Gordon's 10 Minute Lamb Chops
Ingredients
- Lamb Chops
- 1 Cup or so of New Potatoes (Leftover Boiled Potatoes)
- 2 Cloves of Garlic
- Frozen Peas
- Mushrooms
- Spring Onion
- Half a red Onion
- Sunflower Oil
- 1 Tablespoon Olive Oil
- Salt and Peper
- 1/2 Tablespoon crème fraîche
- Lemon
- Butter
Vinaigrette
- 1 Tablespoon Mustard
- 1/4 Cup Cider Vinegar
- 3/4 Cup Olive Oil
- 1 Tablespoon Smoked Chipotle Paste
Cooking instructions
- Turn one griddle pan and one non-stick pan on to high heat. Also heat a pot of boiling water
- Coat your lamb chops with sunflower oil and salt and pepper to season
- Chop your new potatoes in half while pans heat
- Lightly coat your griddle pan with sunflower oil then place lamb chops in. Crush a clove of garlic and add it to the pan of lamb as well as about 3 mushrooms quartered (or however many can fill your pan)
- Add olive oil to the hot non-stick pan and then add potatoes
- While potato starts to cook, slice red onion then add to pan. Smash a clove of garlic and add to the potatoes as well. Continue to cook potatoes till potatoes are browned and onions cooked through adding a knob of butter just as potatoes are beginning to finish.
- Add peas to boiling mater, cook till peas are fully cooked/blanched.
- Flip lamb chops once seared on one side. Once flipped, add a 2 knobs of butter and touch of sunflower oil until lamb is medium rare.
- Take all the vinaigrette ingredients and put into a mason jar and shake. Add salt and pepper to taste
- Remove lamb chops from heat when medium rare and add vinaigrette
- Once peas are cooked, drain and add back to pot. Add 1 teaspoon of butter and half a tablespoon of creme fraiche and mash peas. Zest a lemon once fully mashed and mix. Seasoning to taste.
- Chop spring onions and add them cooling potatoes
- Plate lamb with mushrooms, potatoes and pease. Drizzle lamb with vinaigrette
Watch the whole demo Here