Grilled Lamb Chops with Garlic Mustard Cream
I enjoy adding my own twist on classic flavors; an hour later, we devoured grilled lamb chops with garlic mustard cream. There is something magical about grilled meat and a cream sauce, especially when its nicely balanced. The cream needed a zing, an “ah ha” moment, a zippy tantalizer for the taste buds. So a little bit of yellow curry later, a beautiful garlic mustard cream with the depth of curry and complexity was born.
This week’s supper challenge theme of “ketchup, mustard and/or relish” likely triggers thoughts of burgers and hot dogs. I must be spending too much time at Bistro SmellaQue, as I have been thinking about mustard based cream sauce all week. It seems perfect really – caramelized garlic, kick of mustard, rich smoothness of cream… Grilled Lamb Chops with Garlic Mustard Cream! Boy, I might be hungry again!
Grilled Lamb Chops with Garlic Mustard Cream
Ingredients
Method
- Season both sides of lamb chops with kosher salt and pepper.
- On hot grill, over direct heat or charcoal, grill lambchops about 5-7 minutes each side until internal temperature is 135F.
- Finely mince garlic.
- On medium heat, add grapeseed oil to pan.
- Add minced garlic until toasted brown, softened and caramelized.
- Mince fresh rosemary, thyme and add to the pan of minced garlic.
- Stir in turmeric, cumin, coriander, cayenne powder to the garlic pan.
- Use balloon whisk, add Dijon mustard.
- Whisk in whipping cream.
- Gently simmer sauce to the desired consistency.
- Give a quick squeeze of lemon to brighten the flavors.
- Serve lamb chops with generous helping of the garlic mustard cream sauce.
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