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.
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Season the lamb with salt and pepper. Heat
Trim lamb chops; brown on both sides in hot olive oil.
Remove from skillet; pour off fat, leaving 3 tablespoons.
Add onion; cook until transparent.
Mix in flour, then apple juice, stirring constantly.
When boiling, lower heat.
Add soy sauce, sugar, chicken stock and mint.
Return chops to skillet; cover and cook very gently for 30 minutes, or until lamb chops are tender.
Melt butter in a heavy skillet; brown lamb chops. Place chops in a baking dish; sprinkle with salt and pepper. Pour 1/2 cup water into the skillet and stir to loosen browned bits. Add remaining ingredients to skillet then pour over the lamb chops. Cover and bake at 350 for 1 hour. Serves 3.
Combine first 10 ingredients.
Pour marinade over lamb chops and marinate overnight or 5 to 6 hours in covered bowl in refrigerator.
Cook slowly over slow burning fire until center is still slightly pink.
Baste with marinade as often as meat looks dry.
Serves 6.
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.
For the lamb chops, combine all ingredients except lamb chops in a large shallow dish.
Pre-heat the oven to 375'F/160'C.
Place the lamb chops in a shallow baking pan and season with the salt and pepper.
Place the breadcrumbs in a bowl and mix in the mint jelly.
Spoon the mixture onto the top of the chops, pressing it down firmly with the back of the spoon to make sure it sticks to the chops.
Bake the chops for 20-30 minutes or until they are cooked through.
Serve immediately.
b>lamb, and place salt side down into the skillet.
Sear chops for
Place lamb chops in a shallow dish. Whisk
Trim fat from chops.
Preheat broiler.
Rub the chops with the garlic which has been cut in two.
Brush chops with the olive oil; sprinkle with marjoram and pepper.
Broil 4 to 5 inches from heat for 4 to 5 minutes on each side, for medium cooked chops.
Serve with lemon wedges, if desired, and oven baked French fries. Serves 4.
Low in calories.
LAMB: Combine first 4 ingredients and spread all over lamb. Marinate in refrigerator
Add lamb chops, turning to coat in marinade. Let stand for 10 mins
Heat broiler.
Rub lamb chops with garlic; brush with olive oil and sprinkle with dried herbs and pepper.
Broil 4 to 5 inches from heat for 4 to 5 minutes per side for medium cooked lamb. Serve with lemon wedges.
Serves 4.
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
Preheat a grill pan over medium-high heat. In a small bowl, combine cumin, turmeric, paprika, coriander, garlic salt and pepper flakes. Brush chops all over with oil; rub spice mixture over both sides of chops to coat. Grill chops, turning once, 9 minutes for medium rare and 11 minutes for medium doneness. Garnish with lemon wedges, if desired. Makes 4 servings; 490 cal., 35 g. fat.