Time 55m Yield 2 chops each, 2 serving(s) Number Of Ingredients 6 Steps:
Put honey, soy, garlic & butter into a small dish & heat gently till it blends easily with a fork. Add mustard to taste. It needs to balance the sweetness & saltiness so you can add quite a bit before it gets hot. Mix well. Coat meat thoroughly with sauce & place under the griller or in an oven (uncovered) at about 200c. (Save a little sauce for when you turn the meat over.).
Time 55m Yield 4 servings Number Of Ingredients 12 Steps:
Whisk together the mustard, vinegar, ketchup, molasses, honey, maple syrup and rice wine vinegar in a small bowl and season with salt and pepper, to taste. Cover and let sit at room temperature for at least 30 minutes before serving. Can be made 2 days in advance and stored in the refrigerator. Preheat the grill to high or a grill pan over high heat. Season the lamb on both sides with salt and pepper, to taste and brush with canola oil. Put the chops on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Brush with the sauce, then turn the chops over and continue grilling to medium doneness, 2 to 3 minutes more, brushing the top with more of the sauce. Remove the chops from the grill to a serving platter. Brush with more of the sauce and let rest for 5 minutes. Garnish with sea salt and chives. Serve 2 chops per person.
Time 11m Yield 4 servings, 3 chops per person Number Of Ingredients 9 Steps:
Preheat grill to high. Brush chops on both sides with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness. Remove from grill and brush with the glaze. Whisk ingredients together in a medium bowl and season with salt and pepper to taste.
Time 15m Yield 4 serving(s) Number Of Ingredients 13 Steps:
In large bowl, whisk together marinade/dressing ingredients. Remove 1/4 cup dressing and set aside. Add chops to bowl, turning to coat; let stand for 10 minutes or cover and refrigerate for up to 4 hours. Place on greased grill over medium-high heat; close lid and grill turning once, until medium-rare, about 10 minutes. In salad bowl, toss spinach, pepper, and onion with reserved dressing. Divide salad among plates; top with lamb chops, Serve with lemon wedges.
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.
Yield 4 Number Of Ingredients 7 Steps:
Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl. Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours. Clean an outdoor grill and preheat for high heat. Lightly oil the grate. Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking. Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes; be careful it doesn’t burn. Flip and sear the other side. Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes. Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.
Yield Makes 8 servings Number Of Ingredients 10 Steps:
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Soak mushrooms in boiling-hot water (2 cups) until softened, about 20 minutes. Lift mushrooms out of water and strain liquid through a paper-towel-lined sieve set over a small saucepan. Coarsely chop mushrooms. Boil mushroom liquid in saucepan until reduced to about 1/4 cup, 13 to 15 minutes. Whisk in mustard, butter, and 1/8 teaspoon pepper and simmer until slightly thickened, about 2 minutes. Stir in mushrooms. Transfer to a small bowl and cool slightly. Stir in 2 tablespoon parsley. Meanwhile, pulse rosemary, kosher salt, garlic, and 1/2 teaspoon pepper in a food processor to form a coarse paste, scraping down sides. Rub oil all over chops, then coat evenly with rosemary mixture. Oil grill rack, then grill chops in 2 batches, covered only if using a gas grill, turning once, 4 to 6 minutes per batch for medium-rare. Sprinkle porcini mustard with remaining tablespoon parsley and serve with lamb. What to drink: Avignonesi Rosso di Toscana ‘05
Time 22m Yield 4 Number Of Ingredients 8 Steps:
Heat coals or gas grill for direct heat. Mix all ingredients except pork in small bowl. Cover and grill pork 4 to 5 inches from medium heat 10 to 12 minutes, brushing occasionally with honey mixture and turning once, until pork is slightly pink in center. Discard any remaining honey mixture.
