MUSTARD AND WINE MARINATED LAMB CHOPS
Simple to prepare, these are wonderfully flavored lamb chops! Prep time does not include marination.
Provided by Julesong
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rub both sides of chops with mustard.
- Sprinkle with salt and pepper.
- Cover with wine and marinate for at least 2 hours or up to 8 in refrigerator, turning occasionally.
- Rub again with mustard just before broiling or pan-frying to desired doneness, about 5 minutes per side.
- Note: these can also be cooked on the grill.
MARINATED LAMB CHOPS
Provided by Valerie Bertinelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
- Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
- Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
- Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
- Serve the chops with the reserved marinade.
MUSTARD/WINE MARINATED LAMB CHOPS
Steps:
- Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness.
Nutrition Facts :
MARINATED RACK OF LAMB WITH MUSTARD AND VINEGAR
Categories Garlic Mustard Roast Vinegar Rack of Lamb Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend. Place lamb in 13 x 9 x 2-inch glass baking dish. Spread marinade over each lamb rack. Cover dish with plastic wrap and refrigerate lamb overnight.
- Preheat oven to 425°F. Transfer lamb to rimmed baking sheet; reserve marinade. Sprinkle lamb with salt and pepper. Roast lamb to desired doneness, basting occasionally with reserved marinade, about 25 minutes for medium-rare. Cut lamb between bones into chops. Divide chops among 4 plates and serve.
MARINATED LAMB CHOPS
These lean little lamb chops from Jill Heatwole of Pittsville, Maryland are packed with the flavors of rosemary, ginger and mustard. Marinating makes them so tender. They're something special for spring.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow dish, combine the first 10 ingredients; add lamb chops and turn to coat. Cover and refrigerate for several hours or overnight., Drain and discard marinade and onion. Lightly oil the grill rack. , Grill chops, covered, over medium heat or broil 4 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 164 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 112mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
MUSTARD-BARBECUED LAMB CHOPS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 45m
Yield Four servings
Number Of Ingredients 16
Steps:
- Combine the garlic, herbs, peppercorns and olive oil. Pour over the lamb and refrigerate overnight.
- To make the sauce, heat the canola oil in a medium-size saucepan over medium-high heat. Add the onion, carrot and garlic and saute until softened, about 3 minutes. Add the chili and vinegar and stir 1 minute. Add the ketchup, mustard and honey. Turn the heat to low and simmer 25 minutes. Let cool slightly and puree in a blender. Strain. Thin with a little water, if needed.
- Start a charcoal grill. Wipe the marinade off the lamb and grill the meat until medium rare. About a minute before the lamb is done, brush the lamb on both sides with the sauce. Serve with additional sauce.
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
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