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Mollysharks balsamic/maple syrup lamb chops

Unknown
Unknown
edited November -0001 in EggHead Forum
This really sounded good..what was the mix ration? 50/50? How long to marinade?
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  • Unknown
    Unknown
    BSinAZ, i don't think lamb needs anything....crust outside and pink inside.....ummmmm hard to improve on.....

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  • mollyshark
    mollyshark Posts: 1,519
    BSinAZ,[p]This isn't mine, but I don't recall whose it is! Either way, it does a wonderful thing with a lamb chop. There is a horseradish sauce recipe also and will be glad to send it to you.[p]Maple-Glazed Lamb Chops with Zesty Horseradish Sauce
    1/3 cup maple syrup
    1/4 cup Dijon mustard
    2 tablespoons balsamic vinegar
    2 tablespoons olive oil
    1 shallot, minced
    1.4 teaspoon crushed red pepper
    8 (1/2-inch-thick) lamb loin chops
    1/2 teaspoon ground black pepper
    Zesty Horseradish Sauce (see recipe below)
    Combine first 6 ingredients in a shallow dish or large zip-top plastic bag; add lamb chops. Cover or seal, and chill up to 8 hours, turning occasionally.
    Remove lamb chops from marinade, discarding marinade. Sprinkle chops evenly with salt and pepper.
    Use the t-rex method to cook: sear 30 seconds per 1/2 inch thickness at around 750 degrees. Rest for 20 minutes, get the egg down to 400 degrees. After the 20 min. dwell, put the chops back on the egg for about 4-5 minutes per side.

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  • Unknown
    Unknown
    mollyshark,
    Thanks for the tip, this recipie really looks good to me!
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  • Unknown
    Unknown
    mollyshark,
    Did you post the horseradish sauce and I missed it? TIA

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