The sweet side of lamb, shoulder lamb chops caramelized with brown sugar and honey mustard. Photography courtesy of Meat And Livestock Australia.
Lamb Chop Recipes
Shoulder & Rib Lamb Chop Preparations
Some Tasty Side Dishes
Lamb chops are very versatile. These recipes show two totally different aspects: a sweeter, caramelized lamb chop with dark brown sugar and honey mustard, and savory, porcini-crusted chops. The side dishes with each are equally interesting. We think you’ll love both preparations.
Caramelized Australian Lamb Chops With Grilled Rosemary Carrots
This recipe uses shoulder chops. Marinate for 30 minutes, cook for 30 minutes. Serve the chops with a side of barbecued potatoes, a green salad and a chilled beer.
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce (or red wine vinegar)
- 2 tablespoons dark brown sugar
- 2 teaspoons honey mustard
- 1 tablespoon lemon juice
- 1 bunch baby carrots, trimmed and peeled, leaving ½ inch of stalks
- 4 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons fresh rosemary, finely chopped
- 2 tablespoons currants
- Salt and pepper, to taste
Combine the marinade ingredients in bowl and brush over all sides of the lamb chops. Cover and refrigerate for at least 30 minutes for flavors to infuse.
- Drain excess marinade and cook lamb on medium high heat, turning frequently, about 10-12 minutes for medium or until cooked as desired. Transfer to a plate, cover with foil and let stand for 5 minutes before serving.
- To prepare the carrots, place all ingredients in plastic bag and toss. Wrap in foil and place on the grill with the lamb, turning pouch occasionally until carrots are cooked as desired.
Porcini-crusted Australian Lamb Rib Chops With
Fresh Pea, Mint And Feta Salad
Serve lamb chops and pea salad with additional lemon and olive oil on the side.
- 12 lamb rib chops
- Extra virgin olive oil
- ¼ cup dried, sliced porcini mushrooms
- 2 leaves fresh basil, torn
- ½ cup cubed crusty bread
- Salt and freshly ground pepper, to taste
- 1½ cups fresh or frozen peas
- 3 tablespoons crumbled feta cheese
- ½ cup fresh mint leaves, torn
- 1 lemon
- To prepare the lamb, brush generously with olive oil and salt and pepper to taste. Place dried mushrooms, basil and bread in a food processor (or coffee grinder) and process to a fine crumb. Transfer to plate or bowl and press the lamb firmly into the crumb to form a crust. Cover and refrigerate 30 minutes (or overnight) to set crust.
- Heat enough oil in a non-stick pan to cover the base. Sauté chops, a few at a time, over medium high heat until golden brown and medium rare, about 10 minutes total, or until cooked as desired. To test, press gently with finger. The meat should be firm but springy. Keep warm in a low oven.
- To prepare the pea salad, while the lamb is cooking add peas to pan of boiling, salted water and cook for 30–40 seconds. Drain, rinse with cold water and transfer to a bowl. Add feta cheese, mint leaves, a squeeze of lemon and 1 tablespoon of olive oil. Toss well, crushing peas slightly.
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