This is outstanding! The taste of the mint with the mustard is amazing, and compliments the flavor of the lamb without obscuring it (I used mint sauce). I let the lamb sit in the fridge for about 2 hours after rubbing it with about 1/2 the honey/dijon mixture. I basted with the rest of the mix while it was cooking. Will defintiely be making this again!
Honey-Dijon Lamb Chops
Yield: 2 servings (serving size: 2 chops)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 292
- Calories from fat: 36%
- Fat: 11.4g
- Saturated fat: 3.7g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 0.7g
- Protein: 31.5g
- Carbohydrate: 13.5g
- Fiber: 0.3g
- Cholesterol: 100mg
- Iron: 2.6mg
- Sodium: 535mg
- Calcium: 29mg
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh or 2 teaspoons dried rosemary, crushed
- 2 tablespoons chopped fresh or 2 teaspoons dried mint flakes
- 4 teaspoons honey
- 1/2 teaspoon coarsely ground pepper
- 4 (4-ounce) lean lamb loin chops
Preparation
- Preheat broiler.
- Combine first 5 ingredients in a small bowl, and stir well. Trim fat from lamb, and place chops on a broiler pan. Broil 5 minutes on each side. Brush mustard mixture over chops. Broil chops 2 minutes on each side or until desired degree of doneness, basting occasionally with mustard mixture.
Honey-Dijon Lamb Chops Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: Spanish
- MAIN INGREDIENT: Lamb
- COOKING METHOD: Broil
- OCCASION: Valentine's Day
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
-
Herbed Lamb Chops with Pomegranate Reduction
Cooking Light -
Herbes de Provence–Crusted Lamb Chops
Oxmoor House -
Honey-Curry Glazed Lamb with Roasted Grapes and Cranberries
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy