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Mustard Lamb Chops

American.Gourmet's picture
  Lamb sirloin/Lamb shoulder chops 6
  Dijon style mustard 2 Tablespoon
  Vegetable oil 2 Teaspoon
  Dried thyme 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Carrots 2 Medium, cut into strips, 2 x 1/2 inch
  Cauliflower 1⁄2 Small, separated into flowerets
  Zucchini 2 Medium
  Butter/Margarine 2 Tablespoon, melted
  Pepper 1⁄4 Teaspoon

Remove fell (the paperlike covering) if it is on lamb.
Slash diagonally outer edge of fat on lamb at 1-inch intervals to prevent curling (do not cut into lean).
Place lamb on rack in broiler pan.
Mix mustard, oil, thyme and 1/2 teaspoon salt; brush half of the mustard mixture evenly over lamb.
Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket).
Place carrots, cauliflower and zucchini in basket.
Cover tightly and heat to boiling; reduce heat.
Steam until vegetables are tender, 12 to 15 minutes.
Set oven control to broil and/or 550°.
Broil lamb with top about 3 inches from heat until brown, about 6 minutes; turn.
Brush lamb with remaining mustard mixture.
Broil until medium done-ness, 5 to 8 minutes longer.
Mix margarine, 1/2 teaspoon salt and the pepper.
Spoon over vegetables; serve with lamb.

Recipe Summary

Difficulty Level: 
Side Dish

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Mustard Lamb Chops Recipe