{"id":52728,"date":"2021-04-07T14:55:13","date_gmt":"2021-04-07T20:55:13","guid":{"rendered":"https:\/\/isobaresoffit.com\/?p=52728"},"modified":"2021-04-07T14:55:15","modified_gmt":"2021-04-07T20:55:15","slug":"lamb-chops-marinated-with-dijon-mustard-and-herbs","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2021\/04\/07\/lamb-chops-marinated-with-dijon-mustard-and-herbs\/","title":{"rendered":"Lamb Chops Marinated with Dijon Mustard and Herbs"},"content":{"rendered":"\n

We enjoy having many different varieties of lamb dishes, especially during our travels, whether it be leg of lamb<\/a>, lamb biryani<\/a>, rack of lamb<\/a>, 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.<\/p>\n\n\n\n

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Mustard and Herbs<\/figcaption><\/figure>\n\n\n\n

INGREDIENTS<\/strong><\/p>\n\n\n\n