Mustard Glazed 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.

GLAZED LAMB CHOPS

Steps:

• In a small saucepan, combine the orange juice concentrate and barbecue sauce. Cook and stir over medium heat for 3-4 minutes or until heated through; set aside 1/3 cup for serving. Spread remaining sauce over both sides of lamb chops. Place on a broiler pan. , Broil 4-6 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved sauce.

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.

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.

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.

GRILLED BABY LAMB CHOPS WITH HONEY, HORSERADISH, MUSTARD, MINT GLAZE

Steps:

• Preheat grill to high. Brush chops on both sides with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness. Remove from grill and brush with the glaze.
• Whisk ingredients together in a medium bowl and season with salt and pepper to taste.

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).

MUSTARD PLUS GLAZED PORK CHOPS

Steps:

• Combine mustard, marmalade, soy sauce, hot pepper flakes.
• Stir in the water and set aside.
• Warm oil in pan over medium heat.
• Season pork chops with black pepper, and increase heat to medium-high.
• Brown the chops (about 2 minutes each side).
• Spoon mustard/marmalade mixture over the chops and bring to a boil.
• Cover and simmer until done, about 15 minutes.
• Stir in the green onions.
• Place chops on a platter and garnish with orange slices.

LAMB CHOPS WITH COARSE-GRAIN MUSTARD

Steps:

• Prepare grill for cooking or heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until hot.
• Pat chops dry and season with salt and pepper. Grill until undersides are browned, about 3 minutes, then turn over and spread browned sides with mustard. Grill about 4 minutes more for medium-rare.

MUSTARD-BARBECUED LAMB CHOPS

Steps:

• Combine the garlic, herbs, peppercorns and olive oil. Pour over the lamb and refrigerate overnight.
• To make the sauce, heat the canola oil in a medium-size saucepan over medium-high heat. Add the onion, carrot and garlic and saute until softened, about 3 minutes. Add the chili and vinegar and stir 1 minute. Add the ketchup, mustard and honey. Turn the heat to low and simmer 25 minutes. Let cool slightly and puree in a blender. Strain. Thin with a little water, if needed.
• Start a charcoal grill. Wipe the marinade off the lamb and grill the meat until medium rare. About a minute before the lamb is done, brush the lamb on both sides with the sauce. Serve with additional sauce.

GUINNESS-GLAZED LAMB CHOPS

Steps:

• Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2-quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
• Strain through a fine-mesh sieve into a bowl and discard solids.
• Preheat broiler.
• Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
• Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan.
• Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. (Don't hesitate to cut and peek to check on the doneness of the meat.)
• Transfer chops to a platter and drizzle with reserved glaze.

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-GLAZED PORK CHOPS

Steps:

• In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2-3 minutes or until thickened., Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally.

MUSTARD CRUSTED LAMB LOIN CHOPS

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!