FOR THE LAMB CHOPS: Season chops with all of the above
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.
Pierce beef with fork.
Combine all spice ingredients in a container. Generousley sprinkle with McCormick's Montreal Steak Seasoning.
Add meat and marinate steak or lamb chops for at least one hour.
Grill or Broil them.
Grill - Grill on both sides until desired doneness.
Broil - Place meat in a baking dish. Broil 6 inches from oven element for appr. 8 minutes on each side (or until desired doneness). Pour remaining marinade over beef when turning.
Marinade Lamb Chops in remaining ingredients for an hour or two.
Barbecue on medium high BBQ grill till done to your preference- (3 minutes per side for medium).
Served with a Caesar salad and some steamed broccoli or asparagus is great.
Trim fat from chops.
Place lamb chops in shallow dish.
Pour over marinade.
Refridgerate for several hours or overnight.
BBQ chops, brushing with marinade, until chops are tender.
Combine sugar, peanut butter, sherry, garlic and lemon juice, mix to a sauce.
Lay chops in a bowl or dish. Cover with sauce, marinate in refrigerator for 24 hours, turning several times.
BBQ or grill the lamb chops. Save the sauce, warm and serve over lamb.
Serve with basmati or long-grain rice.
For the lamb chops, combine all ingredients except lamb chops in a large shallow dish.
Combine ingredients for marinade in a bowl.
Coat lamb chops with mixture and set aside for at least one hour.
Cook chops to desired doneness, on either grill, panfry or BBQ, even oven.
Serve these with a jacket potato and some salad for a yummy, simple, comforting meal.
Place lamb chops in a shallow dish. Whisk
combine oil, garlic, honey, balsamic vinegar, salt and pepper in a small bowl and combine. Add the lamb chops and toss to coat.
Place the lamb in a baking dish and roast for 10 minutes, baste with the marinade for 5 more minutes.
Or grill on bbq basting with leftover sauce for 15 minutes.
Serve with side dish of your choice, beetroot leaf and ricotta salad is suggested.
Add lamb chops, turning to coat in marinade. Let stand for 10 mins
Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
Strain, and whisk in cold butter.
Season with salt and pepper to taste.
Lamb Chops: Heat a large grill pan.
Brush lamb chops with olive oil and season with salt and pepper.
Grill on each side for 2 to 3 minutes.
Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
Enjoy!
ixture into lamb chops, cover and allow to marinate for 30-40 mins
Pour over lamb, turning to coat. Set aside for 15 mins.
Sprinkle chops lightly on both sides with
For the marinade, heat the rice
Season lamb chops and place on a boiler
Combine spices, garlic, oil, and lemon peel and juice in a shallow dish. Add lamb chops; rub mixture all over lamb. Let stand 10 mins.
Meanwhile, for the tomato and cilantro salsa, combine all ingredients in a medium bowl. Season to taste.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook lamb chops until browned on both sides and cooked to desired doneness.
Serve lamb chops topped with salsa.
an and fry the potatoes for about 15 mins until they
In a small bowl, combine olive oil, brown sugar, paprika and garlic to form a paste. Brush over lamb to coat. Marinate for 15 mins.
Meanwhile, to make the mojo sauce, combine all ingredients in a large bowl. Season.
Preheat grill. Grill lamb chops for 2-3 mins per side for medium, or until cooked to your liking. Let rest, covered, for 2 mins.
Serve lamb chops with mojo sauce and extra lime wedges.