DIP FOR LAMB CHOPS RECIPES
DIJON BABY LAMB CHOPS WITH RED CURRANT-MINT DIPPING SAUCE ...
When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 10
Steps:
- Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).
- Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint.
- Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.
- Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.
LAMB CHOPS IN SAUCE RECIPE - FOOD.COM
Posted in reply to a request. Prep time includes the 2 hour marinating time. Note: The word "sauce" in this recipe refers to a very thick basting sauce/paste, and not a liquid "gravy" type sauce.
Total Time 2 hours 24 minutes
Prep Time 2 hours 10 minutes
Cook Time 14 minutes
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix marinade ingredients together, add chops and let marinate for at least 2 hours.
- Mix all sauce ingredients together well.
- Preheat broiler to 500°F.
- Remove chops from marinade, and dip them into the sauce mixture.
- Broil the chops for about 7-10 minutes.
- Dip chops into sauce mixture again, and broil the chops on the other side for about 7-10 more minutes, or until done.
- While the second side of the chops are broiling, heat the remaining sauce until it simmers.
- Simmer sauce for about 1 minute.
- Serve chops with additional sauce* if desired.
- *Note: If you would like additional sauce to serve on the side with the chops, make a second batch of the "sauce," thinning it a bit with 1/4 to 1/3 cup of water to prevent scorching when heated.
Nutrition Facts : Calories 632.5, FatContent 54.5, SaturatedFatContent 22.9, CholesterolContent 144, SodiumContent 731.5, CarbohydrateContent 1, FiberContent 0.3, SugarContent 0.2, ProteinContent 32.4
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MINT SAUCE FOR LAMB RECIPE: HOW TO MAKE IT
This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. —Ruth Bogdanski, Grants Pass, Oregon
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DIPPING SAUCE FOR LAMB CHOPS RECIPES
Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up …
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DIPPING SAUCE FOR LAMB CHOPS RECIPES
Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight). Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth.
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