QUICK AND EASY SPICED LAMB CHOPS
4 shoulder lamb chops, 3/4-inch thick
2 tsp lemon pepper seasoning
2 tsp ground cumin
2 tsp olive or canola oil
In a small bowl or a cup, mix together the lemon pepper seasoning and the cumin. Rub the spice mixture on both sides of the lamb chops. Heat the oil in a nonstick skillet over medium-high heat. Brown the chops in the oil for 3 to 5 minutes per side, depending on desired degree of doneness.
LAMB AND SAUTEED VEGETABLES
3 tbsp olive oil, divided
2 tbsp Dijon mustard
2 tbsp balsamic OR red wine vinegar
2 tsp dried thyme
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper
12 loin lamb chops, about 1-inch thick
1 red bell pepper, sliced thin
2 small zucchini, thinly sliced
1 medium sweet onion, thinly sliced
In a small bowl, combine 2 tablespoons oil, mustard, vinegar, thyme, garlic, salt and pepper; set aside one tablespoon of mixture. Place lamb chops on a broiler pan. Spread remaining mustard mixture over both sides of chops. Broil 4 to 6 inches from the heat for 5 to 6 minutes on each side or until a meat thermometer reads 160 degrees. While the chops broil, in a large skillet, saute bell pepper, zucchini, and onion in remaining oil until crisp tender. Stir in reserved mustard mixture and toss to coat vegetables. Serve vegetables with the lamb chops.
LAMB CHOPS WITH LEMON-PEPPER AND THYME
1/4 cup minced fresh thyme leaves
1 tbsp lemon-pepper
1 tsp seasoned salt
1 lb lamb chops
2 tbsp olive oil
In a small mixing bowl, combine thyme, lemon-pepper and salt mixing well to make a rub. Brush both sides of chops with oil. Press thyme mixture onto chops. Grill or broil chops about 12 minutes, turning once during cooking.
NOTE: This is also a good rub for pork chops.
LEMON-HERB LEG OF LAMB
2 tsp fresh lemon juice
1 1/2 tsp grated lemon peel
1 tsp garlic salt
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary, crushed
1 tsp ground mustard
1 boneless leg of lamb, approx 4 lb, rolled and tied
In a small bowl, combine the first 7 ingredients. Rub over the lamb. Cover and refrigerate overnight. Next day, place lamb on the rack of a shallow roasting pan. Bake, uncovered, for 1 3/4 to 2 1/4 hours. For medium rare, a meat thermometer should read 145 degrees, medium 160 degrees, well-done 170 degrees. Let stand 15 minutes before slicing.