Lamb Chops Marinated with Dijon Mustard and Herbs

On April 7, 2021April 7, 2021 By Isobar ExpeditionsIn Recipes1 Comment

We enjoy having many different varieties of lamb dishes, especially during our travels, whether it be leg of lamb, lamb biryani, rack of lamb, or in this case lamb chops. Some people find lamb to be a little “gamey”, but we enjoy the robust flavor and it can stand up to a variety of spices. This is a simple recipe and yet it is quite delicious. The key to lamb is to ensure that you get the temperature right because if it is over-cooked, it can become dry, but if it isn’t cooked to mid-rare it can be chewy. We served ours with oven roasted red potatoes and brussels sprouts, which made for perfect accompaniments. You can substitute dry herbs for the fresh herbs, but use fresh herbs if at all possible as it will taste much brighter. Many people have to have mint jelly with their lamb, but if you try this more savory version, you might never go back to the mint jelly. This recipe serves 2 people.

INGREDIENTS

4 Lamb Chops (about 1 lb)
1/8 cup Dijon Mustard
1/2 tbsp Minced Garlic
1 tbsp Fresh Rosemary – finely chopped
1 tsp Fresh Thyme
2 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

Combine the mustard, garlic, rosemary, and thyme in a bowl and thoroughly mix. Salt and pepper both sides of the lamb chops. Smother all sides of the lamb chops with the mustard and herb mixture, cover, and put in the refrigerator for an hour. Remove from the refrigerator and let sit at room temperature for another 30 minutes in order to finish marinating and so that it cooks more evenly. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and then cook the lamb chops for 4 to 5 minutes on one side, then flip. Cook for another 3 to 4 minutes and then set the chops on their fat side (assuming that they are 3/4 to 1 inch thick) for another couple of minutes. Cook until the internal temperature is 135 degrees Fahrenheit.

Cooking the Lamb Chops in a Cast-Iron Skillet

Lamb Chops with Roasted Red Potatoes and Brussels Sprouts

Achiote Marinated Salmon

On October 9, 2019 By Isobar ExpeditionsIn Mexico, Recipes1 Comment

We love the tastes of Mexico and have enjoyed a variety of special dishes throughout our many trips to the country. One of the things that we enjoy about Mexican dishes are the various spices and peppers that they use in them. This dish has spice, but it isn’t at all spicy. Achiote is made from a hard seed that is ground up and provides a deep red color to whatever it is prepared with. We made a simple paste from the Achiote, which comes as a thick block with the consistency of clay. Using fresh lime juice brightens up the dish and makes it even more savory. We chose to marinate salmon, but it would work well with any other firm fish and even pork or chicken. It is definitely a simple meal to prepare.

INGREDIENTS

2 Salmon Filets – about 6 ounces each
1/6 cup Fresh Lime Juice
1/3 of a 3 1/2 ounce package of Achiote
2 tbsp Vegetable Oil

INSTRUCTIONS

Combine the lime juice and the achiote paste in a food processor and mix it until it creates a smooth paste. Spoon about 2 tablespoons of the paste onto both sides of the salmon, making sure to coat it evenly using the back of a spoon. Let the fish marinade for about 15 to 20 minutes. Heat the vegetable oil in a non-stick skillet over medium-high heat. Place the salmon in the pan, skin side down, and cook for about 4 to 5 minutes until the skin gets crispy. Flip the fish and cook for another 3 to 4 minutes until the salmon is cooked through. Serve with your favorite side dish.

Marinated Chicken with a Tequila-Lime Sauce

On July 10, 2019July 10, 2019 By Isobar ExpeditionsIn Recipes5 Comments

Marinating chicken thighs with tequila and lime juice creates a very tender chicken and has the taste of Mexico. Chicken thighs are an economical choice that provides great flavor and stays moist when grilled, but it works well with chicken breasts as well. We’ve also used this recipe on pork tenderloin as well, since it is very versatile and definitely quite tasty. The key is letting the chicken marinate overnight and letting the chicken soak up all of the flavor. Jalapeño corn bread is a great accompaniment or a corn salad goes really nice as well. We hope that you enjoy it.

Ingredients

1/2 cup Tequila (silver or gold)
3/4 cup Lime Juice – fresh squeezed
1/3 cup Orange Juice – fresh squeezed
3/4 tbsp Chili Powder
3/4 tbsp Jalapeño Pepper – freshly minced (seeded if you prefer less heat)
3/4 tbsp Garlic – freshly minced (about 2 cloves)
1 1/2 tsp Kosher Salt
3/4 tsp Ground Black Pepper
4 Chicken Thighs – skin on

Instructions

In a large bowl or measuring cup, combine the tequila, lime juice, orange juice, chili powder, garlic, jalapeño pepper, salt, and black pepper. Whisk the ingredients together. Place the chicken thighs into a shallow pan or baking dish. Pour the marinade over the chicken so that it covers the chicken thighs. Cover and place in a refrigerator overnight (turning the chicken thighs over occasionally). Heat a grill pan or grill to medium-high heat. Remove the chicken from the marinade and grill the chicken thighs, skin side down, until golden brown, approximately 10 – 15 minutes. Flip the thighs, reduce the heat to medium, and continue to grill until cooked through, approximately 10 – 15 minutes. Remove from the heat and let rest at least 5 minutes before serving.