Quick Pan-Seared Lamb Chops with Crispy Potatoes & Mint Pea Purée

Ingredients

• 8 pieces Lamb chops (bone‑in, about 1‑inch thick) (Trimmed, room‑temperature)
• 2 Tbsp Sunflower oil (For searing)
• 3 Tbsp Unsalted butter (Divided – 1 Tbsp for lamb, 1 Tbsp for potatoes, 1 Tbsp for mushrooms)
• 1 tsp Salt (Seasoning)
• ½ tsp Black pepper, freshly ground (Seasoning)
• 2 cloves Garlic cloves (Crushed with flat side of knife)
• 200 g Button mushrooms (Quartered)
• 500 g New potatoes (or small waxy potatoes) (Halved, skins left on)
• 1 medium Red onion (Thinly sliced)
• 200 g Frozen peas (Thawed)
• 2 Tbsp Crème fraîche (Adds creaminess to peas)
• 1 Tbsp Fresh mint leaves (Chopped)
• 1 Tbsp Dijon mustard (Base of vinaigrette)
• 1 tsp Apple cider vinegar (Acidity for vinaigrette)
• 2 Tbsp Extra‑virgin olive oil (Vinaigrette and potatoes)
• ½ tsp Smoked chipotle paste (Adds smoky heat to vinaigrette)
• 2 stalks Spring onions (scallions) (Thinly sliced for garnish)
• 1 tsp Lemon zest (From 1 lemon, optional brightens peas)

Instructions

1. Prep Ingredients

   Gather all ingredients. Rinse potatoes and pat dry. Halve potatoes, slice red onion thinly, crush garlic, quarter mushrooms, chop mint, zest lemon, and set aside. Measure out vinaigrette components in a small bowl.

   Time: PT5M

2. Make Vinaigrette

   In the small bowl whisk together Dijon mustard, apple cider vinegar, olive oil, smoked chipotle paste, and a pinch of salt and pepper until emulsified. Set aside.

   Time: PT2M

3. Boil Peas

   Fill the saucepan with water, add a pinch of salt, and bring to a rapid boil. Add frozen peas and cook 2–3 minutes until just tender. Drain and return to the pan on low heat.

   Time: PT4M

   Temperature: Boiling

4. Heat Skillet for Lamb

   Place the heavy skillet over high heat. Add sunflower oil and let it shimmer – about 30 seconds – before adding the lamb chops.

   Time: PT2M

   Temperature: High heat

5. Sear Lamb Chops

   Season lamb chops on both sides with salt and pepper. Lay them skin‑side down (fat side) in the hot skillet. Cook 2 minutes without moving, then flip and cook another 2 minutes for medium‑rare. Add 1 Tbsp butter, crushed garlic and quartered mushrooms; baste for 30 seconds. Remove lamb to a plate and cover loosely with foil.

   Time: PT5M

   Temperature: High heat

6. Crisp Potatoes & Red Onion

   In a second skillet over medium‑high heat, add 1 Tbsp olive oil. Add halved potatoes skin‑side down, season with salt and pepper, and press gently. Cook 5 minutes, shaking the pan occasionally, until golden and crisp. Add sliced red onion and a knob of butter; sauté another 2 minutes until onion softens and caramelizes. Transfer to serving plate.

   Time: PT7M

   Temperature: Medium‑high

7. Finish Pea Purée

   To the drained peas add crème fraîche, chopped mint, lemon zest, and a pinch of salt. Using a potato masher or fork, gently crush to a coarse purée; keep some texture. Keep warm on low heat.

   Time: PT3M

   Temperature: Low

8. Plate and Dress

   Arrange three lamb chops per plate. Spoon a generous mound of mint pea purée beside the meat. Add a serving of crispy potatoes and caramelized red onion. Drizzle the smoky chipotle‑mustard vinaigrette over the lamb and potatoes. Garnish with sliced spring onions.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Lamb chops (bone‑in, about 1‑inch thick): Pork chops, Beef steak
• Instead of Sunflower oil: Canola oil, Olive oil
• Instead of Unsalted butter: Margarine
• Instead of Garlic cloves: Garlic paste
• Instead of Button mushrooms: Cremini mushrooms
• Instead of New potatoes (or small waxy potatoes): Baby potatoes
• Instead of Red onion: White onion
• Instead of Frozen peas: Fresh peas
• Instead of Crème fraîche: Sour cream, Greek yogurt
• Instead of Fresh mint leaves: Basil
• Instead of Dijon mustard: Whole‑grain mustard
• Instead of Apple cider vinegar: White wine vinegar
• Instead of Extra‑virgin olive oil: Canola oil
• Instead of Smoked chipotle paste: Chipotle in adobo (finely minced)
• Instead of Spring onions (scallions): Chives
• Instead of Lemon zest: Lemon juice

Equipment Needed

• Heavy‑bottomed skillet (cast iron or stainless)
• Medium saucepan
• Chef’s knife
• Cutting board
• Tongs
• Wooden spoon or spatula
• Small mixing bowl
• Whisk or fork
• Measuring spoons
• Microplane or fine grater (optional)

Critical Steps — Do Not Skip

• Heating the skillet until it’s truly hot before adding the lamb ensures a proper sear and prevents the meat from steaming.
• Cooking the lamb only 2 minutes per side keeps it medium‑rare; over‑cooking will make it tough.
• Pressing the potatoes down in the pan creates a uniform crispy surface.
• Basting the lamb with butter, garlic and mushrooms adds flavor and prevents drying.

Chef Tips from the Video

• Press the lamb chops gently with the spatula to ensure even contact with the hot surface.
• Deglaze the pan with a splash of water or broth after removing the lamb to capture the caramelized bits for extra sauce.
• Fresh mint adds a bright contrast to the sweet peas – don’t skip it.

Troubleshooting

Storage

Refrigerator: Store leftovers in airtight containers for up to 3 days. Reheat lamb gently to avoid over‑cooking.

Freezer: Lamb chops can be frozen raw for up to 2 months; thaw overnight before cooking. Cooked leftovers are best eaten fresh.

Room temperature: Do not leave cooked meat or dairy‑based sauces at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vinaigrette up to 24 hours ahead and store in the fridge.
• Peas can be blanched and frozen; thaw before use.
• Potatoes can be par‑boiled a day ahead, then chilled and finished in the pan for extra crispness.