Lamb in Mustard Sauce with Shallots

Ingredients

• 2 lamb chops
• Salt
• freshly ground pepper
• 2 tbsp oil
• 1 splash red wine vinegar
• 150 g elongated shallots
• 1 tbsp butter
• 1 bay leaf
• 1 cup heavy cream
• 2 tbsp coarse mustard
• chives (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (convection: 160°C, gas: level 3-4). Rub lamb chops with salt and pepper.

2. 2.

   Heat oil in a pan. Sear lamb chops on both sides until browned. Deglaze with red wine vinegar.

3. 3.

   Turn the meat briefly in the pan then place it on parchment-lined baking tray. Roast for 15–20 minutes.

4. 4.

   Peel shallots and roughly chop them. Add butter and bay leaf to the pan fat and sauté shallots briefly.

5. 5.

   Pour in cream and stir in mustard. Simmer gently for 2–3 minutes. Season with salt and pepper.

6. 6.

   Slice lamb chops and serve with the shallot-mustard sauce, garnished with chives.