Mustard Glazed Lamb Chops With Summer Salad 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.

MUSTARD GLAZED LAMB CHOPS WITH SUMMER SALAD

Steps:

• Coat the chops first in the mustard and then in the brown sugar. Season with a little salt and pepper. Cook on a preheated barbecue or grill for 3-4 minutes on each side. In a large bowl, whisk together the lime zest, juice and olive oil. Add the beans or peas, cherry tomatoes, scallions, red onion, nectarines, avocado and most of the mint leaves to the dressing in the bowl and mix gently. Season with salt and black pepper. Scatter the reserved mint leaves over the salad.

LAMB CHOPS WITH MUSTARD-MOLASSES GLAZE

Steps:

• For the glaze: In a small bowl, mix all of the glaze ingredients together until combined.
• For the lamb chops: Preheat a gas or charcoal grill to medium.
• Brush each lamb chop on both sides with olive oil and season with salt and pepper. Cook until golden brown, 3 to 4 minutes. Turn over and cook an additional 3 to 4 minutes for medium rare. During the last 2 minutes of cooking, brush the chops on both sides with the Molasses-Mustard Glaze.

MUSTARD LAMB CHOPS

Steps:

• Set oven control to broil. Remove fat from lamb. Place lamb on rack in broiler pan. In small bowl, mix remaining ingredients. Brush half of the mustard mixture evenly over lamb chops.
• Broil lamb with tops 3 to 4 inches from heat about 4 minutes or until brown. Turn lamb; brush with remaining mustard mixture. Broil 5 to 7 minutes longer for medium doneness (160°F).

GRILLED LAMB CHOPS WITH SUMMER SALAD

Steps:

• To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least one hour.
• Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking, Remove from heat and let rest.
• Bring a large pot of salted water to rolling boil. Cut asparagus into 1 1/2 inch lengths.
• Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
• Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
• Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.
• Bring water to boil. Pour over couscous; cover and let stand 5 minutes.
• Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
• Hang yogurt in side or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
• Very lightly salt grated cucumber and let hang in same manner.
• Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. season to taste with salt and pepper.

LAMB WITH MUSTARD GLAZE

Steps:

• Preheat oven to 325.
• Combine all ingredeints except lamb, whisking together in a medium-sized bowl until well blended.
• With a brush, coat leg of lamb evenly with the mixture.
• Leave at room temperature on lamb for 2 hours.
• Place lamb on rack in a roasting pan and roast for 1 hour and 45 minutes.
• Thicken pan juices for sauce, removing fat.

BROILED LAMB CHOPS WITH MUSTARD HONEY GLAZE

Steps:

• Mix together first 5 ingredients.
• Trim excess fat from chops; place chops on grill.
• Generously spread chops with half of spice mixture and baste during grilling.

LAMB CHOPS WITH BALSAMIC-HERB GLAZE

Steps:

• Sprinkle lamb chops with salt, pepper and most of the fresh herb of choice. Heat a large, castiron skillet over medium-high heat until hot.
• Add the lamb chops, cook for 5 minutes then reduce heat to medium/low and cook other side of chops for another to 5-6 minutes. (This is for medium doneness-adjust cooking time accordingly.).
• Transfer chops to serving plate. Tent with foil.
• Add the balsamic vinegar and brown sugar to skillet; bringing to boil.
• Cook the sauce for approximately 1-2 minutes or until sauce thickens and reduces; scraping up the brown meat bits from bottom of skillet. Continue stirring until thickened.
• Pour glaze over chops. Garnish with the remaining minced herb.