Mustard Glazed Lamb Chops With Summer Salad Recipes

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.

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°).

MUSTARD GLAZED LAMB CHOPS WITH SUMMER SALAD

Steps:

• Coat the chops first in the mustard and then in the brown sugar. Season with a little salt and pepper. Cook on a preheated barbecue or grill for 3-4 minutes on each side. In a large bowl, whisk together the lime zest, juice and olive oil. Add the beans or peas, cherry tomatoes, scallions, red onion, nectarines, avocado and most of the mint leaves to the dressing in the bowl and mix gently. Season with salt and black pepper. Scatter the reserved mint leaves over the salad.

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.

HONEY MUSTARD LAMB WITH CRUSHED POTATOES

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.

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.

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.

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).