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Mustard and hazelnut coated lamb with dauphinois potatoes (recipes)






Serves 2-3



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



6 large lamb chops50g/2oz peeled hazelnutssmall bunch of parsley, chopped50g/2oz butter3 tbsp grain or English mustard2 tbsp olive oilFor the mint sauce:small bunch of fresh mint, chopped2 tbsp vinegar2 tbsp boiling water½tbsp caster sugarFor the dauphinois potatoes: 4 large estima potatoes300ml/9fl oz double cream200ml/6fl oz milk½ onion, peeled and thinly sliced 3 garlic cloves peeled and choppedpinch of salt and crushed black pepper25g/1oz butter75g/2oz hard cheese (gruyère, cheddar), grated



Method



1. To make the dauphinois, peel and thinly slice the potatoes and place in a pan with the milk and cream. Add the chopped garlic, sliced onion and season well, add the butter and bring to a gentle simmer. 2. Stir occasionally until just cooked.3. Grill or pan fry the chops, seasoning well. In a bowl, combine the butter, nuts, parsley and mustard. Once the meat is cooked, top with the butter mixture and grill until golden brown.4.When the potatoes are cooked, place in an ovenproof dish and top with cheese and brown either in a hot oven at 220C/425F/Gas 7 or under the grill.5. Make the sauce by simply mixing together all the ingredients.6. Serve the grilled chops with a spoonful of potatoes, steamed broccoli and mint sauce on the side. To serve:small head of broccoli, steamed