Servings: | 2 |
Prepping time: | 15 minutes |
Cooking time: | 10 minutes |
Ingredients
- 6 Lamb midloin chops (600g)
- 2 tbs olive oil ( + 1 tsp for beans)
- 1 tbs fresh lemon juice + 2 tsp lemon zest
- 3 garlic cloves, divided
- 2 tsp fresh thyme (+ 1 sprig for the gravy)
- ½ cup chicken stock
- 200g green beans
- 3 tbs thickened cream
- 1 tbs lamb drippings or ghee
- Salt and pepper
Method
Marinate the lamb:
Place lamb midloin chops in a bowl. Add olive oil, 2 minced garlic cloves, fresh thyme, lemon juice, and salt and pepper. Mix well to coat, then marinate for 30 minutes.
Cook the beans:
Top and tail the green beans, then boil or steam them for 10 minutes ( or to your preferred tenderness) Drain the beans, season with salt and toss with 1 tsp of olive oil. Set aside.
Sear the lamb:
Preheat a skillet until hot. Add lamb drippings or ghee. Place the lamb chops fat side down to render. Once the fat is golden, sear the chops on each side for a few minutes or until cooked to your liking. Remove the chops and set aside.
Make the gravy:
In the same skillet, pour in the chicken stock and stir to scrape up the pan’s browned bits. Add the remaining garlic (minced) Dijon mustard, and a sprig of fresh thyme. Stir and let the sauce reduce by half. Lower the heat and stir in the thickened cream until combined.
Combine and serve:
Return the chops and their juices to the skillet. Let them warm through in the gravy for 1-2 minutes.
Plat the chops with the beans. Drizzle with gravy, then top with fresh thyme and lemon zest for garnish.
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Nutrition
Calories: | 1,148 kcal |
Protein: | 68.9 g |
Fat: | 95 g |
Carbohydrates: | 4.9 g |