Pink Peppercorn Mustard Recipes
GRILLED LAMB CHOPS WITH PINK PEPPERCORN SAUCE
The secret to these extra-flavorful lamb chops is the marinade. (It's also amazing on pork chops.) Have your butcher double-cut the lamb chops-a thicker chop stays super juicy and is easier to keep from overcooking.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
- Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
- Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
- To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.
PINK PEPPERCORN MUSTARD
Make your own mustard! It's easy! This is a mild mustard great on sandwiches, as a crust for roasted meats, or in salad dressings. From "The Great British Kitchen" by The British Food Trust.
Provided by threeovens
Categories European
Time P1D
Yield 8 oz, 32 serving(s)
Number Of Ingredients 7
Steps:
- Use a mortar and pestle to grind the peppercorns and mustard seeds to your desired texture (I like them relatively coarse). You could also use a spice grinder for a finer grain.
- Mix in the wine and let soak for an hour.
- Stir in the remaining ingredients, adding more wine if the mixture seems too dry; cover and let sit for 24 hours.
- Spoon into small, sterilized jars with tight fitting lids to prevent drying out.
Nutrition Facts : Calories 11.6, Fat 0.4, Sodium 54.8, Carbohydrate 1.5, Fiber 0.1, Sugar 1.2, Protein 0.3
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