Lamb Chop Recipe Ideas for Easter or Any Day

Grilled Lamb Chops

If your serving up lamb for this Easter, here are some great ideas for you.

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.

Mustard Marinade

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.

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