Best 9 Mustard And Orange Lamb Chops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our tantalizing Mustard and Orange Lamb Chops, an epicurean delight that will tantalize your taste buds. This delectable dish showcases tender lamb chops marinated in a vibrant blend of aromatic mustard, zesty orange, and an array of herbs and spices, grilled to perfection and served amidst a medley of roasted vegetables. For those seeking a zesty twist, the Orange and Mint Lamb Chops offer a refreshing burst of citrus and mint flavors, while the Lamb Chops with Orange-Honey Glaze present a harmonious balance of sweet and savory notes. Treat your palate to a symphony of flavors with the Mustard-Crusted Lamb Chops or savor the classic elegance of our Grilled Lamb Chops with Citrus Salsa. Each recipe promises a unique culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

LAMB CHOPS DIJON RECIPE



Lamb Chops Dijon Recipe image

The combination of mustard, orange, and thyme really makes these Dijon mustard lamb chops fantastic.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 20m

Yield 4

Number Of Ingredients 8

12 small loin lamb chops
2/3 cup/160 mL Dijon mustard
2 tablespoons/30 mL minced orange zest
1 tablespoon/15 mL fresh thyme leaves
1 to 2 cloves of garlic (minced)
4 teaspoons/20 mL packed light brown sugar
1 teaspoon/5 mL sea salt
1/2 teaspoon/2.5 mL black pepper

Steps:

  • Trim excess fat from lamb chops.
  • In a small bowl, mix orange zest, thyme, garlic, salt, and pepper into a paste. Add Dijon mustard and brown sugar. Mix together.
  • Preheat grill for high heat. Brush about half of the mixture onto each side of the chops and place on a very hot grill for about 2 minutes per side. Turn and brush the other half of the mixture onto the chops. Continue cooking until done. Lamb is cooked at 145 F, but for a rarer level of doneness, take them off the grill at 135 F.
  • Cover and allow the chops to rest for about 5 minutes before serving.

Nutrition Facts : Calories 540 kcal, Carbohydrate 8 g, Cholesterol 147 mg, Fiber 2 g, Protein 48 g, SaturatedFat 17 g, Sodium 1744 mg, Sugar 4 g, Fat 36 g, ServingSize 12 lamb chops (4 servings), UnsaturatedFat 0 g

MUSTARD CRUSTED RACK OF LAMB



Mustard Crusted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 1 rack of lamb, serving 2

Number Of Ingredients 20

1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Fig Chutney, recipe follows, optional
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

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.)

GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD



Grilled Leg of Lamb with Rosemary, Garlic, and Mustard image

Provided by Sisi Carroll

Categories     Garlic     Lamb     Mustard     Easter     Low Cal     Backyard BBQ     Dinner     Rosemary     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 9

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
8 garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray
Fresh rosemary sprigs and fresh Italian parsley sprigs

Steps:

  • Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
  • Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
  • Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
  • What to drink:
  • Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).

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

ROSEMARY MUSTARD LAMB CHOPS



Rosemary Mustard Lamb Chops image

Make and share this Rosemary Mustard Lamb Chops recipe from Food.com.

Provided by Derf2440

Categories     Lamb/Sheep

Time 18m

Yield 4 serving(s)

Number Of Ingredients 4

12 lamb loin chops
salt and pepper
1/2 cup Dijon mustard
2 teaspoons crushed dried rosemary

Steps:

  • Pat chops dry with paper towel, sprinkle with salt and pepper to taste.
  • Combine mustard with rosemary, brush 1 teaspoon over one side of each chop.
  • cook over hot coals or over medium high setting, mustard sides down, for 4 minutes.
  • Brush evenly with remaining mustard mixture.
  • Turn chops over and cook for 4 minutes longer or until desired doneness.

HONEY MUSTARD LAMB WITH CRUSHED POTATOES



Honey mustard lamb with crushed potatoes image

Try this new way to serve lamb, with a crispy coating and mashed veg

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 9

2 tbsp wholegrain mustard
1 tsp red wine vinegar
2 tbsp clear honey
2 lamb leg steaks, fat trimmed
50g fresh breadcrumbs
zest 1 lemon
1 tbsp olive oil
200g new potatoes , cubed
bunch Tenderstem or purple-sprouting broccoli , cut into pieces

Steps:

  • Make a dressing by mixing together the mustard, vinegar and honey. Spread ½ tsp over each steak and season well, reserving the remaining dressing. Tip the breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated. Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
  • Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 5 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.

Nutrition Facts : Calories 668 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1.43 milligram of sodium

MUSTARD-BARBECUED LAMB CHOPS



Mustard-Barbecued Lamb Chops image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 45m

Yield Four servings

Number Of Ingredients 16

5 cloves garlic, peeled and sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon dried oregano
20 black peppercorns, cracked
1/2 cup olive oil
12 rib lamb chops, trimmed of fat
1 tablespoon canola oil
1 small red onion, peeled and diced
1/2 carrot, peeled and diced
2 cloves garlic, peeled and crushed
1/2 Serrano chili, seeded
1/4 cup red-wine vinegar
1/2 cup ketchup
1 1/2 tablespoons Dijon mustard
1 tablespoon honey

Steps:

  • Combine the garlic, herbs, peppercorns and olive oil. Pour over the lamb and refrigerate overnight.
  • To make the sauce, heat the canola oil in a medium-size saucepan over medium-high heat. Add the onion, carrot and garlic and saute until softened, about 3 minutes. Add the chili and vinegar and stir 1 minute. Add the ketchup, mustard and honey. Turn the heat to low and simmer 25 minutes. Let cool slightly and puree in a blender. Strain. Thin with a little water, if needed.
  • Start a charcoal grill. Wipe the marinade off the lamb and grill the meat until medium rare. About a minute before the lamb is done, brush the lamb on both sides with the sauce. Serve with additional sauce.

MUSTARD LAMB CHOPS



Mustard Lamb Chops image

Mustard and herb turn lamb chops into an elegant and easy dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 4

6 lamb sirloin or shoulder chops, about 3/4 inch thick (about 2 lb)
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
2 tablespoons Dijon mustard
1/4 teaspoon salt

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).

Nutrition Facts : Calories 120, Carbohydrate 0 g, Cholesterol 55 mg, Fiber 0 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g

Tips:

  • Choose the right lamb chops: Look for chops that are at least 1 inch thick and have a good amount of marbling. This will ensure that they stay juicy and flavorful during cooking.
  • Prepare the marinade in advance: The marinade for this recipe is simple but effective. It's made with olive oil, Dijon mustard, orange zest, garlic, and rosemary. You can make it ahead of time and let the chops marinate for at least 30 minutes, or up to overnight.
  • Cook the chops over medium-high heat: This will help to create a nice crust on the outside of the chops while keeping the inside juicy and tender.
  • Don't overcook the chops: Lamb chops are best cooked to medium-rare or medium. Overcooking will make them tough and dry.
  • Let the chops rest before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.

Conclusion:

This recipe for Mustard and Orange Lamb Chops is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The combination of mustard, orange, and rosemary gives the chops a unique and flavorful taste that is sure to impress your guests.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #very-low-carbs     #main-dish     #lamb-sheep     #oven     #barbecue     #easy     #dinner-party     #broil     #dietary     #low-carb     #low-in-something     #meat     #taste-mood     #savory     #equipment     #grilling     #presentation     #served-hot

Related Topics