MUSTARD CRUSTED RACK OF LAMB
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 1 rack of lamb, serving 2
Number Of Ingredients 20
Steps:
- Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
- Preheat the oven to 450 degrees F.
- Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
- In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
- Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
- Serve with some of the Fig Chutney, if desired.
- In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
- Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
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
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
MUSTARD CRUSTED LAMB LOIN CHOPS
Savory seasonings seal in the rich flavor of these lamb chops while adding a nice crunch to the tender meat.
Provided by Vegas Vixen Fixin
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place all dried ingredients into a spice grinder or a muddler and grind into a powder.
- Sprinkle each side of chop with a pinch of the dried rub.
- Add both mustards into a separate bowl, and combine remaining dry spice rub until well blended. (it should have a green color and rough texture).
- Apply mustard rub to both sides of each chop as well as along the sides. There should be enough mixture to coat all chops evenly.
- Cover chops in a shallow bowl and refrigerate for 30 minutes up to 4 hours. Remove chops from refrigerator 30 minutes prior to cooking.
- Heat cast iron skillet and add oil. When ready, add chops and cook for 3-4 minutes on each side. (3-4 for medium rare, 4-5 for medium well) Sear sides of each chop to seal in juices and lock in flavor.
- Remove chops from heat and place on a wire rack for 5 minutes. Serve with veggie of our choiec and enjoy!
CARAWAY AND FENNEL CRUSTED LOIN OF LAMB WITH MUSTARD SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Place the seeds in a coffee grinder and grind to a powder. Place the mixture on a plate. Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture.
- Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to 10 minutes for medium-rare doneness. Remove and let rest.
- Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the fat. Add the shallots and cook until soft. Add the wine and cook until reduced by three-quarters. Add the stock and cook until reduced by half. Whisk in the mustards and season with salt and pepper, to taste. Remove from the heat and stir in the mint.
- Serve with Braised Napa Cabbage with Red Wine Vinegar and Mint and Yukon Gold Mashed Potatoes with Green Garlic Butter.
- Preheat oven to 400 degrees F. Place cabbage in a roasting pan, stir in the vinegar, honey, and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint.
- Place the potatoes in a large saucepan, cover with cold water, and add 2 tablespoons of salt. Bring to a boil and cook until soft. Drain well and place back in the pan over low heat. Add the cream and green garlic butter and mash until smooth. Season with salt and pepper, to taste.
- Place the butter, garlic, and herbs in a food processor and process until smooth. Season with salt and pepper.
MUSTARD LAMB CHOPS
Mustard and herb turn lamb chops into an elegant and easy dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Set oven control to broil. Remove fat from lamb. Place lamb on rack in broiler pan. In small bowl, mix remaining ingredients. Brush half of the mustard mixture evenly over lamb chops.
- Broil lamb with tops 3 to 4 inches from heat about 4 minutes or until brown. Turn lamb; brush with remaining mustard mixture. Broil 5 to 7 minutes longer for medium doneness (160°F).
Nutrition Facts : Calories 120, Carbohydrate 0 g, Cholesterol 55 mg, Fiber 0 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
MUSTARD-COATED LAMB LOIN
Make and share this Mustard-Coated Lamb Loin recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat heavy-bottomed pan to smoking, then add oil and lamb loins.
- Sear the lamb on one side until caramelized, then turn over and cook for about 30 seconds or until caramelized.
- Top with mustard, breadcrumbs, salt, and pepper, then finish to medium-rare in a 500-degree oven for 5 minutes.
- Allow to cool slightly before serving.
Nutrition Facts : Calories 1051.6, Fat 79, SaturatedFat 24.7, Cholesterol 126.1, Sodium 1533.2, Carbohydrate 45.7, Fiber 5.5, Sugar 4.3, Protein 39.3
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- Preheat the oven to 350°. In a skillet, melt the butter. Add the shallots and thyme and cook over moderate heat for 2 minutes. Add the vermouth and reduce by half. Transfer to a bowl; whisk in the mustard, egg, tarragon and a pinch of salt and pepper.
- Set the lamb fat side down and season with salt and pepper. Rub one-fourth of the mustard mixture on the meat. Roll up; tie at two-inch intervals with kitchen string.
- Heat the oil in a roasting pan. Add the lamb and sear over high heat until browned all over, 8 minutes. Transfer to a plate and remove the strings. Rub with the remaining mustard mixture and pat the bread crumb coating all over. Roast the lamb in the roasting pan for 50 minutes, until an instant-read thermometer inserted in the center registers 130° for medium-rare. Let rest for 15 minutes before carving.
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