Lamb midloin chops with mustard thyme gravy

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