Tuesday, August 31, 2010

Colorado Lamb Lollies

It's no secret, I say it every time I share a recipe for lamb ... I love lamb and could live on it. I am always looking for new ways to prepare it. This time I've struck gold. I have used wonderfully delicate rib chops and bathed them in a combination of mustard, herbs, garlic and lemon. This recipe is simple, uses your food processor to do the work but tastes like you've slaved for hours. You can either use your outdoor grill or indoor grill pan to cook these off. Either way, it will produce a luscious, richly flavored and tender lamb chop. I hope you enjoy.

Colorado Lamb Lollies


1 Tbsp. Dijon mustard
1 Tbsp. course ground mustard
1/4 cup parsley, loosely packed
1 tsp. dried rosemary
2 Tbsp. mint leaves
3 cloves garlic, rough chopped
1 Tbsp. lemon zest
1 lemon, juiced
1 Tbsp. agave nectar
2 Tbsp. olive oil
black pepper to taste
1 3/4 lbs. to 2 lbs. lamb rib chops, roughly about 2 chops per person depending on size

Place all of the ingredients, except the lamb, into the bowl of a food processor and pulse until smooth. Apply this loose paste to both sides of each lamb chop and place on a dish, cover and refrigerate for about 2 hours to marinate and marry flavors.

Place lamb on a hot grill or grill pan and cook for about 3 to 5 minutes per side, depending on thickness of chops and how done you prefer the lamb to be. 

Nutrition Facts
4 Servings
Amount Per Serving
Calories 255.4
Total Fat 14.5 g
Saturated Fat 4.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 8.0 g
Cholesterol 68.9 mg
Sodium 180.9 mg
Potassium 341.0 mg
Total Carbohydrate 6.7 g
Dietary Fiber 0.9 g
Sugars 0.5 g
Protein 22.9 g

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