An easy yet elegant meal, our tender lamb lollipops get their sweetness from brown sugar and a spicy kick from Red Monkey Stone Ground Spicy Mustard Seasoning. Chopped fresh rosemary leaves offer a hint of herbiness. For sides, we barely steamed some green beans from the garden, and roasted fingerling potatoes with some herbs de Provence. Although the meal was easy enough to make any old weeknight, it looked like we were celebrating a special occasion.
6-8 “lollipop” lamb chops, also known as “Frenched rack of lamb”
2 tablespoons Red Monkey Stone Ground Spicy Mustard Seasoning
2 tablespoon light brown sugar
2 teaspoons finely chopped fresh rosemary
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 cup chopped pistachio nuts
Prepare grill and turn to medium-high heat. In a shallow dish, blend the following ingredients: mustard seasoning, brown sugar, rosemary, salt and pepper. Drizzle each lamb chop with ¼ tablespoon of olive oil, then coat with the seasoning blend. Place chops on grill and cook for four minutes. Turn chops over and cook other side for two minutes. Sprinkle with chopped pistachio nuts and serve with your favorite sides.
Love that this recipe calls for pistachio nuts! Thanks so much for linking up to the iron Chef challenge. please e-mail me your mailing address and I'll make sure you get your free apron from the American Lamb board for participating. eizinger2002(at)yahoo(dot)com
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