Honey Mustard Lamb Cutlets With Baby Chats Recipes

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HONEY-GLAZED LAMB CHOPS



Honey-Glazed Lamb Chops image

What a lot of flavor for such little effort! "We're always glad to find a recipe like this that is 'company-special' but so fast to put together." Dolores Hurtt - Florence, Montana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1/3 cup honey
1/3 cup prepared mustard
1/8 teaspoon onion salt
1/8 teaspoon pepper
8 lamb loin chops (1 inch thick and 3 ounces each)

Steps:

  • In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 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°).

Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 345mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

GRILLED HONEY MUSTARD LAMB CHOPS (OR MUTTON)(EXTRA YUMMY)



Grilled Honey Mustard Lamb Chops (Or Mutton)(Extra Yummy) image

Crispy grilled lamb or mutton chops drizzled in honey mustard marinade. My wife likes this so much she wants me to make for Christmas dinner this year.

Provided by The Tall Skinny Red

Categories     Lamb/Sheep

Time 55m

Yield 2 chops each, 2 serving(s)

Number Of Ingredients 6

1/3 cup honey
1 tablespoon light soy sauce
1 teaspoon hot English mustard
1/2 teaspoon garlic
4 large lamb chops (I prefer mutton) or 4 large mutton chops (I prefer mutton)
1 tablespoon salted butter

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.).

LAMB CUTLETS MARINA



Lamb Cutlets Marina image

Make and share this Lamb Cutlets Marina recipe from Food.com.

Provided by Kate in Katoomba

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

light olive oil, for baking
12 lean lamb cutlets
3 cloves garlic, crushed
1 tablespoon grainy mustard
2 tablespoons fresh rosemary, chopped
maldon sea salt
cracked pepper

Steps:

  • Preheat oven to 200c.
  • Sprinkle olive oil over the base of the baking dish.
  • Lay cutlets in the dish, rubbing them with the oil.
  • Cover cutlets with crushed garlic, mustard and rosemary, then season with the salt and pepper.
  • Place in the oven and cook for 25-30 minutes, turning once, until the cutlets ar browned and crispy.
  • If desired, serve on a bed of couscous with your favourite steamed vegetables.

GRILLED BABY LAMB CHOPS WITH HONEY, HORSERADISH, MUSTARD, MINT GLAZE



Grilled Baby Lamb Chops with Honey, Horseradish, Mustard, Mint Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 11m

Yield 4 servings, 3 chops per person

Number Of Ingredients 9

12 baby lamb chops
Olive oil
Salt and freshly ground pepper
Glaze, recipe follows
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons prepared horseradish, drained
3 tablespoons finely chopped fresh mint
Salt and pepper

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.

HONEY MUSTARD CUTLETS



Honey Mustard Cutlets image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 thin-cut boneless pork loin chops
Salt and freshly ground black pepper
1/4 cup grainy Dijon mustard
1/4 cup honey
2 tablespoons cider or wine vinegar
1 cup bread crumbs
2 tablespoons freshly chopped thyme leaves
1 lemon, zested
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons orange marmalade or apricot preserves
1 cup chicken stock
2 teaspoons Worcestershire sauce

Steps:

  • Line a baking sheet with a wire rack.
  • Heat the oven to 275 degrees F.
  • Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
  • In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

LAMB CHOPS WITH MUSTARD-HERB CRUST



Lamb Chops with Mustard-Herb Crust image

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

1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 tablespoons finely grated Parmesan
1 tablespoon minced fresh rosemary
1 teaspoon dried Italian herbs
8 lamb chops (3 to 4 ounces each)
Coarse salt and ground pepper
2 tablespoons vegetable oil

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

HONEY & MUSTARD LAMB CUTLETS WITH BABY CHATS



Honey & Mustard Lamb Cutlets With Baby Chats image

Make and share this Honey & Mustard Lamb Cutlets With Baby Chats recipe from Food.com.

Provided by Latchy

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

12 chat baby potatoes, cut into quarters
8 garlic cloves, unpeeled but smashed a little
olive oil
1 tablespoon fresh rosemary needles
freshly ground salt
fresh ground pepper
6 tablespoons Dijon mustard
1 lemon, juice of
6 tablespoons honey, melted
12 lamb cutlets, well trimmed

Steps:

  • Preheat oven to 220d Celsius.
  • Toss together potatoes and garlic with a little olive oil, rosemary and seasoning in an oven tray.
  • Cook in oven for 15 mins, tossing regularly.
  • Mix together mustard, lemon and honey.
  • Then move the potatoes to one side and add chops.
  • Pour the mustard mixture over the top of the lamb chops and cook for about 8-10 mins, till done to your liking, turning once.
  • Serve with steamed beans or asparagus or perhaps a green salad.

Nutrition Facts : Calories 480.2, Fat 1.3, SaturatedFat 0.2, Sodium 285.1, Carbohydrate 110.9, Fiber 13.3, Sugar 32.7, Protein 10

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