PAN-SEARED LAMB CHOPS WITH MUSTARD-THYME SAUCE
Make the best and the easiest sauce for lamb chops! This creamy mustard-thyme sauce is made with garlic, red or white wine, Dijon mustard, fresh herbs, sea salt, and cracked black pepper. This savory Mediterranean dish will become a family favorite dinner!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
- Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
- Let the lamb chops sit at room temperature in this marinade for 30 minutes.
- Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
- Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
- Remove the lamb chops from the skillet.
- Add wine to the same skillet and bring to boil.
- Add mustard, fresh thyme, and minced garlic.
- Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
- Add back the pan-seared lamb chops.
- Simmer on low-medium heat to heat them through.
- Season the sauce with salt and cracked black pepper, if needed.
- Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
- To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.
Nutrition Facts : Calories 449 kcal, Carbohydrate 4 g, Protein 43 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 128 mg, Sodium 484 mg, Fiber 1 g, ServingSize 1 serving
THYME MUSTARD SAUCE
This simple mix is actually very elegant. Use it as a finishing sauce with chicken or pork tenderloin
Provided by Abby Girl
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl.
- Just before serving, warm the mixture in a microwave until it simmers, or place it in the top of a double boiler and bring to a low boil.
Nutrition Facts : Calories 400.4, Fat 36.8, SaturatedFat 21.8, Cholesterol 118.8, Sodium 772.7, Carbohydrate 13.4, Fiber 3.1, Sugar 2, Protein 7.8
GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE
Categories Mustard Vegetable Side Vegetarian Summer Grill/Barbecue Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Side-dish servings
Number Of Ingredients 20
Steps:
- Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
- Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
- Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
- Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
- Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.
STICKY THYME & MUSTARD BACON CHOPS
For a satisfying and quick winter supper, tuck into this with mash and greens
Provided by Jane Hornby
Categories Dinner, Main course
Time 30m
Yield Easily doubled
Number Of Ingredients 8
Steps:
- Season the bacon chops with pepper (no need to add extra salt). Heat the oil in a non-stick frying pan, then sizzle and brown the chops over a medium heat for 5 mins, turning once. Lift onto a plate.
- Add the butter to the pan. Once it looks foamy, stir in the onion and thyme, and fry very gently for 15 mins until the onion is soft and golden. Stir in the marmalade, mustard and stock, then simmer for 2 mins until it starts to thicken to a sauce. Add the chops back to the pan, simmer for 3 mins more, then serve.
Nutrition Facts : Calories 520 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 6.08 milligram of sodium
MUSTARD SAUCE
We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!
Provided by QuoVadis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Beat egg and sugar in a saucepan over medium heat.
- Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
- Cook and stir the mixture until hot.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g
ROAST PORK LOIN WITH THYME-HONEY MUSTARD SAUCE
A thyme, honey and mustard marinade lends special flair to this tender pork loin. My family looks forward to this roast for Christmas dinner. I even had a chef compliment me on it. -Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place roast in a large resealable plastic bag. In a small bowl, whisk stock, honey, pineapple juice, oil, thyme and mustard until blended; add to pork. Seal bag and turn to coat; refrigerate 1-2 hours., Preheat oven to 375°. Transfer roast to a greased 13x9-in. baking dish; pour remaining marinade over top. Sprinkle roast with 1/2 teaspoon each salt and pepper., Bake 60-70 minutes or until a thermometer reads 145°. Remove roast from baking dish; tent with foil. Let stand 10 minutes before slicing., Meanwhile, transfer juices from baking dish to a small saucepan. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half, stirring occasionally. Spoon over roast; sprinkle with sea salt.
Nutrition Facts : Calories 366 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 331mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 30g protein.
THYME/MUSTARD PORK ROAST
This recipe has been in my files for years, & I fall back on it everytime I want to get back to a basic pork roast! I usually serve it with a homemade apple sauce or a cranberry sauce, but the last time around I made Zaar chef JanetC-KY's Recipe #168092 for a nice-tasting raisin sauce!
Provided by Sydney Mike
Categories Pork
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- In a small container thoroughly mix thyme, mustard, celery seed & garlic powder. [NOTE: I usually just rub the thyme between my thumb & index finger to crush some of the leaves.].
- Rinse the roast & pat it dry with paper towels.
- Rub herb mixture over the roast [OR roll the roast in it].
- Place fat side up on a rack in a shallow roasting pan.
- Roast, uncovered about 3 1/4 hours.
- About 30 minutes before end of roasting time, insert meat thermometer with tip in center of largest muscle of roast.
- Roast should be ready to remove from oven when internal temperature reaches 165 degrees F.
- Cover with tent of foil, then let stand 10-15 minutes before carving, during which time internal temperature SHOULD reach 170 degrees F.
Nutrition Facts : Calories 381.4, Fat 19.1, SaturatedFat 3.6, Cholesterol 145.2, Sodium 107.5, Carbohydrate 0.6, Fiber 0.2, Protein 48.6
TANGY MUSTARD SAUCE FOR HAM
This mustard sauce is great over Christmas ham or everyday ham.
Provided by PJ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 15m
Yield 10
Number Of Ingredients 6
Steps:
- Whisk vinegar, butter, tomato soup, sugar, mustard, and eggs in a saucepan over medium heat, whisking until smooth. Bring to a simmer and whisk constantly until the glaze bubbles and thickens, about 10 minutes.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 12.4 g, Cholesterol 80.2 mg, Fat 11.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 6.4 g, Sodium 297.8 mg, Sugar 11.1 g
ROAST CHICKEN WITH MUSTARD-THYME SAUCE AND GREEN SALAD WITH OLIVES
Steps:
- Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold. Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours.
- Drain chicken from brine; rinse and pat dry. Place chicken on plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
- Preheat oven to 375°F. Place chicken on rack in roasting pan. Roast chicken 20 minutes; add 1 cup broth to roasting pan. Roast chicken 20 minutes longer; add 1 cup broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Let chicken rest 10 minutes.
- Meanwhile, pour juices from roasting pan into 2-cup measuring cup. Add more broth if needed to equal 2 cups. Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute. Whisk in broth mixture; bring to boil. Stir in mustard and 1 teaspoon thyme leaves. Season sauce with salt and pepper.
- Slice chicken. Divide chicken among plates. Drizzle with sauce and serve Green Salad with Olives alongside.
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