{"id":15468,"date":"2015-07-29T10:00:00","date_gmt":"2015-07-29T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15468"},"modified":"2021-11-17T19:27:06","modified_gmt":"2021-11-17T19:27:06","slug":"dijon-and-herb-crusted-lamb-chop","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/dijon-and-herb-crusted-lamb-chop\/","title":{"rendered":"Dijon and Herb Crusted Lamb Chop"},"content":{"rendered":"<p>From Stop and Shop<\/p>\n<p>&nbsp;<\/p>\n<h4>Serving Suggestions<\/h4>\n<p>Accompaniments: Serve with Stuffed Baked Potatoes and Steamed Fresh Green Beans.<\/p>\n<p>Wine: Syrah.<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<\/h4>\n<p>1-lb loin or shoulder lamb chops, 1 inch thick<img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/dijon%20herb%20lamb.jpg\" width=\"242\" height=\"210\" \/><br \/>\n1 Tbsp herbes de Provence<br \/>\n1 Tbsp Dijon mustard<br \/>\n2 tsp Simply Enjoy garlic flavoured olive oil<br \/>\n1 Tbsp freshly squeezed lemon juice<br \/>\n1\/4 tsp each salt and black pepper<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Preheat grill or broiler.<\/p>\n<p>Trim lamb chops of excess fat.<\/p>\n<p>Blend herbs, Dijon, oil, lemon juice and salt and black pepper together in a small bowl. Evenly coat surface of each chop with 2 tsp of mixture.<\/p>\n<p>Grill or broil chops 4-inches from heat source for 6-8 minutes. Turn and cook 5-9 minutes longer or to an internal temperature of 145\u00b0F for medium rare and 160\u00b0F for medium.<\/p>\n<p>Let stand for 5 minutes before cutting.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Stop and Shop &nbsp; Serving Suggestions Accompaniments: Serve with Stuffed Baked Potatoes and Steamed Fresh Green Beans. Wine: Syrah. &nbsp; Ingredients 1-lb loin or shoulder lamb chops, 1 inch [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23458,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[585,2241,2206,2461],"class_list":["post-15468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-herbs","tag-lamb","tag-mustard","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15468"}],"version-history":[{"count":4,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15468\/revisions"}],"predecessor-version":[{"id":15556,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15468\/revisions\/15556"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23458"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}