Grilled Lamb Chops

Grilled Lamb Chops

Grilled Lamb Chops garnished with fresh herbs and served on a wooden board.

Grilled Lamb Chops

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Moving sucks!! It’s not only an awful lot of work, it has also kept me away from food blogging for a couple of months now. Today I am getting back into the swing of things and quickly realizing that my hiatus has taken its toll. Lagging page views and technical issues are at the forefront today, but I am back and excited to share these delicious Grilled Lamb Chops with you. Don’t worry there’s a little bit of summer left to fire up the grill for this quick and easy elevated dinner.

Lamb chops, lemon, Dijon, garlic and fresh herbs on a wooden board in preparation for Grilled Lamb Chops.
Lamb chops coated with a herbed mustard paste are ready for the grill in preparation for Grilled Lamb Chops.

Lamb chops are my absolute favourite way to enjoy lamb. They’re mild tasting and get a nice char on them from their extra bit of fat. The mustard rub used on today’s Grilled Lamb Chops is a variation of my go-to favourite grilling/roasting rub. A good dose of garlic, Dijon and rosemary are perfect to compliment the lamb. Sadly, lamb is quite expensive in my area, so these delicious chops are not usually on regular rotation, but they are a fantastic option for a special dinner or entertaining occasion. Enjoy.

Grilled Lamb Chops arranged on a wooden board and garnished with fresh lemon, herbs and red pepper jelly.
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Grilled Lamb Chops

Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 3 minutes
Total Time 38 minutes

Ingredients

  • 1 each rack of spring lamb
  • 1/4 cup Dijon mustard
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp finely chopped fresh rosemary
  • 2 tsp finely chopped fresh oregano
  • 1/2 each juice of 1/2 a lemon
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  • Trim any excess fat from the rack of lamb. Cut the rack into chops by cutting evenly between each rib. A medium-size rack will yield approximately 8 chops.
  • In a small bowl whisk together the Dijon mustard, olive oil, garlic, rosemary, oregano, lemon juice and salt and pepper.
  • Arrange the lamb chops in a shallow dish and evenly coat with mustard paste. Cover and refrigerate for 2-4 hours.
  • Preheat the grill to medium-high. Grill the lamb chops 6-7 minutes per side for medium-well.
  • Remove from the grill and cover with tin foil and allow to rest for 3 minutes before serving.
  • Serve with red pepper or mint jelly.

Notes

The grilling time per side may vary depending on the temperature of your grill.

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Creamy Mustard Dill Sauce

Creamy Mustard Dill Sauce

Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.

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I really do love versatile foods and my Creamy Mustard Dill Sauce is at the top of my list. Not only is it simple and quick to make, but it’s also bursting with flavour and freshness from capers, Dijon and fresh dill. 

Using fresh dill is definitely the preference in this recipe because of the lovely freshness it adds, however, dried dill can also be used.  The general rule of thumb if using dried herbs is to use a third of the stated amount of fresh. 

This recipe does call for a small amount of sugar, and I like to let the sauce sit refrigerated for 10-15 minutes to allow the sugar to dissolve and the flavours to meld. Creamy Mustard Dill Sauce really couldn’t be any easier and it’s a wonderful sauce that you’ll want to make over and over.

Ingredients for Creamy Mustard Dill Sauce in a wooden tray lined with a white kitchen towel.

For my small family of two, using up a cup of sauce is not always an easy task! By incorporating it into dishes we love there’s no chance of any of it going to waste.

Here are many delicious ways to use it.

-drizzle over grilled or pan-fried fish such as salmon, halibut or cod.
-use a dip for cold poached shrimp.
-drizzle over steamed vegetables like asparagus, broccoli or green beans.
-mix into your egg salad, potato salad or chicken salad.
-add to your deviled egg mix.
-thin with buttermilk for a creamy dressing over crisp greens.
-add additional sour cream and top baked potatoes or steamed baby potatoes.
-use as a sandwich spread to liven up your ham or turkey sandwich.
-mix with a little cream cheese and serve with smoked salmon on crostini.

Creamy Mustard Dill Sauce served over cooked salmon and asparagus on a white plate.

Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
Creamy Mustard Dill Sauce
Print Recipe
    Servings Prep Time
    1 cup 10-15 minutes
    Passive Time
    10-15 minutes
    Servings Prep Time
    1 cup 10-15 minutes
    Passive Time
    10-15 minutes
    Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
    Creamy Mustard Dill Sauce
    Print Recipe
      Servings Prep Time
      1 cup 10-15 minutes
      Passive Time
      10-15 minutes
      Servings Prep Time
      1 cup 10-15 minutes
      Passive Time
      10-15 minutes
      Ingredients
      Servings: cup
      Instructions
      1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

      Product Favourites!

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Mini Cornmeal Sausages with Creamy Honey Mustard

      Mini Cornmeal Sausages with Creamy Honey Mustard

      Whether it’s Grey Cup, Super Bowl or simply having pals over to watch fight night, Mini Cornmeal Sausages with Creamy Honey Mustard are a man’s dream snack, aside from chicken wings of course. It’s pretty hard not to like battered and fried meat on a stick.  They’re fun and easy to make, and crazy good to eat. 

      Let me start by saying, these aren’t your typical mini corn dog.  They’re made with cocktail sausages which gives them a meatier texture and better flavour than a regular hot dog.  The cocktail sausages that I used were a double smoked and triple cheese flavour.  Both amazing wrapped up in a cornmeal batter.  I also like the cocktail sausage because they’re a perfect size at 2” long, so there’s no cutting required and it makes them a great two-bite appetizer. 

