Panseared Lamb Chops with Mustard Sauce and herb mash

Panseared Lamb Chops with Mustard Sauce and herb mash

Serves: 4
Prep time: 10mins
Cooking time: 20mins

Ingredients

For the lamb
2 tbsp olive oil
8 lamb chops
2 shallots, finely chopped
1 tbsp fresh rosemary, finely chopped
100ml white wine
1 tbsp wholegrain mustard
142ml carton double cream
salt and freshly ground black pepper
a few sprigs of rosemary to garnish

For the mash
750g peeled potatoes
50g butter
50ml cream
salt and pepper
1 bunch parsley, chopped


Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.

Place the potatoes in a saucepan with just enough salted water to cover and boil until tender.

Drain the potatoes, return to the pan and mash over a low heat to remove excess moisture. Place to one side and keep warm.

Heat a 15ml spoon 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.

Heat the remaining oil, add the shallots and rosemary to the frying pan and cook gently until the shallots are golden brown.

Add the white wine and reduce by half, then add the mustard and cream.

Bring to the boil, lower the heat and reduce the liquid by a third. Season with salt and pepper.

Add the butter, cream, seasoning and parsley to the mash and mix well over a low heat.

Serve the lamb chops on the mash, surrounded by the sauce.