Indulge in crusted lamb chops and pork tenderloin

Here are two recipes to bring out the best flavour in lamb chops or pork tenderloin. From a delicious crust of mustard, rosemary, and garlic on lamb to a peach salsa for pork, these recipes will make your meat magnificent.

This recipe takes 15 minutes to prepare, 30 to marinate, and cooks up in 10. It serves 4. Here's what you'll need:

• 45 ml (3 tbsp) coarse-grain mustard
• 30 ml (2 tbsp) chopped fresh rosemary
• 30 ml (2 tbsp) red-wine vinegar
• 15 ml (1 tbsp) extra-virgin olive oil
• 2 ml (1/2 tsp) Worcestershire sauce
• 4 garlic cloves, minced
• 1 ml (1/4 tsp) salt
• Freshly ground black pepper to taste
• 8 loin lamb chops (85 g or 3 oz each), trimmed

1. In a shallow glass dish, whisk the mustard, rosemary, vinegar, oil, Worcestershire sauce, garlic, salt, and pepper until blended. Add the lamb chops and turn to coat well. Cover and refrigerate for at least 30 minutes or up to four hours.
2. Preheat the grill or broiler.
3. Lightly oil the grill or broiler rack by rubbing a piece of oil-soaked paper towel over the surface. Grill or broil the lamb chops for four to five minutes per side for medium-rare, or until they reach the desired doneness. One serving is two chops (about 85 grams or three ounces of boneless meat total).

Each serving contains the following nutrients:

• 247 Calories
• 19 g Protein
• 1 g Carbohydrates (0 g fibre)
• 18 g Fat (7 g saturated fat)
• 70 mg Cholesterol
• 355 mg Sodium

This recipe takes 35 minutes to prep, 20 - 25 to cook, and serves 4. Here's what you'll need:

For the salsa:

• 150 g (1 cup) diced peeled peach
• 75 g (1/2 cup) diced red pepper
• 50 ml (1/4 cup) chopped scallions
• 30 ml (2 tbsp) minced seeded jalapeño chili pepper (remember to wear gloves when handling hot peppers)
• 30 ml (2 tbsp) lime juice
• 15 g (1 tbsp) chopped fresh cilantro
• Pinch of salt

For the pork:

• 10 ml (2 tsp) ground cumin
• 5 ml (1 tsp) brown sugar
• 5 ml (1 tsp) paprika
• 2 ml (1/2 tsp) ground cinnamon
• 2 ml (1/2 tsp) ground ginger
• 2 ml (1/2 tsp) salt, or to taste
• 1 ml (1/4 tsp) freshly ground black pepper
• 5 ml (1 tsp) canola oil
• 450 g (1 lb) pork tenderloin, trimmed

1. Preheat the grill.
2. To make the salsa: In a medium bowl, combine the peach, red pepper, scallions, jalapeño pepper, lime juice, cilantro, and salt and toss to mix well.
3. To make the pork: In a small bowl, combine the cumin, brown sugar, paprika, cinnamon, ginger, salt, and pepper. Add the oil and mix well. Rub the spice paste over the pork.
4. Lightly oil the grill rack by rubbing it with a piece of oil-soaked paper towel. Grill the pork, covered, over medium heat, turning occasionally, until it reaches an internal temperature of 65°C (155°F) (20 to 25 minutes). Transfer to a cutting board and let stand for five minutes. Cut into slices one centimetre (1/2 inch) thick. One serving is 85 grams (three ounces) of pork and 75 millilitres (1/3 cup) of salsa.
5. If you prefer to roast the pork, brown the tenderloin in five millilitres (one teaspoon) of vegetable oil in a skillet for two to four minutes, then transfer to a baking sheet and roast in a 200°C (400°F) oven for 15 to 20 minutes.

Each serving contains the following:

• 178 Calories
• 25 g Protein
• 7 g Carbohydrates (2 g fibre)
• 6 g Fat (1 g saturated fat)
• 74 mg Cholesterol
• 388 mg Sodium

Whether you prefer pork or lamb, you should give both of these recipes a try. They invigorate the standard meat flavours and create something delicious and distinct.