Honey Mustard & Balsamic Lamb Chops

 

I confess that lamb was not something I had ever eaten prior to moving here to the UK. My mother did cook lamb chops once when I was a teenager, but they smelled like burning mittens so none of us would eat them.  I strongly suspect it was mutton and not lamb.  In any case, the smell was enough to put us all off for a very long time.

 

My mother often spoke of a lamb stew that she had enjoyed in the hospital when she was having my brother.  It was a taste memory that she carried with her all the days of her  life.  My brother just turned 60 last week, so that was a very long time to be thinking about what something tasted like.

 

I know all about that.  The summer before 12th grade I went on a school exchange trip and we stayed at Carlton University in Ottawa.  Each night we were taken to a restaurant in Ottawa called "The Cascade Restaurant."  The very first night I ordered the Barbequed Chicken.  It was so good I ordered it every night that we were there and I have been thinking about the taste of it ever since!

 

Taste memories can be very specific and they stick in your brain, often becoming even more delicious (or not as it were) in the memory as years go by!

 

My ex husband would never eat or try lamb because his father wouldn't and so it was not something I ever cooked when we were married. It was not until Todd and I got married that I took the risk of trying it. 

 

Our church congregation had taken us out for supper at a restaurant to celebrate our marriage and there was saddle of lamb on the menu at the restaurant.  I took a chance, ordered it and I have to say I fell in love with it at first bite.

 

This was proper lamb.  British lamb. Succulent, tender and almost sweet. It was incredibly edibly delicious.

 

Since the I have enjoyed lamb in many ways.  I do so adore a good lamb stew and I have several really delicious recipes fot that on here.  This Simple Lamb Stew is beautiful and probably my favourite. Then there is my Lamb Stew with Feather Dumplings, also very good. I also have a delicious recipe for Small Batch Irish Lamb Stew which is very pleasing!

  

I also have several recipes for lamb chops.  Spiced Lamb Chops with Roasted Roots. which has a very Indian-like feel to it.  One of my favourites is Garlic Lamb Cutlets with a Mint and Sun Blush Tomato Sauce.

 

There are actually quite a few Lamb Recipes on this blog.  You can access all of them here.  Tagines and stews, and steaks, etc.  All very delicious, I can assure you.  These chops I am sharing today are especially delicious.  They are seasoned and flash fried, and then a super simple honey, mustard and balsamic vinegar glaze is produced in the pan drippings.

   

They are coated in this and briefly reheated before serving.  Oh but they are so delicious.  Tender, perfectly cooked, and that flavourful glaze, well  . . .  its like manna from heaven.

Honey Mustard & Balsamic Lamb Chops

Yield: 4

Author: Marie Rayner

These cook quickly and taste amazing.  Quantities are for four but I have put quantities for two in brackets should you wish to serve a smaller family.

ingredients:

• 4 (8) lamb chops, well trimmed
• freshly ground black pepper
• fine sea salt
• light olive oil to fry
• 120ml (60ml) good balsamic vinegar (1/2 cup (1/4 cup)
• 2  (1)TBS liquid honey
• 2 (1) TBS grainy Dijon mustard
• 2 (1) cloves of garlic, peeled and crushed
• 6 (3) sprigs of fresh rosemary

instructions:

How to cook Honey Mustard & Balsamic Lamb Chops

1. Pat the lamb chops dry and season all over on both sides with salt and black pepper to taste.  Whisk together the balsamic vinegar, honey,  mustard and garlic.  Set aside.
2. Heat a bit of oil in a large non-stick skillet along with the rosemary.  Add the seasoned chops and sear well on both sides, cooking for about 2 minutes per side, or to the level of doneness you desire.  Remove to a plate and keep warm.
3. Add the balsamic vinegar mix to the pan and allow it to bubble up. Cook until the mixture thickens and turns sticky.  Return the chops to the pan, turning to coat them in the glaze.  Serve immediately.

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We enjoy our lamb on the pink side.  Its so juicy and tender.  Today I servd it with some Dauphinoise Potatoes and Steamed Brussels Sprouts.  This was a fabulous dinner!  I have given quantities so you can either cook for 4 or for 2.  I also like to use French trimmed loin chops.  The meat is so succulent and delicious.

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Spring Lamb Pan Dumplings – Messing Up, So You Don’t Have To

I never intentionally make mistakes in these videos just so I can show you how, or why, something might go wrong, but maybe I should. Nothing helps a student remember a lesson better than a royal screw-up, especially when that student is in his fifties, and is supposed to ... to read the rest of Chef John's article about these Spring Lamb Pan Dumplings, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for these Spring Lamb Pan Dumplings!

And, as always, enjoy! 

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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The Best Lamb Keema Recipe

The Best Lamb Keema Recipe

A tasty lamb and pea curry recipe that is quick to make and can be made in advance.

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients

2 tbsp cumin seeds

1 tbsp coriander seeds

50g butter

2 tbsp vegetable oil

2 onions, peeled & chopped

6 whole cloves

1 inch of cinnamon

6 whole black peppercorns

1 tbsp garam masala

1 tsp turmeric

1 tin of chopped tomatoes

5 cloves of garlic, peeled & minced

2 inches of root ginger, peeled & grated

2-5 fresh chillies, deseeded & chopped (depending on heat preference)

500g lean lamb mince

100g frozen peas

Salt for seasoning

Method

1.    Place the cumin and coriander seeds into a dry frying pan and roast until fragrant and then grind in a pestle and mortar.

2.    Place the oil and butter into a large pan and melt and then add the onion, cloves, cinnamon and peppercorns over a medium heat until the onions are browned.  Remove the cinnamon stick and add the cumin and coriander mix with the garam masala and turmeric and fry for 30 seconds whilst stirring.

3.    Add the tin of tomatoes, garlic, ginger and chillies.  Cook the mixture over a medium heat for 10 minutes.

4.    Add the lamb and mix into the mixture breaking up the lamb.  Cover with a lid and simmer on a low heat for 35-45 minutes.  Add the peas 10 minutes before the end.  Season with salt and add more garam masala if required.

5.    This dish is best when it is cooled and reheated to allow the flavours to infuse.  Reheat in the pan and serve with basmati rice and Indian breads.

Cooks Tips

·          This dish is best when made a day in advance.

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