5 Distinct Flavors for Lamb
These recipes are meant for 4 pounds of lamb or roughly 12 lamb chops. Lamb has a strong flavor and therefore can take more seasoning than what you might use when cooking a ham. Because of this, you will see glazes and marinades containing garlic, mustard, rosemary and lemon and vinegar.
Apricot Mustard Marinade
1/4 cup Apricot Preserves or Jam
2 tbsp. Honey mustard
2 cloves Garlic; chopped
2 tbsp. Soy sauce
2 tbsp. olive oil
1 tsp. Dried Rosemary
Combine ingredients and brush over lamb. Allow lamb to marinade for 30 minutes before cooking.
Balsamic Maple Glaze
2 cups Balsamic vinegar
3 tbsp. Maple syrup
1 tsp. Spicy mustard
1 inch Orange peel
½ tsp. Salt
In a small saucepan, over medium heat, bring all ingredients to a boil. Reduce heat and simmer for approximately 15 minutes or until the glaze thickens like syrup.
Set aside ¼ of the glaze to use as a garnish for when lamb is fully cooked. Use ½ of the glaze to coat the meat before cooking. Half way through the cooking time, apply the remaining ¼ of glaze.
Orange, Thyme and Mushroom
2 tsp. dried leaf thyme, crushed
1 tsp. finely grated orange peel
1/2 cup orange juice
16 ounces sliced mushrooms
Combine and pour over lamb. Marinate 3-4 hours in the refrigerator.
1/2 cup Spicy mustard 1 tbsp. Soy sauce 1 clove Garlic, minced ¼ tsp. minced Ginger root 1 tsp. crushed dried Rosemary 1/4 cup Olive oil
In a small bowl, mix together the mustard, soy sauce, garlic, ginger and rosemary. Using a whisk, slowly mix in the olive oil. This will have a thick consistency. Coat the lamb evenly and let marinade at room temperature for 2 to 3 hours.
Pecan Herb Crust
2 tbsp. Dried rosemary
2 tbsp. Dried oregano
¼ cup Fresh flat-leaf parsley
2 tbsp. Chopped chives, frozen or fresh
½ tsp. salt
½ tsp. pepper
1 ¼ cup Chopped pecans
3 tbsp. Spicy mustard
In a food processor, finely chop pecans and herbs. Rub the mustard over the lamb, then coat with the pecan mixture.