Jan 26, 2007
Lamb with Mustard Molasses Glaze
- 1/4 cup molasses
- 1 tbsp dijon
- 2 tsp balsamic vinegar
- 1/2 tsp chile powder
- 1 clove garlic, crushed
- olive oil
- 2 lamb chops
- salt and pepper
- Combine the molasses, dijon, vinegar, chile, and garlic. Set aside.
- Brush the lamb with olive oil and season with salt and pepper.
- Heat the grill. Cook 5 minutes on one side. Flip and cook 4 minutes longer, basting with the glaze. Serve with remaining glaze.
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