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

Time of Year for Special Dinners

On November 18, 2020November 18, 2020 By Isobar ExpeditionsIn Food, Recipes2 Comments

With the holidays approaching, this is the time of year when we tend to make something a little more special for dinner. Although we will sometimes treat ourselves to some meats that are a little more expensive like lamb, prime rib, duck, or goose, it doesn’t have to be exotic. Sometimes it is simple as taking chicken and making a special meal out of it. Obviously, it is time for a big turkey or ham dinner here in the States, but the holidays can be an opportunity for something a little different. Here are some of our favorite meals to cook during this festive time of year.

Leg of Lamb with Gravy, Roasted Potatoes, and Sautéed Spinach

Roasted Leg of Lamb with Gravy – Even though it is more food than the two of us can eat, we love cooking a leg of lamb and enjoy making savory dishes with the leftovers. Even if you don’t like rare meat, leg of lamb is best when it is cooked to medium-rare at most, otherwise it can get a little tough.

Prime Rib with Yorkshire Pudding – This is definitely a holiday tradition for our family and something that we look forward to every year. As good as it is the night of the dinner, it is great for sandwiches for days afterwards. It is elegant and easy to cook, making it great for entertaining or just a dinner for family at home. Obviously, you don’t need to make the Yorkshire pudding, but if certainly makes for an extra special treat.

Roasted Duck with a Plum Glaze – We don’t understand why duck is so expensive here in the United States, but it certainly isn’t something that we get very often. Whether cooking duck or goose, it is important to render out the fat that is in the skin. We tend to cut the duck into breasts and thighs as opposed to cooking it whole so that we can control the cooking more easily. The best way to render out the fat is to start it, skin side down, in a cast-iron skillet and then transferring to the oven to finish cooking.

Tuscan Chicken with Green Beans and Bacon – Like most people, we have chicken on a regular basis. That doesn’t mean that chicken can’t be turned into an elegant dinner for the family to enjoy. By using fresh ingredients and adding a butter under the skin, it is not only delicious and moist, but makes for a great presentation. This is definitely not your boring chicken dinner.

Rack of Lamb – Although this is something that you might think of ordering at an upscale restaurant, it is something that you can cook for yourself at home. For the best presentation, the chops should be “French cut”, which is simply the technique of trimming the meat and fat from the bone tips. This is definitely a meal for a special occasion or when you truly want to impress your guests.

Do you have meals that you prepare for special occasions?

Rack of Lamb

On April 22, 2020 By Isobar ExpeditionsIn Recipes12 Comments

Lamb is one those ingredients that is quite common around the world and can be used in a variety of dishes. Rack of lamb makes for an elegant presentation and is very tasty if cooked properly. One of the keys to cooking a successful lamb is to make sure that you don’t undercook or overcook the meat. Having an instant-read thermometer handy is a key to making sure that you cook the lamb to a medium temperature with a pink interior. Lamb can also be a little gamey, so using a flavorful rub is a way to make the flavor a little more mild. We really enjoyed this as a wonderful weekend dinner.

INGREDIENTS

Rack of Lamb – frenched
3/4 tbsp Kosher Salt
1 tbsp Dried Rosemary
2 cloves Roasted Garlic (or 1 clove Garlic)
1/8 cup Dijon Mustard
1/8 cup Stone Ground Mustard
1/2 tbsp Balsamic Vinegar
2 tbsp Olive Oil

INSTRUCTIONS

In a small food processor, combine the salt, rosemary, garlic, Dijon mustard, ground mustard, balsamic vinegar and pulse to form a thick paste. Preheat an oven to 450 degrees. Rub the fat-side of the lamb with the mustard and herb paste, spreading it evenly across the lamb. Let the lamb sit at room temperature with the rub for about 30 minutes. Place the lamb in a cast-iron skillet or roasting pat with the olive oil, bone-side down, and cook until the internal temperature reaches about 135 to 140 degrees. Remove from the oven and let rest for 10 to 15 minutes. Cut into either double chops (2 bones per chop) or single chops and serve.