Quick Pan‑Seared Lamb Chops with Crispy Potatoes & Mint Pea Purée

Ingredients

• 8 pieces Lamb chops (bone‑in, about 1‑inch thick) (Trimmed, room‑temperature)
• 2 Tbsp Sunflower oil (For searing)
• 3 Tbsp Unsalted butter (Divided – 1 Tbsp for lamb, 1 Tbsp for potatoes, 1 Tbsp for mushrooms)
• 1 tsp Salt (Seasoning)
• ½ tsp Black pepper, freshly ground (Seasoning)
• 2 cloves Garlic cloves (Crushed with flat side of knife)
• 200 g Button mushrooms (Quartered)
• 500 g New potatoes (or small waxy potatoes) (Halved, skins left on)
• 1 medium Red onion (Thinly sliced)
• 200 g Frozen peas (Thawed)
• 2 Tbsp Crème fraîche (Adds creaminess to peas)
• 1 Tbsp Fresh mint leaves (Chopped)
• 1 Tbsp Dijon mustard (Base of vinaigrette)
• 1 tsp Apple cider vinegar (Acidity for vinaigrette)
• 2 Tbsp Extra‑virgin olive oil (Vinaigrette and potatoes)
• ½ tsp Smoked chipotle paste (Adds smoky heat to vinaigrette)
• 2 stalks Spring onions (scallions) (Thinly sliced for garnish)
• 1 tsp Lemon zest (From 1 lemon, optional brightens peas)

Instructions

1. Prep Ingredients

   Gather all ingredients. Rinse potatoes and pat dry. Halve potatoes, slice red onion thinly, crush garlic, quarter mushrooms, chop mint, zest lemon, and set aside. Measure out vinaigrette components in a small bowl.

   Time: PT5M

2. Make Vinaigrette

   In the small bowl whisk together Dijon mustard, apple cider vinegar, olive oil, smoked chipotle paste, and a pinch of salt and pepper until emulsified. Set aside.

   Time: PT2M

3. Boil Peas

   Fill the saucepan with water, add a pinch of salt, and bring to a rapid boil. Add frozen peas and cook 2–3 minutes until just tender. Drain and return to the pan on low heat.

   Time: PT4M

   Temperature: Boiling

4. Heat Skillet for Lamb

   Place the heavy skillet over high heat. Add sunflower oil and let it shimmer – about 30 seconds – before adding the lamb chops.

   Time: PT2M

   Temperature: High heat

5. Sear Lamb Chops

   Season lamb chops on both sides with salt and pepper. Lay them skin‑side down (fat side) in the hot skillet. Cook 2 minutes without moving, then flip and cook another 2 minutes for medium‑rare. Add 1 Tbsp butter, crushed garlic and quartered mushrooms; baste for 30 seconds. Remove lamb to a plate and cover loosely with foil.

   Time: PT5M

   Temperature: High heat

6. Crisp Potatoes & Red Onion

   In a second skillet over medium‑high heat, add 1 Tbsp olive oil. Add halved potatoes skin‑side down, season with salt and pepper, and press gently. Cook 5 minutes, shaking the pan occasionally, until golden and crisp. Add sliced red onion and a knob of butter; sauté another 2 minutes until onion softens and caramelizes. Transfer to serving plate.

   Time: PT7M

   Temperature: Medium‑high

7. Finish Pea Purée

   To the drained peas add crème fraîche, chopped mint, lemon zest, and a pinch of salt. Using a potato masher or fork, gently crush to a coarse purée; keep some texture. Keep warm on low heat.

   Time: PT3M

   Temperature: Low

8. Plate and Dress

   Arrange three lamb chops per plate. Spoon a generous mound of mint pea purée beside the meat. Add a serving of crispy potatoes and caramelized red onion. Drizzle the smoky chipotle‑mustard vinaigrette over the lamb and potatoes. Garnish with sliced spring onions.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

5g