Honey Dijon Lamb Chops with Roasted Potatoes and Olive Tapenade
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Ingredients:
2 Tbsp chopped fresh or 2 tsp dried rosemary, crushed
2 Tbsp chopped fresh or 2 tsp dried mint
2Tbsp Dijon mustard
4 tsp honey
1/2 tsp coarsely ground pepper
4 (4oz) lean lamb loin chops
Combine the first 5 ingredients in a small bowl; stir well. Trim fat from
chops; place chops on a broiler pan. Broil 5 minutes on each side. Brush
mustard sauce over both sides of chops. Broil 2 minutes on each side or
until desired degree of doneness, basting occasionally with mustard mixture.
Serve with Roasted Potatoes with Olive Tapenade (recipe to follow)
Roasted Potatoes with Olive Tapenade
2 Tbsp pitted ripe olives
1 Tbsp pine nuts
1 Tbsp water
1 tsp capers
1 garlic clove, peeled
2 medium baking potatoes each cut lengthwise into 8 wedges
Olive oil-flavored cooking spray
1 Tbsp minced fresh parsley
1 Tbsp minced fresh thyme
Preheat oven to 400 degrees;
Combine first 5 ingredients in a food processor; process until smooth. Set
aside.
Place potato wedges in a single layer a baking dish. Coat with cooking
spray; toss well. Bake for 25 minutes or until lightly browned and tender,
stirring occasionally. Spoon olive mixture over potatoes; toss gently.
Bake an additional 5 minutes. Sprinkle with parsley and thyme.
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