonnaise
2 teaspoons Dijon mustard
1 tablespoon finely chopped fresh rosemary
1 -2 garlic clove, minced
1/4 teaspoon salt (or to taste)
fresh ground black pepper
8 lamb chops, 1 to 1 1/2 inches thick

Steps:

  • Preheat broiler.
  • Make topping: in a small bowl, stir the mayonnaise, mustard, rosemary, garlic, salt, and pepper to blend well.
  • Place lamb chops on broiler pan 3-4 inches from heat.
  • Broil 5 minutes, turn chops over and broil 4 minutes.
  • Spread mayonnaise mixture evenly on top of chops and broil until chops are done and topping is golden, about 4 minutes (watch carefully).
  • Serve immediately.

STIR-FRIED LAMB WITH SPRING ONIONS



Stir-Fried Lamb With Spring Onions image

The DH asked me to save this recipe here for safe keeping, it is from a recently purchased cookbook entitled Chinese Cooking Made Easy. Times are estimated and have not included marinating time or soaking time for the wood-ear. IMPORTANT NOTE - I have listed mushrooms dried as food.com would not accept dried wood-ear or cloud-ear which can be bought at specialist asian grocers.

Provided by ImPat

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

350 g lamb fillets (leg up to 400 grams 12-14 oz)
1 teaspoon light brown sugar (sof 5ml)
1 tablespoon light soy sauce (15ml)
1 tablespoon dry sherry (or Chinese rice wine 15ml)
2 teaspoons cornflour (cornstarch 10ml made into a paste)
15 g mushrooms (dried 1/2 oz)
6 -8 spring onions
300 ml vegetable oil (about 1/2 pint 11/4 cups)
1 teaspoon ginger (fresh sliced)
2 tablespoons yellow bean sauce (30ml)
1/4 teaspoon sesame oil (a few drops)

Steps:

  • Slice lamb thinly.
  • Make up a marinate with the sugar, soy sauce, wine and cornflour paste and add the sliced lamb and marinate for 30-45 minutes.
  • Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions.
  • Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minutes or until the colour changes and then remove with a slotted spoon and drain.
  • Keep about 1 tablespoon (15ml) of oil in the wok and then add the spring onions, ginger, mushrooms and yellow bean sauce and blend well, then add the meat and fry for 1 minute more and then sprinkle with the sesame oil and serve.

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