Lamb chops with leek mash and mustard sauce
A fast and fabulous after-work supper that looks good enough to grace any restaurant table
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
- Boil the potatoes in salted water until tender. Add the leeks to the pan for the last 5 minutes cooking. Drain and return to the pan with a splash of milk and a knob of butter, then mash. Season and keep warm.
- Season the cutlets. Heat a non-stick frying pan, then add another knob of butter and let it foam. Fry the lamb for about 3 minutes on each side or until golden and still pink in the middle. Take from the pan, leave to rest on a plate, then add the stock and jelly and simmer for 5 minutes until syrupy. Add the mustard, simmer for a few seconds more, then season to taste.
- Add any resting juices to the sauce, then serve with the chops and mash.
Per serving
758 kcalories, protein 31.4g, carbohydrate 47.6g, fat 50.4 g, saturated fat 26.0g, fibre 4.8g, salt 0.98 g
Recipe from olive magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1719634/
http://www.bbcgoodfood.com/recipes/1719634/
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Ingredients
- 500.0g floury potatoes , such as King Edward, peeled and cut into large chunks
- 1 leek , halved, rinsed and finely sliced
- whole milk
- butter
- 4 lamb cutlets
- 150.0ml lamb or beef stock
- ½ tbsp redcurrant jelly
- ½ tbsp wholegrain mustard
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This quick, make-ahead dessert is perfect when having a night in just the two of you
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 500.0g floury potatoes , such as King Edward, peeled and cut into large chunks
- 1 leek , halved, rinsed and finely sliced
- whole milk
- butter
- 4 lamb cutlets
- 150.0ml lamb or beef stock
- ½ tbsp redcurrant jelly
- ½ tbsp wholegrain mustard
Per serving
758 kcalories, protein 31.4g, carbohydrate 47.6g, fat 50.4 g, saturated fat 26.0g, fibre 4.8g, salt 0.98 g
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19 October 2011
fuji115 rated and commented on this recipe
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26 October 2011
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14 November 2011
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