4 Sirloin lamb chops 1" thick 1 t Salt 3 T Stone ground mustard 1/4 t Pepper 1 c Red wine Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness.
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1 cup honey 1/2 cup balsamic vinegar 1/2 cup chicken broth/ 1/2 cup water & 1 tsp better than bouillon or bouillon powder/ cube 1 1/2 tbsp olive oil 1 tbsp garlic paste 1 tbsp grated ginger 1 tsp dried thyme 1 tsp dried basil 1 tsp dried parsley 1/4 tsp chili powder 1/2 tsp smoked paprika 1 tbsp cornstarch mixed with 2 tbsp water
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Lamb Loin Chops In Dijon Sauce
Lamb Loin Chops in Dijon mustard sauce
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Ingredients 1. Lamb chops (Supplied by Re ja nama-link below) 2. Thyme 3. Rosemary 4. Dijon mustard 5. White wine 6. Olive oil 7. Lemon juice 8. Salt and pepper 9. Crushed garlic
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HOW TO COOK LAMB LOIN CHOPS
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INGREDIENTS: 5 Lamb Loin Chops Seasoning Mix: ½ tsp Salt, 1 tsp Black Pepper, ½ tsp Garlic Powder, ½ tbsp 1/2 tbsp Herbs De Provence 1 tbsp Butter 1 Shallot (finely diced) 1 clove Garlic (minced) ½ tbsp fresh Oregano 1/3 cup Dry White Wine
•Let Lamb Loin Chops come to room temperature and season with seasoning mix on both sides •Place Butter in skillet set to medium high •Put the Lamb Loin Chops in the pan and allow them to cook on both sides for 4 minutes •After they have finished cut the heat and put a top on the skillet and let the loins rest for 10 minutes MAKING THE SAUCE: •Remove the loins from the skillet and turn the heat back on medium high •Add Shallot, Garlic, and some of the Oregano (leave a little bit for garnish. Let them cook down until they start to sizzle then add the Dry White Wine and let simmer for 2 minutes •To serve drizzle sauce over Lamb Chop Loins, and sprinkle with Oregano