Lamb Loin Chops For The Grill With Cafe De Paris Butter Recipes

LAMB LOIN CHOPS (FOR THE GRILL) WITH CAFE DE PARIS BUTTER

Steps:

• Blend or process all the Cafe De Paris butter ingredients till smooth. Refrigerate for 30 min to firm slightly.
• Using plastic wrap as a guide, roll butter mixture into a smooth log shape, transfer to lightly oiled foil, re-wrap & refrigerate overnite.
• 1 hr prior to your mealtime, put lamb loin chops + 1/3 cup Worcestershire sauce in a plastic bag & shake to get good coverage of all the meat surfaces. Refrigerate for 1 hours.
• Remove lamb loin chops from bag & cook on the grill till browned on both sides & cooked to desired doneness. Serve w/sliced chilled butter placed atop ea chop.
• NOTE: The nutritional facts are askewed here because the system assumes the entire amt will be eaten in 4 servings -- BUT you will in fact have an excess of the butter part of the recipe for future use. :-).

LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE

Steps:

• In a shallow bowl mix flour with salt and pepper. Lightly dredge loin chops in flour.
• In a large frying pan, over medium-high heat, add olive oil. When oil is hot add loin chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside.
• To same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1-2 minutes or until fragrant.
• Slowly add wine to deglaze the pan; using spatula to scrape the pan clean. Add chicken stock, Dijon mustard, and seared loin chops to the pan. Continue to simmer, stirring frequently, until sauce is slightly thickened.
• Sprinkle with fresh thyme and serve over hot mashed potatoes.
• More recipes featuring fresh local ingredients are available at mushrooms.ca.

MINT-ROSEMARY LAMB LOIN CHOPS

Steps:

• Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED.
• Pour the marinade into a sauce pan and heat well.
• In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops.
• Return all of the chops to the skillet browned side up and fry for 1-2 minutes.
• Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago).
• Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary.
• Cooking time includes marinating time.

GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS

Steps:

• Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chops from the marinade and shake off excess. Discard the remaining marinade.
• Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

MUSTARD CRUSTED LAMB LOIN CHOPS

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!

LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE

Steps:

• In a shallow bowl, mix flour with salt and pepper. Lightly dredge loin chops in flour.
• In a large frying pan over medium-high heat add olive oil. When oil is hot, add loin chops to pan. Sear on either side for 2 to 3 minutes. Remove from pan and set aside.
• In the same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1 to 2 minutes, or until fragrant.
• Slowly add wine to deglaze pan, using spatula to scrape it clean. Add chicken stock, mustard and seared loin chops. Continue to simmer, stirring frequently, until sauce is slightly thickened.
• Sprinkle with fresh thyme and serve over hot mashed potatoes.

GRILLED LAMB LOIN CHOPS

Steps:

• Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chops with salt and pepper.
• Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.