Tuesday, February 14, 2012

Lamb Chops with Mustard-Molasses Glaze

I have some picky eaters at home, so the time I made these lamb chops I wasn't sure how they would go over. However, they were such a hit that we now refer to this recipe simply as "Bobby Flay", the Food Network's star who's recipe this is. I thought I would make it tonight for Valentine's Day, because it is a special dish. So simple to make, and worth standing in the cold to grill them. I buy the small, bone in, thick chops. Enjoy!

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Lamb Chops with Mustard-Molasses Glaze

For the mustard-molasses glaze:
1 cup dark molasses
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon ancho chili powder
2 cloves garlic, finely chopped

In small bowl, mix all the ingredients together until well combined. Can be made a day ahead, refrigerate.

For the lamb chops:
Salt, pepper, olive oil

Brush lamb chops with oil and season with salt and pepper. Grill chops for 3 to 4 minutes on one side. Turn over and baste with glaze, and cook for another 3 to 4 minutes. Turn, brush glaze on again, cook for an additional 3 minutes.  Turn one more time, repeat glaze and cook two minutes. You will suck on the bones these are so good!

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