Local Lamb With Raspberry Black Peppercorn Sauce Food

BROILED LAMB CHOPS WITH MINT MUSTARD SAUCE

Broiled Lamb Chops with Mint Mustard Sauce image

Broiled Lamb Chops with Mint Mustard Sauce come together in 30 minutes and are perfect for a weeknight dinner, but fancy enough to highlight at the Easter dinner table.

Provided by Platings and Pairings

Time 30m

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
3 cloves garlic (peeled )
12 lamb loin chops (1-inch thick )
Salt and pepper
3 Tablespoons whole grain mustard
2 Tablespoons white wine vinegar
2 Tablespoons honey
1 Tablespoon prepared horseradish
1/3 cup mint leaves

Steps:

Take your lamb chops out of the refrigerator and allow them to sit at room temperature for 30 minutes. Preheat your broiler to HIGH.
Place garlic cloves and olive oil in a small saucepan over medium-low heat. Allow to heat for 5 minutes, until oil is fragrant. Remove from heat and set aside.
Brush your chops on both sides with the garlic oil and season generously with salt and pepper. Place on a broiler pan. Broil the chops for 5-8 minutes on each side, and let rest for up to 10 minutes, tented with foil.
To make the sauce, add mustard, vinegar, honey and horseradish to a food processor or blender. Turn it on and stream in the remaining oil and the garlic cloves. To this mixture, add your mint and process until finely chopped.
Serve the lamb chops with mint-mustard sauce on the side.

Nutrition Facts : Calories 1335 kcal, Carbohydrate 10 g, Protein 56 g, Fat 117 g, SaturatedFat 43 g, Cholesterol 250 mg, Sodium 321 mg, Sugar 8 g, ServingSize 1 serving

LOCAL LAMB WITH RASPBERRY BLACK PEPPERCORN SAUCE

Local Lamb With Raspberry Black Peppercorn Sauce image

Make and share this Local Lamb With Raspberry Black Peppercorn Sauce recipe from Food.com.

Provided by Chef mariajane

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

12 fresh local lamb chops
Dijon mustard
chopped fresh rosemary
salt and pepper
olive oil
2 cups fresh raspberries
1/4 cup orange juice
1/4 cup brown sugar
2 tablespoons milled black peppercorns (or 50 turns)

Steps:

Rub lamb lightly on both sides with Dijon mustard, rosemary and salt and pepper. heat oil in a frying pan on high temperature; add lamb, and sear on both sides until medium rare, approximately 3-4 minutes per side. Serve with a dollop of raspberry blackpeppercorn sauce.
NOTE: Normally canola oil is a better bet for high heat; in this recipe there's enough fat in the lamb to keep the olive oil from burning.
RASPBERRY BLACKPEPPERCORN SAUCE OR COULIS:.
Stir ingredients in a saucepan; bring to a boil., Reduce heat and let simmer for 4-5 minutes. Use a whisk to break up raspberries. Make sauce ahead and reheat as needed. Strain sauce to remove seeds, creating a coulis, if people are intolerant of them.

Nutrition Facts : Calories 974.3, Fat 76.3, SaturatedFat 33.5, Cholesterol 210.9, Sodium 165.7, Carbohydrate 22.3, Fiber 4, Sugar 17.2, Protein 47.4

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