Mustard and Thyme Lamb Chops | Blog Chef Cookit

Informations supplémentaires

35 min. | 764 kcal | easy | Favorite, Signature, Family | Printable version

1. Setup Preheat the oven to Broil. Crush the garlic cloves. Mince the Swiss chard and stems. Chop the thyme and mix with the mustard. Cut the potatoes into small cubes.

2. Cook the potatoes Place the potatoes in a saucepan with enough water to cover. Bring to a boil and cook 8-10 minutes. Drain and let dry. Heat a generous drizzle of oil in a pan over medium high heat and cook for 5-6 minutes until browned. Mash with 1/3 of the butter then mix with the roasted hemp seeds. Add salt and pepper.

3. Roast the hemp seeds Heat a skillet over medium high heat. Roast the hemp seeds 3-5 minutes until golden brown. Remove from the pan. Put the demi-glace in a small saucepan with 3/4 ^2P | 1 ^3P cup of water. Bring to a boil then simmer 3-5 minutes over medium heat. Set aside.

4. Cook the lamb Season the lamb chops with salt and pepper. Add a drizzle of oil, 1/3 of the butter and half of the garlic to the pan. Cook the chops 2-3 minutes per side. Baste with the butter. Place on a baking sheet lined with baking paper. Brush the lamb with the mustard. Bake in the oven for 3-4 minutes.

5. Cook the swiss chard Add the remaining butter and garlic to the pan of the lamb. Cook the Swiss chard stems for 1-2 minutes. Add the leaves and cook for 1-2 minutes. Add the demi glace and cook for 1-2 minutes. Add salt and pepper to taste.

6. Plate your dish Serve the lamb with the mashed potatoes and the Swiss Chard. Bon appétit!

6unitLamb Chops

60mlDijon Mustard

1unitThyme

500gYellow Potato(es)

60mlHemp Seeds

60gUnsalted Butter

10unitSwiss Chard

3unitGarlic Clove(s)

30mlDemi-Glace

What you need sheet pan, pans, pot, strainer

764 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 53g

18%

fat 50g

77%

cholesterol 127mg

42%

fiber 11g

44%

protein 39g

saturated 19g

95%

sodium 1035mg

43%

sugar 6g

trans 2g