Pan-Seared Lamb Chops with Mushrooms and Mustard Vinaigrette (English)

Vinaigrette on a lamb chop? It might not be conventional, but it is delicious, fresh and light.

Lamb Chops:
1 cup new potatoes
2 cloves garlic
frozen peas
mushrooms
spring onion
½ red onion
sunflower oil
1 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly cracked
½ Tbsp. crème fraîche
lemon
butter

Vinaigrette:
1 Tbsp. mustard
¼ cup cider vinegar
¾ cup extra-virgin olive oil
1 Tbsp. smoked chipotle paste

Turn one griddle pan and one non-stick pan on to high heat. Also heat a pot of boiling water.

Coat your lamb chops with sunflower oil and salt and pepper to season. Chop your new potatoes in half while pans heat.

Lightly coat your griddle pan with oil then place lamb chops in. Crush a clove of garlic and add it to the pan of lamb as well as about 3 mushrooms quartered (or however many can fill your pan).

Add olive oil to the hot non-stick pan and then add potatoes.

While potato starts to cook, slice red onion then add to pan. Smash a clove of garlic and add to the potatoes as well. Continue to cook potatoes till potatoes are browned and onions cooked through adding a knob of butter just as potatoes are beginning to finish.

Add peas to boiling mater, cook till peas are fully cooked/blanched.

Flip lamb chops once seared on one side. Once flipped, add a 2 knobs of butter and touch of sunflower oil until lamb is medium rare.

Take all the vinaigrette ingredients and put into a mason jar and shake. Add salt and pepper to taste.

Remove lamb chops from heat when medium rare and add vinaigrette.

Once peas are cooked, drain and add back to pot. Add 1 tsp. of butter and half a Tbsp. of crème fraîche and mash peas. Zest a lemon once fully mashed and mix. Seasoning to taste.

Chop spring onions and add them to cooling potatoes.

Plate lamb with mushrooms, potatoes and peas. Drizzle lamb with vinaigrette.