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Lamb Recipes
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Broiled Lamb Chops with Mustard Honey Glaze
1/4 c Dijon Mustard
1/4 c Honey
1 ea Garlic clove, minced
1/4 ts Ground Ginger
4 ea Large Lamb shoulder chops
Mix together first 5 ingredients. Trim excess fat from chops;
place chops on grill. Generously spread chops with half of
spice mixture and baste during grilling.
Crown Roast of Lamb
1 Crown roast of lamb -(2 or more ribs per
person, - depending on size)
3 Garlic cloves - peeled &
cut in slivers
1/4 c Olive oil
3 tb Unsalted butter
1 tb Rosemary,
fresh or dried
2 ts Freshly ground pepper
12 New potatoes -- peeled - (allow
2-to-3 for - each diner)
1 tb Salt
1 bn Watercress or curly parsley - (for
garnish)
PREHEAT OVEN TO 450F. Make small incisions in the meaty part of the
lamb every few inches and insert slivers of garlic if using it. Paint the meat
well with olive oil or rub with softened butter. Sprinkle all over with rosemary
and pepper. Crumple a ball of aluminum foil and stuff in the center. Place on a
small rack and surround with the potatoes in a low roasting pan just large
enough to hold it. Place in the oven and immediately turn the heat down to 400F.
Roast until done, depending upon weight and size, about 30 minutes or until
internal temperature reaches 140F. Remove the foil ball and immediately salt the
meat. Remove to a warmed platter, and let rest 5-to-10 minutes before serving.
If waiting longer, cover with foil to retain heat. To serve, place paper frills
on the rib bones and fill the center with vegetables or stuffing, surround with
potatoes and garnish with watercress or curly parsley. Any sauce would be served
on the side. Makes 6 to 8 Servings
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Deviled Rack of Lamb
2 racks of lamb (2-2 1/2 lbs each,
7-8 chops per rack)
2 tablespoons vegetable oil
4 teaspoons coarse-grained
mustard
1 teaspoon dried rosemary -- crushed
1/2 teaspoon kosher salt
1/2
teaspoon freshly ground black pepper
3/4 cup cracker crumbs (6 to 8 saltines) --
finely ground or dry bread crumbs
Place oven rack on center level.
Heat oven to 500 degrees. Place the racks of lamb in a 14-by-12-by-2-inch
roasting pan. Whisk together the oil, mustard, rosemary, salt and pepper in a
small bowl. Coat both sides of the racks with the mixture. Pat on a layer of
bread or cracker crumbs. Roast 20 minutes for rare. Let stand 5 minutes before
carving.
Per serving: 646 calories, 67 gm protein, 2 gm carbohydrates, 39 gm
fat, 221 mg cholesterol, 13 gm saturated fat, 466 mg sodium.
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Grilled Chili-Rubbed Lamb Chops Recipe
3 tablespoons
medium-hot pure chili powder
1 tablespoon ground cumin
2 teaspoons dried thyme, crumbled
2 teaspoons sugar
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
1 teaspoon freshly ground black pepper
16 rib lamb chops -- each about 1 1/2
inches thick
2 cups hot pepper jelly *For the hot pepper jelly*
1 pound red bell
peppers
1/2 pound green bell peppers
6 1/2 cups sugar 1 1/2 cups cider vinegar
2
teaspoons dried hot red pepper flakes
9 ounces liquid pectin
For the lamb: In a
small bowl, stir together the chili powder, cumin, thyme, sugar, salt, allspice,
and black pepper. Sprinkle the spice mixture over the chops, rub it evenly all
over the meat, and chill the chops, covered, for at least 4 hours or overnight.
Prepare a grill with glowing coals or preheat the broiler. On the oiled rack of
the grill or on a broiler pan in the broiler, grill or broil the chops 4 inches
from the heat for 5 to 7 minutes on each side for medium-rare meat. Serve the
chops with the pepper jelly. For the pepper jelly: Cut the bell peppers into
1-inch pieces and in a food processor chop them very fine. Transfer the chopped
peppers to a deep kettle, add the sugar, vinegar, and red pepper flakes, and
bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the
pectin and boil the mixture over moderately high heat, stirring, until it
reaches the jelly stage (222F on a candy thermometer). Transfer the jelly to
sterilized Mason-type jars (see sterilizing instructions on the pectin package),
filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened
towel, and seal the jars. The jelly keeps, sealed, in a cool dark place
indefinitely. Makes about 7 cups.
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Lamb Rib Chops With Quince Jelly Glaze
1 t Minced Garlic
1 tb Unsalted Butter
1/2 c Quince Jelly
1 tb
Freshly Chopped Rosemary, or 1 t Dried Rosemary
1/4 ts Freshly Cracked Black
Pepper
Salt to Taste
In small saucepan, saute garlic in butter over medium
heat. Add jelly, rosemary, pepper and aslt. Mix well. Cook, stirring constantly,
until jelly has just melted. Remove from heat and set aside. Broiled Lamb Chops:
Preheat electric broiler. It is not necessary to preheat a gas broiler. Arrang
chops on rack in broiler pan. Generously brush top side of each chop wtih half
the glaze. Broil chops 3-4" from the heat for 6 minutes until browned. Turn
chops over. Brush with remaining glaze. Broil for 4-5 minutes until done to your
liking.
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