Seared Lamb with Mustard Potatoes and Green Beans Recipe

1      Reviews by:    Freddie Flint   Seared Lamb with Mustard Potatoes and Green Beans Recipe uses lamb loin chops combined with new potatoes, green beans, mustard, olive oil, lemon zest, garlic, panko bread crumbs and parsley to create this tasty seared lamb recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Northeastern    Servings:8 Nutrition facts:250 calories11.5 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   15 Minutes Total Time:   40 Minutes

INGREDIENTS

• 20 small red-skinned new potatoes (about 1 lb)
• 6 oz green beans, cut in thirds
• 1 tbsp whole-grain mustard
• 2 tbsp olive oil
• 8 small lamb loin chops (about 2 lbs.), well trimmed
• Kosher salt and pepper
• 1 lemon
• 2 cloves garlic, finely chopped
• 1/2 cup panko bread crumbs
• 1 cup fresh flat-leaf parsley, chopped

DIRECTIONS

• Heat the oven to 400° F. Place the potatoes in a medium pot and cover with cold water. Bring to a boil, then reduce heat and cook until just tender, 12 to 15 minutes, adding the green beans during the last 3 minutes of cooking. Drain, reserving 1/4 cup cooking liquid. Cut the potatoes in half (or quarter if large). Return the vegetables to the pot and toss with the mustard and 1 tbsp cooking liquid (adding more water, 1 tbsp at a time, if the potatoes seem dry.)
• Meanwhile, heat 1 tbsp oil in a large ovenproof skillet, season the lamb chps with 1/4 tsp each salt and pepper and cook until golden brown, 2 minutes per side. Transfer the skillet to the oven and roast to desired doneness, 4 to 6 minutes for medium-rare.
• While the lamb is cooking, using a vegetable peeler, remove 4 strips of lemon zest and finely chop. In a bowl, combine the zest, garlic, bread crumbs, and remaining tbsp oil. Scatter evenly on a small rimmed baking sheet and toast until golden brown, 3 to 4 minutes.
• Squeeze 2 tbsp lemon juice over the bread crumbs, sprinkle with the parsley and 1/4 tsp each salt and pepper, and toss to combine. Spoon over the lamb and serve with the potatoes and green beans.

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