      The creamy honey mustard sauce has a subtle tang and a hint of sweetness.  So good, crispy and warm right out of the hot oil and dunked in sauce. No special equipment needed either, just a pot and a thermometer.  I own a deep fryer that has a removable basin for easy clean up, but in reality, nothing cleans up easier than a single pot.  So there’s really no excuse not to make these yummy Mini Cornmeal Sausages with Creamy Honey Mustard.  So go on and get your pals over, because this recipe makes about 48 and you’ll want to share.  Enjoy!

      Author:  Compelled To Cook

      Mini Cornmeal Sausages with Creamy Honey Mustard
      Print Recipe
        Servings Prep Time
        48 pieces 30 minutes
        Cook Time
        30-40 minutes
        Servings Prep Time
        48 pieces 30 minutes
        Cook Time
        30-40 minutes
        Mini Cornmeal Sausages with Creamy Honey Mustard
        Print Recipe
          Servings Prep Time
          48 pieces 30 minutes
          Cook Time
          30-40 minutes
          Servings Prep Time
          48 pieces 30 minutes
          Cook Time
          30-40 minutes
          Ingredients
          Cornmeal Sausages
          Creamy Honey Mustard
          Servings: pieces
          Instructions
          Creamy Honey Mustard
          1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
          Cornmeal Sausages
          1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
          2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
          3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
          4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
          Recipe Notes

          -use a deep fryer if desired.

          -I found cocktail sausages at Costco.

          -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

          -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

          Cranberry Pork Rib Roast

          Cranberry Pork Rib Roast

          Move over turkey, there’s another succulent, juicy, easy to carve meat in town.  Cranberry Pork Rib Roast is an excellent way to entertain and impress this holiday season.  Flavoured with rosemary, mustard and garlic, it roasts up beautifully in a couple of hours.  Served with a cranberry apple sauce gives it a wonderfully delicious holiday flare that’s sure to impress.

          I love pork rib roasts for the bones.  They provide a little extra fat and flavour, plus, they help to keep the roast moist throughout the roasting process.  This stunning pork rib roast is just as much a showpiece as your golden turkey, it’s easy to carve and perfect for 6-10 people, depending on size and how you slice it.  Pork and apples are a natural pairing, which makes the cranberry apple sauce the perfect accompaniment to this lovely roast.  Enjoy!

          Recipe source for Cranberry Pork Rib Roast:  Compelled To Cook

          Cranberry Pork Rib Roast
          Print Recipe
            Servings Prep Time
            6-10 people 30 minutes
            Cook Time Passive Time
            120 minutes 20-30 minutes
            Servings Prep Time
            6-10 people 30 minutes
            Cook Time Passive Time
            120 minutes 20-30 minutes
            Cranberry Pork Rib Roast
            Print Recipe
              Servings Prep Time
              6-10 people 30 minutes
              Cook Time Passive Time
              120 minutes 20-30 minutes
              Servings Prep Time
              6-10 people 30 minutes
              Cook Time Passive Time
              120 minutes 20-30 minutes
              Ingredients
              Servings: people
              Instructions
              Pork Rib Roast
              1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
              2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
              Cranberry Apple Sauce
              1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
              2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

              Mustard Herb Skillet Bread

              Mustard Herb Skillet Bread

              One could say I have a mild obsession with making bread as it’s rare that I don’t make it weekly and usually feel guilty buying store bread. Most often I make variations of my favourite doughs, because I’m also guilty of liking familiarity and convenience. So, in keeping up with my obsession I thought I’d share this lovely Mustard Herb Skillet Bread. It’s thick and soft with a golden, crusty coating of mustard, herbs and cheese. It’s great for dunking but what I find even better is to split the bread and make a nice sandwich out of it with sliced ham or turkey. And don’t worry about the next day, because it’s almost better when it’s toasted or grilled. The mustardy coating gets even crunchier and that’s when you hit it with a fried egg, cause it’s true, everything is better with a fried egg!!

              The mustard rub topping is just a slight variation of my go to mustard rub that I really do put on everything. I simply omitted the lemon juice and added the addition of parmesan cheese. In my humble opinion, bread and cheese are just meant to be together. Plus, the cheese lends to a nice chewy crust. Don’t be skimpy on the mustard rub either, it’s the star of the show. Enjoy!

              Recipe source for Mustard Herb Skillet Bread:  Compelled To Cook

              Mustard Herb Skillet Bread
              Print Recipe
                Servings Prep Time
                12-16 wedges 25-30 minutes
                Cook Time Passive Time
                20-22 minutes 80 minutes
                Servings Prep Time
                12-16 wedges 25-30 minutes
                Cook Time Passive Time
                20-22 minutes 80 minutes
                Mustard Herb Skillet Bread
                Print Recipe
                  Servings Prep Time
                  12-16 wedges 25-30 minutes
                  Cook Time Passive Time
                  20-22 minutes 80 minutes
                  Servings Prep Time
                  12-16 wedges 25-30 minutes
                  Cook Time Passive Time
                  20-22 minutes 80 minutes
                  Ingredients
                  Bread
                  Mustard Topping
                  Servings: wedges
                  Instructions
                  Mustard Topping
                  1. In a small bowl whisk together all ingredients except for cheese and set aside until ready to use.
                  Bread
                  1. In the bowl of a stand mixer fitted with a dough hook stir together water, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil and salt. Begin kneading, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
                  2. Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
                  3. Preheat oven to 425℉. Oil a 10" cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
                  4. Brush dough with mustard topping and sprinkle with parmesan cheese. Bake in preheated oven for 20-22 minutes until golden. Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.
                  Recipe Notes

                  Recipe yields approximately 490 grams of dough.