Dijon Sauce Over Lamb Chops Recipes

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DIJON BABY LAMB CHOPS WITH RED CURRANT-MINT DIPPING SAUCE

When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10



Dijon Baby Lamb Chops with Red Currant-Mint Dipping Sauce image

Steps:

  • Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).
  • Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint.
  • Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.
  • Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.

1/2 cup Dijon mustard
3 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 racks baby lamb chops (8 ribs and about 1 1/4 pounds each), frenched
Mint sprigs, for garnish
1 1/2 cups red-currant jelly
1 tablespoon red-wine vinegar
1 tablespoon water
1 cup coarsely chopped mint leaves

DIJON SAUCE OVER LAMB CHOPS

Categories     Lamb

Yield 6 chops

Number Of Ingredients 5



DIJON SAUCE OVER LAMB CHOPS image

Steps:

  • Mix mustard, lemon juice. Add honey, olive oil and vinegar. Season with salt and pepper. Spoon over cooked lamb chops.

3 T Dijon
Juice of 1 Lemon
2 tsp honey
2/3 c olive oil
Dash red wine vinegar

LAMB CHOPS WITH MUSTARD-HERB CRUST

These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 9



Lamb Chops with Mustard-Herb Crust image

Steps:

  • In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
  • In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g

1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 tablespoons finely grated Parmesan
1 tablespoon minced fresh rosemary
1 teaspoon dried Italian herbs
8 lamb chops (3 to 4 ounces each)
Coarse salt and ground pepper
2 tablespoons vegetable oil

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