Mustard And Orange Lamb Chops Food

LAMB CHOPS WITH MUSTARD-HERB CRUST

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.

HONEY MUSTARD LAMB WITH CRUSHED POTATOES

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.

GRILLED LAMB CHOPS WITH PORCINI MUSTARD

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 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.

MUSTARD CRUSTED RACK OF LAMB

Steps:

• Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
• Preheat the oven to 450 degrees F.
• Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
• In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
• Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
• Serve with some of the Fig Chutney, if desired.
• In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
• Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

BROILED LAMB CHOPS WITH MINT MUSTARD SAUCE

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.

GRILLED LAMB CHOPS WITH MUSTARD MOLASSES GLAZE

Steps:

• For Mustard-Molasses Glaze: Mix together until combined.
• For the lamb chops: Preheat the grill to medium heat. Brush each lamb chop on both sides with olive oil and season with salt and pepper to taste. Cook the chops on one side for 3 to 4 minutes, or until golden brown. Turn over and cook for 6 to 7 minutes for medium-rare doneness. During the last 2 minutes of cooking, brush the chops with the glaze on both sides.

MUSTARD LAMB CHOPS

Steps:

• Combine, crumbs, thyme, garlic& Pepper.
• Stir in 3 tbsp of mustard.
• Brush chops all over with the remaining mustard.
• Broil 4" from heat source for 5 minutes.
• Turn over and spread crumb mixture on top of chops.
• Broil,for 2-3 minutes or until desired doneness and the topping is golden.

PAN-SEARED LAMB CHOPS WITH MUSTARD-THYME SAUCE

Steps:

• Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
• Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
• Let the lamb chops sit at room temperature in this marinade for 30 minutes.
• Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
• Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
• Remove the lamb chops from the skillet.
• Add wine to the same skillet and bring to boil.
• Add mustard, fresh thyme, and minced garlic.
• Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
• Add back the pan-seared lamb chops.
• Simmer on low-medium heat to heat them through.
• Season the sauce with salt and cracked black pepper, if needed.
• Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
• To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.

MAPLE MUSTARD LAMB CHOPS

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.

ROSEMARY MUSTARD LAMB CHOPS

Steps:

• Pat chops dry with paper towel, sprinkle with salt and pepper to taste.
• Combine mustard with rosemary, brush 1 teaspoon over one side of each chop.
• cook over hot coals or over medium high setting, mustard sides down, for 4 minutes.
• Brush evenly with remaining mustard mixture.
• Turn chops over and cook for 4 minutes longer or until desired doneness.

QUICK ROSEMARY LAMB CHOPS

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 6 min., turning after 3 min. Remove from skillet; cover to keep warm.
• Add onions to skillet; cook 5 min. or until crisp-tender, stirring occasionally. Stir in peppers, dressing, broth and rosemary. Add chops; simmer on medium-low heat 4 min. or until sauce is thickened and chops are done (160°F).
• Serve chops and sauce with rice.

BREADED LAMB CHOPS

Steps:

• Chops: Prepare Mint Sauce befor starting the lamb chops so it has a maximum amount of time to steep.
• Season lamb chops to taste with granulated garlic and onion, salt, pepper, and cayenne to taste, and rub all over with Worcestershire sauce.
• Allow to marinate, refrigerated, for at least 4 hours or overnight.
• Prepare breading, cover, and set aside at room temperature.
• About 1 hour before serving, sear chops on all sides in a little olive oil over high heat until browned on all sides, about 1 minute per side.
• Allow chops to cool enough to handle.
• Brush all over with Dijon mustard,, and press a generous layer of the breadcrumb mixture all over the chops.
• Set the chops upright on the bone end in a lightly oiled ovenproof casserole, and refrigerate until 30 minutes before serving.
• Place in a preheated 450degF, reduce heat to 400degF, and bake until breadcrumb mixture is nicely browned.
• Drizzle chops lightly with Mint Sauce if desired, and serve remainder of sauce on the side.
• Serve with oven fried rosemary potatoes and asparagus or spinach braised with garlic, onions, and toasted pinenuts.
• Mint Sauce: Place all ingredients in a small glass bowl, except the 2 Tbsp of reserved mint leaves.
• Mash mint against the side of the bowl with a fork or spoon to bruise and crush.
• Allow to set at room temperature, stirring occasionally, while meat marinates.
• Strain shortly before serving, pressing on solids to extract as much liquid as possible.
• Season to taste with salt and pepper if desired.
• Chop reserved leaves, and stir into liquid just before serving.
• Serve at room temperature.
• Breading: To prepare breading, grate bread fairly coarsely, or pulse a few times in a processor; pull out larger pieces, and chop or process them some more.
• You don't want the crumbs powdered.
• Toss together everything except olive oil, and season generously to taste with salt and pepper.
• Drizzle with olive oil, and toss and toss, and drizzle and drizzle until nicely moistened.
• Cover, and set aside.

MUSTARD AND ORANGE LAMB CHOPS

Steps:

• Trim excess fat from lamb chops.
• Mix orange zest, garlic and thyme into a paste.
• Add mustard, brown sugar and olive oil, mix together.
• Preheat grill.
• Brush about half of the mixture onto each side of the chops and grill for about 2 minutes per side.
• Turn and brush he other half of the mixture onto the chops.
• Continue until done, season with salt and pepper and serve.