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
GRILLED LAMB CHOPS WITH MUSTARD MOLASSES GLAZE
Provided by Bobby Flay
Yield 8 servings
Number Of Ingredients 8
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.
LAMB CHOPS WITH COARSE-GRAIN MUSTARD
Categories Lamb Mustard Quick & Easy Backyard BBQ Dinner Summer Grill/Barbecue Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 2
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.
LAMB RIB CHOPS WITH CREAMY WHOLE GRAIN MUSTARD SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season lamb with salt and pepper. In a large skillet, melt butter and oil over medium-high heat. When skillet and oil are hot, place chops down in a single layer. Cook for 3 minutes per side or according to desired doneness.
- Transfer chops to a plate and loosely tent with foil to retain heat. Spoon out any fat in excess of 1 tablespoon. Add shallots and saute until softened. Stir in mustard and deglaze with cognac, scraping bottom of pan with a wooden spoon to release any browned bits. When cognac has reduced to about 1 tablespoon, stir in cream. Season to taste with salt and pepper. Stir in tarragon leaves immediately before serving. Place two or three chops on each plate and spoon the sauce over them.
LAMB CHOPS WITH MUSTARD HERB CRUST
Make and share this Lamb Chops With Mustard Herb Crust recipe from Food.com.
Provided by Rev.CCJ
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
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.
- Dip chops in bread crumb mixture coating evenly on both sides.
- 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 727.3, Fat 59.5, SaturatedFat 23.9, Cholesterol 142.8, Sodium 420.6, Carbohydrate 11.4, Fiber 1.2, Sugar 1, Protein 34.6
MARINATED LAMB CHOPS WITH HONEYED ONIONS
Another quickie for the BBQ apart from the marinating time which is 3 hours and not included in the prep time.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the marinade ingredients in a shallow glass or ceramic dish.
- Add the lamb cutlets.
- Toss to coat and refrigerate for 3 hours.
- Preheat BBQ to medium heat.
- For honeyed onions.
- heat oil on BBQ plat or griddle, add onions.
- cook, stirring constantly for 10 min's.
- Add vinegar and honey and cook, stirring for a further 5 Min's until onions are soft and golden.
- For the chops.
- Drain chops and discard marinade.
- Cook on a lightly oiled BBQ for 2-3 Min's per side or until cooked to your liking.
- Serve lamb with onions.
MUSTARD LAMB CHOPS
Mustard and herb turn lamb chops into an elegant and easy dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 4
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).
Nutrition Facts : Calories 120, Carbohydrate 0 g, Cholesterol 55 mg, Fiber 0 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
LAMB CHOPS
Provided by Amanda Hesser
Categories dinner, easy, weekday
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In the morning, get out a large bowl or dish. In it, combine the lamb chops with the rosemary and garlic. Sprinkle enough olive oil over the chops to coat them lightly. Toss to coat, then cover with plastic wrap and refrigerate until an hour before dinner, giving them a stir every few hours.
- An hour before serving, set out the chops to bring them to room temperature. Preheat a grill to medium high or a broiler. Season the chops with salt and pepper. Grill for 2 to 3 minutes on each side, turning them just once, so that they are nicely browned on the edges but still quite pink inside. Pile onto a warm serving platter and set on the table.
Nutrition Facts : @context http, Calories 907, UnsaturatedFat 41 grams, Carbohydrate 2 grams, Fat 76 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 24 grams, Sodium 767 milligrams, Sugar 0 grams, TransFat 1 gram
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