2 tbsp spoons olive oil
4 lamb chops
2 shallots, finely chopped
4 tbsp fresh rosemary, finely chopped
4 tbsp wholegrain mustard
142 ml (1/4 pint) carton double cream (heavy cream)
salt and freshly ground black pepper
a few sprigs of rosemary to garnish
4 lamb chops
2 shallots, finely chopped
4 tbsp fresh rosemary, finely chopped
4 tbsp wholegrain mustard
142 ml (1/4 pint) carton double cream (heavy cream)
salt and freshly ground black pepper
a few sprigs of rosemary to garnish
method
1. Preheat the oven to 180°C, 350°F, Gas Mark 4.
2. Heat a 4 tbsp of oil in a large frying pan, add the chops and cook until sealed on both sides. Transfer to a baking sheet and cook in the oven for approximately 15 minutes.
3. Heat the remaining oil, add the shallots and rosemary to the frying pan and cook gently until the shallots are golden brown.
4. Add the mustard and cream, bring to the boil, lower the heat and reduce the liquid by a third. Season with salt and pepper.
5. Serve the lamb chops with mustard mash, wholegrain mustard sauce and garnished with a sprig of rosemary.
6. Freshly cooked broccoli makes a wonderful accompaniment to this dish.
2. Heat a 4 tbsp of oil in a large frying pan, add the chops and cook until sealed on both sides. Transfer to a baking sheet and cook in the oven for approximately 15 minutes.
3. Heat the remaining oil, add the shallots and rosemary to the frying pan and cook gently until the shallots are golden brown.
4. Add the mustard and cream, bring to the boil, lower the heat and reduce the liquid by a third. Season with salt and pepper.
5. Serve the lamb chops with mustard mash, wholegrain mustard sauce and garnished with a sprig of rosemary.
6. Freshly cooked broccoli makes a wonderful accompaniment to this dish.
serving amount
serves: 4
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