Lamb Chops With Mustard Molasses Glaze Recipes

GEORGIAN SPICED LAMB CHOPS WITH MOLASSES-MUSTARD GLAZE

Steps:

• For the Molasses-Mustard Glaze
• Combine all the glaze ingredients in a jar or bowl and mix thoroughly. If you have the time, allow the glaze to stand for an hour or so before serving
• For the Lamb Chops
• Remove the lamb chops from the refrigerator about 20 minutes before cooking.
• Preheat the grill to medium heat.
• Brush each chop with extra virgin olive oil and sprinkle lightly with salt & pepper, and season liberally with khmeli suneli.
• Cook 3 minutes on the first side, and 5-6 minutes on the second side for medium rare.
• When the chops are nearly done, brush each side with the glaze.
• Serve alongside mashed potatoes with Svaneti Salt with the extra molasses-mustard glaze on the side.

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.

LAMB CHOPS WITH BALSAMIC REDUCTION

Steps:

• In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
• Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
• Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

HONEY-GLAZED LAMB CHOPS

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°).

GLAZED LAMB CHOPS

Steps:

• In a small saucepan, combine the orange juice concentrate and barbecue sauce. Cook and stir over medium heat for 3-4 minutes or until heated through; set aside 1/3 cup for serving. Spread remaining sauce over both sides of lamb chops. Place on a broiler pan. , Broil 4-6 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved sauce.

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.

GRILLED LAMB WITH BROWN SUGAR GLAZE

Steps:

• In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
• Preheat grill for high heat.
• Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

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.

BROILED LAMB CHOPS WITH MUSTARD HONEY GLAZE

Steps:

• Mix together first 5 ingredients.
• Trim excess fat from chops; place chops on grill.
• Generously spread chops with half of spice mixture and baste during grilling.

LAMB CHOPS WITH COARSE-GRAIN MUSTARD

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.

MUSTARD LAMB CHOPS

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).

DATE-GLAZED LAMB CHOPS

Steps:

• Make the date vinaigrette: In a medium bowl, whisk to combine spice blend, molasses, vinegar, and oil. Stir in dates, 1 teaspoon salt, and 1/4 teaspoon pepper and let sit for at least 10 minutes and up to a week.
• Make the lamb chops: In a small saute pan over medium heat, toast spice blend until fragrant, about 2 minutes. Transfer to a medium bowl and stir in molasses, ghee, garlic, jalapeno, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Place lamb in a shallow dish or large resealable plastic bag and coat with marinade. Cover and let marinate at room temperature for 30 minutes or refrigerate and let marinate for up to 24 hours.
• Heat grill or grill pan over medium and grill the lamb until cooked through, about 3 minutes per side.
• In a large bowl, toss to combine arugula and pistachios. Season with salt and pepper. Serve salad and lamb drizzled with vinaigrette.