Georgian Spiced Lamb Chops With Molasses Mustard Glaze Recipes

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.

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 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!

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.