Mustard Lamb Chops Recipes

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.

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).

Steps:

• Season lamb with salt and pepper. In a large skillet, melt butter and oil over medium-high heat. When skillet and oil are hot, place chops down in a single layer. Cook for 3 minutes per side or according to desired doneness.
• Transfer chops to a plate and loosely tent with foil to retain heat. Spoon out any fat in excess of 1 tablespoon. Add shallots and saute until softened. Stir in mustard and deglaze with cognac, scraping bottom of pan with a wooden spoon to release any browned bits. When cognac has reduced to about 1 tablespoon, stir in cream. Season to taste with salt and pepper. Stir in tarragon leaves immediately before serving. Place two or three chops on each plate and spoon the sauce over them.

Steps:

• Rub both sides of chops with mustard.
• Sprinkle with salt and pepper.
• Cover with wine and marinate for at least 2 hours or up to 8 in refrigerator, turning occasionally.
• Rub again with mustard just before broiling or pan-frying to desired doneness, about 5 minutes per side.
• Note: these can also be cooked on the grill.

Steps:

• Combine the garlic, herbs, peppercorns and olive oil. Pour over the lamb and refrigerate overnight.
• To make the sauce, heat the canola oil in a medium-size saucepan over medium-high heat. Add the onion, carrot and garlic and saute until softened, about 3 minutes. Add the chili and vinegar and stir 1 minute. Add the ketchup, mustard and honey. Turn the heat to low and simmer 25 minutes. Let cool slightly and puree in a blender. Strain. Thin with a little water, if needed.
• Start a charcoal grill. Wipe the marinade off the lamb and grill the meat until medium rare. About a minute before the lamb is done, brush the lamb on both sides with the sauce. Serve with additional sauce.

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!

Steps:

• Combine, crumbs, thyme, garlic& Pepper.
• Stir in 3 tbsp of mustard.
• Brush chops all over with the remaining mustard.
• Broil 4" from heat source for 5 minutes.
• Turn over and spread crumb mixture on top of chops.
• Broil,for 2-3 minutes or until desired doneness and the topping is golden.

Steps:

• Pat chops dry with paper towel, sprinkle with salt and pepper to taste.
• Combine mustard with rosemary, brush 1 teaspoon over one side of each chop.
• cook over hot coals or over medium high setting, mustard sides down, for 4 minutes.
• Brush evenly with remaining mustard mixture.
• Turn chops over and cook for 4 minutes longer or until desired doneness.

Steps:

• In a large frying pan over high heat sear chops on both sides. Remove from pan and allow to cool.
• Melt butter in frying pan add garlic,parsley,rosemary and breadcrumbs and toss gently to mix. remove from heat.
• Brush chops with dijon mustard.
• Press each chop into breadcrumbs to coat.
• Bake a 350 for 20 -30 minutes.