Lamb Chops With Spring Onion Mustard Mash Food

LAMB CHOPS WITH MUSTARD-HERB CRUST

Steps:

• In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
• In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

LAMB CHOPS WITH CREAMY MUSTARD SAUCE

Steps:

• Combine all the ingredients for the marinade in a small mason jar. Cover it with a lid and shake until all the ingredients are combine.
• Place lamb chops on a large plate/casserole and pour the marinade over the lamb chops. The marinade sauce should cover all sides of the lamb chops.
• Let the lamb chops marinade for 30 minutes at room temperature.
• In a large skillet, heat 1 tablespoon of olive oil on medium heat and add lamb chops.
• Cook on medium-high heat about 4 minutes on each side and until it gets the internal temperature of 160F.
• Remove the lamb chops from the skillet and set aside.
• Add wine to the same skillet and bring to boil.
• Add mustard, fresh thyme, and minced garlic and bring to boil until the sauce gets thick. It's about 2-3 minutes.
• Add back to the skillet the pan-seared lamb chops.
• Simmer on low-medium heat for a minute or two.
• Season the sauce with salt, cracked black pepper and fresh thyme.

LAMB CHOPS WITH MINT PESTO AND MUSTARD MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• In large saucepan, combine potatoes with salted water to cover by 3 inches. Place over high heat; bring to a boil, and cook until tender when pierced with a knife, about 30 minutes.
• When potatoes are cooking, make mint pesto: In food processor, combine mint, pine nuts, cheese, and lemon juice and process until roughly chopped. Add oil and puree until smooth. Transfer to a covered container and refrigerate until needed.
• Using dampened kitchen string, tie each lamb chop to hold tail in place, curled into the chop, pinwheel-like. Place chops in roasting pan just large enough to accommodate them in single layer and season with slat and pepper. Drizzle oil evenly over chops.
• Place lamb in oven and roast for 10 minutes. Reduce heat to 300 degrees F and conti8nue roasting until thermometer inserted into thickest part away from bone registers 150 degrees F for medium, about 10 minutes longer. Remove lamb to warmed platter, cover loosely with foil, and let rest for 5 minutes.
• When potatoes are ready, drain and, when just cool enough to handle, peel, place in bowl, and mash. Return potatoes to saucepan and add butter, cream, mustard, and garlic. Season with salt and pepper, place over medium heat and stir until mixture is heated through. Spoon bed of mashed potatoes on each warmed dinner plate, top with 2 lamb chops, and place a spoonful of mint pesto on the side.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

ROSEMARY ROAST LAMB CHOPS

Steps:

• Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
• Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.

MUSTARD AND SPRING ONION MASH

Steps:

• Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well. Mix in mustard. Gradually add milk and mash until smooth. Stir potatoes over medium-low heat until heated through, about 5 minutes. Mix in green onions. Season to taste with salt and pepper. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.

HONEY MUSTARD LAMB WITH CRUSHED POTATOES

Steps:

• Make a dressing by mixing together the mustard, vinegar and honey. Spread ½ tsp over each steak and season well, reserving the remaining dressing. Tip the breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated. Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
• Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 5 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.

BRAISED MUSTARD LAMB WITH CELERIAC AND BRAISED ONIONS

Steps:

• Add lamb to a heated pan and cook, until, browned all over, remove, set to one side. Heat olive oil in same pan add onion and garlic, cook, stirring, until onion is soft, return lamb.
• Add wine, herbs, seeds, stock and water, simmer covered, 1 hour.
• Add celeriac, simmer covered, for further 20-30 minutes until lamb and celeriac are tender, add carrots about 15 minutes before lamb is finished, carrots will just be cooked, add with celeriac if you prefer your carrots quite tender.
• Remove lamb, celeriac and carrot cover and keep warm. Strain liquid into a smaller pan, add cream, simmer uncovered, 5 minutes. Blend a little water with the cornflour, add to sauce, stir until mixture boils and thickens.
• Serve lamb sliced with celeriac, carrot, sauce, buttery mushrooms, braised onions and sprinkle with parsley.
• Braised Onions.
• Heat oil in a pan, add onions, cook, stirring, about 10 minutes or until onions are browned.
• Add wine, stock, vinegar and sugar, simmer covered, 30 minutes, remove lid simmer uncovered a further 10 minutes or until almost all the liquid has evaporated.
• Buttery Mushrooms.
• Melt butter in a pan add mushrooms, cook, stirring occasionaly until mushrooms are tender and cooked as desired. (I say this as I like to brown mine a little.).
• To Serve: Slice lamb and arrange on a serving platter plate with vegetables, onions and mushrooms. Pour a little sauce over the lamb sprinkle with parsley and serve the extra sauce in a gravy boat on the side.

LAMB CHOPS WITH SPRING ONION & MUSTARD MASH

Steps:

• Cook th epotatoes in simmering, lightly salted water for 8-10 minutes until tender. Cook the shredded cabbage in lightly salted noiling water for 5 minutes & drain well. Meanwhile, melt the butter in a separate pan & cook the spring onions for 2-3 minutes then set aside.
• Grill the lamb chops for 5-6 minutes on each side - depending on thickness & how you like them.
• Drain the potatoes & return to the pan. Stand over a very low heat for a few minutes to dry off any excess moisture - take care not to burn them.
• Add the milk & heat until hot. Add the mustard & season to taste. Mash well, then stir in the spring onions & cabbage.
• Serve immediately withthe chops & hot gravy.