Thursday, November 10, 2011

Lamb Loin Chops with Honey-Mustard Sauce

I have cooked these chops few weeks ago and despite the horrendously high price one has to pay for them I had to have them again. This must be the tenderest cut of meat on the planet. I am salivating like a Pavlov’s dog just thinking and writing about them.
This is very simple and quick meal once the meat is marinated. I marinated my chops for 10 hours in refrigerator but they can be marinated for just 2 hours at room temperature. If you marinate in refrigerator take the meat out 1 hour before cooking so come to room temperature.

Marinade for 4 loin chops
2 Tbs. Dijon mustard
2 Tbs. grainy mustard
3 Tbs. dark honey (I use Buckwheat honey for cooking)
2 tsp. garlic, crushed or grated on microplane
1 tsp. chopped rosemary
1 tsp. freshly ground black pepper
1 tsp. salt
Mix all ingredients in mixing bowl. Place chops in sealable plastic bag and pour marinade over them. Close the bag squeezing out as much air as possible and rub the chops to cover them evenly with marinade.  Marinade for at least 2 hours at room temperature or longer in refrigerator.

When ready to cook remove chops from bag, wipe the marinade from them and pat them dry with paper towel. Heat frying pan on medium high heat with 1 Tbs. of olive oil and cook chops for 3 minutes on each side for medium rare. Remove chops to preheated serving plate and cover with foil to keep them warm. Pour the marinade into same frying pan and cook for about 3 minutes. Pour the reduced sauce over chops or on the side and serve with rice.

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