Sauce For Bbq Lamb Cutlets Food

GRILLED LAMB CHOPS WITH MUSTARD BARBECUE SAUCE

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.

HERBED LAMB CHOPS WITH HOMEMADE BBQ SAUCE

Steps:

• For the barbecue sauce: Place the tomato sauce, sugar, vinegar, tomato paste, balsamic vinegar, Worcestershire sauce, salt, cinnamon stick, garlic and onions in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until thick, about 1 hour. Cool for 30 minutes. Remove the onion, garlic and cinnamon stick and discard. Refrigerate until ready to use (for up to 1 week).
• For the lamb chops: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray. Sprinkle the chops on both sides with the salt and pepper. Drizzle with the oil and sprinkle the herbes de Provence on both sides. Grill for 2 to 3 minutes on each side until medium-rare. Cool for 5 minutes and serve with the barbecue sauce.

GRILLED LAMB CHOPS WITH ASIAN BUTTER SAUCE

Steps:

• Whisk first 5 ingredients in large glass baking dish to blend.
• Add lamb; turn to coat.
• Cover and refrigerate overnight.
• Prepare barbecue (medium-low heat).
• Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.
• Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes.
• Reduce heat to low.
• Add green onions and butter, stirring until butter melts.
• Cut lamb between ribs into chops.
• Place chops on plates; spoon sauce over.

GRILLED LAMB CHOPS

Steps:

• Pierce lamb chops with a fork.
• Place in a shallow oblong dish; add wine.
• Marinate for 15 minutes at room temperature.
• In a bowl, mix together Worcestershire, rosemary, and garlic; mix well and set aside.
• Remove chops from marinade and discard marinade.
• Place chops on grill over medium heat.
• Spoon half of sauce over chops and sprinkle with salt and pepper.
• Cook 4-5 minutes or until browned.
• Turn chops and spoon remaining sauce over chops; sprinkle with salt and pepper.
• Cook 4-5 minutes or until done.

GRILLED LAMB CHOPS WITH WINE SAUCE

Steps:

• In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.

GRILLED LAMB CHOPS WITH SALMORIGLIO SAUCE

Steps:

• Grind herbs, zest, juice, and 1 teaspoon coarse salt to a paste with a mortar and pestle. Transfer to a bowl and add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
• Pat lamb dry and season with kosher salt and pepper. Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill lamb, turning once, about 4 minutes on each side for medium-rare.
• Serve sauce spooned over lamb.

GRILLED LAMB CHOPS WITH ASIAN BUTTER SAUCE

Steps:

• Whisk first 5 ingredients in large glass baking dish to blend. Add lamb; turn to coat. Cover and refrigerate overnight.
• Prepare barbecue (medium-low heat). Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.
• Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes. Reduce heat to low. Add green onions and butter, stirring until butter melts.
• Cut lamb between ribs into chops. Place chops on plates; spoon sauce over.