Best Welsh Lamb Chops With Leeks And Honey Recipes

HONEY-GLAZED LAMB CHOPS

Honey-Glazed Lamb Chops image

What a lot of flavor for such little effort! "We're always glad to find a recipe like this that is 'company-special' but so fast to put together." Dolores Hurtt - Florence, Montana

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1/3 cup honey
1/3 cup prepared mustard
1/8 teaspoon onion salt
1/8 teaspoon pepper
8 lamb loin chops (1 inch thick and 3 ounces each)

Steps:

In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 2-3 minutes or until heated through., Brush sauce over both sides of lamb. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 345mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

WELSH LAMB CHOPS WITH LEEKS AND HONEY

Welsh Lamb Chops with Leeks and Honey image

A Welsh dish. If you don't care for mint, thyme or rosemary can be substituted.

Provided by Mikekey *

Categories Steaks and Chops

Time 1h5m

Number Of Ingredients 9

Ingredients

2 Tbsp olive oil, divided
1 Tbsp lemon juice
salt and pepper
2 Tbsp fresh mint leaves, chopped (divided)
4 lamb loin chops
2 c thinly sliced leeks (white and some green parts)
1 clove garlic, minced
3 Tbsp heavy cream
2 tsp honey

Steps:

1. In a shallow non-metallic baking dish, mix 1tablespoon olive oil, lemon juice, salt and pepper (to taste) and 1 tablespoon of the mint. Add the lamb and turn until well coated with the mint mixture. Cover and let stand 30 minutes (or if longer, refrigerate).
2. Heat a frying pan and add remaining oil and the lamb. Cook over medium-high heat for 6-8 minutes each side. Remove to platter and keep warm.
3. Drain off all but 1 tablespoon of fat from pan. Add the leeks and garlic. Cover and cook over medium heat for about 5 minutes, stirring occasionally, until leeks are soft.
4. Stir in remaining mint with cream and honey and heat gently until bubbling. Season to taste with salt and pepper. Serve sauce with chops.