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Lemon-Rosemary Lamb Chops with Mustard Mint Dressing

Feel free to use any of our mustards or another flavor you have on hand to make this dish, it is a fun way to try different flavors and change the recipe each time.

Ingredients:

  • 4 4" rosemary sprigs
  • 4 boneless lamb chops
  • 1 garlic glove
  • 1 tbsp Made In Napa Valley Raspberry Balsamic with Lemon (or substitute any of our Balsamic Vinegars)
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tsp. Made In Napa Valley Herbed Pork and Lamb Rub (or substitute any of our Rubs)
  • Dressing:
  • 1 tbsp. Made in Napa Valley Herbed Dijon Mustard (or try any of our mustards)
  • 2 tbsp. finely chopped fresh mint
  • 1/3 c Extra Virgin Olive Oil
  • Salt and pepper

Strip the leaves from the rosemary sprigs, leaving a few leaves at one end of each stalk.

Sharpen the other end to a point with a knife and use each sprig to skewer lamb. Combine garlic, lamb rub, balsamic and oil.

Rub over both sides of lamb, cover, and refrigerate for at least one hour.

Light the grill.

For dressing, combine the mustard and mint.

Gradually whisk in the olive oil to make a thick dressing.

Add salt and pepper to taste.

Grill lamb chops for 3-5 minutes per side.

Season with additional salt and pepper to taste.

Spoon dressing on plate and top with lamb chops.

Garnish with fresh mint, roasted potatoes and pomagranate seeds.

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Used in this recipe:

Minv_pork-and-lamb_rub_thumb
Herbed Pork and Lamb Rub
Herbdijon_thumb
Herb Dijon Mustard with Chardonnay Medal Winner
Countrydijon_thumb
Country Dijon with Merlot & Shallots
Raspberry_big_thumb
Raspberry Balsamic with Lemon

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