Horseradish Mustard ·
Iron Fish Bourbon Maple Syrup ·
Maple balsamic ·
Meat and Poultry ·
SELECT Medium olive oil ·
Maple Glazed Lamb Chops
Maple Glazed Lamb Chops
Submitted by Chef Laura Rainey
Meat and Poultry
Ingredients
- 3 tablespoons Iron Fish Bourbon maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons Fustini’s Maple balsamic
- 2 tablespoons Fustini’s Medium SELECT olive oil
- 1 shallot, minced
- 1⁄4 teaspoon crushed red pepper
- 4 1⁄2 in thick lamb loin chops
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup sour cream
- 2 tablespoons Harwood Gold Horseradish Mustard
- 2 tablespoons roughly chopped parsley
Directions
- Combine the first 6 ingredients in a shallow dish or large zip-top plastic bag, add lamb chops. Cover or seal, and chill for an hour, turning occasionally.
- Remove lamb chops from marinade, discarding marinade. Sprinkle chops evenly with salt and pepper, place chops on a lightly greased rack in a broiler pan. Broil chops 3 inches from heat 5 to 7 minutes on each side or to the desired degree of doneness. Cover with aluminum foil and let stand 5 minutes. Serve with Horseradish Sauce.
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- Stir all sauce ingredients together, chill until ready to serve.
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