Mustard Barbecued Lamb Chops Recipes

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LAMB CHOPS WITH MUSTARD-HERB CRUST



Lamb Chops with Mustard-Herb Crust image

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

1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 tablespoons finely grated Parmesan
1 tablespoon minced fresh rosemary
1 teaspoon dried Italian herbs
8 lamb chops (3 to 4 ounces each)
Coarse salt and ground pepper
2 tablespoons vegetable oil

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 PORCINI MUSTARD



Grilled Lamb Chops with Porcini Mustard image

Provided by Kay Chun

Categories     Lamb     Mushroom     Mustard     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Lamb Chop     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

2 ounces dried porcini mushrooms
2 cups boiling-hot water
2 tablespoons Dijon mustard
1 tablespoon unsalted butter
3 tablespoons chopped flat-leaf parsley, divided
2 tablespoons rosemary leaves
1 tablespoon kosher salt
7 large garlic cloves, minced
2 tablespoons extra-virgin olive oil
24 rib lamb chops (about 3/4 inch thick; 4 1/2 to 5 pounds total), frenched if desired

Steps:

  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Soak mushrooms in boiling-hot water (2 cups) until softened, about 20 minutes. Lift mushrooms out of water and strain liquid through a paper-towel-lined sieve set over a small saucepan. Coarsely chop mushrooms.
  • Boil mushroom liquid in saucepan until reduced to about 1/4 cup, 13 to 15 minutes. Whisk in mustard, butter, and 1/8 teaspoon pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms. Transfer to a small bowl and cool slightly. Stir in 2 tablespoon parsley.
  • Meanwhile, pulse rosemary, kosher salt, garlic, and 1/2 teaspoon pepper in a food processor to form a coarse paste, scraping down sides. Rub oil all over chops, then coat evenly with rosemary mixture.
  • Oil grill rack, then grill chops in 2 batches, covered only if using a gas grill, turning once, 4 to 6 minutes per batch for medium-rare.
  • Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb.
  • What to drink:
  • Avignonesi Rosso di Toscana '05

MUSTARD-BARBECUED LAMB CHOPS



Mustard-Barbecued Lamb Chops image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 45m

Yield Four servings

Number Of Ingredients 16

5 cloves garlic, peeled and sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon dried oregano
20 black peppercorns, cracked
1/2 cup olive oil
12 rib lamb chops, trimmed of fat
1 tablespoon canola oil
1 small red onion, peeled and diced
1/2 carrot, peeled and diced
2 cloves garlic, peeled and crushed
1/2 Serrano chili, seeded
1/4 cup red-wine vinegar
1/2 cup ketchup
1 1/2 tablespoons Dijon mustard
1 tablespoon honey

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.

GRILLED LAMB CHOPS WITH MUSTARD MOLASSES GLAZE



Grilled Lamb Chops with Mustard Molasses Glaze image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 8

1 cup molasses
1/4 cup Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon ancho chile powder
2 cloves garlic, finely chopped
Eight lamb chops, (8 ounces each, 3/4 inch thick)
Olive oil
Salt and freshly ground black pepper

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.

GRILLED LAMB CHOPS WITH MUSTARD BARBECUE SAUCE



Grilled Lamb Chops with Mustard Barbecue Sauce image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 12

1/2 cup Dijon mustard
1/4 cup sherry vinegar
1/4 cup ketchup
1/4 cup molasses
1/4 cup honey
2 tablespoons maple syrup
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
8 (4 to 5-ounce) porterhouse lamb chops
2 tablespoons canola oil
Hawaiian sea salt, for garnish
Chopped chives, for garnish

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.

MUSTARD LAMB CHOPS



Mustard Lamb Chops image

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

6 lamb sirloin or shoulder chops, about 3/4 inch thick (about 2 lb)
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
2 tablespoons Dijon mustard
1/4 teaspoon salt

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

GRILLED LAMB CHOPS WITH GARLIC AND MUSTARD



GRILLED LAMB CHOPS WITH GARLIC AND MUSTARD image

Categories     Lamb

Yield 4 people

Number Of Ingredients 12

1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
3 cloves garlic, finely chopped
2 tablespoons red wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon finely chopped fresh thyme leaves
2 teaspoons Spanish paprika
coarsely ground black pepper
12 (3 ounce) baby lamb chops, frenched
Kosher salt

Steps:

  • 1. Heat your grill to high. 2. Whisk together both of the mustards, the garlic, vinegar, soy sauce, oil, honey, thyme, paprika and 1/4 teaspoon pepper in a medium bowl. Pour half of the mixture into a second bowl and set aside for serving. 3. Season the chops on both sides with salt. Brush each chop with some of the mustard mixture and place on the trill, mustard side down. Grill until golden brown and slightly charred, 2 to 3 minutes. Flip chops over, brush with more of the mustard mixture and continue grilling to medium-rare, 2 - 3 minutes longer. 4. Remove from the grill, brush with the reserved glaze, tent with foil and let rest for 5 minutes before serving.

