Seared Lamb with Mustard Potatoes and Green Beans: A Flavorful Trio

This recipe combines beautifully seared lamb chops with creamy mustard potatoes and crisp green beans for a delicious and satisfying meal.

Ingredients:

For the Lamb:
- 4 bone-in lamb loin chops (about 1-inch thick), trimmed of excess fat
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the Mustard Potatoes:
- 1 pound small red potatoes (halved or quartered, depending on size)
- 2 tablespoons olive oil
- 2 tablespoons whole-grain mustard
- 1 tablespoon Dijon mustard
- ½ cup chicken broth
- 1 tablespoon chopped fresh parsley (for garnish, optional)
For the Green Beans:
- 1 pound fresh green beans, trimmed and cut into bite-sized pieces
- 1 tablespoon olive oil
- ¼ cup water
- Salt and freshly ground black pepper, to taste

Instructions:

Marinate the Lamb (Optional): While not strictly necessary, marinating the lamb chops for at least 30 minutes can help tenderize them and enhance the flavor. In a shallow dish, combine 1 tablespoon olive oil with some rosemary sprigs (or a sprinkle of dried rosemary), salt, and pepper. Add the lamb chops and coat them evenly in the marinade. Cover and refrigerate for 30 minutes or up to 2 hours.
Prep the Vegetables: Wash and halve or quarter the red potatoes, depending on their size. Trim and cut the green beans into bite-sized pieces.
Cook the Potatoes: In a medium pot, cover the potatoes with water and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until the potatoes are fork-tender. Drain the water and set aside.
Whisk Mustard Sauce: In a small bowl, whisk together 2 tablespoons olive oil, whole-grain mustard, Dijon mustard, and chicken broth. Season with salt and pepper to taste.
Heat Pan for Searing: Heat a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Once hot, add a drizzle of olive oil (about ½ teaspoon).
Sear the Lamb Chops: Pat the lamb chops dry with paper towels. Season them generously with salt and freshly ground black pepper. Carefully place the lamb chops in the hot skillet and sear for 2-3 minutes per side, or until golden brown on the outside and cooked to your desired doneness (rare, medium-rare, or medium).

Lamb Chops Doneness Reference:

Rare: 120°F (49°C) internal temperature
Medium-rare: 130°F (54°C) internal temperature
Medium: 140°F (60°C) internal temperature

Transfer Lamb and Tent: Once seared, transfer the lamb chops to a plate and tent them loosely with foil to let them rest for 5 minutes before serving. This allows the juices to redistribute for a more tender and flavorful result.
Sauté Green Beans: While the lamb rests, use the same skillet (with any remaining pan drippings) to cook the green beans. Add 1 tablespoon olive oil and the green beans to the pan. Sauté for 3-4 minutes, or until the green beans are tender-crisp and slightly blistered. Add a splash of water (¼ cup) to the pan if needed to create steam and help cook the green beans evenly. Season with salt and pepper to taste.
Combine Potatoes and Mustard Sauce: In the pot where you cooked the potatoes, add the reserved mustard sauce and chopped fresh parsley (optional). Gently fold the cooked potatoes into the sauce until they are coated evenly. Heat over low heat for a minute or two to warm everything through.
Serve and Enjoy: Plate the seared lamb chops alongside the creamy mustard potatoes and sautéed green beans. Enjoy this delicious and satisfying meal!

Tips:

If you don’t have whole-grain mustard, you can substitute it with Dijon mustard or another type of mustard you prefer.
For a thicker mustard sauce, you can mash a few of the cooked potatoes with a fork and stir them into the sauce.
You can use bone-in or boneless lamb chops for this recipe. Cooking times may vary slightly depending on the thickness of the chops.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.

This Seared Lamb with Mustard Potatoes and Green Beans is a perfect weeknight meal that is both impressive and easy to prepare. With its protein-rich lamb, creamy potatoes, and crisp green beans, this dish offers a delightful balance of flavors and textures.

Here are some additional variations you can try:

Herb-Crusted Lamb Chops: Instead of a simple sear, consider creating a flavorful herb crust on the lamb chops. After seasoning with salt and pepper, press a mixture of chopped fresh herbs (like rosemary, thyme, and parsley) onto the lamb chops before searing them in the pan.
Garlic Mashed Potatoes: For a richer flavor, mash the cooked potatoes with some roasted garlic cloves or garlic powder along with the mustard sauce.
Roasted Vegetables: Instead of sautéing the green beans, you can roast them in the oven with a drizzle of olive oil, salt, pepper, and your favorite herbs. Roast at 400°F (200°C) for 15-20 minutes, or until tender-crisp and slightly browned.
Deglaze the Pan: After removing the lamb chops from the pan, you can deglaze the pan with a splash of wine or broth to scrape up any browned bits. This flavorful liquid can then be added to the mustard sauce for extra depth of flavor.

No matter how you choose to prepare it, Seared Lamb with Mustard Potatoes and Green Beans is sure to be a delicious and satisfying meal that will please your taste buds.