MAPLE MUSTARD LAMB CHOPS
Make and share this Maple Mustard Lamb Chops recipe from Food.com.
Provided by Dancer
Categories Oranges
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients.
- Add lamb.
- Cover and marinate at room temperature 1 hour or refrigerate up to 8 hours, turning occasionally.
- Broil or barbecue meat, turning once, 4 to 6 minutes per side, or until desired doneness.
- Brush often with marinade.
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.
MAPLE MUSTARD BARBECUED PORK CHOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat grill pan or nonstick griddle pan over medium high heat. Preheat electric table top grills to high. Preheat oven to 350 degrees F.
- Combine maple syrup, mustard, cider, onion, allspice and cumin in a small saucepan and cook together over moderate heat for 5 minutes until sauce begins to thicken a bit.
- Coat chops lightly in oil and season with salt and pepper. Cook chops on hot grill pan or indoor grill 3 minutes on each side. Baste chops liberally with sauce, cook 2 or 3 minutes more. Transfer chops to a baking sheet. Baste again with sauce and transfer to a hot oven to finish cooking them. Bake 10 to 12 minutes, until your apples are ready to come off the grill pan.
- Wash apples but do not core or peel. Coat apple slices with a drizzle of oil. Season with grill seasoning or salt and pepper. Cover grill pan or indoor tabletop grill with as many pieces of apple as possible. As the apples get tender, pull them off and replace with more slices. Apples should cook 3 minutes on each side, you don't want them too soft, just tender.
- Platter chops with apples along side and serve.
MAPLE-MUSTARD GLAZED PORK CHOPS
Boneless pork chops in a dry rub are broiled to perfection and brushed with a maple mustard glaze. Adjust the amount of pepper for your taste. Tangy, sweet, spicy, delicious!
Provided by Shannon :)
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 6h22m
Yield 4
Number Of Ingredients 8
Steps:
- Stir together the brown sugar, pepper, salt, onion powder, and paprika in a bowl. Coat the pork chops with this mixture on both sides. Cover and place in the refrigerator 6 hours to overnight.
- Place oven rack in it's highest position. Set oven to Broil.
- Place pork chops onto a slotted, two-piece broiler pan. Stir together the maple syrup and spicy mustard. Broil pork chops for 5 minutes, then turn over, and broil for another 5 minutes. Brush the tops with the mustard glaze, and cook for 1 minute. Turn the chops over, brush again, and broil for an additional minute, or until cooked to your desired degree of doneness. Remove pork chops to serving plates and top with additional glaze, if desired.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 24.3 g, Cholesterol 97.9 mg, Fat 8.9 g, Fiber 0.7 g, Protein 38.3 g, SaturatedFat 2.9 g, Sodium 454.6 mg, Sugar 20.8 g
MAPLE MUSTARD PORK CHOPS
This is our favorite way to serve pork chops and is a great way to stretch the meat to feed a crowd. This is also really works really well with chicken. I use regular pancake syrup since that's what I usually have on hand but I would imagine that the real maple syrup would be even better. I have on occassion made this with honey when i've been out of syrup - it always works and is a very forgiving recipe. Hope you enjoy.
Provided by HSingARMYmom
Categories One Dish Meal
Time 35m
Yield 1 skillet meal, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a nonstick skillet on stove with the butter and oil on medium heat. The oil will help keep the butter from burning.
- Combine the flour, salt and pepper in a ziptop bag. Add pork slices and shake to cover lightly. Shake off any excess.
- Add pork to oil/butter in skillet. Lightly brown in batches. It will finish cooking in the sauce so don't worry about cooking through. Remove from skillet as it browns.
- Combine water, maple syrup, mustard, salt and pepper in skillet and whisk till hot and bubbley. Add pork back in to sauce and cook over med-low heat for 20 minutes or till cooked through. The flour from the pork will thicken the sauce.
- We like to serve it with rice-a-roni and a veggie.
MAPLE & CHILLI-GLAZED LEG OF LAMB
Make a lovely maple and chilli glaze to brush over a leg of lamb, ready for barbecuing - a great choice when you haven't got time for marinating
Provided by Tom Kerridge
Categories Dinner
Time 1h
Number Of Ingredients 7
Steps:
- Lay the butterflied lamb leg on a board and use a sharp knife to prick about 20 holes all over the skin side. Press the rosemary sprigs deep into the holes, then season all over.
- To make the glaze, tip all of the ingredients into a small saucepan, reserving a few sliced chillies, and bring to the boil. Stir to combine, then remove from the heat and set aside. Light the barbecue. It's ready when the coals are ashen and you can hold your hand 5cm above the grill for at least 5 seconds.
- Lay the lamb skin-side down on the grill and cook for 10 mins. Turn over using tongs and cook for 10 mins more. Repeat this two more times for 5 mins on each side so the lamb cooks for a total of 30 mins. Baste with the glaze, turn the lamb again and keep basting for another 10 mins until deep brown and sticky. Remove to a board, cover loosely and leave to rest for 20 mins. Carve into thin slices to serve, then scatter over the reserved sliced chillies.
Nutrition Facts : Calories 582 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 62 grams protein, Sodium 1.4 milligram of sodium
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