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.
In a small bowl, combine mustard and garlic.
In a
ampened kitchen string, tie each lamb chop to hold tail in place
In a bowl combine margarine, honey, mustard, rosemary and pepper.
Trim excess fat from the lamb chops.
Place the lamb chops on a rack in a shallow baking pan.
Brush with some of the honey mixture.
Roast in a 325\u00b0 oven until desired doneness (allow about 35 to 40 minutes for medium doneness).
Before serving the lamb chops, brush each chop with a little of the honey mixture again.
Top each lamb chop with fresh chives, if desired.
Yield: 6 servings.
rocess is called \"frenching\" the chop. Next, cut the ribs apart
00\u00b0F.
For the mustard maple glaze, combine the butter
Mix all but lamb together and pour into baking dish.
Coat both sides of chops.
Bake uncovered at 180C for 45min.
late.
Reheat pan; add lamb. Cook for 2 -3 minutes
Prepare grill and turn to medium-high heat.
In a shallow dish, blend the following ingredients: Red Monkey Stone Ground Spicy Mustard Seasoning, brown sugar, rosemary, salt and pepper.
Drizzle each lamb chop with 1/4 tablespoon of olive oil, then coat with the seasoning blend.
Place chops on grill and cook for four minutes. Turn chops over and cook the other side for two minutes.
Sprinkle with chopped pistachio nuts and serve one or two per person as an appetizer.
Preheat oven to 400\u00b0F. To make the mustard glaze, combine butter, maple syrup and mustard in small saucepan. Cook, stirring, until slightly thickened.
Using a sharp knife, make cuts in lamb. Press garlic slices into cuts then place lamb in a roasting pan and brush with 2 tbsp glaze. Combine parsnips and sweet potatoes with remaining glaze then add to roasting pan. Roast, uncovered, for 15 mins, or until vegetables are tender and lamb is cooked to your liking. Stir parsley into vegetables and serve with lamb.
Skewer each piece of lamb with a sprig of rosemary. Combine garlic, vinegar and 2 tbsp olive oil then toss with lamb. Set aside to marinate for 30 mins.
Meanwhile, whisk together mustard, parsley, lemon juice and 2 tbsp olive oil. Set aside.
Preheat broiler. Brush a foil-lined sheet tray with remaining oil. Broil lamb for 4-5 mins, until cooked to your liking. Garnish with parsley and serve with mustard and parsley sauce.
Preheat the broiler. Spread mustard on one side of lamb chops, add salt, pepper and garlic.
Drop on honey. Sprinkle on almond flour and then rosemary.
Broil 8 minutes, turn and apply coating to uncooked side. Broil another 8 minutes.
Allow to stand 5 minutes for crust to set and juices get locked inches.
5mm cubes.
Peel and chop the garlic finely, then put
-inch intervals. Combine lamb, oil, garlic, mustard, and lemon peel and
oss gently to coat the lamb chops evenly. Place in the
Rub dijon mustard on both sides of chops and roll chops in breadcrumbs.
Then sprinkle rosemary on a paper plate and place chops in it.
Stand in baking dish and bake at 350 degrees for approximately 30 minutes.
Serve with Mint Jelly.
Brown each lamb chop on both sides. Remove from
Preheat oven to 400 degreees F.
Rub the fat covered side of the lamb with the mustard.
In a mixing bowl, combine the bread crumbs, garlic, feta and parsley.
Season the lamb with salt and pepper and then pat the crumb mixture over the mustars and over the sides of the lamb.
Place on a baking sheet and roast until desired degree of doneness. Medium-rare will take about 30 minutes.
Let meat stand for 10 minutes before carving.
Season the rack of lamb with salt and pepper.
Trim excess fat from lamb.
Combine mustard, jelly, garlic, oil, and say sauce.
Brush glaze over lamb.
Place lamb on rack over a baking dish.
Add about 0.5 cup water to baking dish.
Bake in a moderate oven, 180\u00b0F, basting frequently with pan juice for 1.5 hours or until done as desired.
Stand keeping warm for 10-15 minutes.
Serve glazed lamb with gravy.