Best Broiled Lamb Chops With Dijon Mayonnaise Topping Recipes

BROILED LAMB CHOPS WITH BALSAMIC REDUCTION

Steps:

• Preheat broiler. Arrange chops on broiler pan.
• In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic.
• Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and drizzle with balsamic rosemary reduction.

BROILED LAMB CHOPS WITH DIJON-MAYONNAISE TOPPING

Steps:

• Preheat broiler.
• Make topping: in a small bowl, stir the mayonnaise, mustard, rosemary, garlic, salt, and pepper to blend well.
• Place lamb chops on broiler pan 3-4 inches from heat.
• Broil 5 minutes, turn chops over and broil 4 minutes.
• Spread mayonnaise mixture evenly on top of chops and broil until chops are done and topping is golden, about 4 minutes (watch carefully).
• Serve immediately.

BROILED LAMB CHOPS WITH DIJON PARMESAN CRUST

Steps:

• 1. Oil lamb chops season with salt and pepper to taste.
• 2. Broil lamb chops till rare.
• 3.Combine Parmesan cheese, Dijon mustard, Parsley, and Breadcrumbs in a mixing bowl.
• 4. cover lamb chops with a thin layer of the crust mix put back into oven to finish to desired temperature finish with broiler to brown crust.

BROILED DOUBLE-THICK LAMB RIB CHOPS WITH SLICKED-UP STORE-BOUGHT MINT JELLY SAUCE

Steps:

• 1. Preheat the broiler, set on high if you have a choice.
• 2. Make the sauce: In a medium sauté pan, warm the jelly over low heat until it liquefies. Stir in the lemon juice and cardamom, then raise the heat, bring to a simmer, and simmer until the sauce is reduced by half, about 10 minutes. Remove from the heat and add the cold butter a little at a time, swirling the pan to blend it into the sauce. Stir in the mint leaves and set aside.
• 3. As soon as the sauce is done, cook the chops: Dry the chops with paper towels, rub them with the cut sides of the garlic cloves, brush with olive oil, and season with salt and pepper. Place them on the rack of the broiler pan about 3 inches from the heat source and cook until well seared on the outside and done to your liking on the inside, 5 to 6 minutes per side for medium rare. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat: it should be slightly less done than you like it. Remove the chops from the broiler and allow to rest for 5 minutes.
• 4. Serve the chops accompanied by the sauce.

BROILED LAMB CHOPS WITH GOAT CHEESE

Steps:

• Preheat the broiler to high.
• Roll the ''tail'' of each lamb chop into a compact circle. Secure the tails to the chops with toothpicks or other skewers.
• Sprinkle the chops on both sides with salt and pepper. Put the chops on a rack and place them under the broiler, the tops of the chops about four inches from the source of heat. Let cook seven to eight minutes or until well browned. If desired, leave the broiler door slightly ajar. Turn the chops and continue cooking on the second side four to five minutes. Brush the top of each with a little melted butter.
• Sprinkle the top of each chop with three tablespoons of cheese. Sprinkle each with one-quarter teaspoon of rosemary. Dribble the remaining butter evenly over the chops. Return the chops to the broiler, and let cook until cheese is piping hot and slightly melted, five minutes or less. Sprinkle with parsley and serve.