In a bowl, mix mustard, half of the garlic, rosemary. Rub this mixture onto the chops and marinate for 15 minutes.
Scrub and wash the vegetables, using a melon ball scoop, scoop balls of the vegetables. Bring water to boil and blanche the vegetables for 5 minutes. Strain and set aside.
Heat frying pan on medium heat and add half of the olive oil and butter to the pan. Pan sear the chops on both sides, add salt and pepper until cooked to desired taste. In another pan, heat the remaining half of olive oil and butter, sauté the vegetables, add remaining garlic, salt and pepper to taste until golden brown.
Plate the chops and vegetables, garnish with parsley and rosemary.
By Chef Honoré Gbedze
Preparation Time: 15 minutes
Cook Time: 25 minutes
Serves: 4
Ingredients
4 x 70z Lamb shoulder chop
2 teaspoons French mustard
1 teaspoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh garlic
1 tablespoon olive oil
1 tablespoon butter
course salt to taste
ground black pepper
1 large carrot
1 large zucchini
4 medium golden potatoes
4 medium red potatoes
2 purple potatoes
2 yellow beats
Bon Appétit!
