Mustard coated lamb chops
Prep:
15 mins
Cook:
35 mins
Tangy crunchy mustard coated chops with new potatoes.
1 tbsp vegetable oil
2 carrots, chopped
2 onions, chopped
1 garlic bulb, halved
Small bunch thyme
2 bay leaves
4 lamb chops
4 tbsp English mustard
100g white breadcrumbs
1 tbsp olive oil
Boiled new potatoes
Preheat the oven to 180°C / 350°F / Gas mark 4.
Heat the oil in a roasting tin and brown the carrot, onions and garlic on the hob for roughly 5 minutes.
Add the thyme and bay leaves, season with salt and pepper and cover tightly with a sheet of foil then chill.
Increase oven to 200°C / 400°F / Gas mark 6.
Lay the lamb chops, in a shallow roasting tin and generously brush with mustard.
Pack over the breadcrumbs and drizzle with the olive oil.
Bake for 30 minutes until the crumbs are toasted and crunchy.
Meanwhile, lift the solid fat off the chilled sauce and reheat on the hob.
Serve the lamb with the vegetables and the boiled potatoes mixed into the sauce.
Serves
4
Preparation Time
15 minutes
Cooking Time
35 minutes
Main ingredients
Vegetables, Lamb, Bread
Recipe Type
Dinner, Family Dinners
Level of Difficulty
Easy
