HONEY MUSTARD LAMB WITH CRUSHED POTATOES
Try this new way to serve lamb, with a crispy coating and mashed veg
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Make a dressing by mixing together the mustard, vinegar and honey. Spread ½ tsp over each steak and season well, reserving the remaining dressing. Tip the breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated. Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
- Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 5 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.
Nutrition Facts : Calories 668 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1.43 milligram of sodium
HONEY-BALSAMIC LAMB CHOPS
Provided by Giada De Laurentiis
Categories main-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
- Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
- Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.
GRILLED BABY LAMB CHOPS WITH HONEY, HORSERADISH, MUSTARD, MINT GLAZE
Provided by Bobby Flay
Categories main-dish
Time 11m
Yield 4 servings, 3 chops per person
Number Of Ingredients 9
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.
HONEY & MUSTARD LAMB CUTLETS WITH BABY CHATS
Make and share this Honey & Mustard Lamb Cutlets With Baby Chats recipe from Food.com.
Provided by Latchy
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 220d Celsius.
- Toss together potatoes and garlic with a little olive oil, rosemary and seasoning in an oven tray.
- Cook in oven for 15 mins, tossing regularly.
- Mix together mustard, lemon and honey.
- Then move the potatoes to one side and add chops.
- Pour the mustard mixture over the top of the lamb chops and cook for about 8-10 mins, till done to your liking, turning once.
- Serve with steamed beans or asparagus or perhaps a green salad.
Nutrition Facts : Calories 480.2, Fat 1.3, SaturatedFat 0.2, Sodium 285.1, Carbohydrate 110.9, Fiber 13.3, Sugar 32.7, Protein 10
LAMB CHOPS WITH MUSTARD-HERB CRUST
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g
HONEY MUSTARD PORK CUTLETS
This is very good! I serve it with her smashed broccoli potatoes which I have also posted. I have used lemon Instead of the vinegar, used the juice from half the zested lemon. This is adapted from Rachel Ray, Food Network, hope you enjoy!
Provided by Scoutie
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Line a baking sheet with a wire rack. Spray rack with Pam.
- Heat the oven to 275 degrees F.
- Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
- In a shallow dish combine the mustard, honey and vinegar.
- Add the chops and turn to coat in sticky sauce.
- On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly.
- Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side.
- Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp.
- To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock.
- Cook for a couple of minutes to thicken and season with salt and pepper, to taste.
- Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.
Nutrition Facts : Calories 350, Fat 14.8, SaturatedFat 5.1, Cholesterol 17.1, Sodium 359.7, Carbohydrate 52.2, Fiber 2.9, Sugar 26.3, Protein 6
HONEY-GLAZED LAMB CHOPS
What a lot of flavor for such little effort! "We're always glad to find a recipe like this that is 'company-special' but so fast to put together." Dolores Hurtt - Florence, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 345mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GRILLED HONEY MUSTARD LAMB CHOPS (OR MUTTON)(EXTRA YUMMY)
Crispy grilled lamb or mutton chops drizzled in honey mustard marinade. My wife likes this so much she wants me to make for Christmas dinner this year.
Provided by The Tall Skinny Red
Categories Lamb/Sheep
Time 55m
Yield 2 chops each, 2 serving(s)
Number Of Ingredients 6
Steps:
- Put honey, soy, garlic & butter into a small dish & heat gently till it blends easily with a fork.
- Add mustard to taste. It needs to balance the sweetness & saltiness so you can add quite a bit before it gets hot. Mix well.
- Coat meat thoroughly with sauce & place under the griller or in an oven (uncovered) at about 200c. (Save a little sauce for when you turn the meat over.).
SPICY HONEY MUSTARD BABY BACK RIBS
This recipe uses a classic Cantonese dipping sauce as its base. The ribs make a wonderful appetizer or can be served as an entree with french fries and coleslaw.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Remove the membrane from the underside of the ribs: Dislodge a bit of the membrane, grip it with a paper towel and pull membrane away.
- Place ribs in a baking dish.
- Combine all remaining ingredients and stir well.
- Coat the ribs evenly on both sides with the rub.
- Marinate the ribs, refrigerated for at least an hour and up to 8 hours for extra flavor.
- Preheat oven to 350°F.
- Place marinated ribs on a wire rack, meaty side up.
- Place rack on a foil-lined baking dish on the middle oven rack.
- Place a small pan of hot water in the bottom of the oven and roast the ribs until the meat begins to shrink from the ends of the bone, about 75 minutes.
- Brush the meaty side of ribs with reserved marinade once or twice during roasting.
- Do not turn the ribs over while roasting.
- These ribs can also be cooked on the outdoor grill or smoked per your smoker directions.
Nutrition Facts : Calories 1663.2, Fat 110.2, SaturatedFat 36.4, Cholesterol 381, Sodium 3636.9, Carbohydrate 61.1, Fiber 3.5, Sugar 40.9, Protein 110.5
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