Mustard Lamb Chops
|Lamb sirloin/Lamb shoulder chops||6|
|Dijon style mustard||2 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Carrots||2 Medium, cut into strips, 2 x 1/2 inch|
|Cauliflower||1⁄2 Small, separated into flowerets|
|Butter/Margarine||2 Tablespoon, melted|
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 550Â°.
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.