Best 5 Lamb Chops With Dijon Mustard Recipes

LAMB CHOPS WITH MUSTARD-HERB CRUST

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.

GRILLED LAMB CHOPS RECIPE

Steps:

• Add 2-4 cloves minced garlic, 1 teaspoon salt, 2 tablespoons Dijon mustard, 1 tablespoon soy sauce, 1 teaspoon minced fresh rosemary, and 2 tablespoons freshly squeezed lemon juice to a bowl. Whisk the ingredients together with enough olive oil to form a paste-like consistency.
• Add 6-8 lamb chops to a zip-lock plastic bag (or platter or baking pan) and coat with the marinade so all of the lamb is covered. Press the air out of the bag and rest it on a platter or in a baking pan (or cover with plastic wrap tightly if using a pan). Refrigerate to let it marinate for at least 12 hours or up to overnight.
• When ready to cook, remove the lamb chops from the fridge and from the marinade bag. Let them come to room temperature by resting out of the refrigerator for at least 20 minutes before grilling.In the meantime, heat your grill to high heat (450°F to 500°F). Sear the lamb chops for 5 minutes over direct heat, then flip and grill for another 5 minutes.
• Move the lamb chops to indirect heat on the opposite side of the grill, then grill for an additional 3-5 minutes. Your lamb chops will be medium-rare. Leave on for longer and follow the temperature chart below if you want them cooked more.
• Remove from the grill and place on a plate or platter. Cover with foil and let them rest for 5 minutes before serving. Enjoy!

LAMB CHOPS WITH DIJON MUSTARD

Steps:

• In a large frying pan over high heat sear chops on both sides. Remove from pan and allow to cool.
• Melt butter in frying pan add garlic,parsley,rosemary and breadcrumbs and toss gently to mix. remove from heat.
• Brush chops with dijon mustard.
• Press each chop into breadcrumbs to coat.
• Bake a 350 for 20 -30 minutes.

MUSTARD CRUSTED RACK OF LAMB

Steps:

• Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
• Preheat the oven to 450 degrees F.
• Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
• In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
• Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
• Serve with some of the Fig Chutney, if desired.
• In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
• Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

MUSTARD LAMB CHOPS

Steps:

• Set oven control to broil. Remove fat from lamb. Place lamb on rack in broiler pan. In small bowl, mix remaining ingredients. Brush half of the mustard mixture evenly over lamb chops.
• Broil lamb with tops 3 to 4 inches from heat about 4 minutes or until brown. Turn lamb; brush with remaining mustard mixture. Broil 5 to 7 minutes longer for medium doneness (160°F).