Dijon Sauce Over Lamb Chops Recipes

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.

PORK CHOPS WITH DIJON SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.

LAMB CHOPS WITH DIJON MUSTARD

Steps:

• In a large frying pan over high heat sear chops on both sides. Remove from pan and allow to cool.
• Melt butter in frying pan add garlic,parsley,rosemary and breadcrumbs and toss gently to mix. remove from heat.
• Brush chops with dijon mustard.
• Press each chop into breadcrumbs to coat.
• Bake a 350 for 20 -30 minutes.

DIJON BABY LAMB CHOPS WITH RED CURRANT-MINT DIPPING SAUCE

Steps:

• Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).
• Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint.
• Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.
• Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.

BROILED LAMB CHOPS WITH DIJON-MAYONNAISE TOPPING

Steps:

• Preheat broiler.
• Make topping: in a small bowl, stir the mayonnaise, mustard, rosemary, garlic, salt, and pepper to blend well.
• Place lamb chops on broiler pan 3-4 inches from heat.
• Broil 5 minutes, turn chops over and broil 4 minutes.
• Spread mayonnaise mixture evenly on top of chops and broil until chops are done and topping is golden, about 4 minutes (watch carefully).
• Serve immediately.

DIJON LEG OF LAMB

Steps:

• Cut leg of lamb horizontally from one long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a shallow dish. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan. , Place lamb over drip pan and grill, covered, over medium-low heat for 1-1/2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.

DIJON SAUCE OVER LAMB CHOPS

Steps:

• Mix mustard, lemon juice. Add honey, olive oil and vinegar. Season with salt and pepper. Spoon over cooked lamb chops.