This recipe came about after I picked up some lamb that looked rather disappointing when I opened the packet. I love lamb, but these chops really did need a bit of a lift. So I did what I always do in these situation – checked out what I had in the fridge and made it up from there!
Herbed Dijon Lamb Chops
Serves 4. Ready in 15 mins
- 4 lamb chops
- 2 heaped teaspoons Dijon mustard
- 2 cloves garlic
- 1 bay leaf
- 2 small rosemary sprigs, leaves only
- 1 sprig thyme, leaves only
- 1 tablespoon good olive oil
- Coarse sea salt & freshly-ground black pepper
Remove lamb chops from the fridge and allow to come to room temperature.
In a pestle and mortar, grind together the mustard, garlic, bay leaf, rosemary, thyme, olive oil, salt and pepper until garlic and herbs are completely pulverised.
Rub marinade well into the lamb with your hands, ensuring all sides are well covered. Leave to rest for 10 minutes.
Heat a little oil in a griddle pan on high. When it’s smoking hot, sear the lamb and cook each side for around 5 minutes each (a little longer if you like your meat well done). Turn meat once only.
Transfer lamb to warm plates and allow to rest for 5 minutes. Serve with rice or mash and seasonal veg.