ROSEMARY MUSTARD LAMB CHOPS



Rosemary Mustard Lamb Chops image

Make and share this Rosemary Mustard Lamb Chops recipe from Food.com.

Provided by Derf2440

Categories     Lamb/Sheep

Time 18m

Yield 4 serving(s)

Number Of Ingredients 4

12 lamb loin chops
salt and pepper
1/2 cup Dijon mustard
2 teaspoons crushed dried rosemary

Steps:

  • Pat chops dry with paper towel, sprinkle with salt and pepper to taste.
  • Combine mustard with rosemary, brush 1 teaspoon over one side of each chop.
  • cook over hot coals or over medium high setting, mustard sides down, for 4 minutes.
  • Brush evenly with remaining mustard mixture.
  • Turn chops over and cook for 4 minutes longer or until desired doneness.

BARBECUED LAMB CHOPS



Barbecued Lamb Chops image

At Eastertime and for other holidays, I often get requests for these lamb chops. The moist and tender chops aren't difficult to make, but they taste special. Even people who don't care for lamb like it prepared this way.-Chris Nash, Berthoud, Colorado

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 9 servings.

Number Of Ingredients 7

2 to 3 cups olive oil
1/4 cup chopped garlic
4 teaspoons salt
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt-free garlic and herb seasoning
1 teaspoon pepper
18 lamb rib chops (1 inch thick and 4 ounces each)

Steps:

  • In a shallow dish, combine the oil, garlic and seasonings; add lamb chops and turn to coat. Cover and refrigerate overnight, turning occasionally. , Drain and discard marinade. Grill the chops, uncovered, over medium heat for 5-9 minutes on each side or until meat reaches desired doneness (135° for medium-rare, 140° for medium, 145° for medium-well).

Nutrition Facts :

GRILLED HONEY MUSTARD LAMB CHOPS (OR MUTTON)(EXTRA YUMMY)



Grilled Honey Mustard Lamb Chops (Or Mutton)(Extra Yummy) image

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

1/3 cup honey
1 tablespoon light soy sauce
1 teaspoon hot English mustard
1/2 teaspoon garlic
4 large lamb chops (I prefer mutton) or 4 large mutton chops (I prefer mutton)
1 tablespoon salted butter

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.).

GRILLED RACK OF LAMB WITH MUSTARD CRUST



Grilled Rack of Lamb with Mustard Crust image

A tender, delicious, and addictive recipe for a grilled rack of lamb. The mustard crust adds a savory flavor that is unbeatable. Pairs well with my recipe for roasted potatoes with feta and basil and a glass of red wine.

Provided by daniellev14

Categories     Meat and Poultry Recipes     Lamb

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup grainy mustard
1 medium lemon, juiced
1 tablespoon dried oregano
3 cloves garlic, grated
salt and ground black pepper to taste
1 (8 bone) rack of lamb, exterior fat trimmed

Steps:

  • Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.
  • Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.
  • Clean an outdoor grill and preheat for high heat. Lightly oil the grate.
  • Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.
  • Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn't burn. Flip and sear the other side.
  • Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.
  • Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 7.5 g, Cholesterol 97 mg, Fat 41.7 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 13.7 g, Sodium 312.7 mg, Sugar 1.2 g

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Top Asked Questions

How to cook lamb chops with mustard?
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.
How to cook lamb chops on the grill?
Trim excess fat from lamb chops. In a small bowl, mix orange zest, thyme, garlic, salt, and pepper into a paste. Add Dijon mustard and brown sugar. Mix together. Preheat grill for high heat. Brush about half of the mixture onto each side of the chops and place on a very hot grill for about 2 minutes per side.
How long does it take to cook lamb chops in sauce?
This easy pan seared lamb chop recipe flavors the lamb chops with a dry marinade of garlic and rosemary then finishes them with a silky, mustard cream pan sauce. Ready in 30 minutes! You’re going to love this easy pan seared lamb chops recipe!
How long do you marinate lamb chops in marinade?
The marinade sauce should cover all sides of the lamb chops. Let the lamb chops marinade for 30 minutes at room temperature. In a large skillet, heat 1 tablespoon of olive oil on medium heat and add lamb chops.

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