Time 15m Yield 4 serving(s) Number Of Ingredients 5 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.
Time 1h25m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours. Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside. Heat a large grill pan over medium-high heat until very hot; lightly brush with oil. Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare. Serve the chops with the reserved marinade.
Time 8h Yield 4 Number Of Ingredients 10 Steps:
Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness.
Yield Serves 4 Number Of Ingredients 6 Steps:
Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend. Place lamb in 13 x 9 x 2-inch glass baking dish. Spread marinade over each lamb rack. Cover dish with plastic wrap and refrigerate lamb overnight. Preheat oven to 425°F. Transfer lamb to rimmed baking sheet; reserve marinade. Sprinkle lamb with salt and pepper. Roast lamb to desired doneness, basting occasionally with reserved marinade, about 25 minutes for medium-rare. Cut lamb between bones into chops. Divide chops among 4 plates and serve.
Time 20m Yield 4 servings. Number Of Ingredients 11 Steps:
In a shallow dish, combine the first 10 ingredients; add lamb chops and turn to coat. Cover and refrigerate for several hours or overnight., Drain and discard marinade and onion. Lightly oil the grill rack. , Grill chops, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Time 45m Yield Four servings Number Of Ingredients 16 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.
More about “mustard and wine marinated lamb chops 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.
