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.
efrigerated overnight.).
FOR CHARCOAL GRILL:
Sprinkle bottom of large roast pan or baking dish lightly with oil.
Next, add half the crushed garlic, a little parsley, rosemary, salt, pepper and half the diced tomatoes.
Then place shoulder lamb chops on top.
Next, layer cubed potatoes, followed by drained mushrooms.
Sprinkle with another layer of crushed garlic, parsley, rosemary, salt, pepper and diced tomatoes.
Top off lightly with Parmesan cheese and bread crumbs; sprinkle with oil.
Add water until bottom of pan is covered with about 1/2 inch.
In microproof baking dish, arrange lamb chops in one layer. Sprinkle with onion and garlic.
Cook, covered, on High (maximum power) for 5 minutes.
Combine remaining ingredients and spread over lamb chops.
Cover with waxed paper and cook on 60 (Bake) for 15 minutes or until lamb chops are tender.
Brush the chops on both sides with a
Heat oven to 350\u00b0.
Combine flour, salt, pepper and oregano; mix well.
Pound flour mixture into lamb chops with the edge of a saucer.
Heat oil in large skillet over medium heat.
Add lamb chops and scallions and cook until chops are browned on both sides.
Arrange chops and scallions in a greased shallow casserole.
Combine coffee and sour cream; blend well.
Pour over lamb chops; sprinkle with cheese.
Bake in oven for 30 minutes, or until tender.
freezer bag & shake until lamb chops are coated with the seasoned
Trim outer fat from chops.
Heat in a 5-
Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.
Wipe out the skillet with a paper napkin or towel; put in the oil and heat.
Add the onions and green pepper.
Brown lightly; then add tomatoes and seasonings.
Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
Bake tightly covered for an hour in a preheated 350F oven.
igh heat.
Season the lamb chops with salt and pepper and
Place chops in a glass dish. In a small bowl, mix together the garlic, basil, lemon juice, zest, salt, lemon pepper and olive oil. Pour over lamb chops.
Cover with plastic wrap and marinate 2-3 hours.
Prepare hot grill. Place chops on an oiled grill 4-6 inches from coals.
Grill, turning once and brushing with any reserved marinade, about 10-12 minutes.
br>In same pan, brown chops well on both sides. Season
Place lamb chops in shallow glass dish.
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.
Trim the chops of external fat and season
Season both sides of the lamb chops with black pepper and place
rying pan and brown the lamb chops well. Transfer to a casserole
stir in chopped mint. Add lamb chops and toss to evenly coat
Prepare barbecue (high heat).
Whisk hoisin sauce, soy sauce, Sherry, chili oil, rice vinegar, and finely chopped garlic to blend in shallow dish; mix in 1/3 cup thinly sliced green onions.
Add lamb and turn to coat.
Let marinate 20 minutes.
Brush grill rack with oil.
Grill lamb to desired doneness, about 3 minutes per side for medium-rare.
Sprinkle lamb with remaining green onions and serve.